Serves 10-12
This week we’re celebrating our 1st BIRTHDAY! To celebrate, we’re baking ALL THE CAKE!
Everyone needs a trusty cake recipe to pull out for special occasions or just everyday baking. Ta da! This is that recipe.
We love this Classic Cake because you can use it with any frosting or toppings. You can also add a little cocoa powder or peanut butter to make a completely different cake.
Try it with our Chocolate Buttercream Frosting, and be sure to check out our guide to Essential Baking Tools while you’re prepping.
Ingredients
2 cups non-dairy milk
2 tsp apple cider vinegar
2 1/2 cup all-purpose flour
4 Tbsp cornstarch
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp kosher salt
1 cup vegan margarine
1 1/2 cup organic sugar
4 tsp pure vanilla extract
Prep
Preheat oven to 350°.
Line either two 8-inch cake pans or three 6-inch cake pans with parchment and spray with non-stick spray.
Method
In a small bowl, combine the non-dairy milk and apple cider vinegar and set aside.
In a large bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, and kosher salt.
Sift the dry ingredients.
In a separate large bowl, combine the vegan margarine and organic sugar.
Cream the mixture until fluffy.
Beat in the pure vanilla extract.
Alternate adding in a small portion of the non-dairy milk mixture and the dry ingredient mixture, beating just until combined.
Evenly divide the batter between your pans and lightly tap to remove any air bubbles.
Bake for 40 minutes or until fully cooked, and a toothpick inserted into the middle comes out clean.
Allow the cake to cool fully on a cooling rack.
Notes + Serving tips
Once the cake has cooled, use Chocolate Buttercream Frosting to frost between the layers and the outside.
Decorate according to your preferences.
Serve within the day or store for up to 5 days in the refrigerator.
*Bonus
To add a fun twist, make your cake a delicious peanut butter cake.
Add 1 cup crunchy peanut butter and change your vegan margarine to 2/3 cup and your non-dairy milk to 1 1/2 cups.