Wednesday, February 5, 2020

Vegan Vanilla Layer Cake

This is the sole Vegan Vanilla cake recipe you’ll ever need because everyone loves it! It’s easy to form and delicious. It’s rich, fluffy and just sweet enough – a bit like a vanilla cake should be.

If there's one thing I even have learned over the years, it’s that food is quite calories. It provides satisfaction, pleasure, lasting memories and it brings people together. There’s an emotional connection once we eat certain foods and there’s a joy that it brings once you can share it with others. that's why I’m sharing this Vanilla cake with you today – to bring you joy!

Vegan Vanilla Layer Cake
Vegan Vanilla Layer Cake

I had wanted to share a simple vegan vanilla cake ever since I made a chocolate raspberry cake. Although that chocolate recipe may be a HUGE hit on the blog, you all were still requesting a gluten-, dairy- and nut-free vanilla cake. How could I say no? Plus, i really like fluffy vanilla cake!

But this cake is such a lot quite the taste and simple throwing it all at once . It’s about making a gorgeous dessert that everybody can enjoy together. Wouldn’t this be great over Fourth of July with all those red & blue berries or for your next special day – anyone’s cake coming up?

Vegan Vanilla Layer Cake

INGREDIENTS:
Cake:

  • 3 cups all purpose flour (or 1–1 gluten-free flour blend)
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups non-dairy milk (such as flax, soy or rice)
  • 1 cup canola oil
  • 1/4 cup white or apple-cider vinegar
  • 2 tablespoons pure vanilla extract

Vanilla Buttercream:

  • 1 cup shortening
  • 3 cups powdered sugar
  • 2 tablespoons pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1–3 tablespoons non-dairy milk

Topping:

  • 3 cups fresh berries (sliced strawberries, blueberries, raspberries or blackberries)
  • Vanilla Buttercream or Coconut Whipped Cream 

INSTRUCTIONS:
To make the cake: 

  1. preheat oven to 350° F.  Lightly grease 2 9-inch round cake pans and line with parchment paper. 
  2. In a large bowl, whisk together flour, sugar, baking soda and salt. 
  3. In a separate bowl, whisk non-dairy milk, oil, vinegar and vanilla.  Pour wet mixture into the dry and whisk just until combined. 
  4. Fill each cake pan evenly with batter and bake for 30-35 minutes (or until a toothpick inserted in the center of the cake comes out dry).  Rotate the cake pans halfway through baking time. 
  5. Let cake cool completely before assembly. 

To make buttercream:

  1. Using a stand mixer or hand mixer, beat shortening until smooth.  Add powdered sugar, maple syrup, vanilla extract and 1 tablespoon of non-dairy milk at a time as needed until it reaches a spreadable consistency.  Increase speed to high and beat 2 more minutes until light and fluffy. 

To assemble the cake:

  1. Once the cakes are cooed, run a knife around the inside edge of the pan to loosen and gently unmold the cake. Peel off parchment paper and carefully slice the dome part of the cake for even assembly. 
  2. Place one cake on a serving plate. Spread a layer of frosting or whipped cream on top. Arrange half the berries on top then place the second cake on top of the first.  Top with more frosting. Arrange berries on top of the cake and serve.

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