Vegan Vanilla Cake (Nora Cooks)

🥘 Ingredients

• cake flour 360 g
• baking powder 12 g
• salt 3 g
• unsweetened soy milk 284 g
• apple cider vinegar 2 tsp
• aquafaba 120 g
• cream of tartar ¼ tsp
• vegan butter 113 g
• canola oil 110 g
• sugar 297 g
• vanilla extract 1 Tbsp
• Vegan Buttercream Frosting
• vegan friendly sprinkles

1. 1

   Preheat the oven to 350°F and grease two 8-inch round cake pans with oil or vegan butter. Place a round of parchment paper on the bottom of each pan for easy removal later.
2. 2

   Whisk together cake flour , baking powder , and salt in a medium bowl and set aside.
3. 3

   Combine unsweetened soy milk and apple cider vinegar in a glass measuring cup and set aside to curdle into vegan buttermilk.
4. 4

   Whisk together aquafaba and cream of tartar vigorously in a small bowl until fluffy and foamy, about 2 minutes. Set aside.
5. 5

   In a large bowl , cream together softened vegan butter , canola oil , and sugar using a stand or hand mixer until creamy, about 3 minutes.
6. 6

   Add the aquafaba mixture and vanilla extract to the creamed mixture and mix until combined, about 1 minute.
7. 7

   Alternate adding the flour mixture and curdled soy milk buttermilk to the batter in 3 parts, mixing until just combined.
8. 8

   Pour the batter evenly into the prepared pans and bake for 30 to 35 minutes , until golden brown and a toothpick inserted in the center comes out clean.
9. 9

   Allow to cool in the pans for 15 minutes, then carefully invert them onto a cooling rack to cool completely before frosting with Vegan Buttercream Frosting (optional, decorate with vegan friendly sprinkles ).