Vegan Basic Vanilla Cake recipe

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Ingredients

1 cup plain soy milk
1 tablespoon apple cider vinegar
1 ½ cups unbleached all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
⅓ cup canola oil
¼ cup water
1 tablespoon lemon juice
1 tablespoon vanilla extract
¼ teaspoon almond extract

Nutrition Info

287.2 calories
carbohydrate: 45.3 g
cholesterol: : -
fat: 10.1 g
fiber: 0.8 g
protein: 3.4 g
saturatedFat: 0.8 g
servingSize: -
sodium: 380.1 mg
sugar: 26.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.

  2. Stir soy milk and vinegar together in a large glass measuring cup.

  3. Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.

  4. Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork. Stir soy milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.

  5. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Recipe Yield

1 8x8-inch pan

Recipe Note

This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting.

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