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Vegan Vanilla Cake

Irresistible Vegan Vanilla Cake for All Occasions

This Vegan Vanilla Cake is a delightful treat, perfect for any occasion, showcasing rich flavors and moist texture without dietary restrictions.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Cakes
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All Purpose Flour Consider using a gluten-free blend for a gluten-free version.
  • 1 cup White Granulated Sugar Can substitute with coconut sugar for a lower glycemic index.
  • 1 teaspoon Baking Soda Ensure it's fresh for the best rise.
  • 1/2 teaspoon Salt Omit if on a low-sodium diet.
  • 1 cup Soy Milk or Other Non-Dairy Milk Almond milk or oat milk can be used but check for added sugars.
  • 2 teaspoons Vanilla Extract Use pure vanilla extract for optimal taste.
  • 1/3 cup Canola Oil Substitute with vegetable oil or melted coconut oil.
  • 1 tablespoon Distilled White Vinegar or Apple Cider Vinegar Essential for achieving cake fluffiness.
For the Frosting
  • 2 cups Powdered Sugar You can make your own by blending granulated sugar.
  • 1/2 cup Vegan Butter Choose a brand with no trans fats.
For Decoration
  • 1 cup Fresh Strawberries Optional for added freshness; use if serving immediately to avoid sogginess.

Equipment

  • Oven
  • Mixing bowls
  • sifter
  • Spatula
  • Cake Pans
  • Wire Rack
  • Whisk

Method
 

Step-by-Step Instructions for Vegan Vanilla Cake
  1. Preheat your oven to 350°F (180°C) and prepare two 7-inch round cake pans with non-stick spray and parchment paper at the bottom.
  2. In a large mixing bowl, sift together the flour, granulated sugar, baking soda, and salt.
  3. In a separate bowl, whisk together soy milk, vanilla extract, canola oil, and distilled vinegar until well combined.
  4. Slowly pour the wet mixture into the dry ingredients and gently whisk until just combined, ensuring some lumps remain.
  5. Divide the batter evenly between the two prepared cake pans and smooth the tops.
  6. Bake in the preheated oven for 25-30 minutes, checking for doneness with a toothpick.
  7. Remove from the oven and let the cakes cool in the pans for 5-10 minutes before turning out onto a wire rack.
  8. Prepare the frosting by beating together powdered sugar, vegan butter, vanilla extract, and soy milk until smooth.
  9. Once the layers are cool, frost the top of one layer, stack the second layer, and frost the entire cake.
  10. Decorate with fresh strawberries if serving immediately.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 180mgPotassium: 150mgFiber: 2gSugar: 20gVitamin C: 5mgCalcium: 4mgIron: 6mg

Notes

This cake is easily adaptable. Consider using different flavors by adding cocoa powder or lemon zest for variety.

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