Why You’ll Love This Vegan Vanilla Cake Recipe
As soon as you take a bite of this vegan vanilla cake, you’ll understand why it’s a favorite for both vegans and non-vegans alike.
The cake is incredibly moist, with a light texture that melts in your mouth. I love how the rich vanilla flavor shines through every slice, making it feel indulgent yet guilt-free.
Plus, it’s easy to whip up for any occasion. Whether you’re celebrating a birthday or just treating yourself, this cake brings everyone together.
Trust me, once you try it, you’ll be sharing the recipe with friends and family to spread the joy!
Ingredients of Vegan Vanilla Cake
If you’re ready to plunge into the world of baking, this Vegan Vanilla Cake is a fantastic way to start. With its simple ingredients and straightforward process, it’s perfect for both novice bakers and seasoned pros who want something easy yet delicious. Plus, the best part? You won’t even miss the eggs or dairy. Seriously, this cake is all about flavor and satisfaction.
So, grab your mixing bowl, and let’s check out what you’ll need to whip up this delightful treat.
Ingredients for Vegan Vanilla Cake:
- 1 3/4 cups all-purpose flour
- 1 cup sugar
- 1/4 teaspoon sea salt
- 1 cup soymilk
- 2 teaspoons vanilla extract
- 1/3 cup olive oil (or any vegetable oil)
- 1 tablespoon lemon juice
- 2 tablespoons coconut oil (for greasing the pan)
- 2 cups powdered sugar (for frosting)
- 1 1/2 tablespoons vegan butter (for frosting)
- 2 tablespoons soymilk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 3 cups fresh strawberries (cut in quarters, for topping)
- 3/4 cup walnuts (for topping)
- 1/4 cup shredded coconut (for topping)
Now, a little talk about ingredients. While all these components come together to create a scrumptious cake, feel free to get creative.
For instance, if you’re not a fan of walnuts, you could swap them out for pecans or even leave them out altogether. And if strawberries aren’t in season, blueberries or raspberries would be just as delightful.
The beauty of baking is that it can be customized to your taste. Just remember, the key to a great cake is in the balance of flavors, so keep that in mind as you experiment.
Happy baking!
How to Make Vegan Vanilla Cake
Making a Vegan Vanilla Cake isn’t just a delightful baking adventure; it’s a way to impress your friends and family with a delicious treat that they’ll never guess is vegan. So, let’s get right into it. To kick things off, preheat your oven to 350 degrees. This is essential; we want our cake to bake perfectly, not turn into a sad, gooey mess.
While the oven warms up, grab a mixing bowl and sift 1 3/4 cups of all-purpose flour. Sifting is like giving your flour a little spa day; it makes the cake lighter and fluffier. Next, mix in 1 cup of sugar and 1/4 teaspoon of sea salt. This combination is the foundation of your cake, balancing sweetness with just a hint of savory.
Now for the fun part—adding the wet ingredients. Pour in 1 cup of soymilk (the creamy base), 2 teaspoons of vanilla extract (because who doesn’t love that sweet aroma?), and 1/3 cup of olive oil. And just when you think we’re done, toss in 1 tablespoon of lemon juice. It may sound odd, but this little ingredient adds a wonderful zing and helps the cake rise.
Mix everything together until it’s well combined, but don’t be a perfectionist; a few lumps won’t hurt anyone. Now, grease your cake pan with 2 tablespoons of coconut oil or some cooking spray. Trust me, this step is important unless you enjoy playing a game of “how to get a cake out of a pan” that nobody wins.
Once your pan is prepped, pour the batter in and pop it into the oven for about 30 minutes. Keep an eye on it—every oven is different. You’ll know it’s done when you can stick a toothpick into the center, and it comes out clean. Let it cool for a bit; patience is key here, even if your kitchen smells absolutely divine.
While your cake is cooling, let’s whip up that frosting. In a separate bowl, mix together 2 cups of powdered sugar, 1 1/2 tablespoons of vegan butter, 2 tablespoons of soymilk, and 1 teaspoon of vanilla extract until you achieve a creamy consistency. The frosting is like the cherry on top—smooth, sweet, and utterly necessary.
Once the cake has cooled, frost away, sprinkle with 3/4 cup of ground walnuts and 1/4 cup of shredded coconut, and top it all off with those beautiful, fresh strawberries. And voilà, you’ve just made a Vegan Vanilla Cake that’s not just a dessert; it’s a reason for celebration.
Vegan Vanilla Cake Substitutions & Variations
While sticking to the classic vegan vanilla cake recipe is always a great choice, experimenting with substitutions and variations can elevate your baking experience.
For a gluten-free option, swap all-purpose flour for almond or coconut flour. If you want a richer flavor, try using maple syrup instead of sugar. For added moisture, incorporate applesauce or mashed bananas.
You can also switch up the milk—coconut, almond, or oat milk work beautifully. Feel free to add mix-ins like chocolate chips, nuts, or dried fruits.
And for a fun twist, consider infusing your cake with spices like cinnamon or cardamom!
What to Serve with Vegan Vanilla Cake
After experimenting with various substitutions and variations for your vegan vanilla cake, it’s time to think about what to serve alongside it.
I love pairing it with fresh fruit, like strawberries or blueberries, to enhance the cake’s sweetness. A scoop of dairy-free ice cream can also add a creamy contrast that’s irresistible.
If you’re feeling adventurous, a drizzle of vegan chocolate sauce or a side of coconut whipped cream elevates the dessert even further.
For a more textured experience, consider serving it with crushed nuts or a sprinkle of shredded coconut.
These combinations make for a delightful treat!
Additional Tips & Notes
For a successful vegan vanilla cake, a few simple tips can make all the difference. First, make sure your ingredients are at room temperature for better mixing. I also recommend using fresh baking soda for the best rise.
If you want a moister cake, consider adding a bit of applesauce or mashed banana to the batter. When frosting, I find it helpful to chill the cake for a bit to prevent sliding.
Finally, don’t rush the cooling process; it’s essential for the cake’s texture. Enjoy experimenting, and remember, practice makes perfect! Happy baking!