Vegan Vanilla Cake
Who says vegan cakes aren't delicious!? Don't tell your guest, and they will never know!
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Vegan Buttercream 15 minutes mins
Course Dessert
Cuisine American
Vegan Cake
- 32 g cornstarch tapioca or arrowroot works
- 350 g raw sugar vegan friendly
- 350 g AP Flour
- 160 ml oil neutral, any
- 500 ml non-dairy milk look for non-dairy milk under milk substitutes post
- 2 tsp. vinegar white or apple
- 1½ tsp. vanilla extract
- 1½ tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
Vegan Buttercream Frosting
- 226 g vegan butter
- 2 oz. vegan cream cheese
- 1½ tsp. clear vanilla extract
- 4 cups powdered sugar vegan friendly
Cake
Preheat oven to 330F.
In a mixing bow, place the sugar, salt, flour, cornstarch and baking powder and soda. Mix well for a light crumble.
Add the vanilla, and mix.
Slowly add the oil, then the milk and vinegar.
Place in 3, 6" pans or two 8" pans. Bake for 40 minutes or until a toothpick can stick the cake and be removed cleanly.
Vegan Buttercream
In a mixing bowl, add the vegan butter and cream cheese. Cream for 5 minutes until mixed well together.
Add the clear vanilla.
Mix the powdered sugar into the mix, and mix on high speed, until well combined nd stable.
Serving: 7people
Keyword cake, dessert, vanilla, vegan