Vegan Vanilla Cake Recipes

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

Ingredients

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

Ingredients

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.

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

Ingredients

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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