This Classic White Cake recipe is a simple way to make delectable light and fluffy vegan cakes. It features a touch of apple cider vinegar for a superior crumb and flavor depth and just the right amount of vanilla extract and almond extract for a rich flavor. It's subtle vanilla notes won't compete for attention if you're interested in adapting it into more complex cakes.
¾ cup + 1 Tablespoon non-dairy milk
1 teaspoon golden flax meal
1 teaspoon apple cider vinegar
1 teaspoon apple cider vinegar
1 ¼ cup all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ cup + 3 Tablespoons sugar
2 Tablespoons canola oil
2 teaspoons vanilla extract
¼ teaspoon salt
1/8 teaspoon almond extract
1)
Preheat oven to 350F (177C). Lightly coat a 8 inch round cake pan with canola oil and dust it with flour, making sure to shake off any excess. In a small bowl, whisk together non-dairy milk, flax meal and apple cider vinegar. Set aside for at least 5 minutes so the mixture thickens.
2)
In a medium mixing bowl, whisk together the all-purpose flour, baking powder and baking soda. Set aside.
3)
In another medium mixing bowl whisk together sugar, canola oil, vanilla extract, salt and almond extract. Now whisk in the flax mixture from Step 1 until well incorporated.
4)
Add the dry ingredients to the bowl containing the wet ingredients and whisk together until just incorporated and the lumps are eliminated.
5)
Pour mixture into the cake pan. To eliminate air bubbles lift the cake pan about 2 inches off the counter and drop it onto the counter a couple times. Bake for 27 to 29 minutes or until an inserted toothpick comes out clean. Cool for about an hour then transfer to a cake rack to cool completely before frosting. Store the cake in a covered container at room temperature for about 1 week or in a freezer bag in the freezer for up to 6 months. Makes 1 layer, 8 inch round Vegan Classic White Cake.
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