Vanilla Cake (Vegan) (6-inch)
Easy vegan small batch vanilla cake. It is light, moist, sweet and full of vanilla flavor. Egg free, dairy free and perfect for any gathering.
Ingredients
- 1 cup + 2 tbsp/ 135 grams all purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- 9 tbsp/112 grams cane sugar
- 2 tbsp plant based butter with salt - melted
- 2 tbsp oil - I used olive oil
- 1 tbsp vanilla extract
- 6 tbsp/90 grams plant based milk - I used oat milk (room temperature)
- 4 tbsp/60 grams plant based vanilla yogurt (room temperature)
- 1 tsp apple cider vinegar
Vanilla Buttercream
- 1½ cups/180 grams powdered sugar - best if sifted
- 6 tbsp/84 grams plant based butter - needs to be room temperature
- 1 tsp vanilla extract
- 1 tbsp plant based heavy cream - needs to be cold
Instructions
- Prepare a 6-inch round cake pan - I suggest greasing and lining the bottom with parchment paper.
- In a small bowl add the flour, baking powder and baking soda; whisk to combine then set aside.
- In a medium bowl, add the oil, melted butter, room temperature milk, room temperature yogurt, vanilla and apple cider vinegar; whisk to combine. To the wet ingredients, add the sugar and whisk for one minute to fully incorporate.
- Add the dry ingredients to the wet ingredients and fold until just combined (flour cannot be seen anymore). Pour the batter into the prepared pan and set aside. Preheat the oven to 350℉, once the oven is ready bake the cake for 40 minutes ( or until the cake is a golden color and a toothpick comes out clean). Once out of the oven, let the cake sit in the pan for 5 to 10 minutes and then turn it out onto a cooling rack. Once it has completely cooled it can be frosted.
- To make the buttercream - in a stand mixer (you can also use a hand mixer) add the room temperature butter and whip with a balloon whisk on high for 3 minutes. Scrape the sides down and add the sifted powder sugar, continue mixing on high (start slow so sugar doesn't go everywhere) until it comes together - this should take another 2 to 3 minutes. Next add the vanilla and the heavy cream; whip on high for 3 to 5 minutes.
- This cake stays moist up to 5 days if kept in an airtight container. Can store on the counter or in the fridge.