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Vegan Vanilla Cake with Strawberry Garnish Recipe

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4.2 from 4 reviews

This Vegan Vanilla Cake is a moist and fluffy dessert that uses simple plant-based ingredients to create a delightful treat perfect for any occasion. With a creamy vegan frosting and optional fresh strawberries for decoration, this cake is easy to make and sure to impress both vegans and non-vegans alike.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Ingredients

Cake

  • 1 3/4 cups All Purpose Flour (220g)
  • 1 cup White Granulated Sugar (200g)
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Soy Milk (240ml) or other non-dairy milk
  • 2 tsp Vanilla Extract
  • 1/3 cup Canola Oil (80ml) or Vegetable Oil
  • 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar

Frosting

  • 3 3/4 cups Powdered Sugar (450g)
  • 3 Tbsp Vegan Butter (45g)
  • 4 Tbsp Soy Milk or other non-dairy milk
  • 2 tsp Vanilla Extract

Optional Decoration

  • Fresh Strawberries

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (180°C). Spray two 7-inch round cake pans with non-stick spray and place parchment paper circles in the bottom to prevent sticking.
  2. Mix dry ingredients: Sift the all-purpose flour into a large mixing bowl and add the granulated sugar, baking soda, and salt. Stir to combine uniformly.
  3. Add wet ingredients: Into the dry mixture, add the soy milk, vanilla extract, canola oil, and distilled white vinegar. Whisk gently with a hand whisk until just combined, being careful not to overmix.
  4. Prepare cake pans: Evenly divide the batter between the two prepared cake pans ensuring an even distribution.
  5. Bake the cakes: Place the pans in the oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the cakes: Allow the cakes to cool in their pans for a few minutes, then carefully transfer them to a wire cooling rack to cool completely.
  7. Make the frosting: In a mixing bowl, combine powdered sugar, vegan butter, vanilla extract, and half of the soy milk. Using an electric mixer, start at low speed and gradually increase it while mixing.
  8. Adjust frosting consistency: Slowly add the remaining soy milk as needed to create a smooth and creamy frosting. Add more powdered sugar if too thin or more soy milk (a drop at a time) if too thick, aiming for a spreadable consistency that stays on the cake.
  9. Frost first layer: Once the cakes are completely cool, spread frosting evenly over the top of one cake layer.
  10. Add second layer: Place the second cake layer on top and frost the top and sides of the entire cake with the remaining frosting using a knife for smooth coverage.
  11. Decorate: Arrange fresh strawberries on top of the frosted cake as decoration if desired.
  12. Serve or store: Serve immediately for best freshness. If not serving right away, omit strawberries or serve them on the side to prevent sogginess.

Notes

  • Using 7-inch cake pans is recommended for even layers, but 8-inch pans can be used with slightly thinner layers.
  • Make sure the cakes are completely cool before frosting to prevent melting the frosting.
  • For a different flavor, try adding lemon zest to the batter or a pinch of cinnamon to the frosting.
  • Non-dairy milks like almond, oat, or coconut can be substituted for soy milk as preferred.
  • Store leftovers covered in the refrigerator for up to 3 days.

Find it online: https://cheftinaskitchen.com/vegan-vanilla-cake-with-strawberry-garnish-recipe/