Author: This is the vegan vanilla cake you've been searching for. Fluffy, moist, tender, and perfectly vanilla-infused. It tastes just like classic bakery-style vanilla cake, but it's totally egg-free and dairy-free. No one will ever guess.
FEATURED COMMENT:
Made this cake for my mom's birthday and we loved it. It was absolutely delicious, the texture was perfect, and it was so easy to make! Legit tastes like a gourmet recipe. - Clyde ⭐⭐⭐⭐⭐
Why You'll Love This Cake
- Fluffy, soft, and tender (never dense or gummy!)
- Uses simple pantry ingredients, no aquafaba, no weird binders
- Perfectly sweet with rich vanilla flavor
- Reliable and foolproof - great for beginners
- So delicious, no one can tell it's vegan!!
This is my go-to celebration cake for birthdays, dinner parties, showers, and "just because it's Tuesday."
Ingredients for Vegan Vanilla Cake:
For the Cake:
- All-purpose flour - creates that perfect soft and tender crumb. Use a 1:1 gluten-free blend with xanthan gum for GF.
- White sugar - classic vanilla cake sweetness and moisture.
- Baking soda + lemon juice (or apple cider vinegar) - react together to make the cake rise. No, you can't taste the vinegar.
- Salt - balances the sweetness and enhances vanilla flavor.
- Plant-based milk - soy gives the best structure, but oat, almond, or cashew also work. Make sure it's unflavored.
- Light oil - keeps the cake super moist and fluffy. Use a neutral oil like canola or vegetable.
- Vanilla extract - the star flavor, so use pure vanilla if possible.
For the Frosting:
- Firm vegan butter (not tub-style spread!) - frosting needs structure so it pipes and swirls beautifully. My go-to is Earth Balance.
- Powdered sugar, vanilla, and a splash of plant milk - mix until fluffy and spreadable
- Decorations: vegan food coloring if you want to color your frosting. Sprinkles, nuts, berries, candies, cookies, shaved chocolate, or any fun decoration ideas you may have!
How to Make Vegan Vanilla Cake
- Prep: Preheat the oven to 350°F (180°C). Grease and line two 9-inch cake pans with parchment.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Mix the wet ingredients: In a separate bowl, whisk together the plant-based milk, oil, lemon juice (or apple cider vinegar), and vanilla.
- Combine: Pour the wet mixture into the dry and stir until just combined. A few small lumps are totally fine - don't overmix.
- Bake: Divide the batter evenly between the pans and bake for 22-28 minutes, or until lightly golden and a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans.
- Frost: Beat the vegan butter until fluffy, then mix in powdered sugar and vanilla. Add plant-based milk as needed until smooth and spreadable. Frost, decorate, swoon.
More Vegan Cake Recipes You Might Like:
- Easy Vegan Vanilla Cupcakes
- Vegan Red Velvet Cake
- Vegan Confetti Cake
- Vegan Chocolate Cake
- Vegan Pumpkin Spice Cake
- Vegan Lemon Loaf
- Vegan Chocolate Sheet Cake
Storage & Make Ahead
Store this cake the same way you would a traditional vanilla cake:
- Room temperature: Store the frosted or unfrosted cake in an airtight container for up to 2 days.
- Refrigerator: Keeps well for up to 5 days.Tip: Bring to room temperature before serving for the best soft, fluffy texture.
- Freezer: Freeze unfrosted cake layers or the fully frosted cake (well wrapped) for up to 1 month. Thaw at room temperature before serving.
FAQs
Can I make this gluten-free?
Yep! Use a 1:1 gluten-free flour blend that contains xanthan gum, such as Bob's Red Mill 1:1. Texture will be slightly more delicate and dense, but still delicious.
Can I use almond/oat/cashew milk?
Yes. Soy is my go-to because its protein helps the cake rise and gives the best texture, but any plant milk works.
Can I use margarine for the frosting?
No, the frosting needs firm vegan butter made for baking or it will melt. If your vegan butter is on the softer side, you can swap ½ cup of the vegan butter for ½ cup vegetable shortening for more structure.
Can I make this as cupcakes?
Yes! Here is my vegan vanilla cupcake recipe. (The same recipe, just tweaked slightly for the best cupcake results).
If you try this recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Vanilla Cake (Fluffy, Moist, & Foolproof!)
This vegan vanilla cake is fluffy, tender, and bursting with pure vanilla flavor. It uses simple pantry ingredients, and bakes into a beautiful two-layer celebration cake. No one will guess it's dairy-free and egg-free. Perfect for birthdays and special occasions. Looking for cupcakes instead? Get my Easy Vegan Vanilla Cupcakes recipe here.
