The prefect and the best vanilla cake i’ve ever had! This cake is incredibly soft and moist. The acid in butter”mylk” gives so more moisture and flavor to the cake. It is so so good. I hope you’ll give this a try.
I baked the cake in a 8 inch Charlotte cake pan from Nordic Ware. My recipe can also be baked in 3 x 6 inch, or 2 x 8 inch or a 8-9 inch cake pans.
Buttermylk vanilla cake (Vegan)
Make the buttermylk
- 1 cup unsweetened soy milk
- 1 tbsp freshly squeezed lemon juice
- 1 cup cake flour sifted
- 1 1/2 cups all purpose flour sifted
- 1/4 cup powdered sugar
- 1/2 cup sugar of choice (you can add up to 3/4 cup. I am using a 1/2 cup)
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup non dairy yogurt
- 1 cup buttermylk
- 3/4 cup organic coconut oil (you can use vegetable oil, granola oil or grapeseed oil)
- 1/2 tbsp vanilla extract
To make the buttermylk, combine soy milk and lemon juice and let sit for 10 minutes.
Preheat your oven at 170c. Prepare the baking pan; brush pan softened dairy free butter spread using a pastry brush. When pan is completely greased, sprinkle a couple of spoonfuls of all-purpose flour into the bottom of it. Tilt the pan, tapping to move the flour over the sides and tap out any extra flour. Set pan aside.
In a mixing bowl, combine flour, powdered sugar, sugar, baking soda, baking powder, salt. Set aside.
In a medium bowl, add yogurt, buttermylk, coconut oil and vanilla. Give it a quick mix and gently pour wet mixture to your dry mixture. Gently fold the mixture with a spatula to incorporate.
Slowly pour the batter into prepared pan. Tap gently against the counter to release air bubbles.
Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely.