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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