Author: This Vegan Vanilla Cake is soft, fluffy, and packed with rich vanilla flavor. Made with simple pantry ingredients, it bakes into a beautiful two-layer cake that's perfect for birthdays, celebrations, and special occasions. The texture is light yet tender, the frosting is creamy and classic, and no one will guess it's dairy-free and egg-free!
FEATURED COMMENT:
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! - Mo ⭐⭐⭐⭐⭐
If you're making a vegan birthday cake for the first time, you've come to the right place. This recipe is soft, fluffy, moist, packed with rich vanilla flavor, and honestly tastes exactly like the classic vanilla birthday cakes many of us grew up with. No fancy ingredients, no expensive egg replacers, and no complicated techniques: just a simple, reliable cake that turns out beautifully every time.
It's the vegan vanilla cake I recommend most often because it just works. Whether you're baking for a birthday, a celebration, making a wedding cake (this recipe has been used many times!) or simply because you're craving fluffy vanilla cake, this recipe has you covered.
Why This Vegan Vanilla Cake Never Lets Me Down
- Fluffy, soft, and tender: I've tested and retested this recipe until the texture was just right.
- Simple pantry ingredients: You probably have almost everything you need already.
- Completely foolproof: This is a great recipe for beginners, but experienced vegan bakers will love it too for its reliable results.
- Everyone can enjoy it: This cake tastes just like a classic vanilla cake, so there's no need to bake separate desserts.
Ingredients for Vegan Vanilla Cake
Dry Ingredients
- All-purpose flour: Gives the cake its soft, tender crumb. Use a 1:1 gluten-free blend with xanthan gum for a gluten-free option.
- White sugar: Sweetens the cake and creates a moist crumb.
- Baking soda: Helps the cake rise. Look at the date on the box to make sure it hasn't expired, or you won't get the lift you want!
- Salt: Balances the sweetness and enhances the vanilla flavor.
Wet Ingredients
- Plant-based milk: Soy milk is my favorite for baking because it is the most reliable, but oat, almond, and cashew milk work too.
- Neutral oil: Canola or vegetable oil keeps the cake super moist.
- Lemon juice or apple cider vinegar: You won't taste it! It reacts with the baking soda to help the cake rise.
- Vanilla extract: The star flavor of the cake, so use a good-quality vanilla if you can.
Vanilla Frosting
- Firm vegan butter: Stick-style vegan butter works best for a frosting that pipes and swirls beautifully.
- Powdered sugar: Sweetens and thickens the frosting.
- Vanilla extract: Adds classic vanilla flavor.
- Plant-based milk: Just enough to make the frosting fluffy and spreadable.
Optional decorations: Vegan sprinkles, chopped nuts, shaved chocolate, vegan candies, or birthday candles. Have fun with it!
How to Make Vegan Vanilla Cake
- 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 extract.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined.
- Bake: Divide the batter between the prepared pans. Bake for 22 to 28 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
- Cool: Allow the cakes to cool completely before frosting.
- Make the Frosting: Beat the vegan butter until light and fluffy. Add the powdered sugar and vanilla, then continue mixing until smooth. Add plant-based milk, one tablespoon at a time. Spread frosting between the cake layers and over the top and sides.
Tips and Variations
- Don't over-mix the batter: Stir only until the flour disappears (it's a good thing if there are some small lumps). Over-mixing over-develops the gluten and makes the cake less tender.
- Use a good-quality vanilla if you can: it really gets a chance to shine here.
- Don't peek: Keep the oven closed while the cake is baking and only check on it after 22 minutes. Opening the oven early can cause the cake to deflate.
- Use stick-style vegan butter: Soft butter in tubs will give you a frosting that's melty and doesn't hold its shape well. If all you have on hand is butter in a tub, you can swap ½ cup of it for ½ cup of vegetable shortening for a thicker texture.
- Let the cake cool completely: Even if the cake is just a touch warm, it will cause the frosting to melt.
Storage
- Room Temperature: Store your vegan vanilla cake covered for up to 2 days.
- Refrigerator: Refrigerate for up to 5 days. Let the cake come to room temperature before serving for the best texture.
- Freezer: Freeze unfrosted cake layers, the fully assembled cake, or individual slices for up to 1 month. Thaw at room temperature before serving.
