We urge you to try this dairy-free, plant-based, moist and tender vanilla cake recipe at home.
Let's say, you want to surprise a loved one with a homemade vanilla cake, but shortly before the delivery, you check the pantry and discover you have run out of milk and butter. There isn't enough time to run to the nearest store and grab some. What would you do now? Fret not! We will rescue you from this head-in-your-hands situation with a simple vegan vanilla cake recipe made with plant-based ingredients only. You need four ingredients to make this vegan-friendly cake, and we have provided the recipe below!
You need 230 grams of self-rising flour. If you don’t have any, this ingredient can be replaced with homemade self-rising flour. You can prepare it at home with baking powder, all-purpose flour, and salt. Self-rising flour contains salt and baking powder; Hence, it allows bakers to skip a few ingredients and steps when making this cake.
Next, you need vanilla extract and non-dairy vanilla Greek yoghurt. Two teaspoons of aromatic vanilla extract and vanilla Greek yoghurt should be added—for flavour and texture. The yoghurt is optional, but you may use it if it doesn’t have an intense vanilla taste or if you want to elevate the flavour and aroma of the cake.
You need 148 to 150 grams (2/3 cup) of granulated white sugar to sweeten your cake. And the fourth ingredient is 72 grams (1/3 cup) of any vegetable oil of your choice. It is best to opt for an oil with a light flavour to avoid infusing an overpowering taste to the crumb of your cake. Some of the best options are light canola or avocado oil. You may also choose plant-based butter.
Preheat your oven to 180°C (350°F). Take a 6 or 8-inch loaf or round cake pan and carefully line it with parchment paper. Use an oil brush to smear oil (not too much) all over the paper.
Now, you have to sift the sugar and flour in a bowl. Use a back-and-forth whisking motion to rapidly sift through the mixture until it becomes light and powdery with no clumps remaining. This step is essential before adding yoghurt and oil—otherwise, your cake batter will have little flour lumps.
Grab a big mixing bowl and add all the ingredients—yoghurt, vanilla extract, vegetable oil, and sugar. Whisk the concoction to combine. In case you have opted for unflavored yoghurt—you have to increase the sugar quantity from 2/3 to 3/4 cup—if you want a sweeter cake.
Combine the flour and sugar with the yoghurt mixture and use a spatula to stir all the ingredients. Thoroughly whisk to create the batter, and it should have a thick consistency.
Pour the batter into the oiled pan. Bake it for 45 minutes—or let's say—until the inserted toothpick comes out clean. When the cake is ready, the surface will acquire a beautiful golden brown colour. Don't serve immediately. Allow the cake to cool down on a cooling rack for an hour.
When thinking of vegan cake toppers with fewer calories, look no further than coconut flakes. Top your cake with some shredded coconut for added flavour and texture. It will give your vanilla cake an extraordinary tropical twist.
You may also top your cake with fresh fruits—to add a splash of natural sweetness. Go for seasonal fruits like berries and mangoes. Make sure you gently simmer the fruits with a dash of lemon juice and granulated sugar to create a syrupy compote. Use a spoon to pour it over your cake.
Without further ado, grab all your baking ingredients and tools—and get started!
