Claire Ptak Vegan Cake Recipe That Everyone Will Love

If you’re on the hunt for a delicious, moist, and entirely plant-based dessert, look no further than Claire Ptak’s vegan cake recipe. Renowned for her innovative and approachable baking style, Claire Ptak has crafted a cake that’s as charming as it is flavorful.

This recipe marries the richness of vegan ingredients with the delicate sweetness you expect from a classic cake, making it an irresistible treat for vegans and non-vegans alike. Whether you’re celebrating a special occasion or simply craving a slice of something delightful, this cake fits the bill perfectly.

What sets Claire’s vegan cake apart is its simplicity and the use of wholesome ingredients that you can find in any kitchen. The texture is tender yet sturdy enough to hold your favorite frosting or fresh fruit toppings.

Plus, it’s a wonderful way to introduce friends and family to vegan baking without compromising on taste or appearance. Ready to bake?

Let’s dive into the details of this scrumptious vegan cake recipe.

Why You’ll Love This Recipe

This Claire Ptak vegan cake recipe is a celebration of plant-based baking done right. Here’s why it’s sure to become a favorite:

• Moist and Tender Texture: Thanks to the clever use of plant-based oils and natural sweeteners, this cake stays perfectly moist without any dairy or eggs.
• Simple Ingredients: You don’t need any specialty vegan products — just pantry staples like flour, sugar, and plant milk.
• Versatile Flavor: The subtle vanilla and almond notes make it a perfect canvas for any frosting or fruit topping.
• Perfect for Any Occasion: Whether it’s a birthday, afternoon tea, or a casual dessert, this vegan cake fits seamlessly.
• Healthier Indulgence: Using unrefined ingredients means you can enjoy your slice guilt-free.

Ingredients

• 2 ½ cups (320g) all-purpose flour – for a light, fluffy crumb
• 1 ½ cups (300g) granulated sugar – adds sweetness and structure
• 1 tsp baking soda – helps the cake rise beautifully
• ½ tsp salt – balances the flavors
• 1 cup (240ml) unsweetened almond milk – or any plant-based milk of choice
• 1 tbsp apple cider vinegar – reacts with baking soda to lighten the cake
• ½ cup (120ml) neutral vegetable oil – keeps the cake moist
• 2 tsp pure vanilla extract – for that lovely aroma
• ½ tsp almond extract (optional) – enhances flavor depth
• 1 cup (120g) powdered sugar – for dusting or frosting

Equipment

• Two 8-inch round cake pans – for even baking
• Mixing bowls – large and medium-sized
• Whisk or electric mixer – to combine ingredients efficiently
• Measuring cups and spoons – for precise ingredient amounts
• Rubber spatula – for folding and scraping the batter
• Cooling rack – to cool the cakes evenly
• Sifter – to aerate flour and sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans. Line the bottoms with parchment paper for easy removal.
2. In a large mixing bowl, sift together the flour, sugar, baking soda, and salt. This ensures a light texture and removes any lumps.
3. In a separate bowl, combine the almond milk and apple cider vinegar. Let this mixture sit for 5 minutes to create a vegan “buttermilk” that helps tenderize the cake.
4. Add the vegetable oil, vanilla extract, and almond extract (if using) to the plant milk mixture. Whisk until everything is well incorporated.
5. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, gently fold until just combined. Be careful not to overmix; a few lumps are okay.
6. Divide the batter evenly between the two prepared cake pans. Smooth the tops with your spatula for an even bake.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a cooling rack to cool completely before frosting.
9. Once cooled, you can dust with powdered sugar or frost with your favorite vegan frosting. For a light touch, fresh berries or a drizzle of fruit compote work beautifully.

Tips & Variations

“Use room temperature ingredients for the best texture and rise.”

• Flavor Twists: Add lemon zest or orange zest to the batter for a fresh citrus note.
• Nutty Upgrade: Fold in ½ cup chopped walnuts or pecans for added texture and flavor.
• Chocolate Version: Replace ¼ cup flour with cocoa powder to make a chocolate vegan cake.
• Frosting Ideas: Try a vegan cream cheese frosting or a simple coconut whipped cream topping.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition Facts

Serving Suggestions

This vegan cake shines when served with fresh, seasonal fruits like strawberries, raspberries, or blueberries. A dollop of coconut whipped cream or a drizzle of homemade fruit compote adds a lovely contrast to the cake’s subtle sweetness.

For a more indulgent touch, serve slices alongside a scoop of vegan ice cream, such as the creamy Peanut Butter Gelato Recipe. If you prefer something lighter, a cup of herbal tea or a fresh fruit salad complements the cake beautifully, making it perfect for afternoon tea or dessert.

Conclusion

Claire Ptak’s vegan cake recipe is a testament to how simple ingredients can come together to create something truly special. With its moist texture, balanced sweetness, and adaptable flavor, this cake is a wonderful addition to any baker’s repertoire.

Whether you’re new to vegan baking or a seasoned pro, this recipe offers an easy, reliable way to enjoy a plant-based treat without sacrificing taste or texture.

Don’t hesitate to experiment with different frostings or add-ins to make the cake your own, and remember that baking is as much about joy as it is about delicious results. For more delightful recipes, check out our Thelma Sanders Squash Recipe or if you want something savory, the Bariatric Meatloaf Recipe offers a hearty alternative.

And for a tangy twist on your snacks, try the Pickled Cherry Pepper Recipe.

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