This is the best Vegan Vanilla Cake recipe! Trust me. It doesn't have any unusual ingredients and it's very easy to make. Plus, it's light, fluffy and nobody would guess that it's vegan. Perfect as a vegan birthday cake.
Vegan vanilla cake
I'm going out on a limb here and calling this cake the BEST (*toots own trumpet*) vegan vanilla cake recipe.
I based the recipe on the one for my vegan chocolate cake that has been made by many many readers.
You've kindly written to me in droves telling me how much you loved it. I've had such wonderful feedback on that cake, so I thought I'd create this vanilla version.
And it certainly didn't disappoint.
It's light, fluffy, full of tasty vanilla flavor and it's MOIST! I know, most people think that a vegan cake will be dry and horrible. But this cake will show you that it doesn't have to be true.
This cake has no unusual ingredients, and nobody will guess that it's vegan. It's just a delicious 2 tier vegan vanilla cake from scratch. You'll love it.
This recipe was originally posted on 14 June 2017. Updated 15 July 2020 with new text and images.
Reader testimonials
- ⭐⭐⭐⭐⭐ "I made this vegan vanilla cake yesterday and it was amazing! It’s my new go-to birthday cake recipe". - Jem
- ⭐⭐⭐⭐⭐ "The best vegan cake I’ve made so far!!! So light and moist, and with a very delicate vanilla flavour. I definitely recommend this recipe!" - Chantal
- ⭐⭐⭐⭐⭐ "I just made this vegan cake for the second time. Amazing. Will make it again!" - Ted
- ⭐⭐⭐⭐⭐ "I used the ingredients for vegan vanilla cake but I doubled ingredients and made my daughter a four tier rainbow 18th birthday cake I covered it with chocolate frosting. It was a hit again everyone loved it. It’s really rich and moist." - Jodi
- ⭐⭐⭐⭐⭐ "Made this cake yesterday and it was amazing! I can’t believe how well and fluffy it turned out!! And best of all you can’t tell it’s any different to a non-vegan cake!!" - Hannah
- ⭐⭐⭐⭐⭐ "This is the first time I have made a vegan cake… it was delicious all my family loved it. I’ll definitely be making it again !" - Juliette
Vegan birthday cake
This vegan cake recipe is really easy to make and it's perfect as a vegan birthday cake because it's a two-tier vegan layer cake.
Just double the recipe for a four layer cake, or increase the recipe by 50% for three layers!
So, go on, bake this cake and tell me what you think. Is it really the best?
You can decorate it with berries or go for it with the sprinkles or funfetti. Add some candles and you have a decadent, delicious, easy vegan birthday cake!
No unusual ingredients
I love making cakes, but I hate it when I need to seek out expensive unusual ingredients first.
So, this dairy-free sponge cake doesn't need any unusual egg or dairy substitutes like flax or chia.
It's just a super-easy, light and fluffy vanilla cake that's vegan that can be made with pantry ingredients.
Trust me, nobody will guess that it's vegan.
Why is this the BEST vegan vanilla cake?
- Quick and easy to make
- No unusual ingredients
- Light, fluffy texture
- Perfect as a vegan birthday cake
- Delicious delicate vanilla flavour
- Nobody will guess that it’s vegan
- Lovingly homemade from scratch
How to make this recipe: step by step tutorial
1: Stir the lemon juice (or vinegar) into the dairy free milk (I used soy, but almond, rice, oat etc... all work) and set aside so it thickens slightly into 'buttermilk'.
2: Melt the dairy-free butter (Earth Balance, Vitalite etc...) and syrup (golden, corn or maple) together.
3: Sift the flour, caster sugar, baking powder and bicarbonate of soda into a large mixing bowl.
4: Stir the melted dairy free butter mixture and milk mixture into the dry ingredients and gently stir to combine.
5: Pour into the prepared baking pans and bake for 35 minutes or until an inserted toothpick or skewer comes out clean.
