Vegan Vanilla Cake
A delicious vegan vanilla cake with a soft and fluffy crumb, perfect for birthdays and special occasions.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 cup almond milk
- 1/3 cup coconut oil melted
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla extract
Instructions
Preparation
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk them together until well incorporated.
- In a separate bowl, mix the almond milk, melted coconut oil, apple cider vinegar, and vanilla extract. Stir until smooth.
- Slowly add the wet ingredients to the dry ingredients, mixing with an electric mixer on low speed until just combined. Avoid overmixing.
- Pour the batter into the prepared 9-inch cake pan, smoothing the top with a spatula.
Baking
- Place the cake pan in the preheated oven at 350°F. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
- Once cooled, frost the cake with your choice of vegan buttercream or glaze. Slice into 8 pieces and serve.
Storage
- Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Notes
Pro Tips: Always use fresh baking powder for the best rise. Avoid overmixing to keep the cake light. Let the cake cool completely before frosting.
Ingredient Substitutions: Use soy milk instead of almond milk if preferred. Substitute vegetable oil for coconut oil.
How to Serve: Pair with vegan chocolate ganache or a vanilla glaze for extra flavor.
Storage & Freshness: Keep in an airtight container to maintain freshness. Refrigeration will extend shelf life.
Make-Ahead Tips: Bake the cake a day in advance and store unfrosted to save time on the day of serving.
Ingredient Substitutions: Use soy milk instead of almond milk if preferred. Substitute vegetable oil for coconut oil.
How to Serve: Pair with vegan chocolate ganache or a vanilla glaze for extra flavor.
Storage & Freshness: Keep in an airtight container to maintain freshness. Refrigeration will extend shelf life.
Make-Ahead Tips: Bake the cake a day in advance and store unfrosted to save time on the day of serving.