This vanilla cake has crumbs that are soft, tender, moist, and only become vegan. Very easy to make and the perfect cake for birthdays and celebrations!
This easy vegan vanilla cake is the perfect dessert for a birthday party, graduation, wedding or just by chance. Nothing says happiness like soft and sweet vanilla cakes and cream garnishes!
This white cake has everything - soft, has the softest and most moist crumbs, and deep vanilla flavor. Dress up with a fancy buttercream job or simplify with chocolate ganache drizzle, this cake will definitely be fun!
HOW TO MAKE VEGAN CAKE:
Traditional cakes use butter to put air into the dough and eggs for structure, stability, and yeast. We switch butter to neutral flavor oils (like canola or safflower), and rely on yeast from baking powder and baking soda.
For starters, we drink vegetable milk with apple cider vinegar to make buttermilk quickly. While most non-dairy choices will work, soy milk, almond/cashew milk, and oat milk will have the best results (and please don't use too runny rice milk).
Adding a little vinegar to the recipe can do a number of things: it reacts with baking soda to yeast, it softens the formation of gluten for softer cakes and slows browning by lowering the cake's pH.
Next, we mix the dry ingredients. I am a big supporter of weighing your ingredients because there is little room for error if you weigh. Kitchen scales are not expensive but are one of the best investments you can make if you love baking!
If you measure by volume, I ask you to measure your flour in this particular way: First, shake the flour in the container to expand and undo the flour deposits. Then spoon with your measuring cup so that it overflows.
Remove the excess by scraping the top with the back of the knife. This is my way of measuring, so for the best results you have to do the same thing! Also, keep in mind I use a standard US measuring cup, which is a little different from England and Australia.
This easy vegan vanilla cake is the perfect dessert for a birthday party, graduation, wedding or just by chance. Nothing says happiness like soft and sweet vanilla cakes and cream garnishes!
This white cake has everything - soft, has the softest and most moist crumbs, and deep vanilla flavor. Dress up with a fancy buttercream job or simplify with chocolate ganache drizzle, this cake will definitely be fun!
HOW TO MAKE VEGAN CAKE:
Traditional cakes use butter to put air into the dough and eggs for structure, stability, and yeast. We switch butter to neutral flavor oils (like canola or safflower), and rely on yeast from baking powder and baking soda.
For starters, we drink vegetable milk with apple cider vinegar to make buttermilk quickly. While most non-dairy choices will work, soy milk, almond/cashew milk, and oat milk will have the best results (and please don't use too runny rice milk).
Adding a little vinegar to the recipe can do a number of things: it reacts with baking soda to yeast, it softens the formation of gluten for softer cakes and slows browning by lowering the cake's pH.
Next, we mix the dry ingredients. I am a big supporter of weighing your ingredients because there is little room for error if you weigh. Kitchen scales are not expensive but are one of the best investments you can make if you love baking!
If you measure by volume, I ask you to measure your flour in this particular way: First, shake the flour in the container to expand and undo the flour deposits. Then spoon with your measuring cup so that it overflows.
Remove the excess by scraping the top with the back of the knife. This is my way of measuring, so for the best results you have to do the same thing! Also, keep in mind I use a standard US measuring cup, which is a little different from England and Australia.
