This three layer Vegan Vanilla Cake is moist, made with easy-to-find ingredients and topped with a smooth chai spice icing that’s sure to please!
Author:The Almond Eater
Prep Time:20 mins
Cook Time:40 mins
Total Time:1 hour
Yield:One 3 tier 6" cake
2 1/2 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 1/2 cups raw cane sugar
1/2 cup dairy free butter (I use Earth Balance)
1 1/2 cups almond milk
1/2 cup unsweetened applesauce
2 tsp apple cider vinegar
1 tsp vanilla extract
For the icing:
2 1/2 cups powdered sugar
1/2 cup dairy free butter
2 tbsp almond milk
1/2 tsp vanilla extract
1/4 tsp ginger
1/4 tsp cinnamon
Pinch of cloves, all spice and cardamom
Preheat oven to 350°.
Combine flour, baking soda, baking powder, and salt in a large bowl and set aside.
In a separate bowl, cream butter and sugar together; add milk, applesauce, vinegar, and vanilla to that bowl and stir to combine.
Combine wet and dry ingredients and stir until everything is mixed together, being careful not to over-stir.
Grease three 6″ cake pans with nonstick spray or coconut oil and then pour batter evenly into pans, banging them on the countertop a few times so the batter evens out.
Bake cakes for 35-40 minutes, or until a toothpick comes out clean.
Once cakes are done, leave them in the pans for 10 minutes before carefully transferring them onto a cooling rack. Wait until cakes are completely cook before icing them.
For the icing: cream powdered sugar and butter together; add milk, vanilla and spices to the bowl and mix with an electric mixer until everything is smooth.
To assemble: Once the cakes have cooked, remove the “dome” from each cake so that the tops of the cakes are flat. Next, ice the top of one of those cakes using a generous amount of icing and then place a second cake overtop, using the icing as glue to hold them together. Repeat this again for the third and final layer. Last, ice the top and sides of the cake.