Vegan Vanilla Cake – a delicious recipe with flour, baking powder, salt, canola oil, maple syrup, lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees.
2
Lightly oil a 9-inch cake pan and dust with flour.
3
In a large mixing bowl, sift together the the flour, baking powder, and salt.
4
In a medium mixing bowl, whisk together the oil, syrup, zest, vanilla, and milk until completely combined and smooth.
5
Gently stir the wet ingredients into the dry, mixing until just smooth. Do not overmix, which will make the cake tough. The batter should not be runny.
6
Scrape batter into prepared pan and bake on center rack of oven for 40 minutes, or until a toothpick inserted in center comes out clean.
7
Cool in pan on wire rack for 10 minutes before delicately removing from pan. Cool completely before icing.
652
kcal
Calories
33
g
Fat
79
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/4 cups whole spelt flour (plus extra for dusting pan), 3 teaspoons baking powder, 1 pinch sea salt, 1/3 cup canola oil (plus extra for oiling pan) or 1/3 cup coconut oil (plus extra for oiling pan), and more.
Yes, Vegan Vanilla Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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