- Hi friends, it's Sam,
and today I'm gonna make
Vegan Vanilla Cake.
It's so perfectly classic,
that traditional light fluffy vanilla cake
with a vanilla frosting, oh so perfect!
We're gonna add some sprinkles,
because hey, I want a little jazz.
- Jazz hands!
- This is a perfect cake for any occasion,
birthday parties, holidays, Tuesday,
whatever your occasion
is, it's a great cake.
And you can also make it
into cupcakes as well.
Now as always, I'll post
the link to the full recipe
down in the description
along with any tools I use,
so feel free to check that out.
If you're excited to see my
Vegan Vanilla Cake recipe,
be sure to hit that like button,
and don't forget to subscribe
for a brand shiny new
Fuss-Free Vegan Video
every single Wednesday.
Okay, so let's get baking!
Love it, woooo!
♪ Singing and talking to myself ♪
♪ While I set up stuff ♪
♪ Should have done this
with the camera off ♪
♪ But I didn't do it ♪
To make this Vegan Vanilla
Cake, grab yourself two bowls,
one large bowl, one medium bowl.
To my large bowl, I'm gonna
start with the dry ingredients.
So I'm gonna add all-purposed flour,
sugar, that's baking powder, wrong,
it needs to be baking soda,
I grabbed the wrong one.
Very important, big difference.
Baking soda, and salt.
Now just garb yourself a
whisk and whisk that together.
Perfect, set that aside.
Now for the medium bowl, I'm
gonna do the wet ingredients.
By the way, this is like my
most favorite color ever.
Isn't it beautiful?
I love it.
For the wet ingredients, I'm
gonna add non-dairy milk,
today I have almond.
I'm also a big fan of soy,
but whatever non-dairy milk
you like will work just fine.
A light oil, such as canola or vegetable.
I'm gonna squeeze this lemon.
Today I'm gonna use lemon juice,
but you could also use
apple cider vinegar,
whichever you prefer.
The apple cider vinegar
will cook right out
and you won't taste it.
So my lemon juice, and of
course the vanilla extract.
Argh, which I can't open.
And whisk this together.
Now it won't really come
together completely,
the oil will kind of float around on top,
that's fine, don't even
worry yourself about it.
So just pour the wet into dry,
and I'm just gonna
lightly mix this together.
Now just be sure not to over-mix it.
Lumps are totally cool,
they'll sort themselves out
in the oven, no problem.
But if you over-mix it, you run the risk
of killing all the rising properties,
and then your cake will kinda be
dense and gross and not good.
So we want to keep it nice
and fluffy and delicious.
So just don't over-mix it, and
it should world every time.
Just divide the batter
among your two pans.
A little bit more in this guy.
A little bit more in this guy.
Mmmmm, delicious.
Cake batter, mmmm!
Okay, so now I'm just gonna
pop these in the oven to bake
until a toothpick inserted into
the center comes out clean.
Then I'm gonna let them cool,
and I'll see you when all
of this is cleaned up,
the cakes are cool, and then
we're gonna make some frosting
and make it a beautiful cake, yes!
Yay! (laughing)
And we're back, we're back, I'm back.
Okay, my cakes have
cooled, and now I am ready
to make my whipped vanilla ... (mumbles)
My whipped vanilla frosting.
To my bowl I'm adding half a
cup of vegetable shortening,
half a cup of vegan butter,
and now I'm gonna add the icing sugar.
I know some places call it powdered sugar,
confectioner's sugar,
for this purpose it's all the same thing.
So whichever one of those
you have is perfect.
I'm really covered with powdered sugar.
Probably not the best day to wear black.
I love this hand mixer,
because it has these
little rubber spatula tips
so it means I don't have to
stop and scrape the bowl,
so it can be pretty handy for that.
Oh I forgot, I need the
vanilla too, of course,
to make it a vanilla frosting,
otherwise it's just
gonna taste like sweet.
