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Vegan Vanilla Cake
A light, soft, and flavourful vegan vanilla cake using a single bowl method. This is a very flexible recipe, with a number of options to suit you.
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Author:
Sophie Mackenzie
Yield:
8
Equipment
▢
Measuring cups and spoons or a digital kitchen scale
▢
8-inch (20-cm) round or square cake pan
▢
Parchment paper
▢
Wooden spoon or spatula
▢
Whisk
▢
Wire rack
Ingredients
▢
5
tablespoons
neutral-tasting oil
▢
1
cup
non-dairy milk
room temperature
▢
1
teaspoon
apple cider vinegar
▢
1 ½
teaspoons
vanilla extract
▢
1 ½
cups
all-purpose flour
▢
1
teaspoon
baking powder
▢
½
teaspoon
baking soda
▢
¾
cup
sugar
▢
½
teaspoon
sea salt
Makes:
8
inch
8
x
8
inch
round
US Customary
-
Metric
Instructions
Preheat the oven to 350ºF (180ºC). Grease and line an 8-inch (20-cm) round or square cake pan with parchment paper and set aside.
Whisk the oil, milk, vinegar, and vanilla together in a large mixing bowl.
Sift in the flour, baking soda, baking powder, sugar, and salt. Mix until just combined.
Pour the cake batter into the prepared pan and bake for 30-35 minutes, or until the cake is golden and springs back when lightly touched.
Cool the cake for 5 to 10 minutes on a wire rack before turning out of the pan to cool completely. Decorate as desired.
Nutrition
Serving:
1
piece
|
Calories:
196
kcal
|
Carbohydrates:
25
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
8
g
|
Sodium:
287
mg
|
Fiber:
1
g
|
Sugar:
7
g