Vegan Vanilla Cake
This Vegan Vanilla Cake is sure to please even the most discerning vegan food critic! I made a few different formulations before I perfected this one, and I'm excited for you to try it! The American Buttercream I used is vegan, also!
Servings 12
Equipment
- Electric Stand Mixer
- Mixing Bowls
- Two 8" Round Cake Pans
Ingredients
Easy Vegan Vanilla Cake
- ½ cup Vegan Butter, at room temperature
- ¼ cup Vegetable Oil
- 1 ½ cups Granulated Sugar
- 1 cup Vegan Vanilla Yogurt, please see FAQs for alternatives
- 1 tablespoon Pure Vanilla Extract, from Vanillablossom™
- 1 tablespoon Baking Powder
- 3 cups Cake Flour, sifted, please see FAQs for alternatives
- ½ teaspoon baking soda
- 1 ½ cup Vegan Buttermilk, at room temperature, see FAQs for preparation
Vegan Buttercream
- ½ cup Vegan Butter, at room temperature
- ½ cup Vegetable Shortening, at room temperature
- 3 ¾ cups Powdered Sugar, sifted
- 3 teaspoon Pure Vanilla Extract, from Vanillablossom™
- ¼ teaspoon salt
Instructions
Easy Vegan Vanilla Cake
- Preheat your oven to 325 degrees F.
- Sift flour, baking powder, baking soda and salt into a medium bowl. Set aside.
- Spray three 6-inch cake pans with non-stick spray. Set aside.
- Into the bowl of an electric mixer with the paddle attachment, beat butter and oil together for 3-4 minutes until they are completely unified.
- Slowly add sugar into the mixture and beat on medium to high speed until light and fluffy (about 1 minutes) Scrape down the sides of the bowl.
- With the mixer on low speed add vegan yogurt followed by the vanilla. Beat on high until mixture is smooth and light in colour.
- With the mixer on low speed, add one third of the flour mixture into the bowl and mix until just combined. Scrape down the bowl and add one half of the butter milk and again mix until just combined. Repeat this process. Begin and end with the flour mixture. Do not over mix or your cake will become quite dense.
- Distribute cake batter evenly between two 8-inch cake pans. I like to use a kitchen scale to ensure batter is divided equally. Bake for 40-45 minutes, or until knife comes out clean. Each oven is slightly different, so I suggest setting your timer to 40 minutes and watching carefully from there!
- Cool on cooling rack for 10 minutes before inverting and removing cakes from can pan to cool completely
Vegan Buttercream
- In the bowl of a stand mixer or using a medium bowl and an electric hand mixer, beat butter and vegetable shortening on high speed until smooth and light in colour (3-5 minutes). Scrape down the sides of the bowl.
- With the mixer on low speed, add powered sugar one cup at a time. Mix until combined. Scrape down the sides of the mixing bowl.
- Add in salt. Next add in the vanilla. Mix until combined. Scrape down the sides.
- Mix on medium to high for 4-5 more minutes until buttercream is light and fluffy.