Description
This very easy pink cake (vegan) is made completely dairy-free and egg-free. Using simple pantry staples, this cake is not only easy to make but also has a wonderfully tender crumb with a soft, moist texture that will melt in your mouth. It’s ideal for birthdays, celebrations, or just because!
Ingredients
240 ml (1 cup) almond milk
1 tablespoon white vinegar
210 grams (1 and 1/2 cups) plain flour or all-purpose flour
150 grams (3/4 cup) castor sugar or granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
80 ml (1/3 cup) vegetable oil
1 tablespoon vanilla extract
1 teaspoon pink food coloring
FOR THE FROSTING
115 grams (1/2 cup) vegan butter, softened
250 grams (2 cups) powdered sugar
1 teaspoon vanilla extract
1 teaspoon pink food coloring
Instructions
Prep Your Almond Milk: In a small bowl, combine the almond milk and white vinegar. Give it a stir and set aside for a few minutes until it curdles (this acts as a buttermilk substitute and makes the cake extra tender).
Dry Ingredients: In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
Mix It Up: To your dry ingredients, add the curdled almond milk, vegetable oil, vanilla extract, and pink food coloring. Mix gently until just combined. Be careful not to overmix; a few lumps are fine!
Into the Oven: Pour the batter into a greased 8-inch round pan (or heart-shaped if you’re feeling fancy!). Bake at 350°F (180°C) for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Cool It Down: Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Make the Frosting: In a large bowl, beat the vegan butter until smooth. Add the powdered sugar a little at a time, mixing until light and fluffy. Add vanilla extract, a touch of almond milk if needed, and pink food coloring to get a perfect shade.
Frosting Time: Once the cake is completely cool, spread a generous amount of frosting on top.
Notes
Leveling: If your cake has a dome, use a serrated knife to trim the top off for a flat, even surface. This gives it a cleaner finish. I personally like a little dome.
Don’t Overmix: When combining wet and dry ingredients, mix just until everything is incorporated. Overmixing can make the cake dense instead of light and fluffy.
Heart Shape Option: To make it heart-shaped without a special pan, bake in a square and round pan, then cut the round cake in half and arrange it along the square’s top edges to form a heart.
Cool Completely Before Frosting: Be patient! Let the cake cool completely before adding frosting, or it could melt and slide off.
An 8-inch round pan = 20 cm round
- Category: Cakes
- Method: Baking
- Cuisine: American