Vegan Vanilla Cake

Vegan vanilla cake, decadent, sweet, so fluffy, and absolutely delicious. I love that it only requires 10 ingredients!

This wonderful vegan vanilla cake will level up your birthday party game. It is beautiful, fluffy, sweet, and, of course, extremely delicious! I’m sure it will satisfy your sweet tooth.

It is made with 10 common and easy-to-find ingredients and you probably already have some of them in your pantry. And if you top it with our creamy vegan buttercream frosting… You’ll have everyone asking for another slice!

How to make vegan vanilla cake

• Preheat the oven to 350ºF or 180ºC. Grease two 9-inch (23 cm) cake pans.
• Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes.
• In the meantime, add the dry ingredients to a large mixing bowl and mix until combined.
• Add the oil, vanilla extract, and the plant milk and vinegar mixture. Stir until well combined.
• Divide the batter evenly between the two cake pans. 
• Bake for about 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
• Let it cool for 15 minutes before transferring it to a cooling rack and then let it cool completely before frosting.
• Once cooled completely, frost with vegan buttercream frosting using an icing spatula or a butter knife, adding a thick layer of frosting between the top and bottom layers of the cake. 
• Slice your vegan vanilla cake and serve.

Vegan vanilla cake ingredients and tips

• Unsweetened plant milk: feel free to prepare this vegan cake with any type of unsweetened plant milk, but soy milk is my favorite one for baking.
• Apple cider vinegar: you could also use white vinegar or lemon juice instead.
• All-purpose flour: I’ve only made this vegan vanilla cake recipe using all-purpose flour, but you could probably use a different type of flour. However, you may need to adjust the amount of it. Use our gluten-free flour blend for a gluten-free vegan cake.
• Granulated sugar: feel free to use other types of sugar, like brown, coconut, or cane sugar.
• Baking powder.
• Baking soda.
• Salt: I used iodized salt, but any salt will do.
• Oil: any type of oil is okay. I like canola or sunflower oil because they have a neutral flavor, unlike extra virgin olive oil. Coconut oil is also a good choice, but you should use it melted.
• Vanilla extract: I always use homemade vanilla extract as it’s more affordable and extremely easy to make, but the store-bought one is also a good choice.
• Vegan buttercream frosting: to make this vegan vanilla cake recipe, you could replace the vegan buttercream frosting with our vegan cream cheese frosting recipe or any other kind of frosting if you want.

Looking for more vegan desserts?

• Vegan Chocolate Cake
• Vegan Cheesecake
• Vegan Carrot Cake
• Vegan Pumpkin Pie
• Vegan Apple Pie

Did you make this vegan vanilla cake recipe?

Please leave a comment below, share it, or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

Vegan Vanilla Cake

• Author: Iosune
• Prep: 15 mins
• Cook: 30 mins
• Total: 45 mins
• 12–16 1x
• Dessert
• American
• Vegan

★★★★★ 5 from 1 reviews

Servings 12–16 1x

Scale 1x2x3x Tap or hover over number to scale servings

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Vegan vanilla cake, decadent, sweet, so fluffy, and absolutely delicious. I love that it only requires 10 ingredients!

Ingredients

• 1 and ½ cups unsweetened plant milk (360 ml), I used soy milk
• 4 tbsp apple cider vinegar, or lemon juice
• 2 and ½ cups all-purpose flour (315 g)
• 1 and ½ cups granulated sugar (300 g)
• 1 and ½ tsp baking powder
• 1 and ½ tsp baking soda
• ½ tsp salt
• ½ cup oil (120 ml), I used canola oil
• 1 tbsp vanilla extract
• 1 batch of vegan buttercream frosting

Instructions

1. Preheat the oven to 350ºF or 180ºC. Grease two 9-inch (23 cm) cake pans. I also line the bottoms with a circle of parchment paper. Set aside.
2. Mix the plant milk and vinegar in a jar or bowl until well combined. Let the mixture rest at room temperature for at least 5 minutes. After this time, the milk will thicken and curdle.
3. In the meantime, add the dry ingredients to a large mixing bowl (flour, sugar, baking powder, baking soda, and salt) and mix until combined.
4. Add the oil, vanilla extract, and the plant milk and vinegar mixture. Stir until well combined.
5. Divide the batter evenly between the two cake pans. 
6. Bake for about 30 to 40 minutes or until a toothpick inserted in the center comes out clean. Baking time may vary depending on the oven.
7. Let it cool for 15 minutes before transferring it to a cooling rack and then let it cool completely before frosting. If you don’t have a cooling rack, just use a dish or what you have on hand.
8. Once cooled completely, frost with vegan buttercream frosting using an icing spatula or a butter knife, adding a thick layer of frosting between the top and bottom layers of the cake. 
9. Slice your vegan vanilla cake and serve. Ideally, refrigerate the cake for 30 minutes before serving, but this is optional.
10. Keep the leftovers in an airtight container in the fridge for 3 to 5 days. You can also freeze your vegan cake for up to 1 month, but in that case, freeze the cake without the frosting and defrost right before serving. 

Notes

• You could also make cupcakes using this vegan vanilla cake recipe. Just fill the liners 3/4 of the way full and bake for about 20-25 minutes. 
• Feel free to use our vegan cream cheese frosting or any other frosting instead.
• Cut the recipe in half to make a 1 layer round cake. You can also omit the frosting for a healthier and simpler version.
• If you don’t want thick layers of frosting, cut the frosting ingredients in half.
• Feel free to use any type of plant milk such as cashew milk, but soy milk is my favorite one for baking.
• Use any kind of sugar, salt, and oil.
• Prep time doesn’t include neither the time you need to wait while the vegan cake is cooling down after baking nor the time you need to keep the cake in the fridge to firm up.

Nutrition

• Serving Size: 1/16 of the recipe
• Calories: 403
• Sugar: 41.3 g
• Sodium: 185.6 g
• Fat: 18.8 g
• Saturated Fat: 3.6 g
• Carbohydrates: 55.8 g
• Fiber: 0.8 g
• Protein: 2.8 g