That is the perfect vegan vanilla cake! A easy sponge cake is layered with luxurious vegan buttercream frosting. It’s elegant, traditional, and unbeatable for birthday celebrations.
With a birthday simply behind me, I’ve had vegan cake on my thoughts greater than common! This vegan vanilla cake is ideal for birthdays. It’s additionally an aesthetic, elegant layer cake that may be a part of any celebration or particular occasion.
Except no matter decorations you’re into, this cake is frill and fuss-free. Three layers of straightforward vanilla sponge cake and candy, wealthy vegan buttercream frosting. That’s it.
I really like the scent and style of vanilla and have by no means considered vanilla desserts as being inferior or much less memorable than chocolate or different flavors. True to its identify, this vegan vanilla cake smells and tastes strongly of vanilla, in the perfect of how.
What’s in vegan vanilla cake?
Vegan vanilla cake is vanilla cake ready with out eggs, milk, or butter.
Rather than milk, I exploit non-dairy milk within the recipe—soy, oat, almond, and cashew are my favorites for baking. There’s no butter in my vanilla sponge cake. As a substitute, I exploit avocado oil, which might be substituted with one other neutral-flavored vegetable oil.
There’s a lot of vegan butter within the frosting—it’s the primary ingredient! You should use any stick type of vegan butter. I normally use Earth Steadiness, which is comparatively cheap and works properly within the recipe.
And what about changing egg?
Truthfully, I usually discover that changing egg is pointless in vegan baking. Flax egg and aquafaba work wonders in some recipes, however they’re not wanted in others. I discover this to be very true of quick breads, muffins, and a few truffles—together with this one.
Learn how to make vegan vanilla cake
The cake on this vegan vanilla cake is a tried and true recipe. I exploit it in my strawberry shortcake, which is a favourite summer time recipe. So I’ve made it many instances, to the purpose the place I virtually have the proportions memorized.
To make the cake itself, you whisk collectively dry elements, combine and add moist elements, mix, and bake. It’s a unfastened batter, and it’ll odor splendidly of vanilla even earlier than it goes into the oven.
For those who favor, you possibly can bake the cake in a 9 x 13-inch rectangular baking pan, turning it right into a sheet cake as an alternative of a layer cake.
As soon as the vegan vanilla truffles have baked and cooled, it’s time to embellish.
Talking of, the “crumb coat” is the primary, skinny layer of frosting that goes on the cake. You apply it, then refrigerate the cake for about thirty minutes. As soon as the coat will get chilly, it’s a lot simpler to frost and beautify the remainder of the cake.
You can also make your cake decorations as easy or as advanced as you want. I usually frost layer cake and go away it simply the best way it’s. It may also be enjoyable to make use of a piping bag to make star shapes, flowers, swirls, or no matter you want.
The very best flour for vegan vanilla cake
For the perfect, fluffiest, lightest outcomes, I like to recommend utilizing both cake flour or a selfmade substitute—unbleached, all-purpose flour combined with cornstarch—on your vegan vanilla cake.
Cake flour has much less protein than all-purpose, which implies that it develops much less gluten in baking. It yields a young, fluffy, moist crumb, which is ideal for truffles.
Whereas I’ve had actually good outcomes making my vanilla cake with each all-purpose flour, I’ve to confess that cake flour actually does yield a extra delicate crumb! After I use it, I discover a distinction—although it’s all the time arduous for me to justify making area for one more sort of baking flour inside my restricted pantry area.
For those who’d like to attain the outcomes you’d get from cake flour with out truly buying cake flour, you should utilize a mix of all-purpose flour + cornstarch.
The rule of thumb is to subtract two tablespoons of AP flour from every cup of flour referred to as for within the recipe, changing them with two tablespoons of cornstarch. For this recipe, I like to recommend three cups + two tablespoons of all-purpose flour and 6 tablespoons of cornstarch.
And if all of this feels like an excessive amount of to fret about, don’t fear 😉 All goal flour will probably be high-quality.
Can the vegan vanilla cake be gluten free?
This cake could be made gluten free. I like to recommend utilizing a gluten-free, all-purpose flour mix, relatively than a single sort of gluten-free flour (akin to almond or oat flour).
My favourite gluten-free, all-purpose flour for baking is King Arthur’s Measure for Measure. I exploit it in my cake recipes every time I’m baking for a GF pal, and it really works rather well.
Learn how to make vegan buttercream frosting
The trick to adorning the vegan vanilla cake is, after all, a very good frosting. The frosting for this recipe is easy buttercream, made with vegan butter, powdered sugar, and non-dairy milk. I make it in my stand mixer, however you too can use a handheld mixer to whip the frosting into mild, ethereal perfection.
One factor I did in another way than common once I made this cake was to sift the confectioners sugar earlier than utilizing it. It’s a step that I’ve skipped prior to now, but it surely makes such a distinction! I’ve all the time had little clumps in my frosting, as a result of I’ve all the time been too lazy to sift the sugar beforehand. Now I understand how worthwhile it’s.
