Vegan Golden Vanilla Cake Recipe

Recipe

Vegan Golden Vanilla Cake

Light, Fluffy, and Full of Sweet Vanilla. A Classic Cake, Made Completely Vegan Friendly!

This vegan golden vanilla cake is everything a perfect sponge should be – soft, airy, and bursting with beautiful vanilla flavour. It’s the kind of cake that’s simple but never boring, with a golden crumb and a texture so tender you’d never guess it’s vegan. Ideal for layering, icing, or enjoying just as it is, this is your go-to vanilla sponge for any occasion.

Ingredients

Cake

1 cup (24 0ml) unsweetened non-dairy milk
1 tsp lemon juice (or apple cider vinegar)
1/2 cup (115g) vegan butter
1 & 1/2 cups (260g) caster sugar
1/4 cup (50 ml) light vegetable oil
2 tsp Foodie Flavours Gorilla Vanilla Extract
2 cups (300g) plain flour
1 tblsp baking powder
1/2 tsp bicarbonate of soda
1/2 cup (130g) aquafaba – the drained water from a 400g can of chickpeas

Frosting

1 cup (230g) vegan block butter (not margarine)
2 cups (360g) icing sugar
2 tsp Foodie Flavours Gorilla Vanilla Extract
1-2 tblsp unsweetened non-dairy milk

Equipment

2x 8 inch cake tins

Instructions

Makes one 8 inch cake.

Preheat your oven to 160 Fan / 180 C / 350 F / Gas 4 and grease and base line 2 x 8 inch (20 cm) cake tins
For the cake put the milk and lemon juice (or vinegar) into a jug, whisk and set aside
Using a stand mixer with the paddle attachment (or by hand with a wooden spoon) beat together the butter and caster sugar
In a bowl sift together the flour, baking powder and bicarbonate of soda and set aside
To the milk and lemon whisk in the oil and vanilla extract
Drain the liquid from the chickpeas into a medium bowl and using an electric whisk beat for 2 minutes until light and very foamy
To the beaten butter and sugar add half the flour, half the milk mixture and half the aquafaba and beat together until just incorporated. Repeat with the other half of the ingredients
Divide equally between the two prepared tins and bake for 30-35 minutes until golden, risen and a cocktail stick inserted in the centre of the cakes comes out clean with no raw cake mixture clinging to it
Leave to cool in the tin for 10 minutes then carefully tip out onto a cooling rack to cool completely
While they’re cooling make the frosting by beating together the butter, icing sugar and vanilla extract until very pale and fluffy, adding a little milk if the mixture feels too stiff to spread
Put one of the cakes onto your serving plate or cake stand and spread over roughly 1/3 of the frosting, spreading out to cover the cake
Top with the other cake and the remaining frosting, spreading it out to cover the tops and sides of the cake
Serve immediately or store in an airtight container for up to 4-5 days