Embrace the simplicity of baking with this delightful vegan vanilla cake. It boasts a pillowy soft crumb and is topped with a creamy vanilla cream cheese frosting. The cake is remarkably easy to make, requiring just one bowl and a few straightforward steps. It’s egg-free and dairy-free, making it an ideal choice for those with dietary restrictions or anyone looking for a delicious, healthier cake option. The rich vanilla flavor, combined with the perfect texture, makes this cake a delectable treat for any occasion or simply as a sweet indulgence at home.
Ingredients:
- Sponge:
- 360g self-rising flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 150g white sugar
- 1/4 tsp vanilla paste
- 360g dairy-free milk
- 15mL apple cider vinegar
- 90g dairy-free vanilla yogurt
- 80g light olive oil
- Frosting:
- 400g dairy-free cream cheese
- 200g powdered sugar
- 2 tsp pure vanilla extract
- 1 Tbsp unsweetened dairy-free milk, room temperature
Method:
- Preheat the oven to 170°C. Line two 8-inch round cake tins.
- Mix dairy-free milk with vinegar and set aside to thicken.
- Combine the thickened milk with other wet ingredients.
- Sift in the dry ingredients and mix gently.
- Pour the batter into the cake tins and bake for 20-30 minutes, or until a skewer comes out clean.
- Allow the cakes to cool completely before leveling off the tops.
- For the frosting, whip together all the ingredients until smooth and spread over the cooled cake.
Enjoy this easy and delicious vegan vanilla cake, and feel free to share this one-bowl wonder recipe!
