Easy Vegan White Cake
This recipe will make 3-7" layers or 2-8" layers. 1-9"x13" sheet or 18 cupcakes
Ingredients
- 3 cups Cake Flour 360g
- 1½ cups Granulated Sugar 300g
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1½ cup Plant Milk 354ml
- ⅔ cup Vegetable Oil 160ml
- 1 Tbs White Vinegar 15ml
- 2 teaspoon Clear Vanilla Extract 10ml
Instructions
- Preheat the oven to 350℉ & prepare your cake pans with grease & parchment lining
- In a large mixing bowl combine the flour, sugar, baking soda & salt & whisk to distribute evenly
- In a large measuring cup combine the plant milk, extract, vinegar & oil
- Pour the wet ingredients into the dry ingredients & whisk to a smooth batter
- Portion the batter evenly into your cake pan(s) & bake for approximately 18-22 minutes to determine how much longer they need to bake, but I like to always check every size at 18 minutes. The cakes are done when they are springy to the touch when you gently press the centers
- Cool completely before serving or using in your cake creations
Notes
Be sure to read all the notes for success section above the recipe
Storage Depends on your filling and/or icing whether to refrigerate or not & how long to store. Plain white cake layers can be frozen for up to 1 month
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