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
Rebekah Shulman says
This is my go-to cake recipe! I made mini cupcakes the other day; one flavor I added lime zest to the batter, the other I added cinnamon. Both turned out great.
Gabrielle says
Delicious! So hard to find a good plant-based vanilla cake recipe and this nailed it.
Simone says
so good
Erin says
This is the bomb. Excellent basic vanilla cake that definitely doesn't taste basic. Always turns out perfectly and is super easy to whip together.
Lisa says
I am making a wedding cake…would you recommend this recipe for that kind of layer cake?
Jess @ It Doesn't Taste Like Chicken says
This should work just fine for a wedding cake. Good luck!
Kate says
Could I ask please if the white sugar is caster sugar and the baking soda is bicarbonate of soda.
Many thanks x
Jess @ It Doesn't Taste Like Chicken says
Yes, exactly right!
Lisa says
Could you substitute coconut milk instead of soy or almond?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes, but use the beverage (in a carton) kind of coconut milk. Not the kind in a can, which will be too heavy. Enjoy!
Lisa Benson says
Thanks ! Making these today for my grandsons birthday!
Deb says
Sooo good! ! subbed half the oil for applesauce. I used olive oil and it was perfectly fine.. I put strawberry jam in between the layers like a Victoria sponge cake. Also I didn’t use butter in the frosting because I don’t like buttery frosting. I used all non hydrogenated shortening.. I did half lemon juice half apple cider..I will make this again and again for sure!
Sam says
I have made this recipe so many times and I most recently made this again in cupcake form last week along with the chocolate cake also as cupcakes. I also mixed the frosting up so I had some vanilla with chocolate and chocolate with vanilla. I brought all 48 cupcakes to work. Not a single person could resist getting a second cupcake. After the 2nd, every single person begged me for the recipe.
It’s always a hit and for this reason I always check your website for recipes first before I would anywhere else.
Jess @ IDTLC Support says
Woo!! Thanks so much for sharing the recipe with so many!
Kimberly says
I'm so glad to have tried this recipe out. It's more than the sum of its parts somehow! I didn't have white sugar to hand so used 1c coconut sugar and 1/2c powdered sugar. I also used half and half acv and lemon juice mix. Two 8-inch pans took 22 minutes at fan assisted 180C. It was a little fudgy coming out of the pan but they were still cooked thru perfectly. The cake is so flavorful all on its own but the buttercream is decadent. You could easily use this as a base cake for any other flavours. I loved it and so did the birthday guests. Perfection.
Jess @ IDTLC Support says
Wonderful! Thanks for sharing your experience!
Tamara says
This cake looks so good. I want my son, who is vegan, to be able to have some of my birthday cake! Could I use vegan raspberry jam as a filling?
Gwennith Angasan says
Have you ever baked it in a 13x9 pan?
Jess @ IDTLC Support says
It should work just fine in a 9x13 pan. You would just need to adjust your baking time, which may be more like 30-35 minutes.
Tara Raynak says
I LOVE all your cake recipes and I just made 4 of your pumpkin pies for Thanksgiving! They are delicious! Do you think this could be made into an almond cake by either substituting the vanilla extract or adding almond extract?
Sam Turnbull says
So happy you love my cake recipes! Yes! I would add 1/2 - 1 teaspoon of almond extract. I would keep the vanilla extract the same. When adding the almond extract, you can taste the batter and add more to taste. Enjoy!
Marilyn says
Hi! I have 2 questions.
1. Could I use olive oil?
2. Would this only use one 9inch cake pan? Or 2?
Excited to try this for my daughter’s 2nd birthday!
Sam Turnbull says
Hi Marilyn, I wouldn't recommend olive oil as you would be able to taste it. This uses 2 9" cake pans. Enjoy!
coco says
hi Sam,
How would i make this a triple layer 6" cake?
thanks!
Sam Esme says
I basically use this recipe any time I want to bake anything for a birthday etc but don’t want to make it too complicated. It’s easy, not a lot of ingredients but so super delicious.
I again brought some vanilla cupcakes to work for my birthday and everyone kept saying how everything I bring is always so so so good. I keep telling people: it doesn’t taste like chicken!
Your blog is my go to for anything baking and everyone is always super obsessed!
Thank you!
Moneva says
I made it yesterday, and it came out wonderful! Just as you said: yummy and fluffy! I took only 1 cup of sugar, and I used unrefined brown sugar. It makes the cake darker, but it is better, I find. I also used whole ancient grains flower, gluten free. I think it can be found at places like WF.
The great thing about this recipe is that it can also be used for lots of other cake constructions, like fruit cakes with fresh fruit on top of it, and a fruit juice glaze. Or mixed with cocoa, to make it marbled. The options are endless!
It's easy to make and simply great! Thanks!
Jess @ IDTLC Support says
Wonderful! We agree that the options are endless. Other readers have served it with Sam's Lemon Curd as a filling!
Daryl says
Fantastic recipe, easy to make and cake was moist and delicious. Served at a family event and nobody was the wiser that it was vegan!
Jess @ IDTLC Support says
That's wonderful!
Stefanie says
The best and easiest vegan sponge cake recipe!
Every time I make this non vegans don't believe this can be a vegan cake.
Beth Reed says
Can i swap a GF blend for the wheat flour?