basic white cake
This vegan Basic White Cake recipe is simple to make, and so delicious. It is versatile, and can be turned into any flavor you like, including confetti cake, fruit, citrus, or chocolate-chip cake.
Servings: 18
Ingredients
- *for the cupcakes*
- 2 tablespoon ground flaxseed + 6 tablespoon water
- 1 cup granulated sugar
- 1¾ cup all-purpose flour
- 1½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup vegan butter at room temperature
- ⅓ cup nondairy yogurt
- ¼ cup vegetable oil
- 1 tablespoon vanilla extract
- ⅔ cup unsweetened nondairy milk
- Optional - for confetti cupcakes add ¼ teaspoon almond extract and ½ cup sprinkles
Instructions
- First, make the cupcakes. Preheat oven to 350F and line two muffin pans with 18 muffin liners.
- In a small bowl, whisk together the ground flaxseed with the water and set aside to thicken.
- In the bowl of a stand mixer, combine the flour, baking powder, baking soda, salt, and sugar.
- Add in the vegan butter, and beat on low until it's incorporated and has a sandy texture.
- In a small bowl, whisk together the oil, flaxseed mixture, nondairy yogurt, vanilla extract, (almond extract if using), and nondairy milk. Add them to the dry ingredients as mixer runs slowly.
- Finally, add in the sprinkles if using.
- Divide batter evenly among the prepared cupcake liners. Bake cupcakes for 15-20 min until they are fluffy and a toothpick inserted in the center comes out clean.
- Let cool completely before frosting and decorating!