Vegan Vanilla Cake

By foodiva

Light fluffy and delicious vegan vanilla cake! Ideal for special occasions.

Ingredients

• For Decoration:
• 1 and 3/4 cups (220g) All-Purpose Flour
• 1 cup (200g) Sugar
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 1 cup (240ml) Soy Milk (or other non-dairy milk)
• 2 tsp (10ml) Vanilla Extract
• 1/3 cup (80ml) Olive Oil (or other vegetable oil)
• 1 Tbsp (15ml) White Vinegar (or Apple Cider Vinegar)
• For The Vanilla Frosting
• 3 and 3/4 cups (450g) Powdered Sugar
• 3 Tbsp Vegan Butter
• 4 Tbsp Soy Milk (or other non-dairy milk)
• 2 tsp Vanilla Extract
• Fresh Strawberries

Details

Servings 10
Preparation time 15mins
Cooking time 45mins
Adapted from lovingitvegan.com

Preparation

Step 1

Instructions
Preheat the oven to 350 degrees Fahrenheit (180 degrees celsius)
Sift the flour into a mixing bowl.
Add the sugar, baking soda and salt and mix together.
Add the soy milk, vanilla, olive oil and vinegar and whisk it in.
Grease two 7 inch round cake tins with coconut oil and divide the mixture evenly between them.
Bake for 30 minutes.
Remove from the oven and using a toothpick, insert into the center of the cake. If it comes out clean then your cake is done.
Move to a cooling rack to cool completely.
Prepare your frosting.
Add the powdered sugar, vegan butter, vanilla and soy milk.
Beginning on low speed, mix with an electric mixer, slowly increasing speed until it is smooth and creamy.
If your frosting is a little thin, add more powdered sugar, if it’s a little thick, add more soy milk. The consistency must be thick enough that it doesn’t slide off the cake, but thin enough to be spreadable.
When your cake is completely cool, add frosting to the top of one of the layers.
Add the second layer on top and frost it completely, using a knife to carefully frost the sides of the cake.
Decorate with fresh strawberries and serve right away.
If you’re not serving right away, then omit the strawberries or serve them on a plate alongside the cake, so it doesn’t get soggy.