Servings: - 16 slices (2-layer 9" round cake)
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Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cup white sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 ⅓ cup plant-based milk, (such as oat or soy)
- ⅔ cup light oil, (such as canola or vegetable)
- ¼ cup lemon juice or apple cider vinegar, (for rise, you can't taste it)
- 1 tablespoon vanilla extract
Frosting:
- 1 cup firm vegan butter, (or ½ cup vegan butter + ½ cup vegetable shortening, see notes)
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 - 4 tablespoons plant-based milk, (such as soy or almond)
- Vegan food coloring, optional
- Vegan sprinkles, chopped nuts, shaved chocolate, or vegan candies, optional, for decorating
Instructions
- Preheat oven to 350°F (180°C). Lightly grease two 9-inch (or 8-inch) round cake pans and line the bottoms with parchment for easy release.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Mix the wet ingredients: In a medium bowl, whisk the plant-based milk, oil, lemon juice (or apple cider vinegar), and vanilla.
- Combine: Pour the wet ingredients into the dry. Stir until just combined. Don't overmix, some lumps are fine. Overmixing can lead to dense or flat cake layers. A light hand = fluffy cake!
- Bake: Divide batter evenly between the pans. Bake for 22-28 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Let the cakes cool completely in the pans on a wire rack.
- Make the frosting: In a large bowl or stand mixer, beat the vegan butter until light and fluffy. Add the powdered sugar, vanilla, and food coloring (if using), and continue mixing until smooth. If the frosting is too thick, beat in plant-based milk 1 tablespoon at a time until it's perfectly fluffy and spreadable.
- Frost & decorate. Ensure your cakes are cooled completely so the frosting doesn't melt. Spread frosting between the layers and over the sides and top. Add sprinkles or other decorations if desired.
Notes
Firm Vegan Butter: Some vegan butters/margarines are soft and spreadable, which is great for toast but not ideal for frosting as they can make it loose or melty. Use a firm vegan butter made for baking (it should say so on the package). If yours is on the softer side, you can swap ½ cup of the butter for ½ cup vegetable shortening to give the frosting more structure for piping and spreading.
Gluten-Free Option: Use a 1:1 gluten-free flour blend that includes xanthan gum (such as Bob’s Red Mill Gluten-Free 1:1 Baking Flour). If your blend doesn’t include xanthan gum, add ¼ teaspoon for better structure. Texture may be slightly more delicate and dense, but still delicious.
Lemon Juice / Apple Cider Vinegar: The lemon juice or vinegar reacts with the baking soda and acts as the egg replacer, helping the cake rise and become fluffy. The flavor disappears once baked.
Cooling Tip: You can cool the cake completely in the pans, no need to transfer to a wire rack while warm. This keeps the layers moist and makes them easier to handle.
Storage / Make Ahead:
- Room temp: Store frosted or unfrosted cake in an airtight container for up to 2 days.
- Fridge: Up to 5 days (bring to room temp before serving for best texture).
- Freeze: Cake layers or frosted cake freeze beautifully for up to 1 month. Thaw at room temp.
Nutrition
Serving: 1slice with frosting (recipe makes 16 slices) | Calories: 419kcal | Carbohydrates: 57g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 2g | Sodium: 380mg | Potassium: 57mg | Fiber: 1g | Sugar: 41g | Vitamin A: 81IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
Christine says
If I need a non-chocolate cake, this is the one I go to (obviously I go to your chocolate cake recipe when I need a chocolate one). I have made this recipe multiple times, including most recently as a layered wedding cake.
I was wondering if you have any tips on how I might get the finished cake a lighter/whiter colour? I’m definitely not overcooking it, and have used all ingredients as specified in the recipe (canola oil and soy milk). It’s always a beautiful golden colour but sometimes I just need something lighter.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Christine! So happy you love this cake, and wow, a wedding cake is such a compliment! 💛
For a lighter/whiter color, here are a few tweaks that make a big difference:
• Use oat milk instead of soy, it bakes up noticeably paler.
• Use a very light-colored oil like grapeseed (canola can sometimes tint the batter).
• Try clear vanilla extract if you need a brighter white for decorating.
• Skip or reduce the lemon juice color-wise, it’s needed for rise, but apple cider vinegar tends to stay a bit paler.
The cake will always be a little warm-toned because of the vanilla, but these swaps get it as light as possible. Hope that helps! ✨
Stephanie says
Hi Sam! I’ve made your recipe for the last two years for my kids’ birthday parties and everyone LOVES it! I noticed a difference in my icing this time though. Didn’t there used to be vegetable shortening in there? My icing was very spongy looking this time just using the cup of butter but I can’t remember the amount of shortening that was used previously! Also, have you ever tried Namaste gluten free flour? I used it but my cake doesn’t taste right with it, this is my first time using gluten free.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Stephanie! Yay that makes me so happy!! Yes, good catch, I did update the frosting to be all vegan butter since most people prefer it that way, but you can absolutely use half vegan butter and half vegetable shortening if you liked the previous texture better (I mention this in the notes section under Firm Butter incase you ever forget) :). For gluten free flour, I wouldn't recommend Namaste in cakes, Bob’s Red Mill 1:1 usually give much better results. I also have a note in the recipe about using gluten-free flour that could help. (It will always turn out different than all-purpose). Hope that helps and so happy it has been a birthday favorite! 😊
Dani says
I really love your other recipes and the comments on this cake make me want to try it too! I've tried your confetti cake recipe but it wasn't exactly what I was looking for... do you think this recipe could work if I add sprinkles to the batter before baking?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Dani, so happy you love my recipes. I originally tried adding sprinkles to the batter in this recipe, but it didn't work well which is why I made the confetti version. If you want to add sprinkle I suggest decorating the finished and frosted cake with them instead. Enjoy!
