Description
A light, fluffy, and moist Vegan Vanilla Cake bursting with warm vanilla aroma. Perfect for celebrations or simple tea-time indulgence, this plant-based cake delivers all the charm of the classic without dairy or eggs.
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cups non-dairy milk
- ½ cup neutral oil
- 2 teaspoons vanilla extract
- 1 tablespoon apple cider vinegar
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix non-dairy milk, oil, vanilla extract, and vinegar.
- Pour wet ingredients into dry, stirring gently until just combined.
- Divide batter evenly between pans and smooth the tops.
- Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool in pans for 10 minutes, then transfer to a rack to cool completely.
- Frost or serve as desired.
Notes
- Use room-temperature ingredients for a smooth batter.
- Do not overmix to keep the crumb tender.
- Test with a toothpick to ensure proper doneness.
- Cool completely before frosting to avoid melting.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan vanilla cake, plant-based dessert, fluffy vegan cake, eggless vanilla cake, dairy-free vanilla cake