This really 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.
Fluffy Vegan Sponge Cake
I’m going out on a limb here and calling this cake the BEST (*toots own trumpet*) vegan sponge 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.
Looking for cupcakes? Try my vegan chocolate cupcakes or vegan red velvet cupcakes.
Reader Testimonials for The Best Vegan Cake:
- ⭐⭐⭐⭐⭐ “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 none vegan sponge!!” – 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. 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?
I love making cakes, but I hate it when I need to seek out expensive unusual ingredients first. So, this dairy free 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 sponge 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
How to make Vegan Vanilla Cake – step by step tutorial
Step 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’.
Step 2: Melt the dairy free butter (Earth Balance, Vitalite etc…) and syrup (golden, corn or maple) together.
Step 3: Sift the flour, caster sugar, baking powder and bicarbonate of soda into a large mixing bowl.
Step 4: Stir the melted dairy free butter mixture and milk mixture into the dry ingredients.
Step 5: Gently stir to combine.
Step 6: Pour into the prepared baking pans and bake for 35 minutes or until an inserted toothpick or skewer comes out clean.
Step 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 tsp 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.
Try my other vegan cake recipes!
Vegan Chocolate Cake
Vegan Victoria Sponge
Vegan Carrot Cake
Vegan Lemon Cake
Vegan Chocolate Cupcakes
Vegan Red Velvet Cupcakes
Get the vegan cake recipe!
💚Did you make this vegan cake 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 UK food blog, sharing vegetarian and vegan recipes, vegetable cake recipes, vegan cake and also easy vegan desserts.
Kate x
The Best Vegan Vanilla Cake with Berries
Ingredients
For the vegan vanilla cake
- 300 ml (1 1/4 cups) almond milk or other non-dairy milk
- 1 tbsp lemon juice
- 150 g (2/3 cup) dairy-free butter / margarine
- 5 tbsp maple syrup or agave
- 275 g (2 1/4 cups) plain flour (all purpose flour)
- 175 g (3/4 cups) caster sugar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp sea salt
- 2 tsp vanilla extract
For the vegan vanilla frosting (double to cover the sides as well)
- 75 g (1/3 cup) dairy-free margarine/butter
- 250 g (2 cups) powdered sugar (confectioner's sugar)
- 1 tsp vanilla extract
- 1 tbsp almond milk or other non-dairy milk
To decorate
- 1 handful berries fresh or frozen
Instructions
- Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2 x 20cm/8inch round baking pans.
- Stir the lemon juice into the non-dairy milk and set aside.
- In a pan over a medium heat, melt the vegan butter and syrup together. Set aside to cool slightly.
- Sieve the flour, caster sugar, baking powder and bicarbonate of soda into a large mixing bowl.
- Pour the milk (which will have curdled slightly into ‘buttermilk’), vanilla and melted spread 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.
- Meanwhile, to make the icing beat together all ingredients until smooth. Add more milk or powdered sugar if necessary to get a thick frosting consistency.
- When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake and decorate with the berries.
Recipe Tips
- Don't over-mix the batter when adding the wet ingredients to dry. Combine well, but don't beat.
- Add 1 tsp 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.
Cat Mcd
Hi! I bake homemade cakes for a cafe. They have asked for some vegan cakes, which don’t taste ‘vegan’ and the chocolate cake was brilliant! The texture seemed to improve even more on the second day. For those struggling with which fat to use, I use block ‘Stork’ as it is vegan and works so well(the soft Stork in the tub is NOT vegan). I am now going to try adapting this vanilla version into coffee and walnut! Super recipes – thanks so much!!
Sally
Hi, made this cake today and it was amazing!! My husband really loves coffee cake so I was wondering if I could somehow make this coffee flavoured? what would your approach be?
thank you 🙂
Kate Hackworthy
Hi Sally, it’s on my list to test a vegan coffee cake recipe, so I hope to have one on the blog soon!
Chantal
The best vegan cake I’ve made so far!!! So light and moist, and with a very delicate vanilla flavour. I made this recipe into cupcakes since I didn’t have 8″ cake molds, still turned out great. The sea salt is a nice touch if you like sweet and salty. I liked it, but I might also make it without. I definitely recommend this recipe!
Eve
I used golden syrup and it is smelling very strongly of this while baking. I am thinking of making a lemon buttercream which I think will go well with the golden syrup
Hetal
Best vanilla sponge cake I have made to date!!! Made it without the frosting and added a bit more sugar to the sponge itself. Will be making again and again in the future. Thank you.
