Traditional flavors are popular for a reason. And today, I’m bringing you this Vegan Vanilla Cake with buttercream frosting to celebrate that. You may see ‘vanilla cake’ and think ‘bland.’ Not true! This vegan-ized cake is filled with sweet flavor from the vanilla extract, and its buttercream frosting truly melts in your mouth. In other words, this cake is the whole delicious package.
For the Cake:
Apple cider vinegar – You can use regular vinegar if you don’t have apple cider vinegar; both will make the soy milk curdle. Soy milk – Other vegan milk will work too, but make sure whichever one you decide to use is at room temperature, so that the texture of the cake comes out correctly. Brown sugar – Cane sugar is also good, and will make the cake even sweeter than regular or brown sugar would. All-purpose flour – White whole wheat flour or gluten-free flour could also work; note that with gluten-free flour the cake may become a little denser and dryer. Baking soda – To help the cake layers rise. Sea salt – Regular salt is good too, just use a little bit less of it because the granules are smaller. Vegan butter – Melt it and then let it cool for the purpose of easy mixing. Vanilla extract – Provides the sweet flavor of the cake!
Powdered sugar – Always sift your powdered sugar! Vegan butter – Salted or unsalted works fine here Vanilla – To make it vanilla buttercream! Vegan milk – You won’t need a lot – this is to loosen up your frosting if it’s too thick.
