Prep time: 20 min
Cook time: 30 min
Total time: 110 min
Ingredients: 2 tablespoons apple cider vinegar (30ml); 2 cups soy milk (room temperature, 480ml); 2 cups brown sugar or cane sugar (400g); 3/4 cup vegan butter (melted and cooled, 170g); 1/4 cup neutral oil (canola or sunflower oil, 60ml); 1 tablespoon vanilla extract (15ml); 3 cups all-purpose flour (360g); 2 teaspoons baking soda (10g); 1 teaspoon fine sea salt (6g); 1/4 teaspoon ground turmeric (; 5g); 1 batch chocolate frosting; Rainbow sprinkles

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https://jessicainthekitchen.com/vegan-yellow-cake/

The BEST Vegan Yellow Cake - With Silky Smooth Chocolate Frosting

This vegan yellow cake recipe deserves a place in your baking rotation! Get ready to dive into two layers of moist, tender, golden-yellow cake filled and frosted with silky chocolate buttercream.

Rezept

Desserts

Zubereitungszeit ca. 110 MinutenVorbereitung ca. 20 MinutenKochzeit ca. 30 Minuten

Zutaten:

2 tablespoons apple cider vinegar (30ml)
2 cups soy milk (room temperature, 480ml)
2 cups brown sugar or cane sugar (400g)
3/4 cup vegan butter (melted and cooled, 170g)
1/4 cup neutral oil (canola or sunflower oil, 60ml)
1 tablespoon vanilla extract (15ml)
3 cups all-purpose flour (360g)
2 teaspoons baking soda (10g)
1 teaspoon fine sea salt (6g)
1/4 teaspoon ground turmeric (
5g)
1 batch chocolate frosting
Rainbow sprinkles

Arbeitsschritte:

Prepare the Oven and Cake Pans
Preheat the oven to 350°F (175°C).
Grease two 8-inch (20cm) round cake pans and line the bottoms with parchment paper. This helps prevent the cakes from sticking and makes them easier to remove after baking.
Make the Vegan Buttermilk
In a large mixing bowl or measuring jug, combine the soy milk and apple cider vinegar.
Stir briefly and let the mixture sit for 5–10 minutes. It will begin to curdle slightly, creating a vegan buttermilk that helps keep the cake soft and tender.
Make the Batter
Mix the wet ingredients. Add the brown sugar, melted vegan butter, neutral oil, and vanilla extract to the buttermilk mixture.Whisk until the sugar is mostly dissolved and the mixture looks smooth and evenly combined.
Mix the dry ingredients. In a separate large bowl, whisk together the flour, baking soda, salt, and turmeric until evenly distributed.The turmeric adds a subtle yellow colour and does not noticeably affect the flavour.
Put it all together. Pour the wet ingredients into the bowl with the dry ingredients. Whisk gently just until no dry flour remains. The batter should look smooth, but avoid overmixing, as this can make the cake less tender.
Fill the Pans and Bake
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake for 30–35 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the centre comes out clean or with a few moist crumbs.
Cool the Cakes
Place the pans on a wire rack and let the cakes cool for about 15 minutes.
Carefully run a knife around the edges, remove the cakes from the pans, peel off the parchment paper, and allow them to cool completely on the rack before frosting.
Frost and Decorate
Once the cakes are completely cool, place one layer on a serving plate.
Spread a layer of chocolate frosting over the top.
Place the second cake layer on top and frost the top and sides of the cake.
Decorate with rainbow sprinkles before serving.