Vida Recetas Editorial
Vegan cake is a delicious and healthy alternative to traditional cake, ideal for those following a plant-based diet or looking to reduce animal products. This recipe, rooted in modern vegan baking, shows that you can achieve a fluffy and moist sponge without eggs or dairy, using ingredients like soy or almond milk, vinegar, and sparkling water. The result is a perfect cake for breakfast, snack time, or any celebration, and it can be decorated with vegan chocolate and chopped pistachios for an extra touch of flavor and texture.
The combination of whole wheat and white flour provides fiber and a balanced texture. The vinegar reacts with baking soda and baking powder, creating carbon dioxide bubbles that help the cake rise. Sparkling water adds more air to the batter, and plant-based milk adds moisture without saturated fats. Olive or canola oil ensures a tender crumb.
Prep
20 min
Cook
50 min
Servings
8
Calories
120 kcal
Preheat the oven to 180°C.
Sift all dry ingredients: Flours, baking powders and baking soda.
In another bowl, combine olive (or canola) oil, vinegar, almond or soy milk, soda and vanilla.
With the help of an electric mixer (or hand mixer) mix the ingredients.
In a 20 cm pan, pre-oiled, pour the mixture and place in the oven for 40 minutes.
This recipe has a easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 20 minutes and the cooking time is 50 minutes.
This recipe is designed for 8 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
