Eosinophilic Esophagitis Friendly Vegan Vanilla Cake
Total time2 hr
Prep time25 min
Cook time35 min
4.6(10)
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Learn more →Ingredients
12 servings
For the cake
- 1 cup plant-based milk
- 1 tbsp apple cider vinegar
- 2 ½ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 1 ½ cups organic cane sugar
- ½ cup vegan butter, softened
- ⅓ cup neutral oil (such as canola or sunflower oil)
- 2 tsp vanilla extract
For the frosting
- 1 cup vegan butter, softened
- 3 cups powdered sugar, sifted
- 2–3 tbsp plant-based milk
- 1 tsp vanilla extract
- ⅛ tsp fine salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2
Stir together the 1 cup plant-based milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled.
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