Vegan Vanilla Cake
This vegan vanilla cake is so moist and fluffy, you won't believe it is made without eggs! Simple ingredients and made in just one bowl!
Ingredients
- 1 1/2 cups flour use white bleached flour
- 1 cup sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 tsp vinegar white or apple cider vinegar
- 1 tsp vanilla extract
- 1/3 cup oil vegetable oil or any neutral oil
- 1 cup water
For the frosting
- 1/3 cup vegan butter softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2-3 tbsp water
Instructions
- Preheat the oven to 180C/350F. Grease a 7-inch springform cake pan and set aside.
- In a large mixing bowl, combine your dry ingredients and mix well. Add your wet ingredients and mix until a smooth batter remains.
- Transfer your cake batter into the greased cake pan and bake for 25-30 minutes, or until a skewer comes out clean.
- Remove the cake from the oven and let cool in the pan completely. Once cooled, frost.
For the frosting
- Beat together the butter and powdered sugar until combined, Add in the vanilla extract and add the water, one tablespoon at a time, until smooth.
Notes
To make a triple layer cake, triple the ingredients and frosting.
TO STORE: Leftover cake can be stored at room temperature, covered, for up to 5 days. If you'd like to keep it longer, store it in the refrigerator for up to 2 weeks.
TO FREEZE: Place slices of the cake in a shallow container and store in the freezer for up to 6 months.
Nutrition
Serving: 1servingCalories: 177kcalCarbohydrates: 29gProtein: 2gFat: 6gSodium: 141mgPotassium: 18mgSugar: 17gCalcium: 3mgIron: 1mg
Tried this recipe?Mention @earthblokes or tag #earthblokes