Vegan Vanilla Cake
From mmhoggard0808 3 years agoIngredients
- : shopping list
- 1 and 3/4 cups (220g) all-purpose flour shopping list
- 1 cup (200g) White Sugar shopping list
- 1 tsp baking soda shopping list
- 1/2 tsp Salt shopping list
- 1 cup (240ml) Soy Milk (or other non-dairy milk) shopping list
- 2 tsp Vanilla Extract shopping list
- 1/3 cup (80ml) Extra Virgin Olive Oil (or sub canola oil or other vegetable oil) shopping list
- 1 Tbsp White Vinegar (or sub apple cider vinegar) shopping list
- For The Vanilla Frosting: shopping list
- 3 and 3/4 cups (450g) Powdered Sugar shopping list
- 3 Tbsp (45g) Vegan butter shopping list
- 4 Tbsp Soy Milk (or other non-dairy milk)* shopping list
- 2 tsp Vanilla Extract shopping list
- For Decoration: shopping list
- Fresh Strawberries shopping list
How to make it
- Preheat 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.
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