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.
Equipment
- Large mixing bowl
- Small mixing bowl
- Whisk
- Bundt tin
- Pastry brush
Ingredients
- 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
Optional
- 60 gm Fresh cranberries
Garnish
- 30 gm Icing sugar
Instructions
- 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.
Notes
- 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.