Vegan Vanilla cake
TOTAL
TIME
80 Mins
PREP
TIME
20 Mins
DIFFICULTY
LEVEL
Easy
Detailed Procedure:
- Line a baking tin with parchment paper or lightly grease it to prevent sticking. Preheat your oven to the desired temperature. Getting the tin ready and the oven heated ensures your dish bakes evenly and comes out perfectly golden.
- Start by combining wheat flour, salt, and sugar in a large mixing bowl. Whisk these dry ingredients together until they are evenly blended. This step ensures an even distribution for the dough base in your vegan recipe.
- In another bowl, add oil and water. Stir well until the mixture becomes smooth and well-incorporated. This step ensures the liquid components are evenly mixed for a consistent dough texture.
- Gradually add the dry ingredients to the wet mixture in small batches. Whisk continuously to ensure a lump-free, smooth consistency. This helps the ingredients blend evenly, resulting in a well-balanced and flowy mixture.
- Gently fold in the baking powder, and then add the vinegar. Whisk the mixture just a few times until everything is combined. Avoid over-whisking to keep the dough light and airy for the best results.
- Carefully pour the batter into the prepared baking tin, spreading it out evenly. Place the tin in the preheated oven and bake for 40 minutes at 180°C. Once baked, the result should be a perfectly risen, golden-brown treat.
- TADDAAA...your Vegan Vanilla Cake is ready. Top it with the most important ingredient...you know what it is right?....yes....LOVE...!!!
Ingredients:
Dry Ingredients:
- 250g (1 Cup) Whole Wheat Flour
- 150g (3/4 Cup + 2tsbp) Granulated Sugar
- 1tbsp Baking Powder
- 3/4 Tsp Salt
Wet Ingredients:
- 250ml (1 Cup + more if needed) Water
- 100ml (1/2 Cup + 2 tbsp) Neutral Oil
- 1tsp Vinegar
Measurement and storage:
- 1 Tbsp = 15 grams
- 1Tsp = 5 grams
- 1 cup= 250 grams
- To buy Kitchen Scale to weight Ingredients: Tap here
Recipe Reel Link:
here
Nutritional Information:
Fats
13g
Energy
300 kcl
Carbohydrates
40g
Protein
4g
