Vegan Vanilla Cake

As a pastry chef, when I make vegan desserts, I tend to lean toward vegan-friendly ingredients such as fruits, nuts, and healthy sugars, but... sometimes you need that "real" cake, and let me tell you, it's hard to find. I adapted this recipe for a friend's birthday cake from recipes in my private collection. This is supposed to resemble traditional box cake and does a wonderful job. Try not to substitute as it will affect the outcome.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 352 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 ½ cups white sugar
• ½ cup vegetable oil
• ¾ teaspoon salt
• 1 tablespoon baking powder
• ¼ cup warm water
• 2 ⅓ cups cake flour
• 1 cup soy milk
• 3 teaspoons dry egg replacer (such as Ener-G®)

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.

Step 2

Sift cake flour, sugar, baking powder, and salt together into a large bowl.

Step 3

Whisk dry egg replacer with warm water in a small bowl. Add egg replacer mixture, soy milk, oil, and vanilla to dry ingredients. Beat with an electric mixer on low speed for 1 minute. Increase speed to high and beat for 2 minutes, scraping the bowl frequently. Pour batter into the prepared pan.

Step 4

Bake in the preheated oven until a knife comes clean when poked in the center, 25 to 30 minutes. Let cool completely in the refrigerator.

Step 5

Run a table knife around the edges of cake to loosen from pan. Invert carefully onto a serving plate. Split, fill, and frost however you choose.