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Vegan vanilla cake

Vegan Vanilla Cake 2 Ways

Tatyana
Whether you want a light and fluffy “white cake” or a sturdier yet tender cake for layering, both of these options are delicious and easy to make!
5 from 1 vote
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Course Dessert
Total Time 1 hour 5 minutes
Servings 10

Ingredients
  

White Cake

  • 210 g all-purpose flour
  • 30 g cornstarch
  • 1 tbsp baking powder
  • ⅛ tsp salt
  • 100 g neutral oil, (grapeseed, canola, vegetable...)
  • 220 g water
  • 160 g white granulated sugar
  • 1 ½ tsp vanilla extract

Layering Cake

  • 255 g all-purpose flour
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • ⅛ tsp salt
  • 100 g neutral oil
  • 200 g water
  • 160 g white granulated sugar
  • 1 ½ tsp vanilla extract
  • ¾ tsp white vinegar, or apple cider vinegar

Instructions
 

White Cake

  • Preheat your oven to 170°C/340°F and grease a 7 inch round cake pan and line the bottom with parchment.
  • Whisk together the flour, cornstarch, baking powder and salt and set aside.
  • In a separate bowl, whisk together the oil, water, sugar and vanilla.
  • Add in the dry ingredients and whisk just until no lumps remain. Avoid overmixing to prevent a gummy cake.
  • Pour into the lined pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  • Let it cool about 10 minutes in the pan before transferring it to a wire rack to cool completely.

Layering Cake

  • Preheat your oven to 180°C/350°F and grease a 7 inch round cake pan and line the bottom with parchment.
  • Whisk together the flour, baking powder, baking soda and salt and set aside.
  • In a separate bowl, whisk together the oil, water, sugar, vanilla and vinegar.
  • Add in the dry ingredients and whisk just until no lumps remain. Avoid overmixing to prevent a gummy cake.
  • Pour into the lined pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  • Let it cool about 10 minutes in the pan before transferring it to a wire rack to cool completely.

Notes

  • *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
  • I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
  • A part or all of the oil can be replaced with melted refined coconut oil or melted vegan butter for a sturdier cake.
  • If you want a more pronounced vanilla flavour, you can up it to 2 tsp.