VEGAN VANILLA BIRTHDAY CAKE

 

I know, it’s weird that vanilla cake is controversial, but while some people have had great luck with this recipe, others haven’t, so I want to devote the next couple of paragraphs to troubleshooting, and hopefully we will all have happy vegan vanilla cakes in our bellies.

 

Yield: One 3 layer 6-inch cake

 

INGREDIENTS

FOR THE CAKE:

• 1 1/2 cups (360 ml) non-dairy milk (soy, almond, rice)


• 2 teaspoons apple cider vinegar


• 1 cup plus 2 tablespoons (230 grams) granulated sugar


• 1/3 cup plus 2 tablespoons (110 ml) vegetable oil


• 1 tablespoon pure vanilla extract or vanilla bean paste


• 2 cups (250 grams) unbleached all-purpose flour


• 3 tablespoons cornstarch


• 3/4 teaspoon baking soda


• 1 teaspoon baking powder


• 3/4 teaspoon salt

 

 

FOR THE FROSTING:

• 3/4 cup (1 1/2 sticks, 170 grams) non-hydrognated margerine (I used Earth Balance Buttery Sticks)


• 3/4 cup (170 grams) non-hydrogented shortening (I used Spectrum Organics)


• 3 1/2 cups (440 grams) powdered sugar


• 1 tablespoon pure vanilla extract or vanilla bean paste


• pinch of salt


• 1/4 cup (60 ml) non-dairy milk or creamer

 

 

INSTRUCTIONS

For full instructions you can go to cakemerchant.com.

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