Vegan vanilla cake with cream cheese frosting! A simple, quick and vegan basic recipe for a classic: vanilla cake stands out on any table!

Ingredients for Vegan Vanilla Cake:

Vanilla cake:
400 g flour
300 g sugar
5 tsp baking powder
3/4 tsp salt
400 ml vegetable milk
2 tbsp apple vinegar
3 tsp vanilla extract
150 g apple puree
150 ml rapeseed oil

Cream Cheese Frosting:
125 g vegan cream cheese
60 g vegetable margarine (soft)
150 g icing sugar
1/2 tsp vanilla extract
pinch of salt

Instructions:

Preheat the oven to 350°F top and bottom heat. Lightly grease three 20 cm baking tins and line the bases with baking paper.

Lightly grease three 20cm baking tins and line the bases with baking paper.

Place the flour, baking powder and salt in a large mixing bowl and mix together. Put the vegetable milk, oil and sugar in a separate bowl and whisk. Add the apple cider vinegar, vanilla extract and applesauce. Mix until smooth (do not over mix).

Pour the batter into the baking tins. Bake in the oven for 45-60 minutes until the batter is cooked through. Remove from the oven and leave to cool.

Remove the cakes from the mold. Place a cake layer on a serving plate and spread a layer of frosting on the cake. Place the next cake layer on top and spread the cream again. Then, using a dough scraper, spread the frosting all over the edges of the cake. For a “naked” look, spread a little in and out alternately.

Place the next layer of cake on top and spread the frosting again. Finally, place the last cake layer on top and spread with the frosting again. Then, using a pastry scraper, spread the sides of the cake all around with the frosting. For the “naked” look, alternate spreading in and out a little at a time.

Decorate with strawberry as desired.

Cream Cheese Frosting:
Place the cream cheese and margarine in a mixing bowl and mix with a hand mixer for approx. 2 minutes. Add the icing sugar, vanilla extract, strawberry compote and a pinch of salt and mix for another 2 minutes until a creamy consistency is achieved.