Do you have a sweet tooth that constantly craves for desserts? Are you looking for the perfect vegan white cake recipe that will give you the same level of satisfaction as a traditional one? Well, look no further because I have got you covered!
As an assistant to a vegan chef, I can tell you that this vegan white cake recipe is the perfect dessert recipe that you will ever come across. This recipe is designed to fulfill every requirement that you could possibly have from a good cake- it’s fluffy, moist, and absolutely delicious.
But why should you choose a vegan cake recipe when there are so many traditional recipes available out there? The answer is simple- it’s better for your health and the environment. Vegan cakes are free from animal products which makes them beneficial for your health while also being cruelty-free towards animals.
This vegan white cake recipe uses all plant-based ingredients like flaxseed meal and canola oil instead of eggs and butter, making it much healthier than its traditional counterpart. So not only will it satisfy your sweet cravings but also meet your dietary requirements.
So whether it’s your birthday or just another day, jazz up your day with this easy vegan white cake recipe that will surely earn rave reviews from everyone who tastes it. Let’s get baking!
Why You’ll Love This Recipe
Listen up, fellow dessert lovers! If you’re looking for a sweet treat that’s not only delicious but also vegan-friendly, then you’ve come to the right place. This vegan white cake recipe will knock your socks off and have you coming back for seconds. Trust me when I say, this is the best vegan vanilla cake recipe ever.
Get ready to indulge in a mouth-watering, vanilla flavored cake that’s fluffy, moist, and packed with flavor. You won’t even be able to tell that it’s plant-based! This recipe is perfect for vegans and non-vegans alike. The cake comes out so soft that it just melts in your mouth.
What’s great about this recipe is its versatility. Add some strawberries to the mix to make a delicious strawberry vanilla layer cake or stick with the basic vegan white cake – it’s all up to you. Whether you decide to top it off with buttercream frosting or keep it simple with some powdered sugar, this white vegan cake can be decorated any way you like.
Not only is this white cake vegan-friendly, but it’s also easy to make! With ingredients readily available in most homes and grocery stores, creating this delightful dessert has never been simpler!
Try this vegan white cake recipe today and let me know what you think. Your taste buds will thank you, and the environment will thank you too!
Let’s talk ingredients – this recipe requires a handful of pantry staples and some vegan substitutes that can easily be found at your local grocery store. Here’s what you’ll need to make the best vegan white cake recipe ever:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon flaxseed meal
- 5 tablespoons water
- 1/2 cup canola oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 1/2 cups plant milk (soy, oat or almond work best)
Note: You may have noticed a new ingredient on the list: flaxseed meal. This is used as an egg substitute in vegan baking and acts as a binder to hold the cake together. To make the flaxseed egg substitute, mix together the flaxseed meal with water until it becomes thick and resembles the texture of an egg.
Now that you have your ingredients ready, let’s move on to making the best vegan vanilla cake ever!
The Recipe How-To
Preparation: Before starting with the recipe, preheat your oven to 350°F / 180°C.
Step 1: In a small mixing bowl, prepare the flax seed meal egg by mixing 2 tablespoons of flaxseed meal and 5 tablespoons of water. Mix them well and let sit for 5-7 minutes until it becomes thick.
Step 2: Take a medium-sized bowl and sift 2 cups of all-purpose flour, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, and a pinch of salt.
Step 3: In a separate large mixing bowl, add 3/4 cup (1.5 sticks) of room temperature vegan butter and whisk it with an electric mixer until light and fluffy.
Step 4: Add a two-cup granulated sugar and beat it together with vegan butter. Keep beating until the mixture is creamy and looks pale in color for about two(2) minutes.
Step 5: Add the flaxseed egg you prepared earlier to the large mixing bowl with creamy vegan butter and sugar mixture. Beat it together for one minute until everything is well combined.
Step 6: Gradually pour dry sifted ingredients (all-purpose flour, baking powder, baking soda, and salt mix) into wet ingredients in the large mixing bowl while stirring with an electric mixer on low-speed. Stir until mixed fully.
Step 7: Take half a cup of vegan buttermilk or plant milk mixed with one tablespoon of apple cider vinegar in a small mixing bowl. Let it sit for two minutes before adding it to the large mixing bowl.
