The Best Vegan Vanilla Cake Recipe
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Cook time: 
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Serves: serves 8-10 people
 
I am using 3- 7" cake pans for a 3 layer cake, but you can use 2-8" pans instead for a 2 layer cake
Since the development of The Plant Based Egg egg replacer by Freely Vegan I do prefer to use that now, I prefer it as you do not see the flax specks in the final cake and the binding properties is has compared to other egg replacers is by far my NEW FAV! Click here for the recipe using The Plant Based Egg
Ingredients
  • For the Vanilla Cake
  • White Vinegar 1 Tablespoon (15ml)
  • Soy Milk 1 cup (237ml) *or any milk alternative of your choice
  • Vanilla Extract 2 teaspoon (10ml)
  • Cake Flour 2½ cup (300g) *all purpose is ok if you cannot get cake flour CLICKHERE
  • Flax meal 4 Tablespoons (36g) *Or egg replacer, see note above
  • Hot Water 10 Tablespoons (150ml)
  • Granulated Sugar 1½ cup (300g)
  • Baking Powder 4 teaspoons (20g)
  • Salt 1 teaspoon (6g)
  • Vegan Butter 12 Tablespoons (170g)
  • 1 recipe Buttercream of your choice * I am using the Aquafaba Swiss meringue Buttercream for this cake
  • 1 Recipe Homemade Vegan Sprinkles
Instructions
  1. First prepare the cake batter
  2. Combine the flax meal with the hot water and let stand to thicken
  3. Add the vinegar to the soy milk to sour then add the vanilla extract
  4. Sift the flour with the baking powder and salt
  5. Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
  6. Add the flax paste to the creaming mixture while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly, whip on high for 30 seconds
  7. Add about ⅓ of the flour to the creamed mixture while mixing on low speed just until combined, then add half of the remaining soured milk
  8. Add another ⅓ of the flour and then the remaining sour milk
  9. Add the last amount of flour and mix just to combine evenly.
  10. Portion the batter between your greased and parchment lined cake pans and bake immediately in a preheated 350°F oven for approximately 25-30 minutes or until they are springy to the touch when you gently press the centers.
  11. Meanwhile prepare the buttercream recipe of your choice by following the recipe on that blog post
  12. Build and ice the cake as shown in the video and decorate with homemade vegan sprinkles!
Notes
Cake will stay fresh at room temperature for a day, but I like to store in the refrigerator for a longer shelf life- up to 1 week.

I do not like to freeze vegan cakes, as the texture will be compromised to a very dense heavy cake.
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/the-best-vegan-vanilla-cake-recipe/