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–+ servings
Bakery Recipe for Vegan Yellow Cake

Yellow Cake

No eggs needed to get the most beautiful and delicious yellow cake recipe with minimal ingredients!As a matter of fact we don't even need an egg replacer! It's so versatile you can even make it lower sugar and lower oil!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 15

Ingredients
  

For the Cake Batter:

  • 1½ cup Vanilla Plant Milk (355ml)
  • 2 teaspoon White Vinegar (10ml)
  • ½ cup Vegan Butter (113g)
  • ½ cup Vegetable oil of your choice *see notes (117ml)
  • 1½ cup Granulated Sugar (300g)
  • ½ teaspoon Salt
  • 3 teaspoon Vanilla Extract (15ml)
  • 2 cup All Purpose Flour (250g)
  • 1 cup Cake Flour (120g)
  • 2 teaspoon Baking Soda (8g)

for the optional icing

Instructions
 

  • Preheat the oven to 350F & then grease & parchment your cake pan(s) ~ this recipe will make 3-7" layers or 1 - 9"x13" pan
  • Combine the vegetable oil with the melted vegan butter add the vanilla extract & set aside
  • Combine the plant milk with the vinegar & let stand for 5 minutes to thicken. (Soy milk is the only plant milk that will thicken, but you can use another milk if you prefer)
  • Sift all the dry ingredients together in a large mixing bowl, including the sugar.
  • Pour the wet ingredients in & whisk smooth, this will be the plant milk mixture & the butter/oil mixture
  • Pour the batter into the prepared pan(s) & bake immediately in the preheated 350°F oven for 15 minutes, then turn the open temperature down to 325°F to bake the rest of the way, approximately 10-25 minutes more depending on the size pans you are using. When you gently press the centers they should be springy to the touch. Or do the toothpick test for moist crumbs.
  • Cool in the pan(s) until you can safely touch without burning yourself then turn the cake(s) out onto a cooling rack to cool the rest of the way.
  • Once completely cooled ice with your choice of icing

Video

Notes

Be sure to read all the notes for success section above the recipe
Storage Yellow Cake can be frozen wrapped well for up to 2 months or iced straight away with your favorite icing. The icing choice will determine your proper storage conditions
The fudge icing as shown is my choice & while it can stay at room temperature for up to 3 days it is best kept refrigerated until serving. 
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