Best White Cake EVER!

It was brought to my attention that I didn’t have a basic white/vanilla cake recipe posted (and this made me realize that I didn’t have a ‘go-to’ plain cake recipe)…so began the mission. Well, I think I’ve found a winning cake. I veganized a plain cake out of my Death by Chocolate Cakes cookbook by Marcel Desaulnier.

Ingredients:

1/3 C hemp or oat milk
1/8 tsp apple cider vinegar
1/4 C canola oil
1/4 C hemp milk
1 stick Earth Balance vegan butter, cut into 1/2 oz. pieces, plus more for greasing the pans
1 C AP flour, plus a handful for dusting the pans
1/2 C oat flour
1 tsp baking powder
1/2 tsp salt
3/4 C vegan granulated sugar

Directions:

1. Preheat oven to 350°F. Lightly coat the inside of your chosen cake pan(s) with extra Earth Balance, then lightly dust with flour; set aside. Mix together 1/3 C milk with 1/8 tsp apple cider vinegar; set aside. Combine 1/4 C canola oil with 1/4 C hemp milk; set aside.
2. Sift together flour, baking powder, and salt; set aside. Place 3/4 C sugar and the butter pieces in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed for 1 minute, then beat on medium for 2 minutes (until soft). Scrape down the sides of the bowl, then beat on medium for 2 additional minutes until a little softer. Scrape down the sides of the bowl. Add the 1/2 C canola-milk mixture, beating for about 30 seconds. Scrape down the sides of the bowl, and beat an additional 30 seconds.

3. Operate the mixer on low while gradually adding half of the sifted dry ingredients followed by the vinegar-milk mixture, continuing to mix for another minute. Gradually add the remaining sifted ingredients, and mix on low until blended, about 20 seconds. Remove the bowl from the mixer and use a rubber spatula to finish mixing the batter until thoroughly combined.
4. Transfer the batter to the prepared cake pan(s), attempting to spread it evenly. At this point it will be rather thick – not the runny cake batter you were used to pregan. Bake on the center rack in the preheated oven until a toothpick inserted in the center come out clean, about 40 minutes for the 9X9 or 20-25 for the 4-inch mini pans. Remove the cake from the oven and let cool in the pan for about 15 minutes at room temperature. Invert the cake onto a cake circle (or remove the springform sides for the mini cakes), then turn the cake baked top facing up. Refrigerate until needed.

Happy Baking!
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