BEST VEGAN VANILLA CAKE

Ingredients

• 2 1/2 cups All-Purpose Flour (sifted)
• 2 teaspoons Baking Powder (double‑acting)
• 1/2 teaspoons Baking Soda (ensure fresh for best rise)
• 1/2 teaspoons Sea Salt (fine)
• 1 cup Granulated Sugar (can substitute brown sugar for deeper flavor)
• 2 teaspoons Vanilla Extract (pure vanilla)
• 1 tablespoon Apple Cider Vinegar (creates vegan buttermilk)
• 1 cup Unsweetened Almond Milk (can use soy or oat milk)
• 1/2 cup Vegan Butter (unsalted, softened)
• 3 cups Powdered Sugar (sifted)
• 2-3 tablespoons Almond Milk (for frosting) (adjust for desired frosting consistency)

Instructions

1. Prepare Vegan Buttermilk

   Combine 1 tablespoon apple cider vinegar with 1 cup unsweetened almond milk in a measuring cup and whisk. Let sit for 5 minutes to curdle.

   Time: PT5M

2. Preheat Oven and Prepare Pans

   Preheat the oven to 350°F. Lightly grease two 8‑inch round cake pans, line the bottoms with parchment paper, then lightly grease the parchment.

   Time: PT5M

   Temperature: 350°F

3. Mix Dry Ingredients

   In a large mixing bowl whisk together 2 ½ cups flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and ½ teaspoon sea salt until evenly combined.

   Time: PT5M

4. Add Sugar

   Stir 1 cup granulated sugar into the dry mixture.

   Time: PT2M

5. Combine Wet Ingredients

   Pour the vegan buttermilk, ½ cup melted vegan butter, and 2 teaspoons vanilla extract into the dry bowl. Using an electric hand mixer on medium speed, beat until the batter is smooth and no flour pockets remain (about 2‑3 minutes).

   Time: PT5M

6. Fill Pans

   Divide the batter evenly between the two prepared pans, smoothing the tops with a spatula.

   Time: PT3M

7. Bake the Cakes

   Bake for 25‑30 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pans halfway through for even browning.

   Time: PT30M

   Temperature: 350°F

8. Cool the Cakes

   Allow the cakes to cool in the pans for 10 minutes, then run a thin knife around the edges and invert onto a cooling rack. Let them cool completely (about 30 minutes) before frosting.

   Time: PT40M

9. Beat Butter and Vanilla

   In a clean bowl, beat ½ cup softened vegan butter with 2 teaspoons vanilla extract until light and fluffy (about 2 minutes).

   Time: PT2M

10. Add Powdered Sugar

    Gradually add the sifted 3 cups powdered sugar, one cup at a time, mixing on low speed after each addition until fully incorporated.

    Time: PT3M

11. Adjust Consistency

    Add 2‑3 tablespoons almond milk, a little at a time, beating until the frosting reaches a spreadable, pipe‑able consistency.

    Time: PT2M

12. Frost the Cake

    Place the first cake layer on a serving plate. Spread a generous amount of frosting over the top, stopping about ½ inch from the edge. Place the second layer on top (flip if needed for a flat top) and frost the top and sides, smoothing with an offset spatula.

    Time: PT10M

13. Optional Decoration

    Add fresh fruit, sprinkles, or simple frosting flicks for a decorative finish.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

55 g

Fat

12 g

Fiber

1 g