This is a small batch dessert recipe, which I love because we don’t eat a lot of sweets in our house, so when we crave it, we can make a little without letting the rest go to waste!
My seventeen year old daughter often sends me vegan recipes on Instagram and Tik Tok, so we’ve been experimenting with a few for Veganuary.
If you wanted a double layer, just cut the cake in half and stack them up.
We originally found a similar version of this recipe when we Googled, but we subbed in our own vegan pantry favorites to make it our own.
Single Layer Vegan Vanilla CakeCourse: Dessert, VeganDifficulty: Easy
1 cup & 2 tbsp plant milk (we used oat)
2 tsp apple cider vinegar
1.5 cups unbleached all purpose flour
3/4 cup coconut sugar
1.5 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 cup melted plant butter (we used Melt)
1.5 tbsp vanilla extract
- Preheat oven to 350 degrees. Butter the bottom and sides of a springform pan.
- Combine oat milk and vinegar, then set aside 5-10 minutes.
- In a separate bowl, whisk together flour, sugar, baking powder, baking soda, & salt until well incorporated.
- Add melted butter & vanilla extract to the milk vinegar combo. Then add to the dry ingredients and whisk until smooth.
- Pour the batter into the pan, and bake 35-40 minutes. The edges will pull away from the sides and a toothpick will come out clean.
- Remove the pan from the oven, then let cool 10 minutes. Remove the sides of the springform pan, then gently invert the cake onto a cooling rack. Allow to cool before frosting.
- Vegan Chocolate Frosting (For a Single Layer Cake)
- Combine in a bowl and mix: 2 cups powdered sugar, 2 tbsp cocoa powder, 1.5 tbsp melted vegan butter, 1/2 tsp vanilla extract, 2-3 tbsp plant milk (we use oat).
- For a thicker frosting, add more powdered sugar. For a thinner consistency, add more milk.