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
Erin says
Can you provide weight measurement for dry ingredients? I'd like to make these for my daughters birthday coming up but sometimes the way one person measures flour can be different from the way another person measures, with regards to volume. Or how do you measure your flour? I'm gonna try these and maybe cut back on some of the sugar.
Sam says
Hi Erin,
I don't actually have a kitchen scale! So unfortunately no, not until I get one anyways. I just use cups like in the recipe.
I can't guarantee success with cutting the sugar as I have never tried that, but I hope they turn out well for you.
Enjoy!
Sam
Anonymous says
When I try a new recipe that uses cups, I measure it out in cups as instructed then weigh it and make a note. This was 150g flour and 180g sugar.
Sam says
Thank you for the help!
Gary says
I made these cupcakes for Easter dessert and they were a big hit. I doubled the frosting and piped it on nice and thick. I added the sugar to the wet ingredients after reading a comment above and they turned out light and fluffy. Probably wasnt necessary but that commenter freaked me out. Thank you for this delicious recipe. I can see myself making these again many times.
Sam says
Hi Gary,
So happy they turned out for you! I always worry when recipes don't work out for people, it's such a bummer. Happy Easter!
Alex MacDonald says
The extra 1/3 cup of sugar in the muffin recipe created many problems for me: the muffins collapsed while baking, because the extra sugar made the batter too thin and fragile to support their own weight as they rose. The muffins were granular in texture with crusty, sugary tops. They smelled heavenly, but were cloyingly sweet and had an unpleasant texture.
Sugar is considered a "liquid" ingredient in recipes like these, and I think 1/2 cup is plenty for a 12-muffin recipe.
I will definitely try them again, but minus the extra 1/3 cup of sugar and perhaps a pinch of gluten for added body.
Sam says
Hmmm I've never had any of those problems. Bummer that they didn't work out for you. I make these all the time and they are always light and fluffy. Sorry they didn't work out for you Alex! If you try adapting the recipe let us know how it turns out for you.
Cheers,
Sam
Summer says
Do you think coconut oil would work instead of canola?
Sam says
Hi Summer, yes I do, except it will make the cupcakes a little bit heavier and less fluffy due to the fact that coconut oil hardens at room temperature. If you are ok with that, then go for it! Enjoy!
Gigi says
hi! I was wondering if i can use 1/2 a cup of Earth balance butter instead of 1/4 earth balance butter + 1/4 earth balance shortening 🙂
Sam says
Hi Gigi,
You can, but the results will be a much softer frosting, that may melt a bit depending on the temperature. Adding the shortening helps stiffen and strengthen the frosting. If you want to go for it anyways, keep your ingredients cold. Make sure to frost the cupcakes only when they are 100% cool, and keep the cupcakes in a cool place once frosted (if you don't eat them all immediately). Enjoy!
amélie friedrich says
hi samantha! do you think it may work with spelt flour as well?
Sam says
Hi amélie,
I'm really not sure, I haven't baked with spelt much before, so it's not something I really know well. If you are looking for a gluten free alternative, I would try an all purpose flour blend.
Best,
Sam
amélie friedrich says
ok thanks!
Sydney says
I tried a regular cake recipe last night, but with substitutions The end result was a cake so bland and dense that I had to throw it away. The logical part of my brain finally clicked into thinking, maybe I should just look up a vegan recipe. All of the other ones I found said they had a "deliciously dense cake" which I didn't want, I wanted a normal, light fluffy cake. I made these after seeing the good reviews. I'll be giving them to a large group of omnivores this afternoon, for Valentine's Day.
Samantha Turnbull says
That's wonderful Sydney! Yes, I love dense cakes too, but sometimes that's just not what you are looking for, especially for a vanilla cupcake in my mind. So glad you found the recipe, I hope everyone loves them. Happy Valentine's Day!
Zooey says
What changes do you suggest if I want a chocolate cupcake?
Samantha Turnbull says
Hmm.... I haven't perfected the recipe yet, but I would try adding 1/3 cup cocoa powder to the dry, and adding 1/3 cup of non-dairy milk, or water to the wet. I'm not 100% sure they will be awesome though as I will have to work on the recipe. So no guarantees! But if you try them let me know how they work out.
JA says
Hi Samantha
Just discovered your site & baked your vanilla cupcakes. (I'm on a quest to make the ultimate vegan vanilla cake). I thought this was a good recipe but a tad too sweet for me, so I'll dial back the sugar next time. BTW do you think this recipe could be made gluten free? Didn't make the icing this go round as I wanted to perfect the cupcake before moving on. Thanks again for a solid cupcake recipe.
Samantha Turnbull says
Thank you so much JA. I think you should be able to cut back on the sugar without changing the recipe too much. I am not very experienced with gluten free cooking, but I know one of my favourite vegan chefs Chloe Coscarelli will use a gluten free all purpose flour and add 3/4 teaspoon xanthan gum for a batch of cupcakes. I haven't tried this myself yet, so I don't know how good well it works out. If you try let me know how it goes.
Anonymous says
These are baking now! I'm making these for my cousin's birthday, she's not vegan but I am! 🙂 I filled each case 2/3 full, but was only able to make 9 cupcakes! I scraped the bowl as well. Perhaps my 2/3 gauge is a little off. Can't wait to see how they come out!
Samantha Turnbull says
I hope you loved the cupcakes! It could be that your cupcake pan or liners are a bit bigger than the ones I use. Either way, I am sure they will turn out great!
Drewbie says
Made these today for my wifes Thirtieth birthday. These were super easy and very tasty. I used half the oil and added applesauce to shave a few calories. Thanks for the great recipe and I am bookmarking your page! We fed them to five omnivores and they had no clue they were vegan.
