Vegan Vanilla Cake
Extract
Introducing the Vegan Vanilla Cake by Nora Cooks – a delightful dessert that will satisfy your sweet cravings while remaining entirely plant-based. We are grateful to Nora Cooks for allowing us to share this delectable recipe, which can be found on her website along with a wide array of other amazing vegan dishes. If you're searching for a moist and flavourful vanilla cake that is both cruelty-free and delicious, look no further!
Introduction
Nora Cooks has perfected this recipe to create a moist and fluffy vanilla cake that is sure to impress vegans and non-vegans alike. By using simple, wholesome ingredients, this cake retains all the traditional goodness of a classic vanilla cake while eliminating any animal-derived components. Whether you follow a vegan lifestyle or simply enjoy trying new and exciting recipes, this Vegan Vanilla Cake is a must-try!
Get ready to embark on a delightful baking adventure that celebrates compassion and taste with every mouth-watering bite. Enjoy the magic of vegan baking with Nora Cooks' Vegan Vanilla Cake – it's a treat you won't want to miss!
Recipe
· Prep: 20 mins
· Cook: 35 mins
· Total: 55 mins
· Servings: 12 slices
Ingredients
296 ml unsweetened non-dairy milk
2 tsp apple cider vinegar
1/2 cup aquafaba*
113 g vegan butter*, softened
118 ml canola oil
300 g sugar
1 tbsp vanilla essence
375 g cake flour*
1 tbsp baking powder
1/2 tsp salt
*see notes below
Instructions
1. Preheat the oven to 180 degrees C and line the base of 2 round 8-inch cake pans and spray well with oil.
2. Make the Vegan Buttermilk: Combine the non-dairy milk and apple cider vinegar in a glass measuring cup or small bowl. Stir a little, then set aside for 10 min.
3. In one medium sized bowl, whisk together the flour, baking powder and salt, set aside.
4. Make the Aquafaba: Pour the liquid from a can of chickpeas into second medium bowl. Whisk well for a minute, until foamy and light. See notes below about Aquafaba.
5. In a large bowl using the paddle attachment, cream together the softened vegan butter, canola oil and sugar until creamy and well combined.
6. Add 1/2 cup of the foamy aquafaba and the vanilla extract. Beat until well combined.
7. Reduce the mixer to low speed, alternate adding the flour mixture and vegan buttermilk, mixing until just combined after each time. The batter should be smooth (a few lumps are okay) but avoid over-mixing.
8. Pour the cake batter evenly into the prepared pans, and bake for 30-35 minutes, until the edges are golden brown, the surface looks and feels set, and a toothpick comes out mostly clean, with no wet batter.
9. Allow the cakes to cool in the pans for 15 minutes, then carefully invert them onto a cooling rack. Allow them to cool completely before frosting. Cakes can be placed in the refrigerator to speed the cooling process.
Notes
Cake flour
Cake flour works the absolute best in the recipe if you can find it. The cake will have a fine crumb and be very light and fluffy, but plain flour does work, too. You can make Cake flour by replacing 2 tbsp on plain flour for cornflour, per cup.
Vegan butter
There are a range of vegan butters available, the most common is margarine. Try Nuttlex Buttery. Use both the vegan butter and canola oil. This makes the cake super moist and fluffy, while giving it the best possible buttery flavour.
Aquafaba
Aquafaba is a magical ingredient that works wonders in baking. Don't worry, you won't taste it at all in the final cake! You'll only need 1/2 cup of this liquid gold, and the perfect amount can be found in just one can.
So, what exactly is aquafaba? It's simply the juice that comes in a can of chickpeas. Yes, that's right - it's that simple! But don't underestimate its power. Aquafaba serves as a fantastic binder, similar to egg whites. When you whip it up, incredible things can happen. Think fluffy mousses, heavenly meringues, and so much more!
Personally, I absolutely adore using aquafaba in my cake and cupcake recipes. It adds a remarkable lightness and moistness to the final product, without any of those pesky brown flecks you sometimes get from flaxseed eggs.
Recommended frostings
Links
Reposted with permission - you can go to this link to access the original recipe: nora cooks vegan vanilla cake
Keywords
Vanilla, cake, vegan, aquafaba, egg substitute, baking, cake, chickpeas, binder, fluffy, moist, flaxseed eggs, cupcake, whisk, foam, thesweetspot, sweetsuccesscookbook, bakesale, egg-free, dairy-free