Vegan Vanilla Cake
The original vegan vanilla cake recipe! Add your favorite filling & icing for the most perfect cake you will ever try!
Ingredients
For the Cake Batter
- 12 Tbs Vegan Butter
- 1¼ cup Granulated Sugar
- 1 cup Plant Milk
- 2 teaspoon vanilla extract
- 1 Tbs Vinegar
- 4 Tbs Golden Flax Meal
- 10 Tbs Water
- 2½ cups Cake Flour
- 4 teaspoons Baking Powder
- ¼ teaspoon Salt
For the Icing
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
- Add the vinegar to the plant milk 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 10 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
Tried this recipe?Let us know how it was!