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I know, it’s weird that vanilla cake is controversial, but while some people have had great luck with this recipe, others haven’t, so I want to devote the next couple of paragraphs to troubleshooting, and hopefully we will all have happy vegan vanilla cakes in our bellies.
Yield: One 3 layer 6-inch cake
INGREDIENTS
FOR THE CAKE:
- 1 1/2 cups (360 ml) non-dairy milk (soy, almond, rice)
- 2 teaspoons apple cider vinegar
- 1 cup plus 2 tablespoons (230 grams) granulated sugar
- 1/3 cup plus 2 tablespoons (110 ml) vegetable oil
- 1 tablespoon pure vanilla extract or vanilla bean paste
- 2 cups (250 grams) unbleached all-purpose flour
- 3 tablespoons cornstarch
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
FOR THE FROSTING:
- 3/4 cup (1 1/2 sticks, 170 grams) non-hydrognated margerine (I used Earth Balance Buttery Sticks)
- 3/4 cup (170 grams) non-hydrogented shortening (I used Spectrum Organics)
- 3 1/2 cups (440 grams) powdered sugar
- 1 tablespoon pure vanilla extract or vanilla bean paste
- pinch of salt
- 1/4 cup (60 ml) non-dairy milk or creamer
INSTRUCTIONS
For full instructions you can go to cakemerchant.com.
