Vegan Vanilla Cake Recipes

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.

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.

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.

Steps:

• 1.Preheat the oven to 350 degrees.
• 2.Sift the flour into a mixing bowl.
• 3.Add the sugar and sea salt, then mix.
• 4. Add the soy milk, vanilla, and olive oil. Mix prior, then whisk it inches.
• 5.Grease cake pan with coconut oil/spray.
• 6.Bake for 30 minutes (test with a toothpick to see if ready, should come out of cake without residue when ready).
• 7.Remove from the oven and let cool.
• Preparation of Frosting.
• 1.Add the powdered sugar, vegan butter, vanilla and soy milk.
• 2.Mix until creamy consistency. (add powdered sugar to thicken or soy milk to thin if needed).
• 3.Once cake has cooled, add frosting on top.
• 4.Use a knife to carefully spread frosting around the sides of cake.
• 5. Grind walnuts in food processor to desired texture and sprinkle.
• 6. Sprinkle shredded coconut and powdered sugar onto cake.
• 7.Once ready to serve, place strawberries on top. (Do not place until ready to serve).

Steps:

• Melt unsweetened chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Set aside to cool slightly, about 5 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Line two 9-inch cake pans with waxed paper.
• Sift cake flour, baking soda, and salt together in a large bowl.
• Whisk sugar, water, vegetable oil, vanilla extract, and balsamic vinegar in a large bowl until well-combined. Stir in half of the sifted flour mixture. Fold in melted chocolate. Stir in remaining sifted flour mixture. Beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Divide batter between cake pans.
• Bake in the preheated oven until toothpicks inserted in the centers come out clean, about 45 minutes. Cool in the pans, 5 minutes. Invert cakes onto wire rack and let cool completely before frosting, about 1 hour.

Steps:

• Heat oven to 350°F
• Prepare cake pan: Line 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan. Then flour the pan.
• Whisk together flour, sugar, baking soda, and salt.
• Add vegetable oil, soy milk, and vanilla extract; whisk until no lumps appear and batter is smooth.
• Add vinegar, stir about seven times, and quickly pour into pan.
• Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
• Let sit for ten to fifteen minutes, invert, and cool on rack.

Steps:

• Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 20cm sandwich tins with baking parchment and grease with a little of the dairy-free spread.
• Put the dairy-free milk into a jug and add the vinegar, leave for a few minutes until it looks a little lumpy. Put half of the vanilla seeds and all the other cake ingredients into a large bowl then pour over the milk mixture. Using electric beaters or a wooden spoon, beat everything together until smooth.
• Divide the mix between your two tins then bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle of the cakes comes out cleanly. Leave them in their tins until cool enough to handle then carefully turn out onto wire racks to cool completely.
• While the cakes are cooling, make the filling. To make the vegan buttercream, whisk or beat together the dairy-free spread, icing sugar and remaining vanilla seeds until pale and fluffy. Dairy-free spreads do vary so if the spread you are using is quite soft try to avoid using electric beaters. Stir the ingredients together instead to avoid overworking it. However, if the mixture is too firm, use electric beaters to help lighten it and add 1-2 tbsp of dairy-free milk when whisking.
• Spread the jam onto one of the cooled sponges, top with the buttercream then place the other sponge on top. Dust the assembled cake with a little icing sugar or caster sugar before slicing.

Steps:

• Cream the applesauce, oil, and sugar together.
• Microwave the flax and water together to make "eggs"-- about 30 seconds to 1 minute for it to get a sticky egg-like consistency. Add to the mix.
• Beat in the flour, soymilk, vanilla and baking powder.
• Grease a 10" round pie pan with cooking spray and lightly dust with flour. (or 12 ungreased muffin papers) Pour the batter into it.
• Bake at 350F or until set (about 30 minutes for a cake, 20-25 minutes for cupcakes.).

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
• Sift cake flour, sugar, baking powder, and salt together into a large bowl.
• Whisk dry egg replacer with warm water in a small bowl. Add egg replacer mixture, soy milk, oil, and vanilla to dry ingredients. Beat with an electric mixer on low speed for 1 minute. Increase speed to high and beat for 2 minutes, scraping the bowl frequently. Pour batter into the prepared pan.
• Bake in the preheated oven until a knife comes clean when poked in the center, 25 to 30 minutes. Let cool completely in the refrigerator.
• Run a table knife around the edges of cake to loosen from pan. Invert carefully onto a serving plate. Split, fill, and frost however you choose.