the best vegan vanilla cake

Everyone needs a trusted basic vanilla cake recipe. One that is quick to make and that you can dress up for parties and experiment with flavors. This is my recipe! I have spent over a year researching recipes and getting this one just right. I ended up with a beautifully fluffy texture and moist cake that has the perfect amount of rise. I also use this recipe as the base of many of my cakes! Feeling Oreos? add them! Feeling fruit? add some! Its great for experimenting but it is also so great for that classic vanilla taste.

Everyone needs a trusted basic vanilla cake recipe. One that is quick to make and that you can dress up for parties and experiment with flavors. This is my recipe! I have spent over a year researching recipes and getting this one just right. I ended up with a beautifully fluffy texture and moist cake that has the perfect amount of rise. I also use this recipe as the base of many of my cakes! Feeling Oreos? add them! Feeling fruit? add some! Its great for experimenting but it is also so great for that classic vanilla taste.

Why vanilla bean paste? Once I started really diving into flavoring for baking and how different oils, extracts or pastes work, I discovered Olive Nation. This is a website that will take you on a journey of all kinds of wonderful flavorings and high quality baking ingredients. I have been using their vanilla bean puree for over a year now and it really has elevated my vanilla bakes. I have tried different pastes, but for the quality (and the price!) I always come back to this brand. The first ingredient is vanilla where a lot of brands the first ingredient is sugar – and I think this makes a huge difference in taste. I have used regular vanilla extract in this recipe as well with wonderful results – just without the beautiful little vanilla specks.

The Best Vegan Vanilla Cake

Makes 12 cupcakes or two 6″ cakes.

ingredients:

  • 1 cup Plant Based Milk (I use almond)
  • 1 T.  Apple Cider Vinegar
  • 150 g (3/4 cup) Sugar
  • 1-1/2 t Vanilla Bean Paste
  • 1/3 cup Canola Oil
  • 160g (1-1/4 cups) All Purpose Flour
  • 2 T Cornstarch
  • 1-1/2 t Baking Power
  • 1/2 t Salt

instructions:

How to cook The Best Vegan Vanilla Cake

  1. Preheat oven to 350 F. In a medium mixing bowl, stir together the almond milk and the vinegar and set aside. 
  2. In a separate mixing bowl sift all the dry ingredients (flour, cornstarch, baking powder and salt) and whisk well. Set aside.
  3. In the bowl of vinegar and milk, add the sugar, vanilla bean paste and oil and whisk well. Slowly combine the wet and dry ingredients with a whisk until no clumps remain.
  4. Place liners in a cupcake tin and fill half full with the batter. Bake for 18-20 minutes or until the tops bounce back when you gently poke them. 
  5. Let cool and frost with your favorite frosting! I used my swiss buttercream on these – a perfect vanilla cupcake!
Created using The Recipes Generator

Even with a simple recipe like this, I always make sure to sift my dry ingredients at least once. It can have a huge impact on the end result, leaving a smooth and well combined cake. If I don’t sift the ingredients they can have small flour clumps through out, which is no fun. Sifting also helps get that light airy texture that I love.

These cakes also freeze very well! You can wrap them, unfrosted, in something airtight and freeze for a couple of months. Just take them out of the freezer, unwrap them and bring them to room temperature for time saving for events or an immediate treat.

Happy Baking!

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