by Austin Carter
New Recipe
Course: Dessert Cuisine: Asian Prep Time: 20 minutes Cook Time: 30 minutes Resting Time: 1 hour Calories: 300 kcal Servings: 9 People
- Measuring Spoons and Cups - Mixing Bowls - Whisk - Cooling Rack - Spatula - Parchment Paper
- - 2 cup all-purpose flour - 1 cup granulated sugar - 1 tbps baking powder - 1/4 tbps Salt - 1/2 cup vegan butter - 1 cup non-dairy milk
1. Preheat your oven to 350°F (175°C) and grease or line a cake pan with parchment paper. 2. In a small bowl, combine the non-dairy milk and vinegar or lemon juice. Let it sit for a few minutes to curdle slightly, creating a vegan "buttermilk." 3. In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
4. Add the vegan butter or oil and vanilla extract to the dry ingredients. Mix until the mixture resembles coarse crumbs. 5. Gradually pour in the non-dairy milk mixture while stirring continuously, until a smooth batter forms. Be careful not to overmix. 6. If using any optional flavorings or add-ins, gently fold them into the batter until evenly distributed.
7. Pour the batter into the prepared cake pan and spread it out evenly. 8. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. 9. Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes..
10. After cooling, carefully transfer the cake to a wire rack to cool completely. 11. Once cooled, you can frost the cake with your favorite vegan frosting or enjoy it as is. 12. Slice and serve your delicious vegan cake, and enjoy.