Step 8: Continue to mix it on low-speed for another minute while slowly adding the buttermilk mixture or plant milk mixture in the large mixing bowl.
Step 9: After mixing everything together thoroughly, add vanilla extract, which must be two teaspoons, to the cake mix in large mixing bowl. Mix again for 30 seconds to one minute, only until everything is well combined.
Step 10: Next, take two (2) circular cake pans about eight inches wide each. Grease them lightly with cooking spray or vegan butter so that the cake does not stick to the pans later on.
Step 11: Divide your cake mix equally into those two pans ensuring that both pans have equal amounts of mix. Pro tip: Use scales if at all possible – weigh each pan after adding mixture to ensure they are equal!
Step12: Put both pans in pre-heated oven and bake for approximately 25-30 minutes, or until you insert a toothpick into center of cakes comes out clean.
With these directions, you will end up with two moist white cake layers perfect for a Vegan White Cake Recipe!
Substitutions and Variations
You want a vegan cake, but let’s say you don’t have all the ingredients on hand. That’s not a problem, my friend. I’m here to help you make substitutions and variations so that you can use what you have in the pantry.
First off, if you don’t have white all-purpose flour, you can swap it for whole wheat flour or gluten-free flour. The texture might be slightly different, but the taste will still be delicious.
If you’re looking for a lower sugar option, simply use less sugar or substitute with a natural sweetener such as maple syrup or date sugar.
For those of you who are oil-free, you can still enjoy this cake recipe by using unsweetened applesauce or mashed bananas in place of canola oil.
If you’re allergic to flaxseed meal or simply don’t have it on hand, chia seeds or ground nuts like almonds or cashews could be used instead.
To enhance the flavor of your cake, try adding zests from citrus fruits like lemon or orange. You could also experiment with different plant-based milk alternatives such as oat milk or almond milk.
And if you’re feeling adventurous, why not try some unique variations? For instance, add a ¼ cup of cocoa powder to the batter alongside chocolate chips for a “choco-chip” vanilla cake flavor. Or try adding pureed strawberries to the batter for a vegan strawberry cake twist.
Whatever variation you decide to try- just remember- With substitutions and variations comes exploration and experimentation! Never hesitate to have fun and create something that reflects your personal style and tastes!
Serving and Pairing
Ah, the moment we’ve all been waiting for. You’ve baked the most scrumptious vegan white cake in town and now it’s time to indulge. What’s the best serving suggestion for this delectable delight, you ask? Allow me to share my recommendations with you.
Firstly, let’s tackle the basics: You could simply serve the cake chilled or at room temperature without any embellishments. The delicious taste of the fluffy and moist vanilla cake will leave anyone asking for a second serving.
Now, let’s get creative with different pairing ideas. One of my personal favorites is pairing it with a fresh fruit salad or berries like strawberries or blueberries, as they make for a refreshing balance to the sweetness of the cake.
If you’re feeling adventurous, you could add a plant-based whipped cream or frosting to your cake. A vegan buttercream frosting would be perfect as it complements vanilla flavor perfectly.
Finally, don’t forget to complete the experience by serving this delicious Vegan White Cake with a nice cup of coffee, tea or a plant-based milk of your choice—try oat milk for something unique.
In conclusion, the possibilities are endless with this vegan white cake recipe! The great thing is that its fluffy moist texture and classic vanilla flavor go along with almost anything. Get creative with your pairings and enjoy this vegan indulgence with your friends and family.
Make-Ahead, Storing and Reheating
Alright, now that we have our perfectly fluffy and moist vegan white cake, we need to talk about storage. I know it can be tempting to devour the whole thing right away, but sometimes we need to make cake ahead of time for a special occasion or simply for convenience. Luckily, this cake stores well and can be made ahead of time!
To store the cake, make sure it has completely cooled down to room temperature. Once it is cool, wrap it tightly in plastic wrap or place it in an airtight container. You can store the cake at room temperature for up to 2 days or in the fridge for up to 5 days.