More Vegan Cake Recipes
- Easy Vegan Vanilla Cupcakes
- The Ultimate Vegan Chocolate Cake
- Easy Vegan Chocolate Cupcakes
- Vegan Red Velvet Cake
- Chocolate Mug Cake (Quick & Easy + Vegan)
- Vanilla Mug Cake
- Vegan Carrot Cake with Cream Cheese Frosting
- Vegan Confetti Cake
If you try this vegan vanilla cake recipe, let us know by leaving a comment and rating it. I'd love to hear what you think! Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Vegan Vanilla Cake (Fluffy, Moist, & Foolproof!)
This Vegan Vanilla Cake is soft, fluffy, and packed with rich vanilla flavor. Made with simple pantry ingredients, it bakes into a beautiful two-layer cake that's perfect for birthdays, celebrations, and special occasions. The texture is light yet tender, the frosting is creamy and classic, and no one will guess it's dairy-free and egg-free!Looking for cupcakes instead? Try my Easy Vegan Vanilla Cupcakes recipe here.
Servings: slices (two 9-inch layers)
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Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups white sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 ⅓ cup plant-based milk, (soy or oat work well)
- 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
Vanilla 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
- Vegan food coloring, optional
- Optional decorations: vegan sprinkles, chopped nuts, shaved chocolate, vegan candies, birthday candles
Instructions
- Prep the pans: Preheat the oven to 350°F (180°C). Lightly grease two 9 inch round cake pans (or 8 inch for thicker layers) and line the bottoms with parchment paper.
- 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 together the plant milk, oil, lemon juice (or apple cider vinegar), and vanilla extract.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined. Some small lumps are fine. Avoid overmixing as this can make the cake dense.
- Bake: Divide evenly between the prepared pans. Bake for 22 to 28 minutes, until lightly golden and a toothpick inserted in the center comes out clean.
- Cool: Let the cakes cool completely in the pans before frosting to keep them moist and easy to handle.
- Make the frosting: In a large bowl or stand mixer, beat the vegan butter until light and fluffy. Add the powdered sugar and vanilla and continue mixing until smooth. Add plant-based milk, 1 tablespoon at a time, until the frosting is light, fluffy, and spreadable.
- Frost and decorate: Spread frosting between the layers and over the top and sides. Decorate as desired.
Notes
Firm Vegan Butter: Use a stick style vegan butter made for baking. Softer tub style spreads can make the frosting loose or melty. If the vegan butter you're using is softer, 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 contains xanthan gum (such as Bob’s Red Mill 1:1). If your blend does not contain xanthan gum, add ¼ teaspoon. The cake will be slightly more delicate but still soft and 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.
Storage:
- Room Temperature: Store covered for up to 2 days.
- Fridge: Store up to 5 days. Bring to room temperature before serving for best texture.
- Freeze: Freeze unfrosted layers, assembled cake, or individual slices for up to 1 month. Thaw at room temperature.
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
Elena says
I made these cupcakes for my first day at work and my colleagues couldn't believe they were vegan! They are delicious 🙂
Jess @ IDTLC Support says
We're happy to hear they were a hit!
Kristina says
Will this work with 1 to 1 bobs red mill gluten free flour?
Jess @ IDTLC Support says
Other readers have used 1:1 flour with great success!
Blair says
This cake is SO delicious! I halfed the recipe and just made a one layer 8 inch cake. I made a vanilla glaze to go on top, since I didn't have all the ingredients for the icing. This recipe is a keeper and I look forward to trying it with your icing next time! Thank you!
Jen says
Do you think I could substitute cake flour and get good results? I'd be measuring it out using a scale.
Jenn says
Hey Sam thank you for this delicious recipe! I’m not vegan but was looking for a recipe for a friend’s birthday that is vegan and these were a hit!
I used oat milk for the dairy sub and it was creamy and yum.
Will be definitely be using this base again for non-vegan cakes too. Soooo good.
Looking forward to trying out your other recipes!
Bryna says
Made these on the weekend for my grandsons birthday. I did not tell anyone (except my son who is vegan) that they were vegan and everyone raved about how good they were. I made them gluten free by replacing the flour with an equal amount of King Arthur's Measure for Measure GF flour mix. When I told my guests everyone was surprised and stated that you could not tell they were vegan or gluten free. The cupcakes were moist, fluffy, very flavorful and delicious. This recipe is a keeper. Definitely the best vanilla vegan cupcake recipe I've tried. Thank you for this great recipe.