Victoria
My first attempt at a vegan cake. Did a trial run with the aim of making one for my daughter’s first birthday, and trying to accommodate various dairy/egg allergies. Really like the taste, although a bit sweet. Will use maple syrup (not golden syrup) next time. Any ideas why it ended up being quite dense though? Think I’ve done something wrong…
Kaia
I make a lot of cakes but this is the first vegan cake I’ve ever made. It was amazing. I have to say one of the best cakes I’ve ever made and my vegan brother/sister-in-law loved it to. I made it with the vegan buttercream frosting that also turned out great. I made a four layer cake and alternated layers of strawberry jam with layers of buttercream and it was a great flavor combo. Making again today for Easter.
I.BZA
It looks yummy 😋, but the recipe especially after STEP 3 is a little confusing! I got lost when to add the flour…
Bee
Hi! Great recipe!! Would I be able to make 10inch round cake? If so, how would I adapt the quantities? Thank you!!😁
David
I’ve made quite a few Vegan cakes (my eldest went cold turkey substitute into the vegan world 2 years ago) cakes, but I’m going to try this one. What’s the best way to store this and how long will it keep. Also would golden syrup be aanygood? Oh, And Happy New Year and all the best.
Katy
Hi, can I make one rectangle cake from this? I wanted to try and cut a shape from it for a kids birthday… thanks in advance
Kate Hackworthy
Hi, that should be just fine! Just check for doneness with a toothpick or skewer and keep an eye on it to determine the time.
Louby
First time at making a vegan cake, it was a success and everyone loved the taste.
Steph
Amateur cake maker here.. when does the salt and vanilla essence added?
The chocolate version is amazing.
Kate Hackworthy
Hi Steph
Both the salt and the vanilla enhance the flavour of the other ingredients. The vanilla also means you can use a bit less sugar.
I hope you enjoy the vanilla version as much as the chocolate!
Emily
Hello! I’m looking to make this cake next Friday and I’m just confused as to what you mean by “spread”. Would that refer to something like vegan margarine?
Kate Hackworthy
Hi, yes it’s vegan margarine. Sorry, spread is what we call it in the UK!
Thanks for flagging this up – I’ll clarify in the recipe. 🙂
Samantha
I wonder if anyone could offer me some advice. I followed this recipe to a tee but I get a strange… almost bitter aftertaste. All the ingredients are newly bought so I don’t think anything’s off. We seem to get it a lot when baking.
Kate Hackworthy
Hi Samantha
That’s very strange. If you get the bitter aftertaste often when you bake, could it be your baking pans?
Lorna
Could it be too much baking powder? That may add a bitter taste.
Alexis Reece
I just tried this and it’s delicious! Probably the first vegan cake recipe I’ve actually enjoyed! Can’t wait to try more of your vegan recipes 🙂
Eilish Harman
Hi Kate I haven’t made these two cakes yet but the reports and photos are so good I’ll do for visitors over Easter. Can I freeze them (without frosting) successfully would you say?
Kate Hackworthy
Hi Eilish
They should freeze fine if well wrapped and no frosting. I hope you enjoy them!
Son
Is there a reason why it’s plain flour instead of self raising? Thanks!
Kate Hackworthy
Hi Sonia
Not everywhere has self raising so I tend to write recipes with plain. You can use self raising and omit the baking powder. Happy baking!
Julia
I love when recipes call for easy-to-get ingredients. Will be trying this for my sister’s birthday! 🙂
Liz @ I Heart Vegetables
I’ve been trying to cut back on dairy and eggs so I love finding vegan recipes, especially for dessert! This looks delicious!
Demeter
I am seriously loving those berries on top! Nothing like a bit of fresh fruit to bring some extra tastiness to baked goods. 🙂
Bintu | Recipes From A Pantry
Such a beautiful and delicious looking cake! I love that it is vegan, it is true – you really can’t tell the difference. Definitely going to make this with my girls soon
Dannii
That is such a stunning looking cake and really lovely simple flavours too. We have family visiting at the weekend and this would be perfect to make.
Sydnie
I made this for my daughters 2nd birthday party! i doubled the ingredients and made a 4-tiered version topped with bunting and some wild toy animals. She absolutely adored it! And my extended family (all non-vegans) could not believe it was vegan, it was absolutely gorgeous. We’ve made your chocolate many times before, and I didn’t think it could get any better but this vanilla versions wins! Just!
We are making it again today for my brother’s birthday, it’s so easy and cheap also – thank you!
