Description
A light and fluffy vegan vanilla cake, perfect for any occasion, topped with creamy vegan vanilla frosting. Customize with fruits or chocolate for added flavor!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/2 cup vegetable oil (or melted coconut oil)
- 1/4 cup unsweetened applesauce
- 1 tablespoon vanilla extract
- 1 tablespoon apple cider vinegar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 2 tablespoons almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking soda, baking powder, and salt.
- In another bowl, mix the wet ingredients: almond milk, vegetable oil, applesauce, vanilla extract, and apple cider vinegar. Whisk until combined.
- Pour the wet mixture into the dry ingredients and gently fold until just combined.
- Grease two 9-inch round cake pans with vegetable oil or vegan butter and dust with flour.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
- Beat the softened vegan butter until creamy.
- Gradually add powdered sugar, mixing on low speed, then increase to medium until fluffy.
- Add almond milk and vanilla extract, mixing until light and fluffy.
- Place one cake layer on a serving plate and frost the top.
- Add the second layer and frost the top and sides of the cake.
- Decorate as desired.
Notes
- This vegan vanilla cake is perfect for birthdays, celebrations, or just a sweet treat!
- You can customize it by adding cocoa powder for a chocolate version or incorporating fruits like blueberries or strawberries into the batter.
- Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 30 minutes