Vegan Vanilla Spice Cake

Can you believe that after being vegan for two years, I had never had my own birthday cake? I decided to take matters into my own hand and bake my own cake. Since I’m a fall baby I made my cake pumpkin spice flavored with a vanilla buttercream frosting. For my very first cake recipe, it came out great, and I’m so excited to share it with y’all!

Vanilla Spice Cake Recipe

Bake Time: 25 to 30 minutes

Prep Time: 15 minutes

Yield: 1 9” round cake

Ingredients

• 1 1/2 cups all purpose flour

• 1/2 cup granulated sugar

• 1/4 cup brown sugar

• 1 1/2 tsp baking powder

• 1/2 tsp baking soda

• 3/4 tsp salt

• 1 tbsp pumpkin spice

• 1/2 tbsp cinnamon

• 2 tsp apple cider vinegar

• 1 cup + 2 tbsp almond milk, or other plant milk

• 1/4 cup canola oil

• 2 tbsp vanilla extract

Instructions

1. Preheat oven to 350 F

2. Evenly combine all dry ingredients with a whisk in a large bowl.

3. Combine the apple cider vinegar and almond milk and let it sit and curdle for about 15 minutes.

4. Line the bottom of your pan with parchment paper and grease the sides of the pan with some oil.

5. Whisk the oil and vanilla extract into milk mixture.

6. Add the wet ingredients into the dry ingredients and combine until smooth.

7. Pour the cake batter into your pan and bake for 25 to 30 minutes. Cake will be ready when the edges separate from the sides of the pan and a toothpick comes out clean when inserted into the cake.

8. Allow the cake to cool completely before frosting.

Vanilla Buttercream recipe

Prep Time: 20 minutes

Ingredients

• 1 cup vegan butter (I used 2 sticks of Country Crock’s plant butter)

• 3 1/2 cups powdered sugar

• 1 tsp vanilla

• food coloring (optional)

Instructions

1. Let butter soften at room temperature.

2. Beat butter in small bowl with fork or mixer until creamy

3. Slowly mix in powdered sugar one 1/2 cup at a time and beat until fluffy

4. Mix in vanilla and one to two drops of food coloring of choice until color is even.

Notes: You will not need an electric mixer to make this recipe. I made my frosting using a fork and a lot of elbow grease! The softer the butter, the easier it will be to make. You can store the additional frosting in an airtight container in your fridge for up to 4 weeks.

Note: To make a cake of this size, you would need to make three layers and double the frosting recipe.