There's nothing like a slice of sweet and fluffy Vegan Vanilla Cake. Rather than using vanilla extract, we chose to make this vegan vanilla cake with vanilla bean extract so that you can see the seeds in the cake and frosting. Furthermore, this vegan vanilla cake is perfect for a birthday party since it is covered in sprinkles. Even though the sprinkles make the cake stand out, they are optional. This vegan vanilla cake is moist, fluffy, and delicious with or without sprinkles.
1 1/2 tablespoons freshly squeezed Lemon juice
2 1/4 cups Coconut Milk
1 tablespoon ground Flaxseed
3 tablespoons Water
3 cups All-Purpose Flour
1 1/2 cups Granulated Sugar
1 tablespoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 cup Vegetable Oil
1/2 cup Apple Sauce
2 tablespoons Vanilla Bean Paste
Combine the coconut milk and freshly squeezed lemon juice in a medium mixing bowl and set it aside for 5-10 minutes until it clumps up.
Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl until combined.
Add the vegetable oil, applesauce, vanilla bean paste, and flaxseed mixture to the coconut milk mixture and stir until combined.
Pour the coconut milk oil mixture into the flour and sugar mixture and mix until smooth.
Pour the vegan vanilla cake batter into the prepared cake pans.
Bake the vanilla cakes in a preheated oven for 35-40 minutes until a skewer inserted into the cake comes out clean.
Place the butter into a mixer fitted with the paddle attachment and beat it for 1 minute.
Add the vanilla bean paste and beat it for 30 seconds.
Add the powdered sugar 1/2 cup at a time until the buttercream reaches your desired consistency.
Add the coconut milk 1 tablespoon at a time until it is your desired consistency.
Frost the vanilla cake with the buttercream frosting and cover the cake with sprinkles.
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