A simple cake batter filled with all the flavors and...Read More
BEST Vegan Vanilla Cake
Fluffy, tender and flavorful. This is a must have recipe for a vegan who is looking for an easy holiday treat fit for anyone. It is the best vegan tea cake to make this time of year.
I don’t usually dedicate recipes to specific dietary needs. I do test my recipes with a variety of substitutes so it can be made by anyone and everyone. This recipe is a little special though. I have to give the credit for this recipe to my brother. He pushed me to make him something yummy for the holidays and I came up with this beauty. He doesn’t eat dairy due to intense allergic reactions.
This recipe didn’t come out looking fantastic in the first go. It looked and felt like a frisbee. Yup, it was rubbery and insipid to say the least. However with careful tweaking and testing I have this recipe here for you. Now you must keep in mind this recipe was made for a quick and easy dessert situation. I didn’t invest much time into making the cake itself and served it with a dusting of icing sugar. I also added a few cranberries to amp up the festive vibes making for a very seasonal cake.
With any special cake (as in dietary special cake) I like to ensure the recipe is easy to make but delicious to eat. I wouldn’t like to taste a cake and feel there is something missing. You don’t miss the eggs, butter, milk and cream in this recipe. It is beautiful as it is and since then I have made it so many times. I have served it in different ways and also used it in trifles and puddings as well.
What ingredients do you need to make the cake?
The recipe calls for castor sugar, flour, baking powder, baking soda and salt from the dry ingredients. For the wet ingredients you need oil, almond milk, lemon juice and vanilla extract. The ingredients aren’t very complicated but how you beat the batter together is what makes this cake so soft that it almost melts away in your mouth.
What substitutes can you use?
I have used all purpose flour to make this cake, you can use cake flour or self raising flour as well. I have made this cake gluten free using the gluten free flour mix and almond flour. You can also use a combination of gluten free oat flour and almond flour here. The sugar I use is castor sugar and it is the best as you need a fine sugar that dissolves quickly since there isn’t much mixing. I like using a flavorless vegetable oil to make this recipe but you can use olive oil as well, it adds a floral note to the cake. Speaking for flavor you need good vanilla for this recipe as it makes the cake. I have used almond milk and coconut milk in this recipe but use any milk you like. If you don’t have lemons you can use white vinegar it the batter.
What equipment do you need to make the cake?
All you need in a whisk and large bowl. I have baked this cake batter in a christmas tree bundt tin and it look magically festive when you dust icing sugar over the top making for a snow fall effect. You can use any bundt tin to bake this cake. You can also use a 9×5 inch loaf tin or an 8 inch round tin to bake the cake.
Baking the cake
The cooking time will vary depending on the tin used. I bake my cake at 180℃ for 40-45 mins in the bundt tin, I would recommend checking the cake after 35 mins to see how much color it has gotten and rotate it as well for even baking. It will take 50-55 mins in a loaf tin and around 45-50 mins in a round tin. I like to Lin the loaf or round cake tin with baking spray/oil and baking paper. The bundt tin needs to be sprayed or brushed with oil before dusting flour around the surface and tapping out the excess to get an even coating around the tin.
Serving the cake
Once the cake is baked, let it cool in the bundt tin for 15 mins. Then gently using your fingers or toothpick release the edges before turning onto a serving plate/cake stand. Let it cool completely before dusting with icing sugar. Serve with brandy, maple butter, whipped coconut cream or with homemade jam. A cup of hot tea or coffee would accompany the cake well.
How long can I store the cake?
Once the cake is baked I would recommend slicing it up and storing it in a glass air tight container at room temperature for 2 days. Or in the fridge for up to 5 days. It is lovely warm up in the toaster and served with some jam and whipped cream. You could also freeze this cake for a 2 weeks but I would recommend making it fresh as it is so simple.
Now that we have discussed the cake in detail, let us make some cake. Happy Baking Ninjas!
Best Vegan Vanilla Cake
- Large mixing bowl
- Small mixing bowl
- Bundt tin
- Pastry brush
- 100 ml Almond milk
- 140 ml Coconut milk
- 15 ml Lemon juice
- 80 gm Oil
- 15 ml Vanilla extract
- 200 gm All purpose flour
- 20 gm Almond flour
- 150 gm Castor sugar
- 10 gm Baking powder
- 5 gm Baking soda
- Pinch of Salt
- 60 gm Fresh cranberries
- 30 gm Icing sugar
- Preheat the oven to 180℃. Line your bundt tin by spraying it with baking spray or brushing it generously with soft butter. Sprinkle in flour and shake the tin around to coat it well. Set aside.
- In a small bowl add the milk and lemon juice, let for 5 mins to curdle.
- In a large bowl, add the flour, baking powder, baking soda, salt and sugar. Whisk to combine.
- Add the oil, vanilla and milk mixture into he dry ingredients. Whisk until smooth.
- Optional: If you are adding cranberries this is the time to fold it through.
- Pour into the prepared tin and bake at 180℃ for 40-45 mins until the top is golden brown, risen and tooth pick inserted into the center comes out clean.
- Remove from the oven and let it cool for 15 mins in the tin then using your fingers or toothpick release the cake from the edges of tin. Turn onto a serving tray.
- Let it cool completely before dusting with icing sugar. Slice and serve as you wish.
- It is important to let the milk curdle with the lemon juice as this will make a tender cake once baked.
- Line your bundt tin well to avoid the cake getting stuck later.
- I would recommend checking your cake at 35 mins to see how much it has baked through.