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