This recipe is for a dense yet somewhat spongy vegan basic vanilla cake. You can top it with a basic vegan chocolate or vegan vanilla buttercream frosting. This cake is a nice, easy, basic, homemade favorite that doesn’t taste like a box mix, and you can use it as a tasty vegan birthday cake! Cool it completely before topping it with your favorite vegan buttercream frosting.
Ingredients
- 1 cup plain soy milk
- 1 tablespoon apple cider vinegar
- 1 ½ cups unbleached all-purpose flour
- 1 cup white sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup canola oil
- ¼ cup water
- 1 tablespoon lemon juice
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract
Instructions
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8×8-inch baking dish.
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Stir soy milk and vinegar together in a large glass measuring cup.
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Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
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Briskly stir canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork; stir into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
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Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
