It starts with a vanilla bean infused white cake that has an incredible crumb. It’s light, moist,fluffy, and it has that good natural vanilla taste that associated with vanilla bean recipes. Sweet simplicity can be divine. Like most cake recipes, this one can be converted into a cupcake recipe. For those of you who are chocoholics like me, I guarantee you will appreciate this version. This cake is popularly served at birthday parties or at social events. It is the perfect foundation for cream cheese frosting. Most vanilla cake recipes contain dairy ingredients. I used soy milk instead of whole milk. Although not featured in this picture, I made a tofutti cream cheese frosting to top it as well. For those of you who can’t find vanilla paste anywhere, you can use seeds from a vanilla bean instead. While most cakes are high in sugar and fat content, I managed to reduce the sugar and oil amount. It still tasted just as great and even more natural. Talk about having your cake and eating it too 🙂
For this recipe, you will need:
- 2 1/2 cups of cake flour or all purpose flour
- 1 tablespoon baking powder
- 1/3 teaspoon of salt
- 1/2 cup of canola oil
- 3/4 cup of sugar
- 1/2 cup of soy milk
- 1 teaspoon of vanilla extract
- 1 teaspoon of vanilla paste
- 3 eggs
Preheat oven to 350 degrees.Lightly grease an 8-inch cake pan and dust with all-purpose flour.Sift flour, baking powder and sea salt together and set aside. Use a mixer, preferably with a paddle setting, to mix together oil and sugar until well combined. Add vanilla bean seeds and blend well. Add eggs one at a time, continuing to mix until ingredients are combined. In a separate mixing bowl, combine all dry ingredients. Add in three batches to butter mixture, gently stirring. Add soy milk and mix until all ingredients are combined. Be careful not to over-mix; it will cause the cake to become tough. Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean— 35 to 40 minutes. Cool cake in the pan on a wire rack for 5 minutes.
Yields 8 servings
For the cream cheese frosting, you will need:
- 1 8 oz container of tofutti cream cheese at room temperature
- 2 teaspoons of vanilla extract
- 1/2 of Mazola Lite margarine
- 2 cups of powdered sugar sifted
In a bowl, with electric mixer, beat tofutti cream cheese and vanilla until light and creamy for 2 minutes.
Add margarine on medium speed until incorporated. Reduce speed to low. Gradually add sugar. Apply immediately.