Vegan White Cake
Be sure to read the Notes for Success section above the recipe!
Ingredients
- 8 Tbs Vegan Butter 113g
- 8 Tbs Vegetable Oil 118ml
- 1¼ cups Granulated Sugar 250g
- ¾ cup Vanilla Plant Milk 177ml
- 2 teaspoon White Vinegar 10ml
- 1 teaspoon Clear Vanilla Extract 5ml
- ¼ teaspoon Almond Extract
- 6 Tbs All Purpose Flour 46g
- 3 cups Cake Flour 360g
- 4 teaspoons Baking Powder
- ½ teaspoon Salt
- 1 Tbs Cornstarch 8g
- ¾ cup Aquafaba 177ml
Instructions
- Preheat the oven to 350℉ & grease & parchment line your cake pans
- Combine the softened vegan butter, oil & sugar in the bowl of your electric mixer with the paddle attachment & cream on high speed for approximately 5 minutes until light and fluffy, be sure to scrape the bottom & sides of the bowl from time to time.
- Combine the plant milk with the vinegar & the extracts
- Combine the aquafaba with the cornstarch & whisk together so there are no lumps
- Once the butter mixture is creamed, slowly add the aquafaba/cornstarch to it until it is all incorporated then whip on high speed for 30 seconds to emulsify, the mixture will get very silky, fluffy and smooth
- Sift the flour with the salt, baking soda & baking powder & then add 1/3 of it to the creamed mixture, blend just until combined then add half of the milk mixture
- Add another 1/3 of the dry ingredients & then the remaining liquid & the last of the remaining dry ingredients. Be sure to scrape the sides & bottom of the bowl and whip it on high for 10 seconds to blend well.
- Divide the batter amongst your prepared cake pans & bake immediately in the preheated oven that has been set to 350°F but once the cakes are loaded into the oven, turn the oven temperature down to 325°F & bake for a total of 25-30 minutes or when a toothpick inserted into the center comes out clean.
- Build the cooled cakes with your choice of filling & icing
Notes
Be sure to read all the notes for success above the recipe
Storage Your filling & icing will determine how to store this cake (refrigerator or room temperature) un-iced this cake will stay fresh at room temperature for up to 1 week or freeze wrapped well for up to 2 months
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