Vegan Basic Vanilla Cake Food

VEGAN VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
• For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
• Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
• For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
• Frost and decorate the cupcakes as desired.

VEGAN BASIC VANILLA CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
• Stir soy milk and vinegar together in a large glass measuring cup.
• Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
• Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork. Stir soy milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

VEGAN VANILLA CAKE

Steps:

• Preheat oven to 350 degrees.
• Lightly oil a 9-inch cake pan and dust with flour.
• In a large mixing bowl, sift together the the flour, baking powder, and salt.
• In a medium mixing bowl, whisk together the oil, syrup, zest, vanilla, and milk until completely combined and smooth.
• Gently stir the wet ingredients into the dry, mixing until just smooth. Do not overmix, which will make the cake tough. The batter should not be runny.
• Scrape batter into prepared pan and bake on center rack of oven for 40 minutes, or until a toothpick inserted in center comes out clean.
• Cool in pan on wire rack for 10 minutes before delicately removing from pan. Cool completely before icing.

VEGAN LEMON GENOISE CAKE

Steps:

• Preheat oven to 350°F.
• Prepare the pans by greasing with margarine and dusting with flour.
• Mix the dry ingredients together with a whisk in a large mixing bowl.
• Add the margarine, water and lemon juice and beat with an stand mixer for a minute.
• Add the remaining ingredients and beat one more minute.
• Divide equally between the cake pans.
• Bake until cakes test done. (8 inch pan about 40 - 50 minutes, 10 inch pan about 50-60 minutes).
• Cool on racks for 10 minutes, then loosen cakes and remove from pans to finish cooling, otherwise it might crack and fall apart from being too warm.
• To remove from pans, first, run a thin knife to loosen the edge of the cake layer from the pan. Then, place a wire rack over the top of it and with a hand on each side of the baking pan and rack, quickly invert. Gently shake or tap the bottom of the pan with a wooden spoon handle to help remove the cake layer. Carefully peel off the liner and turn cake layer right-side-up to cool on a wire cake rack.
• When completely cool cover one layer of cake with Vegan Lemon Curd #425233, and then cover with other layer of cake.
• Cover cake with icing of your choice. May favourite is Macadamia Nut Butter Buttercream Icing #425225, but you could use Easy Buttercream Icing # 425083.

1-BOWL VEGAN GLUTEN-FREE VANILLA CAKE

Steps:

• Preheat oven to 350 degrees F (176 C) and lightly grease two standard 8-inch round cake pans, one 9x13-inch, or three 6-inch round pans* (with vegan butter or coconut oil) and dust with gluten-free flour. Shake out excess and set aside.
• In a liquid measuring cup, measure out dairy-free milk and add vinegar. Let set a few minutes. Then add applesauce and vanilla. Whisk/stir to combine.
• Add dry ingredients to a large mixing bowl and whisk to combine. Then add wet ingredients to the dry ingredients and mix until well incorporated and no large lumps remain. The batter should be thick but pourable (see video). Add more almond flour if too wet or dairy-free milk if too thick.
• Divide batter evenly between prepared cake pans and bake on a center rack for 35-40 minutes or until a toothpick inserted into the center comes out clean and the edges and surface appear golden brown.
• Let cool 15 minutes in the cake pans. To remove from pans, run a dull knife around the edge of the pans to loosen the cakes. Then place a plate or cooling rack on top and quickly invert. Let cool completely (preferably overnight or at least 6 hours on a wire rack) before frosting.
• Frost with coconut whipped cream and berries for a lighter application (see inspiration here), or frost generously with my 3-ingredient Vegan Buttercream Frosting (see below).
• Store cake covered at room temperature for 2-3 days or in the refrigerator for 3-4 days. Freeze up to 1 month.
• FROSTING*: Add softened butter to a large mixing bowl and beat for 1 minute. Then add vanilla and mix once more. Gradually add sifted powdered sugar 1 cup at a time and beat until a thick, spreadable frosting is formed. I found about 3 1/2 cups to be the appropriate amount per 1 full cake recipe.
• If too thick, the frosting will be too hard to spread (add 1/2 tsp almond milk at a time if too thick). If too thin, the frosting will slide off the cake. If too thin, continue adding powdered sugar until you get the right texture.
• Use immediately or cover and store in the refrigerator up to 5 days. Let come to room temperature before frosting.

EASY STRAWBERRY VANILLA CHIFFON CAKE RECIPE (EGGLESS)

Steps:

