VEGAN BASIC VANILLA CAKE RECIPE | ALLRECIPES
This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting.
Provided by Christine
Categories White Cake
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 1 8x8-inch pan
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
- Stir soy milk and vinegar together in a large glass measuring cup.
- Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
- Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork. Stir soy milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.
Nutrition Facts : Calories 287.2 calories, CarbohydrateContent 45.3 g, FatContent 10.1 g, FiberContent 0.8 g, ProteinContent 3.4 g, SaturatedFatContent 0.8 g, SodiumContent 380.1 mg, SugarContent 26.5 g
CHOCOLATE MARBLE CAKE RECIPE - BBC GOOD FOOD
Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat
Provided by Emma Lewis
Categories Afternoon tea
Total Time 1 hours
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
- If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
- If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
- Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
- Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
- When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles.
- Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
- Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
Nutrition Facts : Calories 468 calories, FatContent 27 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 52 grams carbohydrates, SugarContent 31 grams sugar, FiberContent 1 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.81 milligram of sodium
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