Vegan Classic Vanilla Birthday Cake
Celebrate every special occasion with this Vegan Classic Vanilla Birthday Cake, a plant-based twist on the beloved dessert staple. Moist, fluffy, and perfectly sweetened, this cake achieves its tender crumb through pantry staples like unsweetened applesauce and almond milk, paired with the tangy magic of apple cider vinegar for that perfect rise. With just 15 minutes of prep and simple ingredients, it’s an approachable recipe ideal for vegans and non-vegans alike, while offering a dairy-free and egg-free solution that’s big on flavor. Whether topped with vegan vanilla buttercream or fresh fruit, this cake is a show-stopping centerpiece for birthdays or any celebration. Keywords: vegan vanilla cake, birthday cake recipe, dairy-free, egg-free, vegan dessert.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Vanilla extract
- 0.5 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
Instructions
Preheat your oven to 350°F (175°C). Lightly grease and flour two 8-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
In another mixing bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes to curdle slightly.
Add the vanilla extract, vegetable oil, and applesauce to the almond milk mixture. Whisk until all wet ingredients are thoroughly combined.
Pour the wet ingredients into the dry ingredients. Gently mix with a spatula until no large lumps remain. Be careful not to over-mix, as this can cause the cake to become dense.
Evenly divide the batter between the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, turn the cakes out onto a wire rack to cool completely.
Once the cakes are completely cool, you can frost and decorate them as desired. A simple vanilla vegan buttercream or a fresh fruit topping works wonderfully.
Nutrition Facts
Calories |
3282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.2 g | 144% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3385 mg | 147% | |
| Total Carbohydrate | 552.2 g | 201% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 313.3 g | ||
| Protein | 33.4 g | 67% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 681 mg | 52% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 569 mg | 12% | |
*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.
