Easy Vegan Vanilla Cake (7 Ingredients!) - used by SHANE

2 ½ cups + 2 tablespoons (336g) regular all-purpose flour (SEE NOTES at bottom)

1 cup + 5 tablespoons (252g) fine granulated white sugar (I used organic cane sugar by Florida Crystals)

1 ½ tablespoons baking powder

¾ teaspoon fine salt

¾ cup + 1 tablespoon (195g) room temperature canned "lite" coconut milk (Highly recommend Thai Kitchen brand, see Notes at bottom)

½ cup + 2 tablespoons (150g) room temperature dairy-free sweetened vanilla yogurt (I used the So Delicious coconut, see Notes at bottom)

3 tablespoons (45g) HOT water

1 ½ teaspoons (8g) vanilla extract

1 teaspoon (5g) apple cider vinegar

I used this Vanilla Buttercream frosting as it gives that classic vanilla cake flavor, which was my goal.

I use this 9x13 glass Pyrex dish

I use this scale.

subheading: NOTE:

I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine are pictured this way. SEE NOTES at bottom if you don't have a scale. I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine are pictured this way. SEE NOTES at bottom if you don't have a scale.

Directions at thevegan8.com

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