This vegan vanilla cake is moist, delicious, and perfectly sweet! The perfect dessert for all occasions, from holidays to birthdays to any time you're craving something indulgent!
- 2 ½ cups all-purpose flour
- 1 ¼ cup organic granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 ¼ cups unsweetened non-dairy milk
- 1 teaspoon apple cider vinegar
- ¾ cup canola oil
- 1 tablespoon vanilla extract
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Preheat the oven to 350°F.
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Lightly oil and line the bottoms of two 9-inch round baking pans with parchment paper. (See note.)
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In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
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.In a small container or liquid measuring cup, stir together the milk, vinegar, oil, and vanilla.
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Pour the milk mixture into the flour mixture and beat the ingredients together using an electric mixer at high speed until smooth and creamy, about 1 minute.
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Divide the batter evenly among the two prepared cake pans.
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Bake the layers for about 25 minutes, or until a toothpick inserted into the center of each comes out clean.
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Transfer the layers to a cooling rack and allow them to cool completely.
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Once the layers are cool, remove them from the pans, remove the parchment paper, they layer, fill and frost the cake.
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Slice and serve.
Alternatively, prepare a single 9 x 13 inch baking pan in the same manner. Increase the bake time to 25 to 27 minutes.