Vegan Vanilla Cake
Fluffy, moist, and sweet - this vegan vanilla cake is guaranteed to satisfy any craving. Made without dairy or eggs, my secret ingredient for richness and rise is a touch of yogurt combined with a vegan 'buttermilk' mixture. Easy to whip together, this cake bakes up light yet dense with plenty of vanilla flavor.
Ingredients
- 1 cup soy milk or any non-dairy milk
- 1 tablespoon white vinegar
- 2½ cups cake flour
- 1¼ cups granulated sugar
- 1¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup vegan yogurt plain or vanilla flavored
- ½ cup vegetable oil
- 2½ teaspoons vanilla extract
Vegan Buttercream Frosting
- 1 recipe vegan buttercream frosting
- ¼ cup vegan sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Line the cake pans with a round of parchment paper.
- In a small bowl, combine the soy milk and white vinegar. Stir well and set aside for about 5-10 minutes to allow it to curdle. This creates your vegan buttermilk, which will act as an egg substitute.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt.
- In another bowl, mix together the vegan buttermilk, vegan yogurt, vegetable oil, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
Notes
Gluten-Free: To make this cake gluten-free use a gluten-free flour blend in place of the cake flour. Make sure to choose a gluten-free flour blend specifically formulated for baking cakes for the best results.
❄️Storage Instructions
Refrigerator
Once the cake has completely cooled, wrap it tightly with plastic wrap or aluminum foil. Store the wrapped cake in an airtight container in fridge for 3-4 days.Freezer
After the cake has cooled completely, wrap it tightly with several layers of plastic wrap or aluminum foil. Place the wrapped cake in a freezer-safe container or resealable plastic bag. The cake should stay fresh in the freezer for 2-3 months. When you're ready to eat the cake, thaw it in the refrigerator overnight.Nutrition
Calories: 291kcalCarbohydrates: 41gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 223mgPotassium: 55mgFiber: 1gSugar: 22gVitamin A: 78IUVitamin C: 3mgCalcium: 44mgIron: 0.3mg
Tried this recipe?Let us know how it was!