Basic Vegan Vanilla Cake

Ingredients and Weight:

1 3/4 cups (218.75g) all-purpose flour
2 teaspoons (10g) baking powder
1 teaspoon (5g) baking soda
1/4 teaspoon (1.25g) salt
1/2 cup (113.4g) vegan butter, softened
1 cup (200g) granulated sugar
1 teaspoon (5mL) vanilla extract
2 large flax eggs (2 tablespoons (30mL) ground flaxseed + 6 tablespoons (90mL) water)
1 cup (240mL) almond milk
1/4 cup (60mL) coconut oil, melted

Preparation Time:

15 minutes

Cooking Time:

40-45 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together vegan butter and sugar until light and fluffy. Beat in vanilla extract.
In a separate bowl, whisk together flax eggs, almond milk, and coconut oil.
Add dry ingredients to wet ingredients alternately with flax egg mixture, beginning and ending with dry ingredients. Beat until just combined.
Divide batter evenly between prepared pans. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.

Nutritional Information:

Per slice (1/8th of the cake):

Dish Characteristics:

User Comments:

"This cake is surprisingly delicious for being vegan! It's so moist and flavorful."
"I love that it's so easy to make. I've made it for several parties and it's always a hit."
"The vanilla flavor is perfect. It's not too overpowering but it's definitely present."

Special Precautions and Tips:

To make sure the flax eggs are properly set, let them sit for at least 5 minutes before using.
If you don't have coconut oil, you can substitute vegetable oil.
For a richer flavor, use brown sugar instead of granulated sugar.
To make a gluten-free version, use gluten-free flour.
To decorate the cake, frost with your favorite vegan frosting or top with fresh berries or fruit.