When you have the persistence, I actually suggest sifting as instructed within the recipe. You should use a sifter when you’ve got one (I’ve this one), or you possibly can simply use a sieve.
Can I substitute the buttercream frosting?
I really like each this buttercream frosting and my vegan cream cheese frosting. I exploit them to embellish a majority of the truffles and cupcakes that I make for birthdays and different particular occasions. Some folks discover these sorts of conventional frosting a bit of too candy, which I perceive.
For those who’d like a substitute for the buttercream on this vegan vanilla cake, you could possibly strive doubling my creamy cashew frosting. It’s also possible to make a vanilla cake with chocolate frosting as an alternative, utilizing a double batch of my chocolate avocado frosting. The chocolate pumpkin frosting that I exploit with these raw vegan brownies can also be actually good.
Storing vegan vanilla cake
The buttercream frosting helps to maintain the vanilla cake moist for about two days at room temperature if your property area is cool. If not, I like to recommend storing the cake within the fridge, because the frosting can simply get melty.
I retailer the cake with a light-weight layer of Saran wrap over it. The wrap shouldn’t be tight sufficient to wreck the decorations; only a unfastened, light layer to supply safety.
In my dwelling, there’s solely ever one in every of me and there’s usually various cake. I freeze leftover slices in order that they keep brisker, longer. The feel of the vegan vanilla cake will probably be extra tender in case you freeze the cake after a number of days, relatively than letting it sit within the fridge for greater than 3-4 days.
I normally freeze leftover cake one slice at a time, in order that I don’t must defrost greater than I would like.
Yields: 12 servings
Vegan vanilla cake
- 3 1/2 cups cake flour or 3 cups + 2 tablespoons all-purpose flour combined with 6 tablespoons cornstarch* (448 g cake flour or 375 g all-purpose flour + 48 g cornstarch)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups oat, soy, almond, or cashew milk
- 1 tablespoon white vinegar
- 1 3/4 cups cane sugar (336 g)
- 1/2 cup avocado oil (or one other impartial vegan cooking oil)
- 1 tablespoon vanilla extract
To make the cake, preheat your oven to 350F. Butter or spray with oil three 8-inch or 9-inch spherical cake pans. Line the pans with parchment paper rounds.
Add the flour, baking soda, baking powder, and salt to a big mixing bowl. Combine to mix.
In a separate mixing bowl, add the non-dairy milk and vinegar. Enable them to take a seat for a couple of minutes. Then, add the sugar, vegetable oil, and vanilla extract. Whisk the moist elements collectively till they’re combined.
Pour the moist elements into your dry elements. Use a spatula to fold every part collectively. Keep away from any streaks of flour, however little clumps within the batter are OK. Pour the batter as evenly as you possibly can into the three cake pans. Bake the truffles for 25-Half-hour, or till golden brown on the edges and set within the middle.
Switch the truffles to a cooling rack. After Half-hour, take away the truffles from their pans (I like to make use of pans with a detachable backside—it makes this step straightforward). Cool the truffles on the cooling rack till they’re fully cool, at the very least a pair hours.
To make the frosting, place the butter in a stand mixer fitted with the paddle attachment. Combine on medium pace for two minutes, or till the butter is fluffy. Cease the mixer, then add the sugar. Cowl the mixer with a tea towel. Combine the frosting on low pace for two minutes. Take away the tea towel and add the salt, vanilla, and non-dairy milk. Beat on medium pace for one more 3-4 minutes, or till the frosting could be very fluffy once more. Beat within the white vinegar, then cease the mixer.
Trim the tops and sides of the truffles to make them even for frosting if you want. (For those who do that, save the scraps for crumbling onto fruit, vegan yogurt, or ice cream, or simply for snacking.) Place one layer of cake onto a cake stand and canopy the highest with frosting (about 1 cup). Place one other layer on prime and frost. Add the ultimate layer of cake and frost it. Proceed to frost sides, sustaining a skinny layer of frosting to start out with—that is your crumb coat. Refrigerate the cake after the crumb coat utility for 20-Half-hour.
Use the remainder of the frosting to cowl all the cake, making some good swirls as you go. Make any further decorations you want. Slice and revel in your cake!
Rather than both cake flour or an all-purpose flour + cornstarch combine, you should utilize all unbleached, all-purpose flour: 3 1/2 cups (420 g).
In 2020, when quarantine was fully underway, I walked one in every of my carrot cakes to my mother’s house. I handed it to her within the foyer of her constructing, my palms clad in nitrile gloves. Later that night we ate slices of cake collectively on Zoom.
It’s such a pleasure to now have the ability to share cake, my all-time favourite dessert, with my family members once more. This vegan vanilla cake was made to be sliced and shared and cherished on particular days. However as I make my manner via the leftovers within the wake of my birthday, I also can inform you that it’s a stunning deal with to have round and revel in solo.
Regardless of the way you serve it, I hope you’ll like it.