Cake

Best vegan vanilla cake so far

Ingredients

• 3/4 cups unsweetened soy milk (or use another non-dairy milk)
• 1/2 teaspoon apple cider vinegar
• 150g all purpose flour
• 15g powdered sugar
• 50g granulated sugar
• 1.5 tsp baking powder
• 1/4 teaspoon salt
• 60g avocado or coconut oil
• 9g pure vanilla extract
• 1/2 Recipe Vegan Buttercream Frosting

Ingredients

• 1 1/2 cups unsweetened soy milk (or use another non-dairy milk)
• 1 teaspoon apple cider vinegar
• 2.5 cups (300g) all purpose
• 1/4 cup (30g) powdered sugar
• 1 cup (100g) granulated sugar
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/2 cup (120g) avocado or coconut oil
• 18g pure vanilla extract
• 1 Recipe Vegan Buttercream Frosting (get this from somewhere else or try nora one with oat milk not soy milk) SEE ABOVE

Instructions

1. Preheat the oven to 350 degrees F
2. Combine the soy milk and apple cider vinegar in a measuring cup or bowl, give a little stir and set aside for a few minutes to curdle.
3. In a large bowl, whisk together the flour, sugar, baking powder and salt until combined.
4. Pour in the milk/vinegar mixture, oil and vanilla. Whisk until well combined. There may be a few small lumps, but you don't want any large lumps in the batter.
5. Fill muffin tins or an 8*8 pan 1/2 full. Bake muffins for 18-20 minutes; 8*8 to 25-35m (I think) or until a toothpick comes out clean.
6. Cool completely, then pipe on Vegan Buttercream Frosting or another frosting of your choosing. Decorate with sprinkles or sliced strawberries. Enjoy!

Store cupcakes on the counter, covered for up to 4 days (they stay moist!). They also freeze perfectly for up to 3 months, with or without frosting.

Recipe similar to https://www.noracooks.com/vegan-vanilla-cupcakes/#wprm-recipe-container-8533

Vegan Vanilla Frosting

Ingredients

• 3 and ¾ cups (450g) Powdered Sugar
• 3 Tbsp (45g) Crisco (test) or vegan butter
• 4 Tbsp (60g) Oat Milk (or any other non-dairy milk)
• 2 tsp (10g) Vanilla Extract

Directions

1. Add the powdered sugar, vegan butter, soy milk and vanilla extract to a mixing bowl.
2. Using your electric mixer, start at low speed, gradually increasing speed until perfectly smooth. It should be very thick, but still easily spreadable.
3. (If it’s too thick, add a bit more soy milk, if it’s too thin, add more powdered sugar.)

source: http://lovingitvegan.com/how-to-make-vegan-vanilla-frosting/

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To try:

Ermine frosting (never tried)

Ingredients:

• 35 grams flour
• 1 cup liquid (canned coconut milk is my go-to, but I've used several non-dairy milks and even juices with success)
• 130 grams granulated sugar (can adjust as needed - this amount makes a frosting that's not too sweet, in my opinion. If you're using a sweetened liquid, adjust accordingly)
• 1 teaspoon vanilla extract
• 1 cup / 230 grams vegan butter, softened (if you're worried about stability or serving in a warm environment, use a 50/50 mixture of VEGAN STICK butter and shortening, like Crisco)
• Pinch of salt (if butter is unsalted)

Method:

1. Add flour to saucepan. Slow whisk in milk, then add sugar. Over medium heat, heat to a simmer, whisking constantly until it becomes very thick, like pudding. Take care to scrape the bottom as it burns easily.
2. Remove from heat and whisk in vanilla and salt. Scrape into a bowl to allow it to cool completely. Put plastic wrap on the surface to keep a skin from forming. Chill until completely cold (preferably overnight).
3. Use a mixer to whip the butter, scraping the sides of the bowl occasionally, until pale and fluffy, about 5 minutes. With the mixer on medium, add the cooled flour mixture a little bit at a time. Continue to beat until the mixture becomes light and fluffy and resembles whipped cream.

See this reddit thread for more details on vegan ermine and this post for a science background in ermine frosting.

White cake the Brunelles liked

Vegan Vanilla Cake

This Vegan Vanilla Cake is the best way to celebrate any occasion. It's a classic recipe that is a real crowd-pleaser and so easy to make.

Prep Time

15 mins

Cook Time

35 mins

Total Time

50 mins

Ingredients

US Customary

Metric

Wet Ingredients:

▢1 ½ cups water blended with 1/4 cup roller oats

▢ juice of 1/2 lemon

▢1 ½ cups granulated sugar

▢½ cup coconut oil

▢⅓ cup applesauce

▢ 1 tbsp pure vanilla extract

Dry Ingredients:

▢2 1/4 cups all-purpose flour

▢2 teaspoons baking powder

▢½ teaspoon baking soda

▢1 teaspoon salt

9x13 pan

Instructions

Vegan Vanilla Cake

Preheat your oven to 350 °F (177 °C). Lightly grease two 8-inch cake pans.*Optional: line the bottoms with Parchment Rounds for easy cake removal or cut circles from parchment.

In a medium mixing bowl, add the soy milk and lemon juice. Combine and let it sit for 5-10 minutes to create vegan buttermilk. It will thicken and curdle slightly. Set aside. 

When the milk has thickened, add the oil, applesauce, sugar, vanilla, and almond extract. Whisk to combine well. 

In a large mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine well.

Now slowly pour the wet ingredients into the larger bowl of dry ingredients. Scrape the sides of the bowl with a rubber spatula so you get all that moisture. Whisk together until just combined. A few small lumps are fine. (*Don't over mix or it can create a dense and chewy cake)

Divide batter evenly into each cake pan. Bake them in the oven for 30-35 minutes or until a toothpick inserted in the middle comes out clean (some dry crumbs are fine, just not wet batter). Don't overbake or the cake will be dry.

Let the cake cool in the pans for 15-20 minutes before carefully removing. Then let them cool on a rack completely before frosting.