Try this Vanilla Cake recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 350°F (180°C)
Sift the flour into a mixing bowl.
Add the sugar, baking soda and salt and mix together.
Add the soy milk, vanilla, oil and vinegar and give it a quick whisk with a hand whisk until just combined.
Grease two 7 inch round cake tins with coconut oil (or spray with non-stick spray) and cut parchment paper into circles to fit the bottoms.
Divide the batter evenly between them.
Bake for 30 minutes.
Remove from the oven and using a toothpick, insert into the center of the cake. If it comes out clean then your cake is done.
Move to a cooling rack to cool completely.
Prepare your frosting.
Add the powdered sugar, vegan butter, vanilla and half of the soy milk.
Beginning on low speed, mix with an electric mixer, slowly increasing speed. Add the rest of the soy milk, only as much as needed until it is smooth and creamy. If your vegan butter has a higher water content, you may not need to use all of the soy milk.
If your frosting is still a little thin, add more powdered sugar, if it’s a little thick, add more soy milk (a drop at a time). The consistency must be thick enough that it doesn’t slide off the cake, but thin enough to be spreadable.
When your cake is completely cool, add frosting to the top of one of the layers.
Add the second layer on top and frost it completely, using a knife to carefully frost the sides of the cake.
Decorate with fresh strawberries and serve right away.
If you’re not serving right away, then omit the strawberries or serve them on a plate alongside the cake, so it doesn’t get soggy.
Notes:
I highly recommend you weigh the flour for the best results. Flour measures can be tricky, so weighing it on a food scale is the best way to ensure accuracy.
*The cake tins used in this recipe are 7 inches round. If you want to make this cake for 8-inch cake pans, see our vegan white cake recipe which is an 8-inch cake or our vegan vanilla sheet cake which adapts perfectly to two 8-inch cake layers. If you want to adapt it to 9-inch cake pans see our full instructions below.
*If you want to double this recipe for a 9-inch layer cake, then the ingredients list will be as follows: 3 and 1/2 cups (438g) All Purpose Flour, 2 cups (400g) White Sugar, 2 tsp Baking Soda, 1 tsp Salt, 2 cups (480ml) Soy Milk, 4 tsp Vanilla Extract, 2/3 cup (160ml) Extra Virgin Olive Oil or Canola Oil, 2 Tbsp White Vinegar. Everything else including baking times, remains the same. The frosting as listed in the recipe above will be enough to spread generously onto the top and middle of a 9-inch layer cake but not enough to frost the sides as well. Take a look at our vegan buttercream frosting recipe which is enough to frost this whole cake when made as a two layer 9-inch cake.
*Only add fresh strawberries to this cake if you’re going to be eating it right away. The strawberries are a fabulous addition to the flavor of this cake, BUT they run and can cause sogginess. So if you are keeping this cake for a few days, then either don’t use strawberries at all or just add some strawberry slices directly to the individual cake slices when served.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (624g) | ||
Recipe Makes: 1 | ||
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Calories: 1798 | ||
Calories from Fat: 1667 (93%) | ||
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Amt Per Serving | % DV | |
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Total Fat 185.3g | 247 % | |
Saturated Fat 116.7g | 583 % | |
Monounsaturated Fat 47.9g | ||
Polyunsanturated Fat 7.5g | ||
Cholesterol 488mg | 150 % | |
Sodium 1312.8mg | 45 % | |
Potassium 661.2mg | 17 % | |
Total Carbohydrate 31.5g | 9 % | |
Dietary Fiber 7.6g | 30 % | |
Sugars, other 23.9g | ||
Protein 4.5g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1798
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