Description
This heavenly vegan vanilla bean cake features real Madagascar vanilla beans that create magical black specks in every moist slice. Perfect for birthdays or any celebration, it’s eggless, dairy-free, and irresistibly delicious!
Ingredients
2 whole Madagascar vanilla beans (split lengthwise & seeds scraped)
1 cup oat milk + 1 tbsp apple cider vinegar
1 ½ cups gluten-free 1:1 flour
⅔ cup melted coconut oil
¾ cup coconut sugar
1 tsp baking powder
½ tsp sea salt
½ tsp almond extract
Instructions
1. **Preheat & Prep:** Heat oven to 350°F (175°C). Line two 6-inch cake pans with parchment paper.
2. **Make ‘Buttermilk’:** Whisk oat milk and apple cider vinegar. Let sit 10 minutes until curdled.
3. **Mix Dry Ingredients:** In large bowl, whisk flour, baking powder, salt, and coconut sugar.
4. **Combine Wet Ingredients:** In separate bowl, mix vanilla seeds, almond extract, coconut oil, and oat milk mixture.
5. **Create Batter:** Gently fold wet ingredients into dry ingredients until just combined (don’t overmix!).
6. **Bake:** Divide batter between pans. Bake 25-28 minutes until edges pull away from sides.
7. **Cool:** Let cakes rest in pans 10 minutes, then transfer to wire rack to cool completely.
Notes
• **9-inch version:** Bake 30-32 minutes in single pan
• **Fluffier texture:** Add 1 tsp baking soda with vinegar
• **Frosting pairings:** Coconut whipped cream or vegan buttercream
• **Storage:** Freeze layers up to 3 months wrapped in parchment + foil
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 cake)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 12g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg