Reese Witherspoon’s Sour Cream Cake Vegan
This vegan version of Reese Witherspoon's Sour Cream Cake is fluffy, moist, and has a subtle tang that makes it so special. I love how simple it is to whip u...
Growing up, I always loved the comforting warmth of a freshly baked cake, and this vegan vegan sour cream cake holds a special place in my heart.
It reminds me of family gatherings where we'd all gather around the table, laughter filling the air.
Using plant-based ingredients, I created a cake that’s not only beautiful but also nourishing.
Trust me, you won’t even miss the coconut yogurt!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
Using a good-quality plant-based vegan sour cream really makes a difference in flavor and texture. If you can't find any, you can blend silken tofu with a splash of lemon juice and a bit of salt to create a quick substitute.
Tips & Notes
- •I love to serve this cake with fresh berries on top for a pop of color and flavor.
- •If you want to make it a bit more festive, sprinkle some powdered sugar on top before serving.
Recipe Variations
- •Sometimes I’ll add a little lemon zest to the batter for a bright citrus flavor.
- •You can also incorporate chocolate chips or nuts into the batter for extra texture.
Storage & Freezing
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, it freezes beautifully! Just wrap it tightly in plastic wrap and pop it in the freezer.
Frequently Asked Questions
Can I use whole wheat flour instead?
Absolutely! Just keep in mind the texture might be a bit denser, but it’ll still be delicious.
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This vegan version of Reese Witherspoon's Sour Cream Cake is fluffy, moist, and has a subtle tang that makes it so special. I love how simple it is to whip u...
Ingredients
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan. I like to line the bottom with parchment paper for easy removal.
- 2
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- 3
In another bowl, mix the applesauce, plant-based vegan sour cream, vanilla extract, non-coconut yogurt almond milk, and melted vegan vegan butter. Stir until smooth.
- 4
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay!
- 5
Transfer the batter into your prepared cake pan and smooth the top with a spatula.
- 6
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Your kitchen will smell heavenly!
- 7
Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- 8
Once cooled, you can enjoy it as is, or frost it with your favorite vegan frosting!
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