Kate Hackworthy
Thank you so much for such a lovely comment, Sydnie! I’m so pleased that you are enjoying the vegan cake recipes and delighted that you took the time to come back and comment. You’ve made my day 🙂
Kate x
Jem
I made this yesterday and it was amazing! It’s my new go-to birthday cake recipe.
Theresa R Bolner
Where in the recipe do you use the baking powder?
Ted Barnes
I just made this vegan cake for the second time. Amazing. Will make it again!
Kristyn Wakeford
Hi, is it better to use maple syrup rather than golden syrup for this recipe, can you taste the maple syrup? I have just made a small sample cake using golden syrup and although light and fluffy I can taste a syrup taste.
Jodi
I used the ingredients for 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 so only need a small slice.
Kate Hackworthy
How lovely! Sounds like a beautiful cake. 🙂
Hannah
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 none vegan sponge!!
Prerna Nikesh
I loved your vegan chocolate cake recipe Kate. Can’t wait to try my hands with this one. Will use butter n full cream milk as usual. But could I use golden syrup here as well instead of the maple syrup?
Thanks, Prerna
Karen Jameson
I made the cake and its really nice. Novody could tell it was vegan. Soft and great texture. Going to try your chocolate cake next.
Jodi
I used the ingredients to make 18 chocolate cupcakes. Everyone who tasted them said it was the best chocolate cake they had ever tasted, I agree. My daughter is vegan and she loved them too. I’m going to make the vanilla cupcakes today. I used coconut dairy free spread and soya milk. It was so simple to make.
Bintu | Recipes From A Pantry
You always know how to make me droooooool 🙂
Lou Young
I have made the vanilla cake and the chocolate. Both are really nice and very moist. I’ve tried with a couple of spreads but found Flora Freedom, dairy free the best for fluffy results. Stay well away from Trex. Very oily cake, so much so I threw away.
I always bake a cake for the works team monthly meeting (started something there I think) and the only vegan in the 14 strong group was very touched. I don’t think she realised how easy it is.
Can’t wait to try more recipes.
Kate Hackworthy
I’m so pleased that you’ve enjoyed my vegan cakes! I’ll have a vegan lemon cake up on the blog soon 🙂 Thanks so much for coming back to
Daiana
This is my first time making a vegan cake. Is it normal that they didn’t rise very much at all?? They are pretty thin layers.
Kate Hackworthy
Hi Daiana, the cakes should definitely rise. I wonder if your baking powder might be a bit old? Often that’s the cause. Or was it in a larger tin? Sorry they were thin for you!
Sophia
Making this right now but I steeped three earl grey tea bags in the milk for the cake and added lemon juice to the frosting. Can’t wait to try it!
Kate Hackworthy
That sounds great. I hope you enjoy it!
Vivian
This looks and sounds so delicious, and I also love your photos, Kate. What an awesome recipe!
Laura
Wow!! Just looking at the recipes you have made, i am so hungry! Great Job!, not only are the images so professional, the recipes are amazing as well!!
Helen
Oh this looks so good! I would never guess it was vegan from looking at it either.
Yaya
This cake looks so delicious, and helps beat the misconception of what a vegan cake would be. I will definitely make it!
Victoria Marden
This cake looks delicious, I can bake but I’m not so good at making things look pretty lol x
Folakemi
This looks so yummy- I’m not even vegan but I’ll totally eat this cake
Holly - Little Pickle's Mom
Ooh, if its vegan does that mean it’s pretty good for you?! Looks and sounds delicious!
Sarah
Im not vegan but I would totally make this! It looks amazing! So yummy!
Jenny
I’m not vegan but I would totally bake this – looks divine 🙂
Rhian Westbury
I love cooking vegan as I find with cakes you can rarely tell the difference, and you can’t beat some nice vanilla icing x
Gareth Toriano
This was my first try at a vegan birthday cake. It was so tasty!!! Really easy to make and the kids helped me. I only had a big rectangle tray, but I cooked in in that as a sheet cake and it worked perfectly.
I’m trying your vegan chocolate cake next weekend for a dinner party.
Elizabeth Stewart
This IS HANDS DOWN the best Vegan cake. So you got it right my friend! I made it for a friends birthday and wow totally delicious, moist and very flavorful. I did place the caster sugar and dry ingredients in a food processor to lighten it up a little. But no other tweeking needed. I will try this recipe however with a Gluten Free flour and an organic white sugar just to see how it will turn out. All of my neighbors love to sample.
Thanks again Kate!
Juliette
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 !