Vegan Vanilla Cake Food

VEGAN BASIC VANILLA CAKE

Vegan Basic Vanilla Cake image

This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting.

Provided by Christine

Categories Desserts Cakes White Cake Recipes

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

1 cup plain soy milk
1 tablespoon apple cider vinegar
1 ½ cups unbleached all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
⅓ cup canola oil
¼ cup water
1 tablespoon lemon juice
1 tablespoon vanilla extract
¼ teaspoon almond extract

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.

Nutrition Facts : Calories 287.2 calories, Carbohydrate 45.3 g, Fat 10.1 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 0.8 g, Sodium 380.1 mg, Sugar 26.5 g

VEGAN VANILLA CAKE

Vegan Vanilla Cake image

Lovely vegan and wheat-free (but not gluten-free) cake. Ice with Recipe #351630, Recipe #351628 or unsweetened fruit spread. For 2 layers, double the recipe. From The Great American Detox Diet by Alex Jamieson.

Provided by Prose

Categories Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

2 1/4 cups whole spelt flour (plus extra for dusting pan)
3 teaspoons baking powder
1 pinch sea salt
1/3 cup canola oil (plus extra for oiling pan) or 1/3 cup coconut oil (plus extra for oiling pan)
1/2 cup maple syrup or 1/2 cup agave nectar
1 teaspoon lemon zest
2 teaspoons vanilla extract
1 cup rice milk or 1 cup almond milk

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 VANILLA CUPCAKES

Vegan Vanilla Cupcakes image

There are no tricks to these satisfying dairy- and egg-free cupcakes. Be sure to use refrigerated soy or almond milk instead of the shelf-stable kind-there are fewer additives, which can greatly affect the final texture and taste of a recipe.

Provided by Food Network Kitchen

Categories dessert

Time 45m

Yield 12 cupcakes

Number Of Ingredients 14

Ingredients

Nonstick cooking spray
2 1/4 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups unsweetened vanilla almond milk (refrigerated, not shelf stable)
1/2 cup packed light brown sugar
1/2 cup vegetable oil
2 teaspoons pure vanilla extract
1/2 cup vegan margarine
3 cups confectioners' sugar
2 tablespoons unsweetened vanilla almond milk
1/2 teaspoon pure vanilla extract

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.

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