Classic Vanilla Cake

Name: Classic Vanilla Cake
Yield: 8-10
Ingredients: 8 Tbsp butter, room temperature (make it vegan with Miyoko's Vegan Butter); 3/4 cup Just Date Sugar; 1 Tbsp Pompona Vanilla Date Sugar; 1 vanilla bean, scraped; 3 large eggs (make it vegan with 1/4 cup applesauce + 2 flax eggs: 2 Tbsp ground flax + 6 Tbsp water, let gel for 10 minutes); 1/2 cup milk (make it vegan with 1/2 cup unsweetened oat milk); squeeze of lemon juice; 1 tsp vanilla extract; 1 1/4 cup gluten-free flour (we've tested Bob's Red Mill 1-to-1 Baking Flour); 1 1/2 tsp baking powder; 1/2 tsp baking soda; Pompona Vanilla Date Sugar

Image of Classic Vanilla Cake — Photo by Just Date

Servings

8-10

Prep Time

20-25 minutes

Cook Time

20-25 minutes

"This cake is the perfect base for every unique riff, and over the top when topped with Vanilla Date Sugar."

Author:

Sylvie Charles, of Just Date

Ingredients

Wet Ingredients

8 Tbsp butter, room temperature (make it vegan with Miyoko's Vegan Butter)
3/4 cup Just Date Sugar
1 Tbsp Pompona Vanilla Date Sugar
1 vanilla bean, scraped
3 large eggs (make it vegan with 1/4 cup applesauce + 2 flax eggs: 2 Tbsp ground flax + 6 Tbsp water, let gel for 10 minutes)
1/2 cup milk (make it vegan with 1/2 cup unsweetened oat milk)
squeeze of lemon juice
1 tsp vanilla extract

Dry Ingredients

1 1/4 cup gluten-free flour (we've tested Bob's Red Mill 1-to-1 Baking Flour)
1 1/2 tsp baking powder
1/2 tsp baking soda

Finishing

Pompona Vanilla Date Sugar

Directions

Cream butter, Just Date Sugar, Pompona Vanilla Date Sugar and vanilla bean in a stand mixer on medium until fluffy.
Add eggs and mix for 2-3 minutes more.
Sift flour with baking powder and soda. Add to mixer with speed on low.
Once combined, add milk, squeeze of lemon juice, and vanilla extract and mix on low until just combined.
Bake in a 9” round cake pan at 350° for 20-25 minutes, or until cake tester comes out clean and the edges are golden brown.
Dust liberally with Pompona Vanilla Date Sugar.