Vegan Vanilla Cake Recipe Minimalist Baker

Add the soy milk vanilla oil and vinegar and give it a quick whisk with a hand whisk until just combined.

Vegan vanilla cake recipe minimalist baker. In a liquid measuring cup measure out dairy free milk and add vinegar. Preheat oven to 350 degrees f 176 c and lightly grease two standard 8 inch round cake pans one 9 13 inch or three 6 inch round pans with vegan butter or coconut oil and dust with gluten free flour. Add the sugar baking soda and salt and mix together.

Add non dairy milk and vinegar or lemon juice to a large mixing bowl and let set a few minutes to curdle activate. We found the texture of this cake to be best when consumed within 24 48 hours. Recipe adapted from our 1 bowl vegan gluten free vanilla cake and 1 bowl banana chocolate chip muffins.

Shake out excess and set aside. To a large mixing bowl add the coconut sugar gluten free all purpose flour chopped pecans coconut oil and maple syrup and stir to combine it should be the texture of wet sand a little gritty a little clumpy. Grease two 7 inch round cake tins with coconut oil or spray with non stick spray and cut parchment paper into circles to fit the bottoms.

Divide the batter evenly between them. For the custard add 500ml 16 91oz to a medium sized saucepan and place on medium high heat until the milk warms up. Dust with cocoa powder shake out the excess and set aside.

In the meantime add the rest of the custard ingredients to a large bowl and whisk until well combined. The nature of potato starch is a bit drying so keep this in mind if making days in advance for an event or special occasion. Preheat oven to 350 degrees f 176 c and line a standard muffin holder with 12 paper liners as original recipe is written adjust if altering batch size.