Over the years, this vegan cake has become my most treasured recipe, one I return to time and time again. What started as a simple experiment made me realize we have been lied to: not only are eggs and dairy unnecessary in baking, but their absence often leads to superior results. My cakes have never been lighter, fluffier, or more deliciously moist than since I switched to vegan baking. The science behind it makes perfect sense too. Without heavy dairy products weighing down the batter, the cake can rise to new heights of perfection.
A sea of possibilities
I don’t want to be one of those bloggers who share half their life story before every recipe for SEO purposes, but before we start, you need to know that this recipe is a base that can be customized in more ways than I can ever list. . Just last week, I transformed this recipe into a decadent orange-almond creation, spiked with amaretto and Grand Marnier, my nod to the Italian hangover cake. But that’s just one of the countless iterations I’ve experimented with over time. To name a few, this has worked with:
- Lemon & poppy seed
- Banana & chocolate
- Rhubarb
- Apple & cinnamon
- Pear & chocolate chip
- Zebra cake
- Blueberry & vanilla,
- Chocolate & peanut butter,
- Carrot cake
- Spice cake
The combos are endless. Next on my list are rose-pistachio and matcha variations. The key lies in adjusting the dry and liquid ratios. For instance, when I made the orange cake, I skipped the plant milk entirely in favor of fresh orange juice, while my lemon cake uses an equal split of lemon juice and soy milk. Speaking of soy milk, you can actually use any plant milk but I found that soy and pea give the best result in terms of texture while coconut and hazelnut milk add their own delicious flavor profiles to the mix.
Ingredients
For the base recipe, you’ll need:
- 250g all-purpose flour
- 180g sugar
- 2 teaspoons baking powder (or according to package instructions)
- 1 pinch of salt
- 10cl vegetable oil
- 20cl plant milk
The method
The beauty of this recipe lies in its simplicity: mix the dry ingredients, then incorporate the wet ingredients. The crucial point is not to overmix the batter – this is key to achieving that perfect texture. When it comes to adding fruit, you have options. Smaller pieces or berries can be folded directly into the batter (pro tip: coating them in flour prevents sinking), while larger chunks work better when placed in the cake tin first, with the batter poured over top. Either way, bake at 180°C for approximately 40 minutes, or until the top turns a beautiful golden brown and passes the knife test.
From a simple vegan cake base to showstopper
Like I already said, this versatile base can transform into cupcakes or muffins, but it truly shines as the foundation for elaborate layer cakes when paired with frosting, cream, or ganache once cooled. The more you make it, the more intuitive the process becomes. You’ll find yourself adjusting proportions with confidence, and before you know it, this cake will have earned its place as one of your most reliable kitchen staples. Its forgiving nature makes it perfect for both beginners and experienced bakers alike, proving that vegan baking isn’t just an alternative – it’s often the superior choice.
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