Table of Contents
Start by adding your white vinegar to your almond milk and setting it aside for 5 minutes to curdle. In a large mixing bowl, add flour, sugar, baking powder and salt. Gently whisk to combine. Next, add oil, vanilla and milk to the dry ingredients and combine using a whisk until smooth and creamy. Batter will be thin and runny – this is ok.
Stir in vanilla extract, almond extract, and yogurt. Combine dry ingredients into wet ingredients, alternating with the almond milk until the mixture is smooth and combined. Be sure to scrape down the sides of the bowl. Pour batter evenly into prepared pans. Give the pans a shake to release air bubbles. Bake for 30 minutes.
Soft and fluffy Vegan Vanilla Cake made without, eggs, butter or milk. Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch round cake pan with baking or parchment paper. Add together almond milk and vinegar and set aside to curdle for 5 minutes.
Grease and line an 8-inch round cake pan with baking or parchment paper. Add together almond milk and vinegar and set aside to curdle for 5 minutes. In a large mixing bowl, add flour, sugar, baking powder, baking soda and salt.
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