Samantha Turnbull says
Haha! I love tricking omnivores. It's ridiculous to me when people think vegan baked good would taste gross... Because I know so many people that like their cupcakes to taste like egg? Don't think so! So happy you love the cupcakes and that your alterations worked too. Thanks for coming back and leaving your review Drewbie!
Drewbie says
These were just requested for our Christmas gathering at both family's houses! They really did enjoy them! I'm making 6 batches, thanks again!
Samantha Turnbull says
Oh yay! Nothing like a classic vanilla cupcake to please a crowd. You're so very welcome Drewbie. I'm glad you and your family will enjoy them this Christmas.
Jen says
Hi, any suggestions on how to make this recipe into a cake. 2 x 8" round tins. Would I need to increase the mix?
Samantha Turnbull says
Hi Jen! Hmmm this should be no problem. I have heard other people have tried this with success. One recipe for these cupcakes (12 cupcakes worth), should make 1 layer of 2"x8" cake. Make sure you fill the cake pan about half to two thirds full, but not more full than that, so it doesn't overflow in the oven. The temperature of the oven should be the same but you will probably have to cook it longer, maybe 25 minutes? Just keep an eye on it and you will know its done when a tooth pick inserted into the middle of the cake comes out clean. Let me know how it turns out for you. Enjoy! 🙂
Ana says
The cupcakes turned out fantastic! So much so that I was compelled to leave a comment saying you rock! 🙂
Samantha Turnbull says
Yay!!! That really made my day, Ana! Thank you so very much. I'm really glad you loved them so much. Thank you for leaving this awesome comment!
Terese says
Loved the cupcakes. My daughter is the vegan and we made these cupcakes together. She brought them to school and they were a big hit. Thanks!!
Samantha Turnbull says
Yay!! I'm so glad to hear that Terese! Sharing the vegan love. 🙂
Rosie says
Every time I bake these cupcakes the rim around them turns out to be hard, while the rest of the cupcake is perfectly baked. Is there something that I'm doing wrong?
Samantha Turnbull says
Hmmmm... It may be that your oven runs a little hot, or is extra hot at the top. You could try moving the cupcakes to a lower rack or try reducing the temperature a bit. My cupcakes to get a bit chewy around the edges after a day or two but they should be soft and fluffy when they are fresh. Let me know if that helps!
lydia says
I was so excited when I came across this recipe! I need bday cupcakes for my little guy with egg allergies. They look great and the ingredients is easy and on hand. When I added my wet to dry there was not enough to make the batter smooth. It was more like dough. I followed exactly... any tips. The final products were flat, hole down the middle but were light and what I could salvage out of the liner was good. Can you confirm the sugar was 1/2 and 1/3 cup! Thank you! Yours look awesome!!
Samantha Turnbull says
Hi lydia. Oh no! That's such a bummer. I'm pretty sure the recipe is correct. I have followed my own recipe multiple times (yep I do that) and have heard of others successfully making these cupcakes. It's sounds like there wasn't a problem with the sugar quantity but the dry to wet ratio. Could you have perhaps forgot or miss-measured a wet ingredient? Or added too much flour? When you mix the wet and dry the batter should be soft and light. Let me know how it goes. 🙂
Jess says
hey I find the apple cider vinegar flavour rather overpowering, it takes away from the vanilla flavour even when I cut back on it, is there something else that can be used instead? I imagine it's to activate the baking soda and help the muffins rise and become fluffy, would it be possible to substitute baking powder which already has an activating agent, or add cream of tartar instead?
Samantha Turnbull says
Hi Jess!
Huh. I find that the apple cider vinegar flavour cooks right out and you can't taste it all. Apple cider is usually very mild, and also has health benefits which is why I opt for it, but you could use any vinegar. Try finding one that has the least amount of flavour or try lemon juice. You're right it's about the acidity, think volcano experiment from science project days. The reaction makes the cupcakes light and fluffy.
Anonymous says
Maybe a citrus juice such as lemon, lime, or orange would give the needed acidity???? It would probably be tasty too!
Samantha Turnbull says
Yep, that should work just fine.
Eleanor says
Can you use another type of oil instead of canola? Thanks
Samantha Turnbull says
Hi Eleanor.
Sure, any type of pale flavourless oil should work just fine. Sunflower, safflower, and grape seed would be good options.
Nicole Rose says
Does the icing melt quickly?
Samantha Turnbull says
Nope not at all! It acts like normal frosting. If it was very hot it might melt, but my cupcakes hang out on the counter for a few days perfectly happy... If they last that long. Haha
Sara says
I made this and it is absolutely delicious ! It came out perfectly. This will definitely be my go to recipe !
Sarah Lang says
For vinegar, is there a specific kind? Did you use ACV? Thanks!
itdoesnttastelikechicken says
Yes, absolutely. Apple cider vinegar or white vinegar will work just fine. Just don't use balsamic...gross! Haha.
Angela says
Haha. I am currently baking with balsamic vinegar as that's the only one I have in the house 😉
It's the vinegar I use for my legendary chocolate cupcakes 😉
I shall let you know how it goes but the batter tasted great hahaha
Samantha Turnbull says
Ooo interesting! Did it colour the cupcakes at all? I wonder if you will be able to taste it. I love the idea of balsamic in chocolate cupcakes! Yum! 🙂
Samaa says
Can i make the frosting without the vegetable shortening? i can't find it anywhere
Sam Turnbull says
Yep you can use all vegan butter but it might melt easier so be sure to keep the frosting and cake in a cool place.