Vegan Vanilla Cake
User Reviews
5
Vegan Vanilla Cake
Description
This Vegan Vanilla Cake recipe combines non-dairy milk thickened with lemon juice, vegan butter melted with maple syrup, and a mix of flour, sugar, baking powder, baking soda, salt, and vanilla extract to form a smooth, pourable batter. Baking the batter in two 8-inch pans at 350°F for 30-35 minutes yields tender, moist cakes with a clean crumb. The frosting complements with dairy-free margarine, powdered sugar, vanilla, and plant milk whipped to a smooth consistency.
The lemon juice in the milk acts to mimic buttermilk, aiding leavening and crumb tenderness. The maple syrup adds moisture and subtle sweetness supporting the vanilla notes. Baking until a skewer comes out clean prevents overbaking, while covering loosely with foil stops too much browning. The finished cake is versatile, suitable for stacking with frosting or made into cupcakes by adjusting the bake time.
Variations include adding cinnamon or lemon zest to the frosting for additional flavor or swapping in vegan cream cheese frosting. The cake can be frozen unfrosted for up to one month, and the recipe can be increased by 50% to make a three-layer cake.
This recipe is useful for bakers seeking a dairy-free vanilla cake that maintains traditional texture and flavor without animal products.
Ingredients
For the vegan vanilla cake
- 1 ¼ cups vegan milk almond, soy etc, 300ml
- 1 tablespoon lemon juice
- ⅔ cup dairy-free butter or margarine, 150g
- 5 tablespoon maple syrup or agave
- 2 ¼ cups all-purpose flour plain flour, 275g
- ¾ cups sugar 175g
- 2 teaspoon baking powder
- 1 teaspoon baking soda (bicarb of soda)
- ½ teaspoon salt sea salt
- 2 teaspoon vanilla extract
For the vegan vanilla frosting (double to cover the sides as well)
- ⅓ cup Dairy-free margarine 75g or butter
- 2 cups powdered icing sugar confectioner's sugar, 250g
- 1 teaspoon vanilla extract
- 1 tablespoon plant-based milk almond, soy etc, vegan
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
- Do not over-mix the batter when combining wet and dry ingredients; mix until just smooth.
- Add 1 teaspoon cinnamon or lemon zest to frosting for flavor variation.
- The cakes can be frozen unfrosted for up to one month.
- Increase recipe by 50% to make a three-layer cake.
- To make cupcakes, fill lined muffin cups and bake for 15-20 minutes.
- Nutritional info varies based on ingredients and brands used.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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