Healthified Basic Vegan Vanilla Cake Recipes

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VEGAN BASIC VANILLA CAKE



Vegan Basic Vanilla Cake image

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

1 cup plain soy milk
1 tablespoon apple cider vinegar
1 ½ cups unbleached all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
⅓ cup canola oil
¼ cup water
1 tablespoon lemon juice
1 tablespoon vanilla extract
¼ teaspoon almond extract

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



Vegan Vanilla Cake image

Lovely vegan and wheat-free (but not gluten-free) cake. Ice with Recipe #351630, Recipe #351628 or unsweetened fruit spread. For 2 layers, double the recipe. From The Great American Detox Diet by Alex Jamieson.

Provided by Prose

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

2 1/4 cups whole spelt flour (plus extra for dusting pan)
3 teaspoons baking powder
1 pinch sea salt
1/3 cup canola oil (plus extra for oiling pan) or 1/3 cup coconut oil (plus extra for oiling pan)
1/2 cup maple syrup or 1/2 cup agave nectar
1 teaspoon lemon zest
2 teaspoons vanilla extract
1 cup rice milk or 1 cup almond milk

Steps:

  • Preheat oven to 350 degrees.
  • Lightly oil a 9-inch cake pan and dust with flour.
  • In a large mixing bowl, sift together the the flour, baking powder, and salt.
  • In a medium mixing bowl, whisk together the oil, syrup, zest, vanilla, and milk until completely combined and smooth.
  • Gently stir the wet ingredients into the dry, mixing until just smooth. Do not overmix, which will make the cake tough. The batter should not be runny.
  • Scrape batter into prepared pan and bake on center rack of oven for 40 minutes, or until a toothpick inserted in center comes out clean.
  • Cool in pan on wire rack for 10 minutes before delicately removing from pan. Cool completely before icing.

HEALTHIFIED BASIC VEGAN VANILLA CAKE



Healthified Basic Vegan Vanilla Cake image

I was dying to experiment with this new whole-wheat pastry flour I bought at Whole Foods' bulk section. If using AP or cake flour, just sift it real well. Yields one 10" cake or about 12 cupcakes. Feel free to sub rice milk or coconut milk.

Provided by the80srule

Categories     Low Cholesterol

Time 45m

Yield 12 cupcakes, 12 serving(s)

Number Of Ingredients 9

4 tablespoons unsweetened applesauce
4 tablespoons canola oil
1 cup sugar
2 tablespoons ground flax seeds
6 tablespoons water
2 cups whole wheat pastry flour
1 cup unsweetened soymilk
1 tablespoon baking powder
1 tablespoon vanilla

Steps:

  • Cream the applesauce, oil, and sugar together.
  • Microwave the flax and water together to make "eggs"-- about 30 seconds to 1 minute for it to get a sticky egg-like consistency. Add to the mix.
  • Beat in the flour, soymilk, vanilla and baking powder.
  • Grease a 10" round pie pan with cooking spray and lightly dust with flour. (or 12 ungreased muffin papers) Pour the batter into it.
  • Bake at 350F or until set (about 30 minutes for a cake, 20-25 minutes for cupcakes.).

Nutrition Facts : Calories 196.3, Fat 5.9, SaturatedFat 0.5, Sodium 103.7, Carbohydrate 33.5, Fiber 3.1, Sugar 17, Protein 3.9

VEGAN VANILLA CAKE



Vegan Vanilla Cake image

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

2 ⅓ cups cake flour
1 ½ cups white sugar
1 tablespoon baking powder
¾ teaspoon salt
3 teaspoons dry egg replacer (such as Ener-G®)
¼ cup warm water
1 cup soy milk
½ cup vegetable oil
1 teaspoon vanilla extract

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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