A fluffy vanilla vegan cake that is light and delicious, and easy to make using aquafaba as eggs, and with a strong sweet vanilla flavor. Dairy-free, and gluten-free option. Makes about 4 cups of batter. I used this to make a square cake, a half a round, a mini bundt and three cupcakes. I suggest you just pick one.
Cuisine: vegan, dairy-free, gluten-free
Keyword: vanilla vegan cake
Does it keep?: freezer-friendly
Author: Dee Dine
6tbspaquafaba (liquid from a can of beans, chickpeas or white beans will provide a light color)
1/4tspcream of tarter
2 1/4tbspflour(use all purpose or Bob's Red Mill Baking 1 to 1 for gluten-free)
2 1/2cupsugar(use organic cane that I grind finer in a coffee maker or blender or food processor for a finer texture.)
2tspbaking powderTo test if baking powder is still working, pour 1/4 cup boiled water over 1/2 tsp baking powder. If it bubbles up, it's still active, if it doesn't, it isn't and you it won't work to raise your baked goods.
1/2tspbaking sodaTo test if baking SODA is still working, put 1/4 tsp of lemon juice or ACV over 1/2 tsp baking SODA. If it bubbles up, it's still active, if it doesn't, it isn't and you it won't work to raise your baked goods.
1 1/2cupsunsweetened milk(I used cashew or almond)
2tsplemon juice(or vinegar)
1/3cupoil(I used avocado oil)
4tbspbutter(Not chilled hard, but not liquid either. Chop is into rough chunks.)
Grind your sugar in a coffee grinder or food processor or blender if you are using coarse cane sugar. It resembles a heavy flour when ground, not powdered sugar. This seems like an annoying step but it only took a few minutes to measure my sugar and add it to my blender. And this step really helps lighten your cake texture.
This recipe makes about 4 cups of batter. I used this to make a square cake, a half a round, a mini bundt and three cupcakes. You can do the same or pick which ever works for you.Line baking containers with parchment. I have made this cake in round pans, square pans, bundt pans and as cupcakes. With round and square pans, I line the bottom with parchment and spray flour on the sides. With bundt pans, I spray interior with flour spray. And I use paper liners for cupcakes. You can of course butter and flour instead of use a spray; the spray is convenient thought. Here is a link to the brand I use.
Spoon the liquid from a can of beans straight into a mixing bowl. Add the cream of tartar.Then, using a hand-mixer, whip it up until fluffy and has stiff peaks. This can take 5-7 minutes but it is worth it for the texture of your cake. Occasionally a can of aquafaba can be a "dud" and won't whip. Sorry, you'll have to use another can or use a different egg replacer such as apple sauce or 2 flax seed eggs (2 tbsp flaxseeds soaked in 5 tbsp of water for ten minutes). The texture won't be as wonderful with replacements.
Sift Dry Ingredients TWICE
Add all the dry ingredients into a large bowl. Mix roughly with a hand-mixer or spoon.
Set a fine mesh strainer over another large mixing bowl, and add the flour, arrowroot, sugar, baking powder, baking soda and salt to the strainer. Shake the strainer or press floury mixture with a spoon to sift it through. I know you might view this task as tedious, but again it is worth it for the texture and to ensure the recipe works well.
Set the strainer on the first bowl. Repeat the sifting process a second time.
Add Oil and Butter
Add the oil and chopped butter to the flour. Combine the mixture roughly with a hand mixer. Stop before it becomes creamy, you want it lumpy.
Add Rest of Wet Ingredients
Add 1/2 of the wet ingredients to the mixture and hand-mix until creamy. Then add the last half and mix until creamy.
Add in Whipped Aquafaba
Fold in the aquafaba and use a hand-mixer or a hand whisk to thoroughly blend. You shouldn't mix too much but you need to not see any aquafaba either. No pressure, haha.
I bake layer cakes at 28-30 minutes or until a tester comes out clean.
I baked a mini bundt cake at 40 minutes or until a tester comes out clean.
I baked cupcakes at 14 minutes each.
Cooling & Storage
Cool in the pan for 10 minutes, then remove and cool on a rack. Cakes are delicate so be careful if you tip pan upside down to remove.
Cake can be refrigerated for 48 hours but then freeze after that or else texture will become crumbly.