



OK, vegans and vegan-allied people, we need to talk about your vanilla cakes. True to my nature, I’m going to be blunt: your vanilla cakes are awful. I know, I know; anything you can do, I can do vegan and all that. I also absolutely understand the knee jerk reaction to jump the defence of any and all vegan foods. The vanilla cakes are stodgy and gummy, taste of baking powder and are far too heavy. This all distracts from what is supposed to be the most light and fluffy cake in your baking arsenal. You know the recipe I’m talking about if you’ve ever made vegan vanilla cupcakes. It’s a disgrace. You try to google a different recipe and that same one comes up over and over. I knew I could do better. You can do better.

UPDATE: We have tested and retested this recipe using all purpose flour and we have a winner! Look out for the new, very slightly different recipe below.

The thing about vanilla cake is – well, you have to bring your best to the table because it’s so simple and the flavour is so muted that any imbalance is going to stick out. Texture is everything. There’s a reason chocolate cake is easier to make taste delicious; every flavour outside of vanilla is going to be more forgiving. Just look at that light, fluffy, delicious, airy texture:

In honour of my milestone birthday coming up this Sunday, I am debuting a recipe I’ve been working on for the better part of a year. It only seems fitting that I post this for such a big birthday. Ten points to whatever Hogwarts’ House you belong to if you can guess it.

These are everything I wanted: a balanced vanilla cake with the right amount of moisture while avoiding being too heavy. It’s light and fluffy. Just the right amount of sweetness; perfect as it is or dressed up. Here’s the thing: these are the best vanilla cakes I’ve ever tasted. Period. Not good for vegan, or good for gluten-free. All the food I make strives to simply be delicious, with no qualifiers, despite the parameters put on them.

It seems important to mention: baking is science and that becomes even more evident with gluten-free flour mixes. If you want my results, please use my flour mix. Brown rice (because it is less gritty than white rice flour), potato starch, tapioca starch and xanthan gum. I’ve included my recipe for vanilla bean frosting but feel free to leave out the vanilla bean for a cheaper alternative or to top with your favourite frosting – maybe my Strawberry Buttercream (as pictured with the pink frosting)! Or add a couple spoonfuls of sprinkles to the batter for funfetti cupcakes! Do not use cake/pastry flour in this recipe; it will not work.

Best Vegan Vanilla Cupcakes

Makes 12 cupcakes

1/2 cup silken firm (or extra firm) tofu

1/2 cup unsweetened non-dairy milk

1 teaspoon apple cider vinegar

1 tablespoon vanilla extract

1 1/3 cup all purpose flour

1 cup granulated sugar

Pinch of salt

1 1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/2 cup non-dairy stick margarine, softened

1/4 cup unsweetened non-dairy milk

In a blender or food processor, blitz together the silken tofu, non-dairy milk, vinegar and vanilla until smooth. Set aside. Preheat oven to 350 F. Using a hand or stand mixer, mix together the dry ingredients. Add the non-dairy margarine and mix until the batter resembles wet sand, which will take a couple of minutes. Add the blended liquid ingredients and mix for several minutes, until smooth. Add the last 1/4 cup of non-dairy milk, and beat for 2 minutes on high, until smooth and silky. Scoop two tablespoons into each muffin liner, or enough so it’s 2/3 full. Bake for 30 minutes or until a little golden-brown on top and they spring back at your light touch. Let cool completely before frosting.

Best Gluten-Free Vanilla Cupcake

Makes 12 cupcakes

1/2 cup silken firm or extra firm tofu

1/2 cup unsweetened non-dairy milk

1 teaspoon apple cider vinegar

1/2 vanilla bean scraped (optional)

1 1/2 teaspoon vanilla extract

1 1/3 cup all purpose gluten free flour (mine; use brown rice for the rice portion)

3/4 cup granulated sugar

1 1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/2 cup non-dairy stick margarine, softened

1/4 cup unsweetened non-dairy milk

In a blender or food processor, blitz together the silken tofu, non-dairy milk, vinegar and vanilla until smooth. Set aside. Preheat oven to 350 F. Using a hand or stand mixer, mix together the dry ingredients. Add the non-dairy margarine and mix until the batter resembles wet sand, which will take a couple of minutes. Add the blended liquid ingredients and mix for several minutes, until smooth. Add the last 1/4 cup of non-dairy milk, and beat for 2 minutes on high, until smooth and silky. Scoop two tablespoons into each muffin liner, or enough so it’s 2/3 full. Bake for 30 minutes or until a little golden-brown on top and they spring back at your light touch. Let cool completely before frosting.

Vanilla Bean Frosting

1/2 cup non-dairy margarine, softened

1/2 vanilla bean, scraped

3 cups icing sugar

1 teaspoon vanilla extract

1 to 2 tablespoons non-dairy milk (if needed)

Get your mixers ready. Using a hand mixer and great strength or a stand mixer, whip the margarine for about 5 minutes. It will become like satin and take on a lighter colour. Add the vanilla bean and mix an additional minute. Slowly begin adding the icing sugar. Add the vanilla extract and splash of the milk. Finish off the icing sugar and mix for another 5 minutes. Taste and add more milk, if you feel the frosting is too dry.

Pipe onto cupcakes and top with sprinkles, candles or whatever else strikes your fancy.