If you want to make the cake more than 5 days in advance, I recommend freezing it. To do so, wrap the un-frosted cake tightly with plastic wrap and then aluminum foil before placing it in the freezer. The cake can be frozen for up to 3 months.
When you are ready to enjoy your cake, simply thaw it in the fridge overnight. Once thawed, let it come to room temperature before serving. If you stored your cake in the fridge, you can reheat individual slices in the microwave for about 10-20 seconds on medium power. Be careful not to overheat as this will dry out your delicious cake.
As for frosting and decorating your cake, I recommend doing that right before serving. If you want to make frosting and decorations ahead of time, you can store them separately in an airtight container in the fridge for up to two days.
So there you have it–the best way to store your perfect vegan white cake!
Tips for Perfect Results
Listen, baking a perfect vegan white cake is a piece of cake if you follow my tips. Here are some secrets to help make your vegan cake fluffy and moist. Trust me, these tips are going to take your basic vegan white cake to the next level.
First things first, let’s talk about the flour. Use all-purpose flour for best results. If you want to make this recipe gluten-free, use an all-purpose gluten-free flour blend instead.
Don’t over-mix the batter. Over-mixing causes the cake to be dense and heavy. Mix only until everything is combined.
Use a kitchen scale to measure the ingredients instead of using cups. Weighing the ingredients accurately makes a difference in baking. I like to measure on a digital scale; it’s quick, easy and precise.
Add apple cider vinegar into plant milk and whisk it well. This will create the perfect vegan buttermilk consistency that helps to moisten the cake and adds some tanginess to it.
Check your baking powder and baking soda expiration dates before you start. These ingredients lose their effectiveness over time; using old ones can lead your cake not rising properly or having an unpleasant aftertaste.
Make sure your oven is preheated at the right temperature before baking. The temperature must be accurate because too low heat can cause longer baking times while too high heat can cause your cake to rise unevenly that can affect its texture.
Once cooked through, wrap tightly with plastic wrap while it is still warm. This technique locks in moisture and helps retain freshness.
Lastly, don’t skip sugar; it is essential for flavor! I know this recipe calls for several cups of sugar, but if you decrease it drastically, it will affect the result of the final product as sugar provides both texture and moisture.
These tips should give you good results every time you bake this vegan white cake recipe. Happy baking!
In conclusion, this vegan white cake recipe is the perfect choice for those who want to enjoy a flavorful, moist and fluffy cake without any animal products. With simple yet tasty ingredients such as all-purpose flour, plant-based milk, apple cider vinegar, sugar and flax seed meal, you can create the best vegan vanilla cake ever. By following the detailed instructions and tips provided in this article, you’ll be able to achieve great results even if you’ve never baked before.
So if you’re looking for a reliable and easy vegan white cake recipe that will not only impress your guests but also satisfy your taste buds, then look no further than this recipe! It’s perfect for birthdays, special occasions or just because. Plus it can easily be adapted to different variations and substitutions to suit your preferences or dietary needs.
Remember that being vegan does not mean sacrificing taste or quality. This recipe is proof of that! So why not give it a try and see for yourself? I guarantee that you won’t regret it!
Vegan White Cake Recipe
- 3/4 cup unsweetened vanilla almond milk
- 1 tablespoon unsweetened vanilla almond milk
- 1 teaspoon golden flax seed meal
- 1 teaspoon apple cider vinegar
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 cup sugar
- 3 tablespoons sugar
- 2 tablespoons canola oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/8 teaspoon almond extract
- Preheat oven to 350F.
- Line an 8 inch cake pan with parchment paper.
- In a small bowl, whisk together almond milk, flax meal and apple cider vinegar. Set aside for at least 5 minutes so the mixture thickens.
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder and baking soda. Set aside.
- In another medium mixing bowl whisk together sugar, canola oil, vanilla extract, salt and almond extract. Now whisk in the flax mixture until well incorporated.
- Add the dry ingredients to the bowl containing the wet ingredients and whisk together until just incorporated and the lumps are eliminated.
- Pour mixture into the cake pan.
- Bake for 25 to 30 minutes or until a toothpick comes out clean.
- Cool for about an hour then transfer to a cake rack to cool completely.
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.