Vegan Vanilla Birthday Cake
Vegan Vanilla Birthday Cake is a dessert that serves 4. One portion of this dish contains around 8g of protein, 62g of fat, and a total of 1428 calories. For $1.35 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Birthday. Many people made this recipe, and 2423 would say it hit the spot. It is brought to you by Cake Merchant. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of unbleached flour, granulated sugar, baking soda, and a handful of other ingredients are all it takes to make this recipe so tasty. With a spoonacular score of 28%, this dish is rather bad. Similar recipes include Vegan Vanilla Birthday Cake, Vanilla Birthday Cake With Vanilla Bean Frosting, and Vanilla Birthday Cake With Old-fashioned Vanilla Buttercream.
Servings: 4
Ingredients:
2 teaspoons apple cider vinegar
1 teaspoon baking powder
3/4 teaspoon baking soda
3 tablespoons cornstarch
1/4 cup (60 ml) non-dairy milk or creamer
1 cup plus 2 tablespoons (230 grams) granulated sugar
3 1/2 cups (440 grams) powdered sugar
3/4 teaspoon salt
3/4 cup (170 grams) non-hydrogented shortening (I used Spectrum Organics)
2 cups (250 grams) unbleached all-purpose flour
1 tablespoon pure vanilla extract or vanilla bean paste
1/3 cup plus 2 tablespoons (110 ml) vegetable oil
3/4 cup (1 1/2 sticks, 170 grams) non-hydrognated margerine (I used Earth Balance Buttery Sticks)
Equipment:
baking paper
whisk
bowl
oven
hand mixer
kitchen scale
stand mixer
toothpicks
offset spatula
Cooking instruction summary:
Preheat the oven to 350 degrees fahrenheit.Grease and line 3 6-inch cake pans with parchment paper.In a large bowl, whisk together the non-dairy milk and vinegar. Let stand for about 5 minutes.Add the sugar, oil, and vanilla extract, and whisk together until the mixture becomes frothy.Sift together the flour, cornstarch, baking soda, baking powder, and salt.Add the dry ingredients to the wet ingredients and whisk together until the flour mixture disappears.Divide the batter evenly between the 3 pans (I used a kitchen scale to do this) and bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.Cool the pans on wire racks for about 15 minutes. Then turn the cakes out of the pans onto the wire racks and cool completely before frosting.With an electric mixer, beat the butter and shortening together on medium high speed (or medium if using a stand mixer) for about 2-3 minutes, until light and creamy.Add the powdered sugar and beat on low to combine.Turn the mixer up to medium high and beat for an additional 2 minutes.Add the vanilla extract and salt and beat to combine.Add the non-dairy milk in one tablespoon at a time until the frosting reaches a spreadable consistency.Place one layer of the cake on a 6-inch cake board.Place about 1/2 cup of frosting on top, and use an offset spatula to spread evenly over the first layer.Place the second layer on top of the first and do the same with the frosting.Place the third layer on top, and put a large dollop of frosting on the top of the cake.Using an offset spatula, work your way around the sides until the entire cake is covered with a thin layer of frosting. I find that a turntable is helpful during this process. Let the crumb coat set in the fridge for about 30 minutes.Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish. Use the leftover frosting to pipe onto the cake and top with sprinkles.
Step by step:
1. Preheat the oven to 350 degrees fahrenheit.Grease and line 3 6-inch cake pans with parchment paper.In a large bowl, whisk together the non-dairy milk and vinegar.
2. Let stand for about 5 minutes.
3. Add the sugar, oil, and vanilla extract, and whisk together until the mixture becomes frothy.Sift together the flour, cornstarch, baking soda, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and whisk together until the flour mixture disappears.Divide the batter evenly between the 3 pans (I used a kitchen scale to do this) and bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.Cool the pans on wire racks for about 15 minutes. Then turn the cakes out of the pans onto the wire racks and cool completely before frosting.With an electric mixer, beat the butter and shortening together on medium high speed (or medium if using a stand mixer) for about 2-3 minutes, until light and creamy.
5. Add the powdered sugar and beat on low to combine.Turn the mixer up to medium high and beat for an additional 2 minutes.
6. Add the vanilla extract and salt and beat to combine.
7. Add the non-dairy milk in one tablespoon at a time until the frosting reaches a spreadable consistency.
8. Place one layer of the cake on a 6-inch cake board.
9. Place about 1/2 cup of frosting on top, and use an offset spatula to spread evenly over the first layer.
10. Place the second layer on top of the first and do the same with the frosting.
11. Place the third layer on top, and put a large dollop of frosting on the top of the cake.Using an offset spatula, work your way around the sides until the entire cake is covered with a thin layer of frosting. I find that a turntable is helpful during this process.
12. Let the crumb coat set in the fridge for about 30 minutes.Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish. Use the leftover frosting to pipe onto the cake and top with sprinkles.
Nutrition Information:
covered percent of daily need
