If you’re vegan or have friends and family with dietary restrictions, knowing how to make a basic vegan yellow cake can be mighty handy when it comes to dessert time. You can turn this recipe into cupcakes or serve the actual cake alongside some non-dairy whipped cream and fruit and you’ve got yourself a really nice and simple dessert. Still a basic yellow cake becomes very useful when you’re talking about birthdays, weddings and all the other various holidays when you want to bring something sweet to the party.

I think if there’s one big issue I have with vegan cakes is that they are way too dense. It’s probably because there is no egg to add in additional moisture or lift the cake, but I found a way to adjust this a bit by cutting the normal all-purpose flour with a little cake flour. I’ll say the texture is still not the same as a cake made with eggs, but it is a lot less dense.

Because a basic vegan cake is more or less almond milk and flour, it’s good to flavor it with different extracts or even better, fruit. I will regularly throw in a couple blueberries or raspberries and bake it that way.

Basic Vegan Yellow Cake

(Makes 1 8-inch pan of cake)

  • 1 cup non-dairy milk
  • 2 tablespoon apple cider vinegar
  • 1 unbleached all-purpose flour
  • 1/2 cup cake flour
  • pinch of tumeric
  • 3/4 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup water
  • 1/3 cup canola oil
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon butter flavoring (optional)

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a small bowl, combine the non-dairy milk and cider vinegar. Set aside for about 10 minutes to thicken.
  3. Meanwhile in a bowl, combine the flours, tumeric, sugar, baking soda, baking powder and salt. Set aside.
  4. Add the water, canola oil, vanilla extract, almond extract and any additional flavorings to the milk and vinegar mixture. Whisk until combined.
  5. Pour liquid ingredients into the dries and whisk until combined.
  6. Pour into an 8-inch cake pan buttered and lined with parchment. Bake for 30-35 minutes, or until a toothpick comes out clean.