Vegan Yellow Cake Recipe Easy
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Description
This vegan yellow cake recipe is perfect for anyone who wants a delicious and easy-to-make dessert that is also vegan-friendly. It is a classic yellow cake recipe that is moist, fluffy, and full of flavor. And the best part? You don't need any fancy ingredients or equipment to make it!Prep Time
The prep time for this vegan yellow cake recipe is approximately 15 minutes.Cook Time
The cook time for this vegan yellow cake recipe is approximately 30 minutes.Ingredients
For the cake:- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups non-dairy milk (such as almond milk)
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1/2 cup vegan butter, at room temperature
- 3 cups powdered sugar
- 1/4 cup non-dairy milk (such as almond milk)
- 1 teaspoon vanilla extract
Equipment
- Two 8-inch round cake pans
- Electric mixer
- Spatula
- Cake stand or plate
Method
- Preheat your oven to 350°F (180°C) and grease two 8-inch round cake pans with cooking spray or vegan butter.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- Add the non-dairy milk, vegetable oil, and vanilla extract to the dry ingredients and mix until just combined. Be careful not to overmix.
- Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool completely in the pans on a wire rack.
- In a large mixing bowl, beat the vegan butter with an electric mixer until creamy.
- Add the powdered sugar, non-dairy milk, and vanilla extract to the bowl and beat on low speed until combined, then increase the speed to high and beat until the frosting is smooth and creamy.
- Remove the cakes from the pans and place one cake layer on a cake stand or plate.
- Spread a layer of frosting on top of the first cake layer, then place the second cake layer on top of the frosting.
- Spread the remaining frosting over the top and sides of the cake.
- Decorate the cake with fresh fruit or sprinkles, if desired.
- Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set.
Notes
- You can use any type of non-dairy milk in this recipe, such as almond milk, soy milk, or oat milk.
- If you don't have two 8-inch round cake pans, you can use one 9-inch round cake pan instead. The baking time may need to be adjusted slightly.
- To make this cake gluten-free, use a gluten-free all-purpose flour blend instead of regular flour.
Nutrition Info
- Serving size: 1 slice
- Calories: 420
- Total fat: 19g
- Saturated fat: 4g
- Cholesterol: 0mg
- Sodium: 290mg
- Total carbohydrate: 64g
- Dietary fiber: 1g
- Sugars: 49g
- Protein: 2g
Recipes FAQ
Can I make this cake ahead of time?
Yes! You can make the cake up to two days in advance and store it in an airtight container in the refrigerator. Just be sure to let it come to room temperature before serving.Can I freeze this cake?
Yes! You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in foil before freezing. Thaw it in the refrigerator overnight before serving.Can I use a different type of frosting?
Absolutely! This cake would also be delicious with a vegan cream cheese frosting or a chocolate frosting.Recipe Tips
- Be sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife.
- Don't overmix the batter, as this can result in a tough cake.
- Allow the cakes to cool completely before frosting, or the frosting may melt and slide off the cake.
- If you want to make this cake even easier, you can skip the frosting and just dust it with powdered sugar before serving.
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