Vegan Yellow Cake
These fluffy, amazing yellow cupcakes pair perfectly with a rich chocolate frosting. Vegan using tofu and turmeric for color.
Servings: 16
Equipment
- cupcake tin
- mixing bowl
- mixer
- cupcake liners
Ingredients
Dry:
- 2 ¼ cups flour fine pastry flour or AP
- ½ teaspoon salt
- 3 teaspoon baking powder
- ¼-1/2 teaspoon turmeric
Wet:
- 1 cup soy milk
- ½ cup + 2 Tbsp silken tofu room temperature or slightly cooler
- 2 teaspoon vanilla extract
- ½ cup sunflower oil organic
- 1 ½ cups cane sugar organic
Instructions
- Preheat oven to 350 degrees and line a cupcake tin.
- Add all the dry ingredients to a large mixing bowl. stir to combine.
- Pour in the milk, oil, sugar, vanilla and scoop in the silken tofu. Using a hand of stand mixer, start mixing the batter until it is smooth and fluffy. It should have a glossy sheen to it and light yellow color. The color will darken as the cupcakes bake.
- Scoop the batter into the cupcake tins. If you want puffy, high cupcakes, fill to the brim. If you want short just slightly rounded cupcakes - the best for frosting - fill about ¾ of the way full.
- Bake cupcakes for 18-22 minutes at 350 degrees. when done, the tops will be fluffy and the inside should come out clean doing a toothpick test.
- Allow cupcakes to fully cool before frosting.
Notes
** If baking a cake instead of cupcakes, baking time will vary.
Nutrition Estimate
Calories: 206kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 118mg | Fiber: 1g | Sugar: 19g | Vitamin A: 31IU | Calcium: 55mg | Iron: 1mg