Cake #37 (Vegan) Basic Vanilla Cake

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My absolutely favorite, never-fails-me plain old cake recipe is one I picked up during my vegan days.  So if you are looking for an egg-free or dairy-free cake recipe this is the one.

It is amazing filled, you simply cut out a cone shape from the cake and fill the hole with mousse, lemon curd, frosting, jam, ganache... endless options.

You can also really mix up the flavor with extracts (almond is wonderful), just use vanilla too. I noticed that flavors are so much clearer without the eggs in a recipe. I think that is why the flavor is so terrific.

Basic Vegan White Cake

Makes:12 cupcakes


1 cup soymilk (regular milk works well too)
1 teaspoon apple cider vinegar
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon almond extract or 1/4 teaspoon vanilla extract

Directions:

Preheat oven to 350F and line muffin pan with paper liners.

Whisk the (soy) milk and the vinegar together and let sit a few minutes until curdled.

Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.

Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes till done. Transfer to a cooling rack and cool completely before frosting.

So easy. So delicious!

Be sure to check out the other 36 cakes in my 52 Cakes Project