This vegan vanilla cake recipe is a masterpiece of culinary artistry, offering a rich, flavorful experience with every bite. Made with high-quality vegan ingredients, it is not just a treat for the palate but also a heartwarming choice for those who value ethical eating practices. The cake is moist and fluffy, infused with real vanilla and complemented by a creamy vegan frosting that elevates it from a simple dessert to an elegant centerpiece.
Why You’ll Love This:
If you’re seeking a dessert that doesn’t compromise on taste or texture, this vegan vanilla cake is for you. Its ethereal softness, combined with the richness of vanilla and a luscious frosting, makes it a perfect choice for any occasion. Additionally, this cake is a great way to introduce non-vegans to how delightful and satisfying plant-based desserts can be.
Perfect Occasion:
This cake is ideal for a variety of events, from celebratory occasions like birthdays and anniversaries to more casual gatherings such as picnics or coffee breaks. It’s also perfect for festive holidays, where a delicious and inclusive dessert option is appreciated by everyone at the table.
Decoration Tips:
For a stunning presentation, consider decorating the cake with fresh edible flowers, such as violets or roses, which add a touch of elegance. Sprinkle a light dusting of powdered sugar for a classic look, or adorn the top with a crown of fresh berries for a burst of color and flavor. For a festive touch, add vegan edible glitter or gold leaf elements on the frosting.
Ingredients:
- 360 grams all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 300 grams granulated sugar
- 1 vanilla pod
- 120 grams vegan butter, room temperature
- 240 grams vegan Greek-style yogurt, room temperature
- 80 ml olive oil
- 1 tablespoon vanilla extract
- 1 batch vegan buttermilk
- Vegan buttercream or cream cheese frosting
Instructions:
- Preparation:
- Preheat your oven to 160°C (fan-forced) or 180°C (conventional).
- Lightly oil the base and sides of two 8-inch or three 6-inch cake tins and line them with parchment paper.
- Mixing Dry Ingredients:
- Sift the flour, baking powder, baking soda, and sea salt into a bowl. Stir to combine and set aside.
- Flavoring the Sugar:
- Scrape the seeds from the vanilla pod into a large bowl with the sugar. Rub the seeds into the sugar using your fingertips, then discard the pod.
- Creaming Process:
- Add the vegan butter to the vanilla-flavored sugar. Whisk for 3 minutes until partially fluffy.
- Combining Wet Ingredients:
- Incorporate the yogurt, olive oil, and vanilla extract into the creamed sugar and butter. Mix until smooth.
- Incorporating Buttermilk:
- Blend in the vegan buttermilk smoothly.
- Making the Batter:
- Fold the dry ingredients into the wet mixture in two parts using a spatula, ensuring not to overmix.
- Baking:
- Pour the batter into the prepared tins and bake for the specified time. Use a skewer to test doneness.
- Cooling:
- Allow the cakes to cool in the tins for 15 minutes before transferring them to a cooling rack.
- Frosting:
- Once completely cool, frost with your prepared vegan frosting.
- Assembly:
- Layer the cakes with frosting in between and coat the exterior smoothly.
- Storage:
- Chill the frosted cake to set, then cover and refrigerate to maintain freshness for up to 5 days.
- Serving:
- Let the cake come to room temperature before serving for optimal flavor.
Enjoy this delightful baking adventure and the scrumptious results!
