re: Does anyone have an amazing Vegan cake recipe?

This is a recipe that was given to me by a vegan baker, she makes this for non vegans as well and they don’t know the difference, hope it helps
Vanilla Cake

recipe from: Vegan Lunch Box

vegan and nut-free, makes 22 cupcakes

1 tablespoon apple cider vinegar

1 ½ scant cups non-dairy milk (soymilk or coconut work well)

2 1/8 cups all-purpose flour

1 1/8 cups sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup canola oil

1 ¼ teaspoons vanilla extract

·
Preheat oven to 350 degrees. Prepare muffin tin or cake pan. Set aside.

·
Place the apple cider vinegar in the bottom of a liquid measuring cup and fill the cup with nondairy
milk to equal 1 ½ cups. Stir well and set aside. If using soymilk, the soymilk will begin to
curdle; other non-dairy milks won’t, but that’s okay. I use a 4 cup liquid measuring pitcher so
that I can add the rest of my wet ingredients later.

·
In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda and salt. In
another mixing bowl (or in your liquid measuring cup with the apple cider vinegar/milk mixture
if you have space—the reason why I use a 4-cup measurer), whisk together the milk mixture,
canola oil and vanilla extract. Add the wet to the dry and mix until smooth.

·
Fill each muffin cup with ¼ cup of batter (about halfway full). Bake for 15 to 20 minutes. If
making a cake, fill cake pan and check every 10 minutes until done. Baking time varies
depending on size of cake pan.

·
For cupcakes: let cool in the pans for 5 minutes after removing from oven. After waiting 5
minutes, remove them from the muffin tin and allow to cool completely on a cooling rack before
frosting.

·
Make this into a lemon cake by adding 2 teaspoons of lemon extract.