Vegan Vanilla Cake
This fluffy, moist, and aromatic vanilla cake is perfect as a layer cake for a fancy party, as well as in the form of cupcakes topped with a decadent frosting. Each bite is a journey into a world of pure indulgence, leaving you craving just one more slice.
Servings: 8 slices
Calories: 560kcal
Ingredients
Dry:
- 3 cups unbleached white flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
Wet:
- 1 ¼ cups soy milk
- 2 tablespoons vinegar
- ¾ cups canola oil
- 1 cup applesauce or plant-based yogurt
- 1 ¾ cups cane sugar
- 1 tablespoon vanilla extract
Instructions
- Preheat oven to 325°F.
- Mix flour, baking soda and powder, and salt in a large bowl.
- In a medium bowl or large liquid measuring cup (that can hold 4+ cups), whisk together the soy milk and vinegar to create plant-based buttermilk.
- Add in the canola oil, apple sauce/yogurt, cane sugar, and vanilla extract.
- After confirming that the oven is finished heating to 325 degrees F, fold together the wet and dry ingredients. (Avoid over mixing which could result in a tough cake).
- Pour cake batter into two oiled 8-inch cake pans and bake for 35 minutes for cake or until an inserted toothpick comes out clean.
- Wait for the cake to cool completely before frosting.
Notes
Tips:
Put the cakes in the oven as quickly as possible after mixing the wet and dry ingredients to fully make use of the leavening effects of the baking soda.
Put the cakes in the oven as quickly as possible after mixing the wet and dry ingredients to fully make use of the leavening effects of the baking soda.
Nutrition
Calories: 560kcal | Carbohydrates: 85g | Protein: 6g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Sodium: 539mg | Potassium: 128mg | Fiber: 2g | Sugar: 48g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 149mg | Iron: 3mg