7: Allow to cool completely then top with the vegan frosting.
Cook's Tips:
- Don't over-mix the batter when adding the wet ingredients to dry. Combine well, but don't beat.
- Add 1 teaspoon of cinnamon to the frosting for a wintery flavour or the zest of a lemon for something zingy. You could also try my vegan cream cheese frosting.
- Increase the ingredients by an extra 50% for a three layer cake.
- Turn this into vegan cupcakes by filling the cups of a lined muffin pan and bake for 15-20 mins (or make my vegan vanilla cupcakes).
Storage and freezing
- This vegan cake is freezable: you can freeze the un-frosted cakes for up to 1 month. Wrap them well and freeze them. Then let them defrost and add your favorite frosting.
- The frosted cake is best stored on the kitchen counter for up to 5 days. You don’t need to tightly wrap it, but a cake tin will ensure the cut edges don’t dry out and keep it clean.
- You can store un-frosted cake layers, well wrapped, on the kitchen counter for up to 5 days. If you need to keep them longer than that, freeze them.
More vegan cake recipes
- Vegan Chocolate Cake
- Vegan Victoria Sponge
- Carrot Cake (vegan)
- Vegan Lemon Cake
- Vegan Chocolate Cupcakes
- Red Velvet Cupcakes
- Vegan Black Forest Cake
Get the recipe
Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes and cakes.
Thanks for checking out my recipe! I love hearing from my readers. You all allow me to do what I love and write this food blog, sharing vegetarian and vegan recipes.
Kate x
Vegan Vanilla Cake
Ingredients
For the vegan vanilla cake
- 1 ¼ cups (300ml) vegan milk (almond, soy etc)
- 1 tablespoon lemon juice
- ⅔ cup (150g) dairy-free butter / margarine
- 5 tablespoon maple syrup or agave
- 2 ¼ cups (275g) all-purpose flour (plain flour)
- ¾ cups (175g) sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda (bicarb of soda)
- ½ teaspoon sea salt
- 2 teaspoon vanilla extract
For the vegan vanilla frosting (double to cover the sides as well)
- ⅓ cup (75g) dairy-free margarine/butter
- 2 cups (250g) powdered icing sugar (confectioner's sugar)
- 1 teaspoon vanilla extract
- 1 tablespoon vegan milk (almond, soy etc)
Instructions
- Preheat the oven to 350°F / 180° C. Lightly grease 2 x 8inch (20cm) round baking pans.
- Stir the lemon juice into the non-dairy milk and set aside. It will thicken slightly into 'buttermilk'.
- In a pan over a medium heat, melt the vegan butter and syrup together. Set aside to cool slightly.
- Sift the flour, caster sugar, baking powder and bicarbonate of soda into a large mixing bowl.
- Pour the milk, vanilla and melted butter mixture over the flour mixture and stir well until it becomes a smooth runny batter.
- Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean. If the cakes are darkening too much, cover them loosely with foil.
- Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
For the vegan vanilla frosting
- Meanwhile, to make the frosting, beat together all ingredients until smooth. Add more milk or powdered sugar if necessary to get a thick frosting consistency.
To assemble
- When the cakes are completely cold, sandwich together with ⅓ of the icing. Spread ⅓ of the frosting over the top and the remaining frosting around the sides. If desired, decorate with berries or vegan sprinkles.
Video
Notes
- Don't over-mix the batter when adding the wet ingredients to dry. Combine well, but don't beat.
- Add 1 teaspoon of cinnamon to the frosting for a wintery flavour or the zest of a lemon for something zingy. You could also try my vegan cream cheese frosting.
- Freezable: you can freeze the un-frosted cakes for up to 1 month
- Increase the ingredients by an extra 50% for a three layer cake
- Turn this into vegan cupcakes by filling the cups of a lined muffin pan and bake for 15-20 mins.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Ruby
This is the best sponge cake ever! I love your recipes! Don’t stop! Xx:)