Mo Nimo says
I have tried many vanilla cake recipes but this is by far the best one. I keep coming back to it. My non-vegan family absolutely love this cake. Thanks for sharing!
Jess @ It Doesn't Taste Like Chicken says
This makes us so happy to hear! Thanks for your review!
Inge says
Hi Sam, I absolutely love your recipes! Looking forward to using this recipe in your tiramisu as well. Unfortunately, my boyfriend is allergic to baking soda. What could I use as a substitute? And can I use the same substitute for your other cake recipes that contain baking soda? Thank you for your help! Sending you love from the Netherlands.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Inge, thank you so much for the kind words! 💕 For cakes, baking soda is what helps them rise when it reacts with an acid (like vinegar or lemon juice). If your boyfriend can’t have baking soda, the best substitute is usually baking powder. As a general rule, you can use about 3 times the amount of baking powder in place of baking soda (so for 1 teaspoon baking soda, use 3 teaspoons baking powder). Keep in mind this can change the flavor and texture slightly—baking powder is a bit less powerful. I haven't tested this so I can't be sure how this will turn out, so maybe try a small batch before committing to a full cake? I hope that helps!
Susan says
I make this cake every year for my husband’s birthday, and today I’m making it for my daughter’s first birthday! So excited for another reason to make this delicious cake!😊 It is so moist and perfect. We love it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that's so nice! Happy birthday to your daughter and enjoy the cake Susan!! 🙂
Cravoury says
It's really nice and fantastic blog.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Thank you so much!!! 🙂
Linda Ratcliff says
Hi Sam, do I need to adjust the baking time if I use 8 inch instead of 9 inch pans? Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Linda, you may just need a minute or two more of baking time, but it should work out great. Just use the toothpick test! Enjoy!
Sarah S says
This is easily my favorite cake! I personally add vegan caramel (made with coconut milk) between the layers and then drizzle on the outside with pecans. It's a 10/10!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ohhh the vegan caramel sounds AMAZING! So thrilled you love this recipe, thank you for your review Sarah 🙂
Ariana says
This is my family’s favorite! I’ve used it for countless birthdays and celebrations. I’ve added fresh fruit between layers, as the cake for a trifle, and in Sam’s tiramisu recipe. Both the cake and cupcake versions are perfection for any special (or ordinary) day
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh yay! That makes me so happy! I am so thrilled this recipe has been a go to for you for so long! Thanks Ariana! 💕
Nicole Fatali says
Ive made this cake recipe for a few years now! Every birthday that comes i make this ! Its so good! I add plant based food coloring to the frosting to change it up
Sam Turnbull @ It Doesn't Taste Like Chicken says
I'm so happy this is a go-to recipe for you!!! Thanks for the review Nicole 🙂
Pippa says
This is my go to cake recipe. I've used it to make all kinds of cakes, including a ginger caramel cake and a black forest cake. It's always a crowd pleaser and folks are genuinely surprised that it's vegan. All that, with simple ingredients, and instructions that are easy to follow.
Thank you for this recipe!
Jess @ It Doesn't Taste Like Chicken says
Yummy yummy! Thanks for your review!
Becky says
This is the best recipe for a vanilla cake period. I made these cupcakes for work and no one could believe how delicious they were. I had to share the link with so many people because everyone was shocked they were vegan.
Jess @ It Doesn't Taste Like Chicken says
Wow, that's high praise!
Derya says
The cake was absolute perfection. Incredibly moist and fluffy.
Jess @ It Doesn't Taste Like Chicken says
Wonderful!
Rosie says
I just made this cake for the first time my son's 40th birthday. Everyone raved about how delicious & moist it was and the frosting wonderful. I found vegan sprinkles on Amazon and it looked as pretty as your photos. Thanks Sam, for another perfectly delicious and incredibly simple vegan and nut free recipe.
Jess @ It Doesn't Taste Like Chicken says
That's wonderful! What a thoughtful and delicious gift!
Diane says
Super moist and yummy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it! 🙂
Izzy says
Love this recipe. It's my go-to for whenever I need a base for a cake, as you can add all sorts of twists to vanilla; it tastes good in everything. For instance I made this into a strawberry vanilla cake for a birthday and it was great. It's also just a great cake on it's own and super easy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's wonderful Izzy! So happy you love it! 🙂
Kiran says
I was pretty disappointed, perhaps because I had just made a vegan chocolate cupcake that was delicious and moist. These ones didn’t have a good flavour or texture.. they tasted oily to me. The one sub I made was water in place of the non dairy milk bc I didn’t have any (I did the same for the other cupcake recipe I mentioned). Positive was that they were quick to make. But after eating a few I tossed the rest :(.