This Ultimate Vegan Vanilla Cake (Simple & Elegant) is one of the easiest cakes to make. From the super moist vanilla cake slices to the dreamy creamy, fragrant vanilla frosting on top, it’s a complete lovely one layer naked cake.
Trace the bottom of the tube pan or angel food cake pan onto parchment paper using a pencil. Cut out the traced shape with scissors, staying close to the inside of both lines. Place the parchment paper cutout in the bottom of the tube pan.
Add the milk, vanilla, oil and vinegar and use whisk or use mixer until just combined.
Bake for 40-45 minutes until cake is light golden brown, then remove from oven.
Allow the cake to sit on the wire cooling rack for ten minutes. Use a knife and loosen the cake.
Using pot holders, hold the cake plate in place with one hand. Carefully, but quickly turn the tube cake upside down onto a cake plate with the other hand. Depending what side you want up on your cake, you can place another plate on top and reverse.
Let cake continue to cool.
Add the vegan butter, powdered sugar and 3/4 of the milk and beginning on low speed, using a mixer, slowly increasing speed until it is smooth and creamy. Add more milk if you want it creamier. If your vegan butter has a higher water content, you may not need to use all of the milk.
If your frosting is still a little thin, add more powdered sugar, if it’s a little thick, add more milk. The consistency must be thick enough that it doesn’t slide off the cake, but thin enough to be spreadable.
When your cake is completely cool, add frosting to the sides of the cake using an offset spatula, like light crumb coat, very thin layer of frosting, then frost the top with a nice layer of frosting.
Decorate as needed. Best to decorate before serving.
If you don't have a tube pan or tube pan, you could use a small bundt pan. Makes a 2 1/2 inch layer cake.Also can use 2 7" cake pans or 1 9x13 pan (reducing time to 25-30 minutes) or a 12 inch cake pan, or springform pan.If you want a larger double layer cake, double the recipe and use 2 9" pans.Can also be made into 12 cupcakes, 15-18 minutes.