Vegan Vanilla Cake
Simple, satisfying, incredibly moist vegan cake
Servings: 20 People
- 510 g Granulated Sugar
- 250 g Flora Plant Butter
- 80 g Trex or white vegetable fat
- 2 Tbs Vanilla Extract
- 360 grams Cake Flour HAS to be cake flour
- 750 ml Soy Milk Soy milk is by far the best plant milk to use because of the protein content. This will make for a fluffier cake as well. You can substitute for oat milk, but the results will vary slighlty in texture.
- 2 1/4 tsp baking powder
- 1 1/2 tsp Baking Soda (Bicarbonate of Soda)
- 2 tsp Cider Vinegar
Make sure all ingredients are at room temperature or even slightly warmer if possible. Measure out the Soya milk and Cider Vinegar. Give it a whisk and set aside to curdle.
In your mixing bowl with the paddle attachment, combine the sugar, plant butter, vanilla extract and mix for no more than 2 minutes until the mixture is light in colour and fluffy.
In a separate bowl sift together the cake flour, bicarb, baking powder, and salt. Add half the flour mixture to the mixing bowl with the butter and sugar.
While mixing slowly add the soya milk and vinegar making sure to scrape down the sides of the bowl.
Add the rest of the flour mixture and mix until all the flour is incorporated. Don’t overmix or your cake will become too dense and gummy.
Pour into 2 8inch cake pans. The beauty of this recipe is that you don’t even need to prepare the pans. The cakes do not stick to the tins!