Vegan Vanilla Cake

Be sure to read the Notes for Success section above the recipe!

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Prep Time 35

Cook Time 25

Total Time 1

Servings

Ingredients

For the Cake Batter

12 Tbs Vegan Butter 170g
1¼ cup Granulated Sugar 250g
1 cup Plant Milk 237g
2 teaspoon vanilla extract 10ml
1 Tbs Vinegar 15ml
4 Tbs Golden Flax Meal 32g
10 Tbs Water 150ml
2½ cups Cake Flour 300g
4 teaspoons Baking Powder
¼ teaspoon Salt

For the Icing

1 Recipe Your Fav Buttercream

Instructions

Preheat the oven to 350°F & grease & line your cake pans with parchment paper
Combine the flax meal with the hot water & let stand to thicken for 5 minutes
Add the vinegar to the plant milk along with the vanilla extract
Sift the flour with the baking powder & salt set aside
Cream the vegan butter with the sugar until light & fluffy (this may take about 3-5 minutes on medium to high speed) Be sure to scrape the bottom & sides of the bowl to ensure an even mix
Add the flax paste while continuing to mix on medium speed then whip on high speed for 5 seconds to emulsify
Now add about 1/3 of the flour to the creamed mixture while mixing on low speed just until combined, then add half of the milk mixture
Add another 1/3 of the flour & then the remaining milk, then the last amount of flour ~mix just to combine evenly.
Divide the batter evenly amongst the prepared cake pans & bake for approximately 25-30 minutes or until they are springy to the touch when you gently press the centers.
Be aware that this cake recipe will not dome or rise very much! I make 3-7" layers that end up being just a tad higher than 1" each!
Once the cakes are baked & cooled fill & ice with your favorite combinations!

Notes

Be sure to read all the notes for success above the recipe

Storage Filling & icing will determine how to store this cake, but for the simple buttercream filled & ice version as I have here it can be stored at room temperature for up to 3 days. Longer storage~ refrigerate for up to 1 week or freeze wrapped well for up to 1 month