Vegan Vanilla Cake

Updated at: Sun, 25 Feb 2024 19:06:07 GMT

Step 1

1. Preheat the oven to 350°F (180c). 2. Sift the flour into a mixing bowl. 3. Add the sugar, baking soda and salt and mix together 4. Add the soy milk, vanilla, oil and vinegar and give it with a hand whisk until just combined a quick whisk 5. Spray two 7 inch cake tins with non-stick spray. 6. Divide the batter equally between the cake tins. 7. Place into the oven and bake for 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. 8.Transfer to a wire cooling rack and allow to cool completely before frosting. 9. Prepare your frosting: whip the coconut cream until fluffy and slightly increased in volume (about 2 minutes). Add 1/2 of the powdered sugar and whip for about 2 minutes. Add the other 1/2 of the powdered sugar and whip for about 5 minutes. The mixture should become fluffier and soft peaks should form when you lift the whisk. If vanilla flavored: Add vanilla and whip. If chocolate flavored: Add the cocoa powder and whisk for about 10 minutes or until stiff peaks form. The frosting will go from dark brown to pale chocolate brown as the mixture gets fluffier. 10. When your cakes are completely cooled, frost the top of one of the layers. Then add the other layer on top and frost the whole cake. Note: To get coconut cream, put unopened coconut milk cans into the fridge the night before without shaking them. The coconut milk should separate into coconut cream and coconut water. Before using it for the frosting, allow the coconut cream to soften at room temperature. For best results, use full-fat coconut milk.

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