THE BEST VEGAN VANILLA CAKE WITH BERRIES

This really is the best vegan vanilla cake recipe! Trust me. It doesn’t have any unusual ingredients and it’s very easy to make. Plus, it’s light, fluffy and nobody would guess that it’s vegan. Perfect as a vegan birthday cake.

VEGAN BIRTHDAY CAKE
This vegan cake recipe is really easy to make and it’s perfect as a vegan birthday cake. Just double the recipe for a four layer cake, or increase the recipe by 50% for three layers!

So, go on, bake this cake and tell me what you think. Is it really the best?

I love making cakes, but I hate it when I need to seek out expensive unusual ingredients first. So, this dairy free cake doesn’t need any unusual egg or dairy substitutes like flax or chia. It’s just a super-easy, light and fluffy vanilla cake that’s vegan that can be made with pantry ingredients. Trust me, nobody will guess that it’s vegan.

WHY IS THIS THE BEST VEGAN SPONGE CAKE?
Quick and easy to make
No unusual ingredients
Light, fluffy texture
Perfect as a vegan birthday cake
Delicious delicate vanilla flavour
Nobody will guess that it’s vegan

The Best Vegan Vanilla Cake with Berries
This really is the BEST vegan vanilla cake. It's light, fluffy and delicious. With no unusual ingredients, you can quickly and easily make this fantastic cake.
5 from 24 votes
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Course: DessertCuisine: AmericanPrep Time: 15 minutesCook Time: 35 minutesTotal Time: 50 minutesServings: 12Author: Kate @ Veggie Desserts

Ingredients
For the vegan vanilla cake
300 ml (1 1/4 cups) almond milk or other non-dairy milk
1 tbsp lemon juice
150 g (2/3 cup) dairy-free butter / margarine
5 tbsp maple syrup or agave
275 g (2 1/4 cups) plain flour (all purpose flour)
175 g (3/4 cups) caster sugar
2 tsp baking powder
1 tsp bicarbonate of soda (baking soda)
½ tsp sea salt
2 tsp vanilla extract
For the vegan vanilla frosting (double to cover the sides as well)
75 g (1/3 cup) dairy-free margarine/butter
250 g (2 cups) powdered sugar (confectioner's sugar)
1 tsp vanilla extract
1 tbsp almond milk or other non-dairy milk
To decorate
1 handful berries fresh or frozen

Instructions
Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2 x 20cm/8inch round baking pans.
Stir the lemon juice into the non-dairy milk and set aside.
In a pan over a medium heat, melt the vegan butter and syrup together. Set aside to cool slightly.
Sieve the flour, caster sugar, baking powder and bicarbonate of soda into a large mixing bowl.
Pour the milk (which will have curdled slightly into ‘buttermilk’), vanilla and melted spread mixture over the flour mixture and stir well until it becomes a smooth runny batter.
Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean. If the cakes are darkening too much, cover them loosely with foil.
Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
Meanwhile, to make the icing beat together all ingredients until smooth. Add more milk or powdered sugar if necessary to get a thick frosting consistency.
When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake and decorate with the berries.

Nutrition Facts
The Best Vegan Vanilla Cake with Berries
Amount Per Serving
Calories 367 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Sodium 359mg 15%
Potassium 137mg 4%
Total Carbohydrates 60g 20%
Dietary Fiber 1g 4%
Sugars 41g
Protein 2g 4%
Vitamin A 14.4%
Vitamin C 1%
Calcium 8.1%
Iron 6.4%
* Percent Daily Values are based on a 2000 calorie diet.

Notes
Don't over-mix the batter when adding the wet ingredients to dry. Combine well, but don't beat.
Add 1 tsp of cinnamon to the frosting for a wintery flavour or the zest of a lemon for something zingy. You could also try my vegan cream cheese frosting.
Freezable: you can freeze the un-frosted cakes for up to 1 month
Increase the ingredients by an extra 50% for a three layer cake
Turn this into vegan cupcakes by filling the cups of a lined muffin pan and bake for 15-20 mins. 
The nutritional information provided is approximate and is created with online calculators. Info will vary based on cooking methods and brands of ingredients used.



Recipe adapted from THE BEST VEGAN VANILLA CAKE WITH BERRIES

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