Best 2 Vegan Vanilla Cake Recipes
Indulge in the delightful world of vegan vanilla cakes with our carefully curated collection of recipes. These delectable treats are not only a symphony of flavors but also a testament to the versatility of plant-based baking. From classic vanilla cakes to gluten-free and refined sugar-free options, our recipes cater to various dietary preferences and restrictions. Dive into the world of vegan vanilla cakes and experience a symphony of flavors that will tantalize your taste buds.
Here are our top 2 tried and tested recipes!
VEGAN BASIC VANILLA CAKE
This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting.
Provided by Christine
Categories Desserts Cakes White Cake Recipes
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
- Stir soy milk and vinegar together in a large glass measuring cup.
- Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
- Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork. Stir soy milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 287.2 calories, Carbohydrate 45.3 g, Fat 10.1 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 380.1 mg, Sugar 26.5 g
VEGAN VANILLA CAKE
Lovely vegan and wheat-free (but not gluten-free) cake. Ice with Recipe #351630, Recipe #351628 or unsweetened fruit spread. For 2 layers, double the recipe. From The Great American Detox Diet by Alex Jamieson.
Provided by Prose
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Lightly oil a 9-inch cake pan and dust with flour.
- In a large mixing bowl, sift together the the flour, baking powder, and salt.
- In a medium mixing bowl, whisk together the oil, syrup, zest, vanilla, and milk until completely combined and smooth.
- Gently stir the wet ingredients into the dry, mixing until just smooth. Do not overmix, which will make the cake tough. The batter should not be runny.
- Scrape batter into prepared pan and bake on center rack of oven for 40 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan on wire rack for 10 minutes before delicately removing from pan. Cool completely before icing.
Tips:
- For a richer flavor, use a combination of almond milk and coconut milk. - Be sure to let the cake cool completely before frosting it. This will help prevent the frosting from melting. - To make the frosting ahead of time, simply store it in an airtight container in the refrigerator for up to 2 weeks. When you're ready to use it, let it come to room temperature for about 30 minutes before stirring until smooth. - If you don't have vegan sprinkles, you can use chopped nuts, crushed cookies, or even fresh fruit. - For a fun twist, try adding a layer of raspberry jam or lemon curd between the layers of cake.Conclusion:
This vegan vanilla cake is a delicious and easy-to-make dessert that is perfect for any occasion. It is moist, fluffy, and full of flavor. The vanilla frosting is the perfect finishing touch. Whether you are a vegan or not, you will love this cake!
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