Vegan Vanilla Cake
User Reviews
5.0
246 reviews
Excellent
Vegan Vanilla Cake
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This really is the BEST vegan vanilla cake. It's light, fluffy and delicious. With no unusual ingredients, you can quickly and easily make this fantastic cake.
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Ingredients
For the vegan vanilla cake
- 1 ¼ cups (300ml) vegan milk (almond, soy etc)
- 1 tablespoon lemon juice
- ⅔ cup (150g) dairy-free butter / margarine
- 5 tablespoon maple syrup or agave
- 2 ¼ cups (275g) all-purpose flour (plain flour)
- ¾ cups (175g) sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda (bicarb of soda)
- ½ teaspoon sea salt
- 2 teaspoon vanilla extract
For the vegan vanilla frosting (double to cover the sides as well)
- ⅓ cup (75g) dairy-free margarine/butter
- 2 cups (250g) powdered icing sugar (confectioner's sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon vegan milk (almond, soy etc)
Instructions
- Preheat the oven to 350°F / 180° C. Lightly grease 2 x 8inch (20cm) round baking pans.
- Stir the lemon juice into the non-dairy milk and set aside. It will thicken slightly into 'buttermilk'.
- In a pan over a medium heat, melt the vegan butter and syrup together. Set aside to cool slightly.
- Sift the flour, caster sugar, baking powder and bicarbonate of soda into a large mixing bowl.
- Pour the milk, vanilla and melted butter mixture over the flour mixture and stir well until it becomes a smooth runny batter.
- Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean. If the cakes are darkening too much, cover them loosely with foil.
- Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
For the vegan vanilla frosting
- Meanwhile, to make the frosting, beat together all ingredients until smooth. Add more milk or powdered sugar if necessary to get a thick frosting consistency.
To assemble
- When the cakes are completely cold, sandwich together with ⅓ of the icing. Spread ⅓ of the frosting over the top and the remaining frosting around the sides. If desired, decorate with berries or vegan sprinkles.
Notes
- The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.
- The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.
- Don't over-mix the batter when adding the wet ingredients to dry. Combine well, but don't beat.
- Add 1 teaspoon of cinnamon to the frosting for a wintery flavour or the zest of a lemon for something zingy. You could also try my vegan cream cheese frosting.
- Freezable: you can freeze the un-frosted cakes for up to 1 month
- Increase the ingredients by an extra 50% for a three layer cake
- Turn this into vegan cupcakes by filling the cups of a lined muffin pan and bake for 15-20 mins.
Nutrition Information
Show Details
Calories
367kcal
(18%)
Carbohydrates
60g
(20%)
Protein
2g
(4%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Sodium
359mg
(15%)
Potassium
137mg
(4%)
Fiber
1g
(4%)
Sugar
41g
(82%)
Vitamin A
720IU
(14%)
Vitamin C
0.8mg
(1%)
Calcium
81mg
(8%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Calories | 367kcal | 18% |
| Carbohydrates | 60g | 20% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Sodium | 359mg | 15% |
| Potassium | 137mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 41g | 82% |
| Vitamin A | 720IU | 14% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 81mg | 8% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
246 reviews
Excellent
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