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A white vegan vanilla cake slice with white frosting and strawberry.

Vegan Vanilla Cake

The perfect vegan white cake. It's light, fluffy, moist, with a hint of vanilla.
Prep Time 30 mins
Cook Time 50 mins
Additional Time 2 hrs
Total Time 3 hrs 20 mins
Servings 12 slices
Calories 199 kcal

Ingredients

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.
Course: Dessert, Vegan Desserts
Cuisine: American, European, Japanese

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
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