You might be surprised to see this Fluffy Vegan Cake recipe here so listen on! When I was collating feedback via Instagram and Facebook for content to create, vegan and video recipes are of the top contenders! While I have previously worked with vegetarian recipes such as my Eggless Pandan Cake and Vegetarian Pineapple Tarts, vegan is on a whole new level.
This is because unlike vegetarian diets, I find vegan diets to be stricter (and for good reason). As such, I’ve also worked hard to source for vegan approved ingredients such as plant-based milk and apple puree, before setting out for this recipe.
The process of developing this Fluffy Vegan Cake recipe: Definitely challenging! This Fluffy Vegan Cake recipe took me much longer than expected. This is because the restrictions of dairy products, as well as white sugar, were pretty foreign to me. As such, it did took me quite a few tries before getting the cake to rise.
While the top view of the image might make it look flat, the side view shows all the fluffiness! Simply double the recipe if you need a thicker cake.
Is there a non-vegan version?: Yes there is. Simply substitute the wet ingredients, such as dairy milk for plant based milk. The apple sauce could also be replaced by 130g yogurt and 60g more oil. Alternatively, you can use 120g butter instead of the 120g oil total now.
Why vegan?: The benefits of eating vegan, and reasons of which can really differ from person to person. While I am a flexitarian, I see myself eating more plant-based diets and food to minimize my environmental impact, and also to have a healthier diet with the right choices!
Is this recipe difficult to execute?: Certainly not! This Vegan Fluffy Cake recipe involves simple mixing of wet and dry ingredients. To hasten the process, use a stand mixer but be careful not to overmix!
Without further ado, the recipe!
P.S: For any recipe suggestions as well as recommendations, feel free to reach out to me!
Fluffy Vegan Cake Recipe
by Javier Tan March-05-2022
This Fluffy Vegan Cake recipe that comes with a soft ending, and the woo-ahhs with each bite! Make sure to use good quality vanilla!
1/4 Cup or 60g of Flavourless Vegetable Oil, such as Canola
2/3 Cup + 2 Tbspns or 190ml of Plant-Based Milk (room temp, such as Oat Milk, Soy Milk, Almond Milk)
1/4 Cup or 60g of Apple Sauce / Apple Puree
1 Tsp or 5ml Vanilla Extract
1 and 1/2 Cups + 2 Tbspns or 200g of All-Purpose / Plain Flour
3 Tbspns or 35g of Vegan Sugar (such as White Sugar, Beet Sugar, Date Sugar, Stevia)
1 and 1/2 Tsps or 6g of Baking Powder
1/4 Tsp or 1.4g of Table Salt
Jam and toasted coconut as toppings (optional)
Line a 8 x 8 inch baking tray with parchment paper and preheat the oven to 180 degrees C or 350F.
Firstly, whisk together the apple sauce / puree, plant-based milk, vanilla, sugar and salt until the sugar has dissolved.
Then, whisk in the oil (wet mixture)
Next, combine flour and baking powder in a separate bowl.
Sift the dry ingredients, and then fold it into the wet mixture.
Bake for 22 to 26 minutes or until golden brown. Make sure to keep a close watch after the 18 minutes mark!
Finally, let it rest for 30 minutes before serving, or 1 hour before storing. I topped mine off with black cherry fruit jam, and toasted coconut.
Serve and enjoy!
Prep time: 15
Cook time: 35
Total time: 0
Yield: 1 Tray of Fluffy Vegan Cake
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Best eaten within 3 days, as plant-based products tend to spoil sooner.