• Preheat the oven to 325F. Grease and line three 6″ cake pans with oil and parchment paper, including the walls of the pans. Set aside.
• In a stand mixer with whisk attachment or in a large bowl and hand mixer, beat the aquafaba and cream of tartar on medium speed until it starts to foam, about 3 minutes. Add in 1/3 cup of the granulated sugar, and continue beating on medium-high speed to high speed until you achieve nearly stiff peaks. This process takes me about 10-12 minutes with a stand mixer. You don't want the peaks to droop at all. Usually when I've beaten the mixture enough, I actually still need 2-3 more minutes, bringing me to 10-12 minutes. Once you've achieved nearly stiff peaks, set the bowl aside.
• In a small bowl, whisk together the flour, remaining sugar, baking powder, and sea salt. Set aside. In a medium bowl, use a whisk to combine the dairy free milk, unsweetened applesauce, olive oil, and vanilla extract. Add in the flour mixture, and continue to whisk just until the dry has incorporated into the wet ingredients. Pour the cake batter into the large bowl containing the aquafaba mixture. Use a rubber spatula to gently fold the batter into the aquafaba, mixing until there are just no more white steaks of aquafaba. Be careful not to deflate the stiff peaks too much by over mixing.
• divide the batter evenly into the prepared cake pans, Place the cake pans into the oven and bake the cakes for 30-32 minutes, or until the toothpick comes out clean. The cakes will look lightly golden on top. When you remove them from the oven, allow the cakes to cool in the pans for 10 minutes. The cakes will slightly sink, but that's okay. As long as they're not caving into the middle, you're fine! Once the cakes have cooled in the pans for a few minutes, you can carefully transfer them to a cooling rack to cool completely before making the vegan Swiss meringue frosting. Please keep in mind that the cakes will be delicate- more so than a vegan vanilla cake. Please handle with care!
• once your cakes have fully cooled, you can begin to make your frosting. If you'd prefer to make a vegan vanilla buttercream in lieu of a Swiss meringue buttercream, you may do so! To start: in a stand mixer or large bowl and hand mixer, cream the vegan butter for 2-3 minutes until fluffy. Add in aquafaba, and continue creaming until the mixture begins to whiten and turn even fluffier. Then add in the powdered sugar, and continue creaming the mixture until smooth and slightly glossy.
• use the frosting immediately for the cake. Use about 2/3 of the frosting to layer the cake, and crumb coat the edges. Then use the remaining frosting to create the final coating. It's easiest to chill the cake for 20-30 minutes in between the crumb coat and the final frosting layer. You can also place the frosting into the fridge to keep cold while the cake is chilling. Top with sliced strawberries and serve!
• Storage: store any leftovers sliced and in an airtight container for up to 3-4 days in the fridge or up to 2 months in the freezer.

BASIC VANILLA CAKE

Steps:

• Preheat the oven to 195C/fan 175C/gas 3.5
• Cream the butter and sugar together until it becomes a pale yellow/white colour.
• Sift in the flour and baking powder. Then add the eggs and vanilla essence. Fold together until it is all combined.
• Place the mixture in to greased tins or cupcake cases.
• Bake in the oven for 15-20 minutes until golden brown and springs back when gently pressed. Once baked leave to cool for 30 minutes.

VEGAN RED VELVET CAKE

Steps:

• Grease and flour two 9" cake pans and line with parchment paper. It's essential so that the cake doesn't stick.
• Preheat the oven to 350°F/180°C.
• In a jar, add the tablespoon of vinegar and room temperature vegan milk together to curdle to form a buttermilk. Set aside.
• In a large bowl, add the sugar, flour, cocoa powder, baking powder and sea salt. Using a whisk, whisk all the ingredients together, removing any clumps that may form.
• Pour in the oil, the buttermilk mix from earlier, the vanilla extract and the red food colouring.
• Heat up that additional milk in the microwave for 40 seconds (or on stove top until warm, not boiling). You want it warm enough to dissolve but not boiling.
• Add it to the bowl on top of everything. Beat on medium speed of electric mixer for no more than 1 minute on medium speed, scraping down the sides of the bowl once in between to ensure that everything is incorporated. You want to mix until just combined.
• In a small bowl, mix together the 2 teaspoons white vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine, for about 30 more seconds. Working quickly, divide the batter evenly between the cake pans and place them in the preheated oven.
• Tap the pans on the counter three times lightly to remove any air bubbles.
• Place the pans in the middle rack of your oven and in the center of that rack. Bake for 25 minutes until fully baked.
• Remove from the oven and allow to cool in the pan for about 10 minutes, then carefully remove them to a wire rack to finish cooling completely.
• After cooled, frost with vegan cream cheese frosting and some red velvet crumbs. Enjoy!
• Since Red Velvet can be very messy with crumbs going everywhere, it would help to do a crumb coating first to help "glue" down the crumbs before doing the entire cake.
• Using an offset spatula, spread a thin layer of frosting over the sides and top of the cake. It should be thin enough that you can see the cake (and crumbs) through it. Get your frosting as smooth as you can and let it dry slightly until it crusts over a little bit and is dry to the touch. Sometimes placing it in the fridge for 30 minutes helps too.
• After the coat is dry, you can apply the final layer of frosting.
• Vegan Cream Cheese Frosting
• In the bowl of a mixer, beat the butter and cream cheese together for about 2 minutes until fully incorporated.
• Add in the vanilla extract or paste and the pinch of salt.
• Add in a cup of sifted powdered sugar and all of the sifted cornstarch. Mix for about 1 minute or until incorporated. Add in the powdered sugar 1 cup at a time until the frosting has reached the desired thickness.
• Place the frosting wrapped or covered into the fridge for at least 4 hours or overnight, until being used. You can enjoy it right away, but it will thicken up beautifully in the fridge.
• You can apply it immediately to a cooled cake, then place in the fridge, or place the frosting itself, then apply to the cake later. Enjoy!