Vegan Butter Cake
This cake is melt in your mouth delicious! Though it is egg free and dairy free it is not lacking in any flavor. It is so good and just melts in your mouth like butter. This is my take on a traditional Yellow Butter Cake. Without the addition of egg yolks or real butter it does not have that yellow cake hue; but for what is lacks in golden color it makes up for in buttery richness. It is moist and completely decadent. I added sprinkles to give it a birthday cake vibe; it came out so cute!
I use the juice drained from a can of Chickpeas as our egg substitute. This make an excellent stand in for egg whites! It will even whip up into whipped cream if you beat it with a hand mixer. It’s a very versatile liquid with many uses in vegan baking. I also add in a bit of Apple Cider Vinegar to help ensure the cake rises as high as possible!
For the butter I use Plant Based Country Crock Butter. Typically with baking you wait until all of your ingredients are room temp. However, since this butter is oil based I find that when it gets too warm it will break or separate easier while whipping together your batter; this is especially true when making frosting. I prefer to start mixing when the butter has slightly warmed but still has a little bit of chill to it. I find that this helps it hold together better throughout the mixing process. I prefer the Avocado Oil option if you are also using Country Crock. Additionally since I am keeping my butter slightly chilled I don’t let the milk get completely room temp either so that they both are about the same temp during the mixing process.
This recipe is just for the cake. I have a new and improved Vegan Buttercream recipe as well coming in a separate post.
6 oz Vegan Butter
6.5 oz Sugar
Pinch Salt
3.75 oz Juice from Canned Chickpeas
7.5 oz Cake Flour
1 3/4 TSP Baking Powder
3/4 TSP Baking Soda
2 TSP Apple Cider Vinegar 7.5 oz Almond Milk or other Plant Milk
Splash Vanilla Extract
Sift flour, baking soda, and baking powder together in a bowl. Set aside.
Mix milk and vanilla together and set aside.
In a standing mixer (preferably) or with a hand mixer beat butter until smooth. Add in salt and sugar and cream together on medium speed until light and fluffy. This will take 5-10 minutes.
While the butter and sugar is creaming together whip your chickpea water with a hand mixer in a separate bowl. Whip until the mixture becomes foamy. Scrape down the butter and sugar mixture, ensuring you scrape the bottom and sides of the mixing bowl. Begin to mix on low to medium speed and add in whipped chickpea water slowly in 3 parts. Ensure each addition is well combined before adding more. Stop and scrape the sides of the bowl as needed. Continue to mix on medium speed until smooth.
Scrape bottom and sides of the mixing bowl and begin to add in the dry and wet ingredients alternatively starting with the dry. You will add in the dry ingredients in 4 parts and the wet ingredients in 3 parts. On the 3rd addition of the wet ingredients add in the ACV. Be sure to stop and scrape the bottom and sides of the mixing bowl in between additions.
Pour finished batter into two greased 6 inch baking pans lined with parchment paper. Bake at 350 until a toothpick inserted into the cake comes out clean. Allow to cool before popping the cakes out of the pans. Frost and decorate as desired once cooled!
