This Easy Vegan Vanilla Cake is a fun twist on the ever popular Easy Vegan Chocolate Cake recipe. I just thought we needed a vanilla version. Because what’s life without a little vanilla?
After a much-needed vacation, I’m back with some vim and vigor…and yellow cake. How can one really have their fair share of “vim” without a little dose of vanilla cake?
Notice I said, “a little dose.” That’s because this Easy Vegan Vanilla Cake may taste delicious, but it should be eaten in moderation. Yes, it is true that in my humble opinion, a vegan cake is healthier than your typical cake. Shouldn’t that mean you can eat more of it?
Oh, do I wish that were the case!
But there is another life-guiding force that must be heeded. A sort of ethereal balance between gusto and self-governance. I have a tendency to lean toward the gusto side of the equation and am constantly reminding myself about moderation. If I forget too often, then it becomes the job of the buttons on my jeans to remind me that I’ve had a little too much “gusto” lately.
Jay Leno once said, “…Doing good things will improve your life. Let’s face it, you cannot eat the whole pie [or cake in our example] or you’ll make yourself sick. Eat some, and then give whatever is left over to other people.” That’s from his foreward to the book, “The Power of Nice: How to Conquer the Business World with Kindness.” It’s a great book. I hope everyone buys it and reads it. (Somehow I suspect the people who really need to read the book, probably won’t.)
But wait, we’re talking about the Easy Vegan Vanilla Cake, right?
Vegan baking can oftentimes be a little tricky, but I think I’ve discovered a combination of ingredients that falls right on the mark. Give the recipe a try and practice kindness by sharing it with others. Together, we’ll save the world…one slice of cake at a time!
Perfect Vegan Yellow Cake
- 3 cups flour
- ½ cup almond flour*
- ½ cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups sugar
- ½ cup Earth Balance, (softened to room temp)
- ¼ cup vegetable oil
- 1 tablespoon vinegar
- 2 cups cold water
- 2 teaspoons almond extract
- Heat your oven to 350° F and prepare your baking pan (I used vegetable spray but you could also grease the pan with shortening if you prefer). For this recipe I used a 9 X 13 cake pan.
- In a medium bowl, mix together the flour, almond flour, cornstarch, baking soda, baking powder, and salt. *To make almond flour, add almonds to a food processor and pulse until they resemble a course flour.
- In a mixing bowl, combine the Earth Balance margarine, oil and sugar and mix on medium speed until smooth and creamy. Add remaining ingredients and mix again until well combined.
- Add dry ingredients to wet ingredients and mix until well combined.
- Pour the batter into the prepared cake pan.
- If using 2 round cake pans then bake for 20 – 25 minutes or if, like me, you’re using a 9 X 13 cake pan, bake for approximately 40 – 50 minutes (depending on your oven). A good rule of thumb is to insert a piece of uncooked spaghetti into the middle of the cake. If it comes out clean (no batter on it), then the cake is ready to come out of the oven.
Vegan Chocolate Frosting
- 3 cups powdered sugar
- ½ cup cocoa
- ½ cup margarine
- 1 teaspoon vanilla
- 2 – 3 tablespoon soy milk
Combine powdered sugar, cocoa, and margarine in a medium bowl and stir until all ingredients are well incorporated. Add the teaspoon of vanilla and stir some more. Finally, add soy milk one tablespoon at a time until you achieve your desired consistency.
Adorning your cake with flowers is purely optional, but it does add a nice touch. Either way, enjoy each and every bite…and be sure to practice kindness by sharing with others!