Vegan Classic Tea Cake
Delight in the light and fluffy allure of this Vegan Classic Tea Cake, a plant-based twist on a timeless treat that's perfect for any occasion. Made with simple pantry staples like all-purpose flour, granulated sugar, and soy milk, this cake is gently elevated with the zesty brightness of fresh lemon zest and the rich aroma of vanilla extract. The magic lies in the apple cider vinegar, which combines with soy milk to create a tender crumb that even non-vegans will adore. Ready in just under 45 minutes, this easy-to-make cake is ideal for pairing with a cozy cup of tea or coffee, or as a delightful dessert centerpiece. Whether you're hosting an afternoon tea or craving a slice of homemade comfort, this vegan tea cake is sure to impress while catering to plant-based diets!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Granulated sugar
- 1 cup Soy milk
- 1 tablespoon Apple cider vinegar
- 1 teaspoon Vanilla extract
- 0.5 cup Neutral vegetable oil
- 1 tablespoon Lemon zest
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch (23 cm) round cake pan or line it with parchment paper.
In a small bowl, combine the soy milk and apple cider vinegar. Stir and let sit for about 5 minutes to create a vegan buttermilk substitute.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Add the sugar, vanilla extract, and vegetable oil to the milk mixture, and mix until the sugar is dissolved.
Pour the wet ingredients into the dry ingredients, and stir gently with a spatula until just combined. Be careful not to overmix.
Fold in the lemon zest until evenly distributed throughout the batter.
Transfer the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes.
Carefully remove the cake from the pan and allow it to cool completely on a wire rack before slicing and serving.
Nutrition Facts
Calories |
2560 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.7 g | 161% | |
| Saturated Fat | 18.0 g | 90% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2204 mg | 96% | |
| Total Carbohydrate | 347.8 g | 126% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 202.4 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 288 mg | 22% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
