It has been a while since I have posted any recipes that I am fond of – and this one is a great and versatile one – especially if you are vegan or have vegan friends to cook for!
I made cupcakes from this recipe and they turned out great! The mix does look a bit watery – but don’t worry, I promise that it works!
Vegan Vanilla Birthday Cake! – This is a really versatile recipe, if you wanted to add vegan chocolate chips, cocoa, orange essence – it is completely up to you!
2¼ cups all-purpose flour
1½ cups sugar
¾ teaspoon baking soda
¾ teaspoon salt
1½ cups cold water (use room temperature water if substituting coconut oil)
¾ cup canola oil
1 tablespoon vanilla extract
3 tablespoons fresh lemon juice
Preheat oven to 180 degrees. Grease and flour two 8″ or 9″ round cake pans.
In a large bowl, sift flour, sugar, baking soda and salt; whisk to evenly distribute.
In a medium bowl, whisk together water, oil, vanilla, and lemon juice.
Add wet ingredients to dry and combine with whisk. Don’t be tempted to overmix!
Quickly pour into prepared pans and place into the oven. Bake for 30-35 minutes or a toothpick inserted in the centre comes out clean.
For Cupcakes: Fill about 20 cupcake liners with batter about ⅔ the way full. Bake about 24 minutes or until a toothpick inserted into the centre comes out clean.
FOR VEGAN BUTTERCREAM: Beat together ½ cup vegan shortening and ½ cup vegan butter (Flora is good). Add 2½ to 3 cups confectioners’ sugar and 1 tablespoon vanilla extract. Start beating on low speed until first combined, then continue to beat an additional 2 minutes or so until light and fluffy. If it is too firm add a tablespoon of non-dairy milk at a time until the desired consistency is reached.
The final product: