Vegan vanilla cake
Soft and fluffy vegan vanilla cake !
Ingredients
- 224 grams or 1 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 200 grams or 1 cup castor sugar
- 240 ml or 1 cup water
- 80 ml or 1/3 cup oil
- 1 tablespoon vinegar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 180 C / 350 F.
- Grease and flour a 7 inch round cake pan . Line the bottom with parchment (optional).
- Whisk together the flour , soda and salt in a bowl.
- In another bowl, whisk together the sugar, oil, water , vanilla and vinegar.
- Mix the wet ingredient mixture into the dry mixture and whisk until smooth (no more flour seen ).
- Pour into prepared pan immediately.
- Bake at 180 C/350 F for 30-35 minutes until cake springs back when pressed and a toothpick inserted in centre comes out clean.
- Cool in pan for 5 minutes and then remove from pan, cool completely on a wire rack.
Notes
This cake can be stored at room temperature for 3 days in an airtight container.
You can make castor sugar by pulsing regular sugar in the mixer until they form smaller granules (not powder).
My measuring cup is 240 ml.
After baking, the cake weighs a little more than 500 grams
You can make castor sugar by pulsing regular sugar in the mixer until they form smaller granules (not powder).
My measuring cup is 240 ml.
After baking, the cake weighs a little more than 500 grams