vegan vanilla cake
Light, fluffy and delicious vanilla cake. Totally egg and dairy free, completely customizable and easy to make.
- 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 cups cake flour
2 cups granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup nondairy yogurt
1 cup nondairy milk
1 cup canola oil
2 tablespoons vanilla bean paste
1 teaspoon almond extract (optional)
For the Frosting
1 cup non-hydrogenated shortening
1/4 cup vegan butter, softened
3 cups powdered sugar
2 tablespoons nondairy milk
1 tablespoon vanilla bean paste
pinch of salt
Instructions
- Prep: 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.
- Mix: Add cake flour, sugar, baking powder, baking soda and salt to a large bowl and whisk together. Pour in the nondairy yogurt, nondairy milk, canola oil, vanilla bean paste and almond extract. Mix together until just combined. Do not over-mix.
- Bake: Divide cake batter between prepared pans. Bake cakes in preheated oven for 32-38 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 30 minutes before carefully turning them out onto a wire cooling rack.
- Frosting: Prepare the frosting while cake layers cool. Add shortening and vegan butter to a large bowl and beat together using an electric hand mixer until smooth. This should take 30 to 60 seconds. Add powdered sugar, nondairy milk, vanilla bean paste and salt to the bowl. Beat until frosting comes together.
- Assemble: 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. Spread remaining frosting over the sides of the cake.
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/
