Cake Flour Vegan Cake Recipe For Delicious Desserts

Creating a vegan cake that is both light and fluffy can sometimes feel like a challenge, especially when trying to replicate the delicate texture that cake flour provides. But fear not!

This cake flour vegan cake recipe will guide you through baking a moist, tender, and utterly delicious cake without any animal products. Whether you’re vegan, dairy-free, or simply looking to try something new, this recipe is designed to be straightforward and rewarding.

Using cake flour, which is finer and less protein-heavy than all-purpose flour, ensures your cake has that coveted soft crumb and melt-in-your-mouth texture.

Perfect for birthdays, celebrations, or everyday indulgence, this vegan cake recipe uses simple pantry staples and plant-based ingredients that everyone can enjoy. Plus, we’ll share tips and variations to customize your cake to your liking, along with serving suggestions and nutritional insights.

Ready to bake a cake that’s as kind to animals as it is to your taste buds? Let’s get started!

Why You’ll Love This Recipe

This vegan cake recipe is a game-changer for several reasons:

• Soft and tender crumb: Thanks to the use of cake flour, the cake is light and fluffy, not dense or heavy.
• Plant-based and allergy-friendly: No eggs, dairy, or refined sugars needed, making it suitable for vegans and many with dietary restrictions.
• Easy to make: Uses simple ingredients and basic kitchen tools, perfect for bakers of all skill levels.
• Customizable: You can add flavors like vanilla, cocoa, or citrus, and frost it with your favorite vegan icing.
• Moist and flavorful: The combination of plant milk and oil keeps the cake moist without being greasy.

Ingredients

• 1 ¾ cups cake flour (sifted for best results)
• 1 cup organic cane sugar (or coconut sugar for a natural alternative)
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsweetened plant-based milk (soy, almond, oat, or your favorite)
• 1 tbsp apple cider vinegar (creates vegan “buttermilk” effect)
• ⅓ cup neutral oil (such as canola, vegetable, or melted coconut oil)
• 2 tsp pure vanilla extract
• Optional: Zest of 1 lemon or orange for a citrus twist

Equipment

• Mixing bowls (medium and large)
• Measuring cups and spoons
• Whisk or electric mixer
• Rubber spatula
• 8-inch round cake pan or 9×5 loaf pan
• Parchment paper (for lining the pan)
• Cooling rack
• Oven

Instructions

1. Preheat your oven to 350°F (175°C). Grease your cake pan and line it with parchment paper for easy removal.
2. Prepare the vegan buttermilk: In a small bowl or measuring cup, combine the plant-based milk with apple cider vinegar. Stir and let it sit for 5-10 minutes until it curdles slightly.
3. Mix dry ingredients: In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. Add the sugar and whisk to combine evenly.
4. Combine wet ingredients: In a separate bowl, whisk the vegan buttermilk, oil, and vanilla extract (and citrus zest if using) until smooth.
5. Make the batter: Pour the wet ingredients into the dry ingredients. Using a spatula or whisk, gently fold everything together just until combined. Avoid overmixing to keep the cake tender.
6. Pour the batter into the prepared pan, spreading it evenly with a spatula.
7. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Ovens may vary, so check around 30 minutes.
8. Cool the cake: Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.
9. Frost or serve as desired: Once cooled, frost with your favorite vegan frosting or dust with powdered sugar.

Tips & Variations

“For a chocolate version, replace ¼ cup of cake flour with unsweetened cocoa powder and add ½ cup vegan chocolate chips for a decadent twist!”

• Flour substitution: If you can’t find cake flour, make your own by replacing 2 tablespoons of all-purpose flour per cup with cornstarch. Sift together before use.
• Sweetener options: Maple syrup or agave nectar can be used, but adjust the liquid slightly to maintain batter consistency.
• Flavor enhancements: Add spices like cinnamon or nutmeg, or a splash of almond extract for different flavor profiles.
• Frosting ideas: Try a vegan cream cheese frosting, chocolate ganache, or simply a dusting of powdered sugar for easy elegance.
• Storage: Keep the cake covered at room temperature for 2 days or refrigerated for up to a week. It also freezes well!

Nutrition Facts

Serving Suggestions

This vegan cake is incredibly versatile and pairs well with a variety of accompaniments:

• Top with fresh berries and a dollop of coconut whipped cream for a light and refreshing dessert.
• Serve alongside a hot cup of your favorite tea or coffee for a cozy afternoon treat.
• Drizzle with vegan chocolate or caramel sauce for a luscious indulgence.
• Pair with fruit compotes or curds, like lemon or raspberry, to add a tangy contrast.
• For celebrations, decorate with colorful vegan sprinkles or edible flowers.

Conclusion

Baking a vegan cake with cake flour doesn’t have to be intimidating. This recipe proves that with the right ingredients and a few simple steps, you can create a deliciously soft and moist cake that everyone will love.

Whether you’re new to vegan baking or a seasoned pro, this cake is sure to become one of your favorites. Its light texture and adaptable flavor profile make it perfect for any occasion, from casual family gatherings to special celebrations.

Be sure to try experimenting with different frostings and mix-ins to truly make this recipe your own. For more delicious recipes that complement your baking adventures, check out our Lemon Straws Recipe, Instant Pot Rabbit Recipe, or our delightful Halibut Dip Recipe.

Happy baking and enjoy every bite of your vegan cake masterpiece!

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