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Vegan Vanilla Cake

A fluffy, rich vegan cake bursting with sweet vanilla flavor, perfect for any occasion and easy to make with pantry staples.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups almond milk
  • 2 tablespoons white vinegar
  • 3.5 cups plain flour/all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon bicarbonate of soda/baking soda
  • 0.25 teaspoon salt
  • 0.67 cup canola oil
  • 1.5 cups white sugar/granulated sugar
  • 1 tablespoon vanilla extract
Buttercream and Decoration
  • 1 cup dairy-free butter (250 grams)
  • 6 cups icing sugar
  • 1.5 teaspoons vanilla extract
  • 0.25 teaspoon salt
  • 2-3 tablespoons vanilla almond milk
  • optional pink gel food coloring
  • optional sprinkles

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F) and grease and line 3 x 8 inch round cake pans with baking paper.
  2. In a small bowl, mix the almond milk and white vinegar, and set it aside.
  3. In another bowl, sift together the flour, baking powder, bicarbonate of soda, and salt.
  4. In a large bowl, whisk the canola oil, white sugar, and vanilla until combined and smooth.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the curdled milk, and mix until smooth.
  6. Divide the batter evenly into the prepared pans.
Baking
  1. Bake for 25-30 minutes until a skewer inserted into the center comes out clean.
  2. Let them cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Making the Buttercream
  1. In a bowl, beat the dairy-free butter and vanilla until creamy.
  2. Gradually incorporate 3 cups of icing sugar at a time until smooth.
  3. If the buttercream is too thin, add more icing sugar; if too thick, add a dash more milk.
Assembling the Cake
  1. Level the cakes if needed and spread a bit of buttercream on the serving plate.
  2. Place the first layer, add more buttercream, and repeat with the second layer.
  3. Finish with the top layer upside down for a smooth finish.
  4. Chill for at least an hour in the fridge.
  5. Tint the remaining buttercream and use piping bags to create an ombre effect, finishing with swirls and sprinkles.

Notes

For an added twist, experiment with almond or coconut extract. Don’t skip the vinegar in the milk for buttermilk, and use a kitchen scale for even layers.