Active Time:20 minsTotal Time:2 hrsServings:20Jump to Nutrition Facts
Active Time:20 minsTotal Time:2 hrsServings:20
Active Time:20 mins
Active Time:
20 mins
Total Time:2 hrs
Total Time:
2 hrs
Servings:20
Servings:
20
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsCakeBaking spray with flour1 ⅔cupsunsweetened plain almond milk1 ½teaspoonscider vinegarorlemon juice⅓cupunsweetened applesauce1teaspoonvanilla extract3 ¼cupsunbleached cake flour1 ⅓cupsgranulated sugar1 ½teaspoonsbaking powder1 ½teaspoonsbaking soda½teaspoonsaltVegan Buttercream Frosting1cupvegan butter, at room temperature½teaspoonvanilla extract3 ½cupsorganic confectioners' sugar, siftedFresh berries for garnish
Cook Mode(Keep screen awake)
Ingredients
Cake
Baking spray with flour
1 ⅔cupsunsweetened plain almond milk
1 ½teaspoonscider vinegarorlemon juice
⅓cupunsweetened applesauce
1teaspoonvanilla extract
3 ¼cupsunbleached cake flour
1 ⅓cupsgranulated sugar
1 ½teaspoonsbaking powder
1 ½teaspoonsbaking soda
½teaspoonsalt
Vegan Buttercream Frosting
1cupvegan butter, at room temperature
½teaspoonvanilla extract
3 ½cupsorganic confectioners' sugar, sifted
Fresh berries for garnish
DirectionsTo prepare cake:Preheat oven to 350°F and lightly coat 2 (8-inch) round cake pans with baking spray.Combine almond milk and vinegar (or lemon juice) in a medium bowl; let stand for 5 minutes. Whisk in applesauce and vanilla.Whisk flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add the milk mixture and whisk until well blended. (The batter should be thick but pourable.) Divide the batter evenly between the prepared pans, about 2 cups per pan.Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cakes in the pans for 15 minutes. Run a butter knife around the edges to loosen. Remove the cakes from the pans to a wire rack and let cool completely, about 1 hour.To prepare frosting:Beat butter in a large bowl with an electric mixer on medium speed until creamy, about 1 minute. Beat in vanilla. Gradually add confectioners' sugar, 1/2 cup at a time, beating on low speed until blended and smooth.To assemble cake:Place 1 cake layer on a cake stand or serving plate; spread with a thick layer of the frosting. Top with the second cake layer. Spread the remaining frosting on the top and sides of the cake. Top with fresh berries, if desired.Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen RankinEquipment2 (8-inch) round cake pansTo make aheadCover and refrigerate frosting (Step 5) for up to 5 days. Store cake at room temperature for 2 to 3 days, refrigerate for 3 to 4 days or freeze for up to 1 month.Originally appeared: EatingWell.com, March 2022
Directions
To prepare cake:Preheat oven to 350°F and lightly coat 2 (8-inch) round cake pans with baking spray.Combine almond milk and vinegar (or lemon juice) in a medium bowl; let stand for 5 minutes. Whisk in applesauce and vanilla.Whisk flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add the milk mixture and whisk until well blended. (The batter should be thick but pourable.) Divide the batter evenly between the prepared pans, about 2 cups per pan.Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cakes in the pans for 15 minutes. Run a butter knife around the edges to loosen. Remove the cakes from the pans to a wire rack and let cool completely, about 1 hour.To prepare frosting:Beat butter in a large bowl with an electric mixer on medium speed until creamy, about 1 minute. Beat in vanilla. Gradually add confectioners' sugar, 1/2 cup at a time, beating on low speed until blended and smooth.To assemble cake:Place 1 cake layer on a cake stand or serving plate; spread with a thick layer of the frosting. Top with the second cake layer. Spread the remaining frosting on the top and sides of the cake. Top with fresh berries, if desired.Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen RankinEquipment2 (8-inch) round cake pansTo make aheadCover and refrigerate frosting (Step 5) for up to 5 days. Store cake at room temperature for 2 to 3 days, refrigerate for 3 to 4 days or freeze for up to 1 month.
To prepare cake:Preheat oven to 350°F and lightly coat 2 (8-inch) round cake pans with baking spray.
Combine almond milk and vinegar (or lemon juice) in a medium bowl; let stand for 5 minutes. Whisk in applesauce and vanilla.
Whisk flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add the milk mixture and whisk until well blended. (The batter should be thick but pourable.) Divide the batter evenly between the prepared pans, about 2 cups per pan.
Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cakes in the pans for 15 minutes. Run a butter knife around the edges to loosen. Remove the cakes from the pans to a wire rack and let cool completely, about 1 hour.
To prepare frosting:Beat butter in a large bowl with an electric mixer on medium speed until creamy, about 1 minute. Beat in vanilla. Gradually add confectioners' sugar, 1/2 cup at a time, beating on low speed until blended and smooth.
To assemble cake:Place 1 cake layer on a cake stand or serving plate; spread with a thick layer of the frosting. Top with the second cake layer. Spread the remaining frosting on the top and sides of the cake. Top with fresh berries, if desired.
Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen Rankin
Equipment
2 (8-inch) round cake pans
To make ahead
Cover and refrigerate frosting (Step 5) for up to 5 days. Store cake at room temperature for 2 to 3 days, refrigerate for 3 to 4 days or freeze for up to 1 month.
Originally appeared: EatingWell.com, March 2022
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Nutrition Facts(per serving)298Calories9gFat53gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
