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!
Time: 1 hr + 30 mins
Serves: 8
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:
- Preheat oven to 350F and line an 8-inch cake pan with parchment paper.
- In a small bowl, mix together the plant-based milk and vinegar and set aside for a few minutes.
- 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.
- 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!
