Vegan cake is a delicious and compassionate alternative to traditional cakes, as it is entirely free from animal products such as eggs, dairy, and butter. Vegan baking has gained popularity due to ethical concerns, environmental awareness, and an increasing number of people adopting plant-based diets.

The concept of veganism and plant-based baking is not entirely new. In the early 20th century, veganism as a philosophy and lifestyle began to emerge, advocating for the exclusion of all forms of animal exploitation and cruelty. As veganism gained momentum, creative cooks and bakers began experimenting with plant-based ingredients to replicate traditional recipes, including cakes.

Vegan cakes are not only enjoyed by those who follow a vegan diet but have also become mainstream choices for people with dietary restrictions and those seeking healthier alternatives. As more people recognize the environmental impact of animal agriculture, vegan baking has become a means of promoting sustainable practices and reducing one’s carbon footprint.

Today, there is a wide variety of vegan cake recipes available, ranging from classic vanilla and chocolate cakes to more elaborate and creative flavors. Vegan bakers use plant-based ingredients like almond milk, apple cider vinegar, vegetable oil, and vegan margarine or shortening to achieve the desired textures and flavors, ensuring that everyone can enjoy a delicious and cruelty-free dessert.

INGREDIENTS

• 1 1/2 cups almond milk
• 2 teaspoons apple cider vinegar
• 1 cup plus 2 tablespoons vegan granulated sugar
• 1/3 cup plus 2 tablespoons vegetable oil
• 1 tablespoon vanilla bean paste
• 1/4 teaspoon almond extract
• 2 cups unbleached all-purpose flour
• 3 tablespoons cornstarch
• 3/4 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon salt

Frosting:

• 3/4 cup non-hydrogenated margarine
• 3/4 cup non-hydrogenated shortening
• 3 1/2 cups vegan powdered sugar
• 1 tablespoon pure vanilla extract
• Pinch of salt
• 1/4 cup almond milk

Vegan Cake:

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and grease two 9-inch cake pans.
2. In a large bowl, whisk together almond milk and apple cider vinegar and let it stand for 4 or 5 minutes.
3. Whisk in vegan granulated sugar, vegetable oil, vanilla bean paste, and almond extract, mixing until frothy.
4. In a separate bowl, sift together unbleached all-purpose flour, cornstarch, baking soda, baking powder, and salt.
5. Add the flour mixture to the almond and vanilla mixture and blend until the flour disappears. Be careful not to overmix.
6. Pour half of the batter into each 9-inch pan and bake for about 25 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool completely before frosting.

INSTRUCTIONS

Frosting:

1. In a mixer, add non-hydrogenated margarine and shortening, beating at medium speed for about 2 minutes.
2. Stir in vegan powdered sugar, add pure vanilla extract and salt, and beat on medium for 1 minute.
3. Slowly add almond milk until the frosting reaches a spreadable consistency.

To Assemble:

1. Place the first cake layer on a stand, cardboard round, or platter and frost it.
2. Add the second cake layer and frost it evenly and flat.
3. Decorate the cake with raspberries, blueberries, lingonberries, and baby strawberries, adding a bit of mint for a finishing touch.

Enjoy the delicious and cruelty-free delight of this Vegan Cake, perfect for any celebration or gathering, and a testament to the creativity and compassion of vegan baking.