Try This At Home: Vegan Vanilla Cake with Grapefruit Hibiscus Sorbet

Try This At Home: Vegan Vanilla Cake with Grapefruit Hibiscus Sorbet
Created by: Emma McCabe

 

Soft, and fluffy, this vegan vanilla cake pairs perfectly with our grapefruit hibiscus sorbet! You don't want to miss out on this recipe!

 

Vegan vanilla cake and grapefruit hibiscus sorbet
Time: 1 hr + 30 mins
Serves: 8
Vegan vanilla cake grapefruit hibiscus sorbet
What you need:
  • 1 cup plant-based milk
  • 1 tablespoon white vinegar
  • 1 and 1/2 cups all purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/3 cup olive oil
  • 1 tablespoon vanilla extract
  • A jar of Four All's Grapefruit Hibiscus Sorbet

 

What to do:

  1. Preheat oven to 350F and line an 8-inch cake pan with parchment paper.
  2. In a small bowl, mix together the plant-based milk and vinegar and set aside for a few minutes.
  3. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Once fully combined, mix in the oil, vanilla, and the milk/vinegar mixture. 
  4. Pour batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean. Allow the cake to cool for 10 minutes before serving a scoop of grapefruit hibiscus sorbet on top. Enjoy!

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