This vegan vanilla cake was an unexpected huge hit among a group of friends that appreciate my vegan lifestyle, but are far from being vegan themselves. There is a surprising moist and dense consistency to this cake, along with tons of vanilla flavor without being too sweet. You can probably guess from the pictures below it was enjoyed morning, noon, and night, by my non-vegan friends.
3 1/2 cups All-Purpose Flour
1 cup Sugar
2 tsp Baking Soda
1 tsp Salt
2 cup Coconut Milk (or other non-dairy milk)
4 tsp Vanilla Extract
2/3 cup Coconut Oil
2 Tbsp White Vinegar
3 and 3/4 cups Powdered Sugar
3 Tbsp Vegan Butter
4 Tbsp Coconut Milk (or other non-dairy milk)
2 tsp Vanilla Extract
Preheat the oven to 350 degrees. Sift the flour into a mixing bowl. Add the sugar, baking soda and salt and mix together.
Add the coconut milk, vanilla, coconut oil and vinegar and whisk it in.
Grease two 9 inch round cake tins with coconut oil and divide the mixture evenly between them.
Bake for 30 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
Move to a cooling rack to cool completely.
Prepare your frosting:
Combine the powdered sugar, vegan butter, vanilla and coconut milk.
Beginning on low speed, mix with an electric mixer, slowly increasing speed until it is smooth and creamy.
When your cake is completely cool, add frosting to the top of one of the layers.
Add the second layer on top and frost it completely, using a knife to carefully frost the sides of the cake.
Feel free to top with berries, flowers, or candles. Enjoy!
Recipe by Michelle