Humble Vanilla Celebratory Cake

Vegan Vanilla Frosted Cake

Truth be told ever since I remember I never liked frosting, I am those rare people who scrape the traditional frosting from any dessert I truly simply feel it takes away the flavor of any dessert because of it’s fat content invading your mouth (and lips!) hence you have never seen a semi-frosted cake in my blog; all of my frostings are 100% nuts mostly because I try to keep my ingredients as unprocessed as possible and vegan butter ain’t one of those, so here it is at last a very simple and quick frosted vanilla cake.

Making a semi-traditonal (aka vegan) frosted cake was never in my plans until a client reached out to ask for a 1 flavour birthday cake for their 4 year old and so I decided to go on for this and test a this frosting with vegan butter instead of dairy butter; here’s is the deal with me and frosting I never go overboard on a thick layer of it so if you are like me follow this recipe as it is, on the other hand if you are a frosting lover then feel free to add extra sugar and a tad more butter.

The second reason why I decided to work on this cake was because we were due to a celebratory cake as this was my second year in a food and photography oriented magazine and you would understand my happiness if you are a very new photographer. As you see this cake can celebrate something small or big, either reason why you would bake this simply pour your love into it and it will make it so much more meaningful.

Vanilla Frosted Cake

Vegan

Makes: 8 servings

Prep time: 15 mins

Cook time: 1 hr

Ingredients:

• 2 cups flour
• 1/2 tsp baking soda
• 1 ½ tsp baking powder
• 3/4 tsp salt
• 1 cup granulated cane sugar
• 3/4 cup + 3 Tbsp nut milk
• 4 ½ tsp apple cider vinegar*
• 1/2 cup vegetable oil
• 1 Tbsp vanilla extract
FROSTING
• 1/2 cup softened vegan butter
• 1 ½ tsp vanilla extract
• 3 cups powdered sugar, sifted
• 2 Tbsp milk

Instructions:

1. Preheat your oven at 350F and prepare a 7” mold with parchment paper and some coconut oil; if you only have a more traditional 8” mold you can also work with it and reduce he baking timing as well as to keep in mind and won’t be a tall as the original mold.
2. Combine all liquid ingredients in a bowl and set aside while you whisk dry ingredients in a separate bowl; now slowly add the dry to the wet ingredients and mix until thoroughly combined (approx. 4 minutes)
3. Pour in prepared mold and bake for 45 minutes or until a toothpick comes out fairly clean.
4. Meanwhile, to work on the frosting start by creaming the butter with vanilla extract and then slowly keep adding the powdered sugar; add milk little by little depending on your preferred thickness. Refrigerate for at least 1 hr before using.
5. Once the cake is out and it is completely cool, frost it at your desire, add as many sprinkles as you would like and finally let set in the fridge for about 20 minutes before serving. Enjoy!

*It can be replaced with any neutral vinegar.