Vegan Vanilla Cake
Easy vegan vanilla cake recipe made with simple ingredients - moist, fluffy, and dairy-free. Perfect for special occasions or everyday treats. Ready in 45 minutes!
Equipment
- mixing bowl
- oven
- 8-inch round cake pan
- whisk
- spatula
- wire rack
- measuring cups
- measuring spoons
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsweetened almond milk at room temperature
- 1/3 cup vegetable oil
- 1 tbsp white vinegar
- 2 tsp pure vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease an 8-inch round cake pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking soda, and salt until well combined.
- In a separate bowl, combine the almond milk, vegetable oil, vinegar, and vanilla extract. Stir until fully mixed.
- Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth and no lumps remain. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then gently transfer it to a wire rack to cool completely before serving.
Notes
Ensure almond milk is at room temperature for best results. Do not overmix the batter.