And very slowly start to beat this.
You want to start slow,
otherwise it will explode
powdered sugar everywhere.
See it's already exploding craziness.
Now it will probably seem like
it's not really gonna come
together, but it will.
Just give it time.
Turn it up a little bit here.
So it's come together a bit.
Mine is quite dry and crumbly,
so I'm gonna add a little
bit of non-dairy milk.
Sometimes you don't
need any non-dairy milk,
and sometimes you might need
even up to four tablespoons,
just depending on your sugar,
how accurately you
measured your ingredients,
those kinds of things.
Just make sure you always start
with the least amount of liquid,
and then slowly add more if needed.
So just one tablespoon of non-dairy milk.
Gonna add that in, give it another mix.
Oh yeah, that made a
huge difference already.
It took it from crumbly to
whipped, just like that.
I think it's still a tinsy, a tinsy bit?
I think the frosting is
still a teeny bit stiff
for my preference,
so I'm just gonna add one
tablespoon more of non-dairy milk,
and that's gonna be plenty.
Just to soften it a touch more.
And you can see it's a gorgeous,
lovely, stiff frosting,
looks beautiful.
Mmmm, tastes like sweet deliciousness.
To loosen my cakes, I'm
just gonna run a knife
along the outside of the cakes.
You want to make sure that your
cakes have cooled completely
so that when you put the
frosting on, it doesn't melt.
Get outta there!
Good.
It smells so delicious
and vanilla-y already.
So I take about half of the frosting,
maybe a little less than half,
and then spread it on
top of this first cake.
Then pop this cake on
top, right in the center.
Now all of the remaining frosting on top.
Gorgeous, gorgeous frosting, love it!
All right, looking pretty good, I think.
This corner wants to stick out,
and I don't want it to stick out.
For the top, my signature
fancy, not fancy at all
cake decorating move,
I'll just kinda roughly smooth it out,
and then I use the tip of my spatula
to do just a little
zig-zaggy, back and forth.
There it is, beautiful
vanilla cake, I'm so excited!
Now I'm a fan of sprinkles,
and I bought some kind of fancy sprinkles,
so I think I'm gonna do some
sprinkle action on this cake.
Yes, I'm lovin' it.
Totally into it.
Oh I just think it's so cute!
Why don't I have more sprinkles
in my life, seriously?
It's so cute!
Let's give this cake a try.
I'm so excited, I haven't had lunch yet,
so this is gonna be my lunch.
Healthy diet by Sam.
(laughing)
Excited to try this cake now!
Okay, got my slice.
What do you guys think?
Are you like a stand-up
cake, or a flop-over cake?
Let me know in the comments.
This time I think I'm gonna do the flop.
Is that okay?
Am I gonna get in trouble? (laughing)
It smells of vanilla, it
smells sweet and lovely
and buttery and vanilla-y.
It's actually making
my mouth water already.
I need cake, I need frosting,
I need sprinkles, I need it all.
Mmmm, oh my goodness, mmmmm!
Mmmm, that's good!
It makes me angry, it's so good.
You know what I mean?
This is way too good, I
don't know about this.
You probably shouldn't make it.
You might eat the whole cake yourself.
It's so great, I love this recipe so much!
I actually haven't made
this in a long time,
and I'm really glad I made it again,
'cause I missed it,
and I didn't even know.
It is so fluffy and tender and lovely,
but it also manages to be
moist all at the same time.
I actually have to bring this
cake to my parent's house
for dinner tomorrow.
I'm the worst, I always show
up with partially eaten food.
Oops, they're used to
it, is that an excuse?
I don't know.
I hope you enjoyed this video,
and if you give this
vanilla cake recipe a try,
be sure to let me know in the comments
how it turns out for you.
I hope you love it as much as I do.
I'll see you next week for
another Fuss-Free Vegan Video.
Bon Appetegan!
Ooop, falling over!
(upbeat music)
That's really good!
