Vegan White Cake
This elegant vegan white cake is exceptionally light and fluffy, making it the perfect centerpiece for weddings, birthdays, or any special occasion. Finished with a velvety smooth white buttercream frosting made from almond milk and plant butter, it offers a sophisticated aesthetic and a delicate vanilla flavor that rivals any traditional bakery sponge.
Instructions
- 1
Preheat your oven to 350°F (180°C). Prepare two 8-inch cake pans by spraying with non-stick spray and lining the bottoms with parchment paper rounds.
- 2
In a large mixing bowl, sift together the all purpose flour (2.67 cup), white granulated sugar (1.5 cup), baking powder (3 tsp), and salt (0.75 tsp).
- 3
Add the almond milk (1.5 cup), canola oil (0.5 cup), and vanilla extract (2 tsp) to the dry ingredients. Whisk by hand until just combined, taking care not to overmix the batter.
- 4
Divide the batter evenly between the prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- 5
Cool in the pans for a few minutes before transferring to a wire rack to cool completely.
- 6
Prepare the frosting by combining powdered sugar (4.5 cup), plant butter (0.5 cup), almond milk (3.5 tbsp), and vanilla extract (2 tsp) in an electric mixer. Start at low speed and increase until the frosting is thick, smooth, and fluffy. Frost the cooled cakes as desired.
Nutrition Facts
Per portion