What is left out of vegan cake?

The main ingredients left out of vegan cakes are eggs, milk and butter. Fortunately, all of these ingredients have high-quality vegan alternatives. In some recipes, a combination of leaveners and egg replacements like applesauce, nondairy yogurt and mashed banana are used to replicate the impact of eggs in a cake recipe and nondairy milk and canola oil replace dairy milk and butter.

Is white cake mix vegan?

Not all white cake mixes are vegan, as they often contain ingredients like eggs and dairy. However, there are some brands that offer vegan-friendly cake mixes, or you can adapt a regular cake mix to make it vegan. When looking for a vegan white cake mix, it's important to carefully read the ingredient list or look for products labeled as vegan or plant-based.

What flour is best for vegan vanilla cake?

For a vegan vanilla cake, the best flour option is all-purpose flour. All-purpose flour is versatile, readily available and it provides a good balance between structure and tenderness, resulting in a moist and fluffy cake. If you want a lighter texture, you can sift the all-purpose flour before using it.

How do I make my vegan cake rise properly without eggs?

Vegan cakes can rise properly without eggs by using leavening agents such as baking powder and baking soda, which help create air bubbles in the batter, resulting in a light and fluffy texture. Additionally, acidic ingredients like vinegar, lemon juice, or applesauce can react with baking soda to produce carbon dioxide, further aiding in the rising process.

Can I make a vegan cake gluten-free?

Yes, you can make a vegan cake gluten-free by using gluten-free flour blends such as almond flour, rice flour, coconut flour, or a pre-made gluten-free flour mix. Be sure to check that all other ingredients in the recipe are also gluten-free, and consider adding xanthan gum or another binding agent to help the cake hold together.

Vegan Vanilla Cake (Tips For Making Perfect Vegan Cakes)

Vegan Vanilla Cake

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Light, fluffy and delicious vanilla cake. Totally egg and dairy free, completely customizable and easy to make.

Author: Lyndsey Hiltner
Prep Time: 30 minutes
Bake Time: 30 minutes
Total Time: 1 hour
Yield: 1 6 or 8-inch Cake 1x
Category: Cakes and Cupcakes
Method: Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

For the Cake

3 c all purpose flour

2 c sugar

2 tsp baking powder

1 tsp baking soda

1 tsp salt

1 c nondairy yogurt

1 c nondairy milk

1 c canola oil

1 tbsp vanilla extract

For the Frosting

1 c non-hydrogenated shortening

1/4 c vegan butter

3 c powdered sugar

tbsp nondairy milk

1/2 tsp vanilla extract

pinch of salt

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Instructions

Prepare the Batter: Preheat oven to 350 degrees F (175 C) and line 3 6-inch or 2 8-inch round cake pans with parchment paper.* Set aside. Add all purpose flour, sugar, baking powder, baking soda and salt to a large bowl and whisk together. In a smaller bowl, whisk together nondairy yogurt, nondairy milk, canola oil and vanilla extract. Pour wet ingredients into dry and mix together until just combined. Do not over-mix.
Bake: Pour cake batter into prepared pans taking care to distribute the batter evenly between them. Bake cakes in preheated oven for 30-35 minutes or until they are lightly golden and a toothpick inserted into the center comes out clean with only a few crumbs clinging to it. Allow cakes to cool in their pans for 1 hour before carefully turning them out onto a wire cooling rack.
Prepare the Frosting: While cakes are cooling prepare the frosting. Add shortening and vegan butter to a large bowl and beat together using an electric hand mixer until light and fluffy. This should take 30 to 60 seconds. Add powdered sugar, nondairy milk, vanilla extract and salt to the bowl. Beat until frosting comes together. Start at a low speed to ensure powdered sugar doesn’t fly all over your kitchen.
Assemble and Decorate: Once cakes are completely cool it is time to frost! If you would like to level your cakes*, now is the time to do so. Set one layer of cake on a serving plate and spread a layer of frosting over the top using an offset spatula. Top with another cake layer and spread with more frosting. If you are making a 3-layer cake, repeat this step once more. Spread remaining frosting over the sides of the cake.

Equipment

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Notes

*Prepared cake will keep in an airtight container at room temperature for 2-3 days. If you don’t have a cake stand that will accommodate the size of the cake, turn a large pot over it instead. Unfrosted cake layers can be frozen for up to 1 month.

*When lining cake pans with parchment paper, it is best for the paper to only cover the bottom of the pan. You don’t want the parchment pressing up against the sides. To accomplish this, trace the bottom of your cake pan over a sheet of parchment paper and cut it out using scissors. Cut slightly inside the line. It should fit perfectly!

*While leveling cake layers isn’t totally necessary, I would highly recommend it. Using a sharp serrated knife, gently slide the knife across the dome-shaped top of your cake. You will be holding the knife horizontally. See instructions above.

*Investing in a cake turntable is a great way to more easily frost and level your cakes.

*This cake it totally customizable flavor-wise! See above section for ideas!

Find it online: https://censoredbaker.com/vegan-vanilla-cake/