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Vegan Vanilla Cake

Simple, satisfying, incredibly moist vegan cake
Course: Dessert
Cuisine: American
Keyword: Vanilla, Vanilla Cake Recipe, Vegan
Servings: 20 People

Ingredients

  • 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

Instructions

  • 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!