Description
A fluffy, moist vanilla cake made entirely plant-based—perfect for birthdays, gatherings, or weeknight indulgence.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking soda
1/2 tsp salt
1 cup unsweetened almond milk
1 tbsp apple cider vinegar
1/2 cup avocado oil
1 tbsp vanilla bean
Instructions
Preheat oven to 350°F. Line an 8-inch round cake pan with parchment and lightly oil the sides.
In a large bowl, whisk together flour, sugar, baking soda, and salt.
In a separate bowl, mix almond milk and vinegar, and let sit for 2 minutes.
Stir in oil and vanilla to the wet mix, then combine with the dry ingredients.
Gently mix until just combined—do not overmix.
Pour into prepared pan and spread evenly.
Bake for 30–35 minutes or until a toothpick inserted comes out clean.
Let cool for 10 minutes in the pan before transferring to a wire rack.
Notes
You may substitute almond milk with oat or soy milk.
For a gluten-free version, use 1:1 gluten-free flour.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 220
- Fat: 10g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: vegan cake recipes, dairy-free vanilla cake, eggless baking