Thanks Lisa for this recipe!
It turned out well. If the batter seems runny, let it sit 5 minutes, it thickens just fine after a bit. I replaced whole wheat flour for all purpose which made it less light, but still tasty enough to have three in a row!
I haven’t tried the frosting, yet. Let me know how this works you for y’all…
aum
—
Vegan Golden Vanilla Cake
2 Cups soymilk
2 teaspoons apple cider vinegar
2 ½ cups all purpose flour
4 tablespoons cornstarch
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2/3 cup canola oil
1 ½ cup sugar (can reduce to 1 ¼ )
4 teaspoons vanilla extract
½ teaspoon almond extract
Directions
- Preheat oven to 176 C, and lightly grease baking pan (if using non –stick baking pan oil isn’t necessary)
- Whisk the soy milk and vinegar in a measuring cup and set aside a few minutes to get good and curdled (meaning it will thicken)
- Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda , and salt and mix until no large lumps remain (a few lumps is ok, don’t over mix the batter or bubbles will develop in the baking)
- Fill the baking pan two-thirds of the way and bake for 20-22 minutes till done. Transfer to a cooling rack and let cool completely before frosting.
Vegan Fluffy Buttercream Frosting (Good with Golden Vanilla Cake)
Ingredients
½ cup vegan margarine
1 ½ cups confectioner’s sugar
1 ¼ teaspoons vanilla extract
2 tablespoons soymilk
Directions
Beat the margarine until soft and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soymilk, beat for another 5 minutes until fluffy. Chill, and spread over cake.