Gather around, sweet-toothed friends, because today we’re diving into the world of vegan baking with a Vanilla Bean Cake that’s so fluffy, so fragrant, and so downright delicious, you won’t believe it’s plant-based. Perfect for birthdays, anniversaries, or just because, this cake is about to become your new best friend.
Why This Recipe Works
- The use of vanilla bean paste instead of extract gives an intense, rich vanilla flavor that’s unmatched.
- Apple cider vinegar reacts with baking soda to create the perfect rise, making the cake light and airy.
- Coconut oil provides a moist crumb without any dairy, ensuring the cake stays tender for days.
- Aquafaba (chickpea brine) whips up like egg whites, adding structure without the eggs.
- The simple syrup soak keeps the cake incredibly moist and enhances the vanilla flavor.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup coconut oil, melted
- 1 1/4 cups almond milk
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla bean paste
- 1/2 cup aquafaba (liquid from a can of chickpeas)
- 1/4 cup granulated sugar (for simple syrup)
- 1/4 cup water (for simple syrup)
Equipment Needed
- 9-inch round cake pan
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer
- Saucepan
- Cooling rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F and line your cake pan with parchment paper. This ensures your cake won’t stick and makes cleanup a breeze. Tip: Lightly grease the parchment for extra insurance against sticking.
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This not only combines them but also aerates the flour, contributing to a lighter cake.
Combine Wet Ingredients
In another bowl, mix the melted coconut oil, almond milk, apple cider vinegar, and vanilla bean paste. The vinegar will start to react with the baking soda, so don’t delay the next step. Tip: Ensure your coconut oil is melted but not hot to avoid cooking the other ingredients.
Whip the Aquafaba
Using an electric mixer, whip the aquafaba until it forms stiff peaks, about 5 minutes. This mimics whipped egg whites and will give your cake its structure and fluffiness.
Combine and Bake
Gently fold the whipped aquafaba into the batter until just combined. Pour into the prepared pan and bake for 30-35 minutes, or until a toothpick comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
Make Simple Syrup
While the cake bakes, combine 1/4 cup sugar and 1/4 cup water in a saucepan. Heat until the sugar dissolves, then brush over the warm cake for added moisture and flavor.
Tips and Tricks
For those looking to elevate their vegan vanilla bean cake, consider these advanced tips. First, if you can’t find vanilla bean paste, scrape the seeds from a real vanilla bean for an even more luxurious flavor. Second, let your cake cool completely before slicing to ensure clean cuts. Third, for a professional finish, use a cake leveler to even out the top before frosting. Remember, patience is key in baking, and these small steps can make a big difference in your final product.
Recipe Variations
- Add a cup of fresh blueberries to the batter for a fruity twist.
- Swap the vanilla bean paste for almond extract for a nutty flavor profile.
- Top with a dairy-free cream cheese frosting for a tangy contrast.
- Incorporate lemon zest into the batter for a citrusy kick.
- Use gluten-free flour blend for a celiac-friendly version.
Frequently Asked Questions
Can I use vanilla extract instead of vanilla bean paste?
Yes, you can substitute vanilla extract for the paste, but the flavor won’t be as intense or visually speckled. Use one tablespoon of extract in place of the paste.
What can I use instead of aquafaba?
If you’re not into aquafaba, you can try using a commercial egg replacer or even flax eggs, though the texture might be slightly denser.
How do I store the cake?
Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months.
Summary
This Vegan Vanilla Bean Cake is a testament to how delicious plant-based baking can be. With its moist crumb, rich vanilla flavor, and fluffy texture, it’s sure to impress vegans and non-vegans alike. Perfect for any occasion, this cake is as enjoyable to make as it is to eat.