Vegan Basic Vanilla Cake 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
As a pastry chef, when I make vegan desserts, I tend to lean toward vegan-friendly ingredients such as fruits, nuts, and healthy sugars, but... sometimes you need that "real" cake, and let me tell you, it's hard to find. I adapted this recipe for a friend's birthday cake from recipes in my private collection. This is supposed to resemble traditional box cake and does a wonderful job. Try not to substitute as it will affect the outcome.
Provided by adrienne_twin
Categories Vegan Desserts
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
- Sift cake flour, sugar, baking powder, and salt together into a large bowl.
- Whisk dry egg replacer with warm water in a small bowl. Add egg replacer mixture, soy milk, oil, and vanilla to dry ingredients. Beat with an electric mixer on low speed for 1 minute. Increase speed to high and beat for 2 minutes, scraping the bowl frequently. Pour batter into the prepared pan.
- Bake in the preheated oven until a knife comes clean when poked in the center, 25 to 30 minutes. Let cool completely in the refrigerator.
- Run a table knife around the edges of cake to loosen from pan. Invert carefully onto a serving plate. Split, fill, and frost however you choose.
Nutrition Facts : Calories 351.5 calories, Carbohydrate 58.8 g, Fat 11.6 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 1.8 g, Sodium 335 mg, Sugar 31.1 g
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