Vanilla Cake

It’s just that simple, a super delicious, easy ingredient, VEGAN vanilla cake with vegan icing. Print recipe

• 2 1/2 cups all-purpose flour
• 1 1/2 cup white sugar
• 2 tsp baking soda
• 1 tsp salt
• 1 1/3 cup non-dairy milk (we use almond/cashew)
• 2/3 cup vegetable oil (I’ve used olive oil as well)
• 1/4 cup apple cider vinegar or lemon juice
• 1 Tbsp vanilla extract (we’ve also used almond extract for some variety)

Icing (my kids love icing so for this recipe I double the recipe for icing and have a little leftover)

• 1/2 cup vegan butter
• 1/2 cup vegetable shortening
• 3 cups powdered sugar
• 1 tsp vanilla
• 1 - 4 tbsp non-dairy milk
• Sprinkles or fruit for decorating 

Preheat oven to 350.  Lightly grease and flour your pan, or use liners for a cupcake pan.  This recipe fits two 9” round cake pans.

Mix the dry ingredients together.  In a separate bowl mix the wet ingredients together. Combine wet and dry ingredients, do not over mix.

Divide batter between two pans or cupcake pan.  Bake 9” cake pans 22-28 minutes, bake cupcakes 18-20 minutes until batter comes out dry and clean with a toothpick.  Tops could be light golden.

Make sure cake is completely cooled prior to icing.