Image for illustration onlyPeanut-freeSesame-freeNut-freeVegetarianContains dairy
Vegan Vanilla Cake with Creamy Buttercream
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In vegan vanilla cake with creamy buttercream, plant-based milk, vegetable oil and apple cider vinegar are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.
- Prep
- 15 min
- Servings
- 8
- Difficulty
- Medium
Instructions
Servings:8
- 1Heat the oven to 180 degrees Celsius.
- 2Begin by preparing two round cake pans with a diameter of 18 cm or 20 cm with grease spray and baking paper.
- 3In a medium bowl, mix the vegetable milk, vegetable oil, apple cider vinegar and vanilla extract. Set aside.
Nutrition
- Calories
- 707
- Protein
- 8.3g
- Carbs
- 104.8g
- Sugar
- 53.5g
Chef tips
Add almond extract for extra flavour. Smaller pans yield a taller cake.
Culinary reasoning
Controlled oven heat develops an even texture while preserving the balance of the listed ingredients. In vegan vanilla cake with creamy buttercream, plant-based milk, vegetable oil and apple cider vinegar are brought together in the stated order so their textures remain controlled and the seasoning is distributed evenly.