vegan vanilla cake
Vanilla Cake
Serves 8
Prep Time
15 min
Cook Time
35 min
Prep Time
15 min
Cook Time
35 min
  1. 2 cups non-dairy milk, such as coconut milk
  2. 2 cups apple cider vinegar
  3. 3 cups plain flour
  4. 2 cups vegan friendly white sugar (such as Tate & Lyle Fairtrade Cane Caster Sugar)
  5. 2 tsp baking soda
  6. 2 tbsp baking powder
  7. 1 tsp salt
  8. 2/3 cup oil (canola or vegetable)
  9. 1/2 cup water
  10. 2 tbsp lemon juice
  11. 2 tbsp vanilla extract
  12. 1/2 tsp almond extract
  13. Jam (to sandwich the two cakes together)
  14. vegan butter-cream filling (optional - to place between the two cakes)
  1. Preheat the oven to 175 degrees C (350 degrees F). Grease and flour 2 x 8inch baking dishes.
  2. Stir the non-dairy milk and vinegar together in a large measuring cup.
  3. Sieve the flour and the other dry ingredients together into a large bowl.
  4. Mix the oil, water, lemon juice, vanilla extract and almond extract into the non-dairy milk mixture using a fork.
  5. Stir the milk mixture into the flour mixture until lump-free. Don't add all of the wet ingredients, just enough to make a batter-like mixture.
  6. Pour the mixture into the prepared baking dishes.
  7. Bake in a preheated oven until a toothpick/chopstick inserted in the centre of the cake comes out clean.
  8. Set aside to cool on a wire rack. Once cool apply the jam (and vegan butter-cream filling) to the top of one of the cakes and place the other, upside down, on top.
Eat Plants Not Animals