This cake recipe is incredible + 25% off dinnerware

We're back with another delicious recipe we hope you'll love.

And, to plate it just as beautifully as Brandi from The Vegan 8 did, visit EDbyEllen.com for 25% off all dinnerware tonight only with code CAKE25.

Easy Vegan Vanilla CakeIngredients

• 2 1/2 cups + 2 tablespoons (336g) regular all-purpose flour

• 1 cup + 5 tablespoons (252g) fine granulated white sugar

• 1 1/2 tablespoons baking powder

• 3/4 teaspoon fine salt

• 3/4 cup + 1 tablespoon (195g) room temperature canned "lite" coconut milk

• 1/2 cup + 2 tablespoons (150g) room temperature dairy-free sweetened vanilla yogurt 

• 3 tablespoons (45g) hot water

• 1 1/2 teaspoons (8g) vanilla extract

• 1 teaspoon (5g) apple cider vinegar

Instructions

1. Make sure the milk and yogurt are not cold and are room temperature! This is very important because if they are cold from the fridge, your batter will be hard to mix up, making the batter overly thick and cause overmixing to happen, which results in a tough/dense cake. Lighter cakes are the result of room temperature ingredients. 

2. Preheat the oven to 350° (177°C) and spray a 9x13 glass pyrex dish with nonstick spray. Wipe off excess oil if too much is sitting on the bottom or in the corners, but be careful not to wipe too much off, otherwise, the cake will stick.

3. To a large bowl, add the flour, baking powder, sugar and salt, and whisk very well.

4. To a separate bowl, add the coconut milk, yogurt, hot water, vanilla, and vinegar. Whisk until smooth.

5. Pour the liquid over the dry ingredients and use a large spoon to gently stir together the batter until moistened and just mixed, making sure to scrape from the bottom. Do not use a whisk, as this will overmix the batter. You want to stir until just mixed and moistened, do not overmix, as this can result in a tough/chewy cake. The batter will be quite thick, this is normal, do not add more liquid. It is okay for the batter to look thick and lumpy, as long as it’s mixed.

6.  Pour the batter into the dish and spread out the top evenly into the pan and in the corners. Don’t worry about the top looking perfect, it will magically bake up perfectly and smooth on top.Bake for 20-25 minutes. I baked 2 separate cakes and each was exactly perfect at 23 minutes. It is done when a toothpick is clean from the center.

7. Cool completely before frosting. Cover the cake with foil tightly so it stays moist and store the cake at room temperature. I used my classic Vanilla Buttercream for the true classic vanilla cake perfect for parties and guests, but if you want to avoid oil or butter, this Cream Cheese Glaze (likely have to double for the full cake) would also be delicious.

For all the complete recipe notes, visit TheVegan8.com. And follow @TheVegan8 on Instagram for more.

Perfectly Plate This Recipe:

Chevron 16 Piece Set

ViewBrushed Flatware Set

ViewBlue Love Plate Set

ViewIf you made this recipe, tag @EDbyEllen and @TheVegan8on Instagram for a chance to be featured!

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