Vegan Vanilla Cake
I can't believe that I started this blog 10 years ago. Although it didn't really start as a blog. It started out as a way to share my recipes all in one place, somewhere other than just in my Facebook notes. I was experimenting with new recipes all the time, and sharing the good ones. Back then I figured only a few of my friends would look at it, but as it turned out I joined some blogging communities and found that other people appreciated them as well. I also learned a lot of things from the other bloggers, and found that I really enjoyed blogging. The recipe making, the sharing, the photography and creating art in a way. I graduated with an art degree, but I actually work in the food industry as a cook in a health food store not in anything specifically art. So, in a way I am happy that I am still using my degree to create this blog and photograph my dishes. I do consider my food creations art as well.
10 years ago when I started the blog I wasn't vegan either. My food has really evolved a lot since then. I was making a lot of dairy heavy dishes, like cheesecakes (which are still my favorite and even better now that they are veganized), mousses and cream pies. And, when I started the blog, I had a separate one for the savory dishes called Garlic and Sea Salt. After a while I just combined the two because it was a lot easier and less confusing. I started experimenting with more vegan recipes in 2010, but actually went completely vegan back in 2012, and then converted the blog to completely vegan. From then on out I have been committed to making delicious vegan recipes, and it has been a lot of fun!
I really appreciate everyone that has been along for the journey with me, thank you to all of you that have followed me over the years. It means so much when you comment back when you enjoy a recipe, and makes me happy that I can create things that you can enjoy again and again! Surprisingly though, I have never actually made just a plain vegan vanilla cake on the blog. I made a raw vegan one years back but never a baked one. Funny because of my blog's name, and because I love vanilla cake so much. I guess I am always just trying to come up with new creative flavors, but of course I need a plain vanilla cake so it is about time.
So I whipped one up for this blogaversary! It isn't that I haven't made a vanilla cake in the last 10 years, just that I haven't typed up a recipe for one. Well, here it is, fabulous vanilla cake! I hope you all enjoy it, and I will definitely continue to create new delicious recipes for you all in the new year!
Vegan Vanilla Cake
Makes one 6 inch cake
one 6 inch cake pan
- 1 1/2 cups organic whole wheat pastry flour
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 cup maple sugar
- 2 cups full fat coconut milk (the thick kind, I prefer Thai Kitchen brand) at room temperature
- 2 tsp pure vanilla extract
- 2 Tbsp cider vinegar
- 1 15 oz can full fat coconut milk (you want to use a brand that is at least 3/4 of the can thick cream or it will not work for this recipe, I like Thai Kitchen brand)
- 1/2 cup raw cashew butter
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- 1/4 tsp sea salt
- 3/4 cup melted coconut butter (not coconut oil)
- Preheat the oven to 350F degrees and position rack in center of oven.
- Oil two 6 inch round baking pans and line them with parchment at the bottom so it will not stick.
- Whisk flour, baking soda, sea salt, and sugar in a large bowl to blend well.
- Whisk coconut milk and vanilla extract together in small bowl to blend well, then whisk into the flour mixture until well blended.
- Whisk the cider vinegar into the batter.
- Transfer the cake batter to prepared pans.
- Place in the oven, and bake cake until tester inserted into center comes out clean with just a few moist crumbs attached, about 25 minutes.
- Remove from the oven and let cool completely, then un-mold, by cutting around the edges if they are stuck at all, then putting plate over the top, then flipping it onto that plate then placing a plate on the bottom and flipping it upright onto that plate.
- To make the frosting, combine all ingredients in a high speed blender and blend until completely smooth. Pour into a bowl and place in the freezer until the consistency of stiffly whipped cream (about 30-45 minutes depending on how warm it has gotten). Once it is ready place in the refrigerator until ready to assemble.
- When ready to assemble, spread about 3/4 cup frosting over the first layer of the cake, then top with the other cake layer. Spread the remaining frosting over the top and down the sides of the cake.
Cake keeps stored in the refrigerator, covered for up to 1 week.
If you would rather use coconut sugar or even just granulated sugar for this, either will work in place of the maple sugar.
If you would like to make a 9 inch round cake, double the entire recipe, and bake it in two 9 inch round pans, increasing the baking time to 50 minutes to 1 hour (depending on your oven).
This cake can be made gluten free by swapping out the whole wheat pastry flour for Bob's Red Mill gluten free all purpose baking flour (this is a brand I have used before and have tested it in cakes with great results).