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A vegan vanilla cake covered in vanilla frosting on a wood stand stand. Pink flowers are next to and behind the cake.

Amazing Vegan Vanilla Cake

This is the ultimate vegan vanilla cake. It’s fluffy, moist, tender, totally packed with vanilla flavor, and made with super simple ingredients from your pantry. 
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Prep Time: 35 minutes
Cook Time: 35 minutes
Chill Time: 45 minutes
Total Time: 1 hour 55 minutes
Course: Dessert
Cuisine: Baked Goods
Keyword: cakes and cupcakes, dessert, vegan baking
Servings: 12 slices
Calories: 219kcal

Equipment

  • 6 inch cake pans (recommended)
  • Mixing bowls
  • Mixing spoons
  • measuring cups
  • Measuring spoons
  • Whisk
  • parchment paper
  • Baking spray

Ingredients

Vanilla Cake

  • ¾ cup dairy free milk soy, coconut, almond, etc
  • ¼ cup water
  • 1 teaspoon apple cider vinegar
  • ½ cup oil canola
  • 2 tablespoons applesauce unsweetened
  • ¾ cup white sugar
  • 1 tablespoon vanilla extract
  • 2 cups cake flour swap all purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Vanilla Frosting

  • 1 1/2 cups vegan butter
  • 4-5 cups powdered sugar
  • 2 teaspoons vanilla
  • pinch salt
  • 2-3 tablespoons dairy free milk as needed

Instructions

  • Preheat the oven to 350°F/177°C. Spray and line two 6-inch cake pans. Set them aside.
  • Prep the dairy free milk. Combine the dairy free milk of choice with the apple cider vinegar. Stir and set aside for 3 to 5 minutes.
  • Mix the dry ingredients. In a medium bowl, whisk together the cake flour, cornstarch, baking powder, baking soda, and salt.
  • Mix the wet ingredients. In a larger bowl, whisk together the prepared milk mixture with water, the oil, applesauce, sugar, and vanilla.
  • Combine. Pour the dry ingredients into the wet and using a spatula, gently stir together. Make sure to scrape down the sides and bottom of the bowl.
  • Divide the batter evenly between the two cake pans. I typically get about 370g per cake pan.
  • Bake. Bake the cakes for about 33 to 35 minutes or until a toothpick inserted into the cake pulls out clean. The cakes will also pull away slightly from the sides of the pan when they are done.
  • Cool. Remove from the oven and let the cakes cool slightly in the hot pans for about 5 minutes before pulling the cakes out and letting them finish cooling on a wire cooling rack.
  • Frost and Decorate. When ready to frost and decorate, make the vegan buttercream frosting of your choice. Slice the cakes to be more symmetrical (if desired). Give a light crumb coating and fill the cake, letting it chill for 30 minutes before doing the final coat of frosting.

Notes

  • Nutrition information for only the cake, not any additional frosting.
  • Different Cake Pan Baking Information
    • Cupcakes: Fill cupcake liners 2/3s full. Bake at same temperature for 22-24 minutes.
    • Mini Cupcakes: Fill cupcake liners almost full. Bake at the same temperature for 12-13 minutes.
    • 8-inch pans: Prep pans as directed. Bake at same temperature for 25-27 minutes.
    • Sheet Cake: Prep a 8×10 cake pan. Bake at the same temperature for 35-40 minutes.
  • How to Store
    • This cake is best enjoyed the same day that it is made. To keep any leftovers:
    • Fridge: Wrap up an leftover cake in an airtight container and store in the fridge for up to 5 days.
    • Freezer: Freeze unfrosted layers tightly wrapped in plastic wrap and then stored in a freezer safe container for up to 2 months. Allow the cakes to thaw in the fridge overnight and then frost as usual.

Nutrition

Calories: 219kcal | Carbohydrates: 29g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 186mg | Potassium: 46mg | Fiber: 1g | Sugar: 13g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 0.3mg
Tried this recipe?Let us know how it was!