Print Recipe
Pin Recipe
[btn-google-source]
Servings: 16
Calories: 217kcal
Equipment
- Heavy-duty plastic wrap
- Aluminum foil
Ingredients
- 1 ⅓ cups almond milk unsweetened
- 1 tablespoon apple cider vinegar
- ⅓ cup vegetable oil
- 1 cup sugar
- 1 tablespoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
For the Icing:
- 2 cups powdered sugar
- 2 tablespoons lemon juice
Toppings:
- Strawberries
- Blueberries
Instructions
- Preheat your oven to 350°F (180°C) and lightly grease a 9×13-inch baking pan.
- In a large bowl, whisk together the almond milk and apple cider vinegar. Let it sit for a few minutes until it curdles slightly. Add the vegetable oil, sugar, and vanilla extract, then whisk until the mixture is smooth and combined.1 ⅓ cups almond milk, 1 tablespoon apple cider vinegar, ⅓ cup vegetable oil, 1 cup sugar, 1 tablespoon pure vanilla extract
- Stir in the flour, baking powder, and salt using a wooden spoon or spatula. Mix just until the batter is smooth—avoid overmixing to keep the cake light and fluffy.2 ¼ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon salt
- Pour the batter into the prepared pan and bake for about 30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
- For the icing, combine the powdered sugar and lemon juice in a bowl and stir until you get a smooth, spreadable consistency. Once the cake is cool, spread the icing evenly across the surface.2 cups powdered sugar, 2 tablespoons lemon juice
- Top the cake with strawberries and blueberries to create a flag design—use blueberries in the top left corner and arrange sliced strawberries in rows to represent the stripes.Strawberries, Blueberries
- Serve and enjoy your festive, plant-based treat!
Notes
- Curdle for Lift: Let the almond milk and vinegar sit for a few minutes before adding other ingredients. This gives the batter a boost and helps the cake rise better.
- Use Room Temperature Ingredients: Using milk and oil that aren’t straight from the fridge helps the batter mix more smoothly and evenly.
- Bake on the Center Rack of the Oven: Place cake on the center rack so the heat distributes evenly, and you don’t get a dry edge or an undercooked center.
- Check Early: Start checking at 28 minutes—every oven’s a little different, and this cake goes from done to dry quickly.
- Cool Before Glazing: If the cake is warm, the glaze will melt and soak in, rather than sitting on top. Cool completely for a clean finish.
- Boost the Glaze with Vegan Butter: Optional, but you can stir in a little vegan butter for a smoother, richer glaze that spreads more easily and adds a touch of creaminess.
- Try Vegan Cream Cheese Frosting: If you want, swap the glaze for vegan cream cheese frosting for a tangy flavor and sturdier base to hold the berries in place.
- Dry Your Berries: Pat strawberries and blueberries dry with a paper towel so they don’t make the glaze run or bleed color.
Nutrition
Calories: 217kcal | Carbohydrates: 41g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 180mg | Potassium: 23mg | Fiber: 1g | Sugar: 27g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg
Tried this recipe?Let us know how it was!