Christiane says
Excellent! I added sprinkles to make funfetti cupcakes. It worked very well.
Terence Townsend says
The best recipe I have ever found. I have always made the chocolate recipe but this vanilla cake is soft, fluffy, rise’s beautifully and is delicious. It is literally flop proof. I used oat/almond milk mix and white vinegar and it works perfectly. Highly recommend
Janice says
For some reason, my cake didn't rise. Is there supposed to be baking powder? Thx!
Sam Turnbull says
Hi Janice! The recipe is correct as written. I haven't heard this complaint before and this recipe has been made by thousands of people. Are you sure you measured everything accurately and didn't miss any ingredients? Sorry, I can't be more help!
Janice says
No worries. It’s probably me! I will try again, likely I made a mistake measuring somewhere!
Kim says
This is the best vanilla cake I’ve ever tasted!
Sam Turnbull says
Aww thank you!
Dielda says
i am forever thankful for the perfect recipe!
Sam Turnbull says
aww shucks, thank you!
Karin says
I made this cake twice in two weeks! (I halved the recipe and made a dozen cupcakes each time). I decorated them with my own vegan version of chocolate ganache - heaven! I keep eating them 2 and 3 at a time
Sam Turnbull says
Yay! So happy you loved them Karin!
Karin says
Sam, have you ever used this recipe to make mini cupcakes? I'm trying to guess how many and how long to bake. I'm hosting a tea party this week and want everything teeny-tiny and cute lol
Jess @ IDTLC Support says
That sounds so adorable! The recipe would definitely work to make mini cupcakes, you would just need to reduce your baking time and watch closely!
Linda says
Hi Sam! Could I add sprinkles to the batter to make it a ‘funfetti’ cake? I’ve made both this recipe and your
Funfetti cake before. I prefer this one so was hoping I could modify it. Thanks!
Sam Turnbull says
Hi Linda, yes go for it. 🙂
Clyde says
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. I used a coconut whip to frost it but look forward to making it again with your included frosting recipe. Thank you!!!!
Wanni says
Hi I've tried this cake and it's so so good I love it! I am thinking of trying a higher protein version by subbing out some of the flour for vegan protein powder, and also reducing the sugar. Do you think it'll work fine, and how will this affect the texture?
Dawn says
This was my first attempt at a vegan cake and I was very daring and doubled it to make my son a 12x18 sheet cake…. It came out perfect!!! Thank you so much for what you do! You are definitely my go to for no nonsense straight up vegan recipes.
Heather Lewis says
Hello, My husband and I love this cake!!! Just made this cake and the cupcakes for our birthday week for my husband and I.
But we have some Questions: ???
After the cake and cupcakes are made how long will they keep and or stay good for ? Maybe 5 to 7 days ?
What kind of non dairy vegan milk are you using the sweetened or unsweetened ? We used the unsweetened almond breeze vegan milk.. what kind do you suggest using ?
Does the cake and cupcakes need to be refrigerated after being made?
Or room temperature stable ?
How long should I let the cake and cupcakes cool for before putting the frosting on ?
Also does the frosting need to be chilled first before putting it on the cake and cupcakes?
Also how long will the frosting stay good for if i have extra left over ?
- Thank you
Icela says
It's usually 5 days for freshness sake.
The flavoring of the alondmilk doesn't really affect it in experience.
Room temperature stable is good.
The frosting doesn't need to be chilled since the shortening holds its shape.
The frosting if refrigerated should be good for 5-7 days.
Hope this helps! Although it's late lol
Tahira Akhtar says
This recipe is great for cupcakes but for some reason when I use it to make a cake it always ends up too dense. What have I done wrong?
Sam Turnbull says
It sounds like your oven temperature might be a bit off-it's likely that your oven just runs a little cool (it's pretty common). You can always grab yourself an oven thermometer to make sure. Enjoy!
Tahira Akhtar says
Just wondering when making cupcakes it's 180°C, is it the same when making layered cakes or should it be hotter?
Sam Turnbull says
It would be the same but the cakes would need longer to cook.
Tahira says
How long would that be? Also would they work in an 2x 8 inch round pan?
Tahira Akhtar says
could I replace half of the flour with cake flour?
Emily says
This is my all time FAVORITE vegan cake!! It’s so moist and not too sweet. I’m so glad I found this recipe, it’s a hit even with non vegans. Definitely recommend!!
I also love your site, very yummy recipes!