Vegan cake (with a touch of vanilla) - the recipe

Ingredients

• 250 gplain flour
• 1 tsp (5 ml)bicarbonate of soda
• a pinchsalt
• 200 gsugar
• 200 mlunsweetened almond milk, or soya milk
• 1 tbsp (15 ml)apple cider vinegar, or lemon or lime juice
• 90 mlsunflower oil; rapeseed oil, melted coconut oil or melted vegetable margarine can also be used
• 1 tsp (5 ml)vanilla extract

Instructions

1. 1

   Prepare the tin

   Grease the base, sides and corners of a cake tin measuring approximately 25 x 10 cm with oil or vegetable margarine. Preheat the oven to 170°C.

2. 2

   Mix the dry ingredients

   In a large bowl, combine the flour, bicarbonate of soda and pinch of salt. Add the sugar and mix with a whisk.

3. 3

   Mix the wet ingredients

   In a separate bowl, thoroughly mix the almond or soya milk, apple cider vinegar, vanilla extract and sunflower oil.

4. 4

   Combine the mixtures

   Add the wet mixture to the dry ingredients and stir with a wooden spoon until you have a smooth, lump-free batter. Mix gently but efficiently, for no more than 30 seconds.

5. 5

   Bake the cake

   Pour the batter into the greased tin and bake in the preheated oven for 50–60 minutes. Check after 50 minutes by inserting a sharp knife or skewer; if it comes out without batter on it, the cake is cooked. If not, bake for longer and test again.

6. 6

   Cool before removing

   Take the cooked cake out of the oven and leave it to cool for at least 1 hour before removing it from the tin.

What is vegan vanilla cake?

This is a straightforward egg-free and dairy-free cake, flavoured with vanilla and made with a simple flour-and-sugar batter. Vegan cakes have no single place of origin; this version uses familiar home-baking ingredients and a one-bowl dry, one-bowl wet mixing method.

The vinegar or citrus juice adds acidity to the plant milk, while bicarbonate of soda provides lift. Oil keeps the crumb moist without needing butter.

Nutrition and macros by portion

The nutrition label shows one serving as written: 620 calories, 7g protein, 98g carbs, 21g fat.

Most of the carbohydrate comes from the flour and sugar, while the sunflower oil supplies most of the fat; the flour contributes most of the protein. Pair a slice with fresh fruit or an unsweetened plant-based yoghurt for a more balanced plate.

Choosing the ingredients

Plant milk: Unsweetened almond milk is the stated option, with soya milk as an alternative. Either gives the batter its liquid without adding dairy.

Oil: Sunflower oil has a mild flavour that lets the vanilla come through. Rapeseed oil, melted coconut oil or melted vegetable margarine are also listed alternatives.

Acid: Use apple cider vinegar, or the same amount of lemon or lime juice. It is combined with the milk and other wet ingredients before being added to the flour.

Why the mixing time matters

Whisking the flour, bicarbonate of soda and salt with the sugar first helps distribute the raising agent through the dry mixture. Mix the wet ingredients separately so the oil and flavourings are evenly combined.

Once the two mixtures meet, stir only until the batter is lump-free and stop within 30 seconds. Vigorous or prolonged mixing can make a simple cake batter tougher than intended.

Checking when it is baked

Start checking at 50 minutes, as the recipe gives a baking range of 50–60 minutes. Insert a sharp knife or skewer into the cake; it is ready when no batter clings to it.

If the tester shows wet batter, return the cake to the oven and check again after further baking. The method does not specify a fixed extra interval, so use the tester rather than relying only on the clock.

Cooling and removing the cake

Let the cake cool in its tin for at least 1 hour before turning it out. This gives the freshly baked cake time to settle and makes it less likely to break during removal.

Grease the base, sides and corners before adding the batter. Paying attention to the corners helps the cake release more cleanly from this rectangular tin.

Serving the cake

Serve slices plain with tea or coffee, or add fresh fruit for a simple accompaniment. A spoonful of plant-based yoghurt can also work alongside the cake.

The recipe itself has a gentle vanilla flavour, so keep toppings light if you want that aroma to remain noticeable.

Recipe notes & tips

• Measure the oil and plant milk before mixing so both bowls are ready to combine.
• Grease the corners of the 25 x 10 cm tin as carefully as the flat sides.
• Use a whisk to distribute the bicarbonate of soda through the flour and sugar.
• Once the wet and dry mixtures meet, keep stirring time to 30 seconds or less.
• Begin testing the cake at 50 minutes rather than waiting until the end of the baking range.
• Let the cake cool in the tin for at least 1 hour before removing it.

Variations

• Use soya milk: Replace the almond milk with the same amount of soya milk.
• Add citrus: Use lemon or lime juice instead of apple cider vinegar.
• Change the oil: Try rapeseed oil in place of sunflower oil.
• Use coconut oil: Substitute melted coconut oil for the sunflower oil.
• Use margarine: Replace the oil with melted vegetable margarine.

Common mistakes to avoid

• Leaving the tin corners ungreased: Coat the base, sides and corners to help the cake release.
• Mixing the batter for too long: Stir until smooth and stop within 30 seconds.
• Stirring too forcefully: Use a wooden spoon and mix gently but efficiently.
• Relying only on the timer: Test with a sharp knife or skewer from 50 minutes.
• Removing the cake too soon: Leave it in the tin to cool for at least 1 hour.

How to store

Once completely cool, store the cake in an airtight container at room temperature and eat within 3 days. Reheat individual slices briefly in a microwave if you prefer them warm.

Frequently asked questions