How To Make Vegan Vanilla Cake (super fluffy)
Learn how to make vegan vanilla cake. This light and fluffy vegan vanilla sponge cake is easier to make than you think. It makes the perfect base cake for your next layer cake creations!
Servings: 14 servings
Equipment
- Mixing bowl, electric mixer, cake board, cake pan(s)
- Makes one Ø20cm / 8" cake; or two Ø15cm / 6" cakes
Ingredients
- 2 teaspoon apple cider vinegar (10 ml)
- 280 mililiters plant milk eg: almond, soy, oat (9.4 fl oz)
- 210 grams unbleached all-purpose flour (7.4 oz)
- 140 grams organic cane sugar (4.9 oz)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 90 grams vegetable oil (3.1 oz)
- 1 package vanilla sugar (9g), or 1 teaspoon vanilla extract
- 1 lemon to zest (organic)
Instructions
- Preheat the oven to 180°C / 355ºF. Prepare the baking pan(s) by spraying with oil, lightly flouring, and then placing a parchment paper circle to cover the bottom of the pan(s).
- In a mixing bowl add the plant milk and vinegar and set aside to clabber for 5-10 minutes. Zest lemon and set prepared zest aside. In a second mixing bowl sieve together dry ingredients: flour, cane sugar, baking powder, baking soda, and salt. Add oil to the dry ingredients and mix with a fork until all dry ingredients are covered in fat. Add vanilla sugar, or extract and lemon zest into the clabbered milk and whisk to combine. Then add to the rest of the ingredients and whisk with an electric mixer until the batter is smooth. Pour the batter into the prepared pan(s).
- Bake for 30-35 minutes. The cakes are done when the edges are golden and have pulled away from the sides of the pan and a toothpick comes out clean.
- Remove from oven and let cool for 10 minutes. Then working gently, turn over the pan with a wire cooling rack to catch the cake. Remove the pan, then peel off the parchment paper. Turn the cake back right side up and leave to cool fully on a cooling rack. Serve as is, or frost and decorate.