The Best Vegan Vanilla Cake

This Vegan Vanilla Cake is light, fluffy, and full of rich vanilla flavor without any dairy or eggs. Made with simple pantry ingredients, this cake is incredibly soft and moist, making it perfect for birthdays, celebrations, or any occasion where you need a classic vanilla dessert.

With its tender crumb and subtle sweetness, this Vegan Vanilla Cake proves that you don’t need butter or eggs to create a deliciously indulgent treat. Whether frosted with a creamy dairy-free buttercream or enjoyed on its own, this cake is guaranteed to impress vegans and non-vegans alike!

Kitchen Equipment Needed

• Two 8-inch cake pans
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula
• Wire cooling rack

Ingredients Overview

• All-Purpose Flour: The base for a soft, fluffy texture.
• Non-Dairy Milk: Keeps the cake moist and light.
• Apple Cider Vinegar: Works as an egg replacer by helping the cake rise.
• Vegetable Oil: Adds moisture and richness without using butter.

Ingredients

For the Cake

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsweetened non-dairy milk (almond, soy, or oat)
• 1 tablespoon apple cider vinegar
• 2/3 cup vegetable oil (or melted coconut oil)
• 2 tablespoons vanilla extract
• 1 cup water

For the Vegan Vanilla Frosting

• 1 cup vegan butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons non-dairy milk

Directions

Step 1: Preheat & Prepare

1. Preheat oven to 350°F (175°C).
2. Grease and line two 8-inch cake pans with parchment paper.

Step 2: Make the Cake Batter

1. In a small bowl, whisk non-dairy milk and apple cider vinegar. Let sit for 5 minutes to curdle (this creates vegan buttermilk).
2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Add the vegan buttermilk, oil, vanilla extract, and water. Whisk until smooth and combined.

Step 3: Bake the Cake

1. Divide the batter evenly between the cake pans.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the Frosting

1. In a bowl, beat vegan butter until creamy.
2. Gradually add powdered sugar, mixing until fluffy.
3. Stir in vanilla extract and non-dairy milk until smooth.

Step 5: Frost & Serve

1. Spread a layer of frosting on one cake, then place the second cake on top.
2. Frost the top and sides evenly.
3. Slice and enjoy!

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Nutrition (per slice, ~12 servings)

• Calories: ~320
• Fat: ~14g
• Carbohydrates: ~45g
• Protein: ~3g

Expert Tips

• For Extra Moisture: Add 1/4 cup unsweetened applesauce.
• No Apple Cider Vinegar? Use lemon juice instead.
• For a Stronger Vanilla Flavor: Use vanilla bean paste instead of extract.

FAQs

Can I make this cake ahead of time?
Yes! Bake the cake layers in advance and store in an airtight container for up to 2 days.

How do I store leftover cake?
Keep in the fridge for up to 5 days.

Can I freeze this cake?
Yes! Wrap the unfrosted cake layers in plastic wrap and freeze for up to 2 months.

Storing & Freezing

• Storing: Refrigerate for up to 5 days.
• Freezing: Wrap and freeze for up to 2 months.

Substitutions & Variations

• Gluten-Free: Use a 1:1 gluten-free flour blend.
• Dairy-Free Chocolate Frosting: Swap vanilla frosting for a rich vegan chocolate ganache.
• Coconut Version: Replace non-dairy milk with coconut milk and add shredded coconut.

The Best Vegan Vanilla Cake

This **Vegan Vanilla Cake** is light, fluffy, and full of rich vanilla flavor without any dairy or eggs.

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Equipment

• - Two 8-inch cake pans
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Spatula
• - Wire cooling rack

Ingredients

  

• #### **For the Cake**
• - 2 1/2 cups all-purpose flour
• - 1 1/2 cups granulated sugar
• - 2 teaspoons baking powder
• - 1 teaspoon baking soda
• - 1/2 teaspoon salt
• - 1 cup unsweetened non-dairy milk almond, soy, or oat
• - 1 tablespoon apple cider vinegar
• - 2/3 cup vegetable oil or melted coconut oil
• - 2 tablespoons vanilla extract
• - 1 cup water
• #### **For the Vegan Vanilla Frosting**
• - 1 cup vegan butter softened
• - 3 cups powdered sugar
• - 1 teaspoon vanilla extract
• - 2 tablespoons non-dairy milk

Instructions

 

• #### **Step 1: Preheat & Prepare**
• Preheat oven to **350°F (175°C)**.
• Grease and line two **8-inch cake pans** with parchment paper.
• #### **Step 2: Make the Cake Batter**
• In a small bowl, whisk non-dairy milk and apple cider vinegar. Let sit for **5 minutes** to curdle (this creates vegan buttermilk).
• In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
• Add the vegan buttermilk, oil, vanilla extract, and water. Whisk until smooth and combined.
• #### **Step 3: Bake the Cake**
• Divide the batter evenly between the cake pans.
• Bake for **30-35 minutes**, or until a toothpick inserted in the center comes out clean.
• Let cakes cool in the pans for **10 minutes**, then transfer to a wire rack to cool completely.
• #### **Step 4: Make the Frosting**
• In a bowl, beat vegan butter until creamy.
• Gradually add powdered sugar, mixing until fluffy.
• Stir in vanilla extract and non-dairy milk until smooth.
• #### **Step 5: Frost & Serve**
• Spread a layer of frosting on one cake, then place the second cake on top.
• Frost the top and sides evenly.
• Slice and enjoy!