The Best Vegan Vanilla Cake (or Cupcakes)
April 08, 2019
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Sweet, buttery, vanilla-infused, fluffy and moist all at the same time. Easy to make and even easier to eat. No one will even notice it's vegan! Perfect for birthday parties, celebrations, or holidays.
Ingredients
Dry Ingredients:
2 1/2 cups all-purpose flour
1 1/2 cup white sugar
2 teaspoon baking soda
1 teaspoon salt
Wet Ingredients:
1 1/3 cup non-dairy milk (such as soy or almond)
2/3 cup light oil (such as canola or vegetable)
1/4 cup lemon juice or apple cider vinegar
1 tablespoon vanilla extract
Frosting:
1/2 cup vegan butter
1/2 cup vegetable shortening
3 cups powdered sugar
1 teaspoons vanilla extract
1 - 4 tablespoons non-dairy milk (such as soy or almond)
Sprinkles for decoration (optional)
Instructions
Preheat your oven to 350F (180C). For cupcakes: lightly grease or line a cupcake pan with 24 paper liners. For a cake: lightly grease two 9-inch round cake pans.
In a large bowl, whisk the dry ingredients together.
In a medium bowl, mix the wet ingredients together. Pour the wet ingredients into the dry and mix until the batter just comes together, don’t over mix. Evenly divide batter among the cupcake or cake pans. For cupcakes: Bake 18-20 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean. For 9-inch cake: bake for 22 - 28 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean.
FULL RECIPE