Vegan Vanilla Cake
The perfect vegan white cake. It's light, fluffy, moist, with a hint of vanilla.
Servings 12 slices
Calories 199kcal
Ingredients
- 3 Tbsp aquafaba
- 1/4 tsp cream of tartar
Wet Mix
- 1 cup oat milk
- 1 tsp distilled vinegar
- 1/3 cup vegetable oil
- 2 Tbsp coconut oil melted
- 1 tsp vanilla extract (use clear imitation vanilla extract for a whiter cake)
Dry Mix
- 1 2/3 cups cake flour
- 2 Tbsp potato starch
- 3/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
Instructions
Vegan Vanilla Cake
- Preheat oven to 350 degrees Fahrenheit. Line a 7" springform cake pan with parchment paper.
- Sift the dry ingredients 2x. In another bowl, combine wet ingredients.
- Whip aquafaba and cream of tartar until foamy.
- Stir aquafaba into the wet mix and then gently stir in the dry ingredients until just combined.
- Pour batter into prepared cake pan and bake for 50 minutes.
- Allow to cool completely on a wire rack before frosting. (Vegan Buttercream Frosting)
Video
Notes
Cooking size & time adjustments:
- Cupcakes – double the recipe and bake 25 minutes for 24 cupcakes.
- 9″x13″ sheet cake – double the recipe and bake for 35-40 minutes.
- 2 9″ round cakes – double the recipe and bake for 30-35 minutes.
- Bundt cake – double the recipe and bake for 50-60 minutes at 325 degrees Fahrenheit.
Nutrition
Calories: 199kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Sodium: 175mg | Potassium: 51mg | Fiber: 1g | Sugar: 14g | Vitamin A: 41IU | Calcium: 55mg | Iron: 1mg