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
Yvonne says
Well these are just perfect. I made a test batch last night for my daughter's birthday on Saturday (she has a milk, egg. & almond allergy) and had only planned on making enough for the kids because I didn't expect them to be so delicious! So I threw them in the freezer & will definitely make another batch before the party. I wanted to say thanks for such a great recipe, so happy my little one doesn't have to miss out because of her allergies!
Sam Turnbull says
Aww yay!! So happy you loved them so much, and happy birthday to your daughter! I hope she loves them too 🙂
Michele says
These cupcakes turned out great!! I did mini cupcakes. I just floured my pan and shortened the cooking time to 10-13 mins.
Just not sure about the frosting. I followed the recipe exactly, however mine was very thin. Tasted great, just not thick enough. Any suggestions?
Sam Turnbull says
So happy the cupcakes turned out! For the frosting, was it a very hot day? If the vegan butter and shortening start melting it will be very thin for sure. The solution on a hot day is to chill all of the tools you are using, then keep the frosting in the fridge until ready to use. Hope that helps!
L walder says
Can I convert the flour to grams. Is there a standard for that.
Sam Turnbull says
Here is a good chart that should help you. 🙂
Sue Warner says
Last minute Birthday Cupcakes-
Didn't expect to make these last Sunday BUT i remembered this recipe and made them! OMG they were amazing... I'm vegan but my grown sons are not- as we sat around eating these wonderful light airy cupcakes, my son said " your not suppose to be eating these" haha yes I can cause they are vegan!!! They could not believe they were vegan! This recipe is one of the best cupcake recipes out there vegan or non vegan. Thanks for sharing
Sam Turnbull says
Haha! "you're not supposed to be eating these"!! Love love love it! So happy you made last minute cupcakes 😀
Lisa says
My.cupcakes collapsed directly in center on all 12 why?
Sam Turnbull says
It sounds like your oven temperature could be too high. If the oven is too hot, the cupcakes would raise too quickly and then collapse into themselves. If you think that may be the problem, you could pick up an oven thermometer to help get the temp right. Hope that helps!!
Megan says
Hi Samantha,
This recipe looks great. I'm just starting to feel my way through dairy free for my son. He's only 16months old but is already jealous his older sister can have cupcakes. I was wondering if I can freeze these cakes? I don't think a toddler would get through 12 cupcakes quickly enough. Thanks
Sam Turnbull says
Yes, if you freeze them without the frosting they should be fine. You could freeze the frosting separately, thaw, and then apply. Alternatively, you could half the recipe to make just 6 cupcakes 🙂
Amanda says
Can you use almond flour, or white whole wheat flour? I ran out of APF. Thanks!
Sam Turnbull says
Hi Amanda, from my research it looks as though white whole wheat flour should work out fine, but almond flour will not work at all. Hope that helps!
Amanda says
Oh, yes! Almond Flour was an epic fail! I don't even know what came out of the oven, but it exploded onto the bottom, and crystallized on the sides I'll try whole wheat flour next time! It was a super easy recipe.
One more question, the sugar. Do you really need 1/2 and 1/3 cup sugar, or should they be split somehow?
Sam Turnbull says
Haha, oh no!!
For the sugar, yes, both. When I wrote the recipe I just didn't think that 3/4 cup was enough, but 1 cup was too much. I'm picky I know! Haha.
Angela Joseph says
Love this recipe. I made the best cupcakes ever! 😀
Before turning vegan , the cupcakes I used to make had this strong egg smell.Now, It is light, fluffy and fragrant full vanilla cupcakes. Thanks a lot for this recipe.
Sam Turnbull says
Aww that's so awesome! So happy you like it so much Angela! 🙂
Carolyn says
Great recipe! I dyed my batter, and it turned out great. My advice for some of those whose didn't turn out: let the wet ingredients sit for about 5 mins before you mix with the dry (the cinegar helps "sour/thicken" the milk). also, do NOT over-mix, and check your oven. I cooked mine at 25 degrees hotter because my oven temp is off.
Sam Turnbull says
So happy you love it Carolyn, and I totally agree with you, over-mixing the batter is a total killer! Better to have lumps than to mix it too much. 🙂
Svanlaug Árnadóttir says
Great recipe. These truly are the best vanilla cupcakes i have tasted. I shared a link to your recipe with my danish vegan community on Facebook. I hope that was ok 🙂
Sam Turnbull says
Aww so happy you loved them so much 🙂 Absolutely, share on Facebook as much as you like 🙂
Kelly says
Hi, Samantha! I made these cupcakes a couple weeks ago for a trial run and they didn't disappoint!! I was wondering what the conversion would be to bake the batter in a 5"-6" cake pan? I want to make a 3-4 layer cake for my daughters 1st birthday. What would be your recommendations? Double batter? Thank you:)
Sam Turnbull says
Hi Kelly,
So happy you loved them! I would say this recipe would make a one layer 9" cake, so yes, I think doubling it would get you 3 layers, maybe 4. Sounds like it's going to be gorgeous! Tag me on instagram or post a photo on my Facebook page 🙂
Kelly says
Will do! 🙂
Jean says
Hi
I have searched and searched for a decent recipe for vegan vanilla cupcakes! Yours is definitely the best I've tried.
Just one thing, I found the sponge to be a little oily!! I used pure vegetable oil. the texture was super moist, but did compact when touched. Would it alter the texture too much if I added a little less oil?
Please let me have you thoughts, the recipe is definitely worth it.
PS How do I add a photo?
Love Jean x
Sam Turnbull says
Oh yay! So happy you love the cupcakes so much! Too be honest I am not sure how much the recipe would change with a reduction of oil. I know some people replace some oil with apple sauce in baking, but I have never tried it in this recipe. If you give it a try, I would love to hear how it works for you!
You can't up load a photo on my site, but I would love to see one on my Facebook page, or if you tag me on Instagram. 😀
Diane K says
wow....I was a little concerned because these fell a little in the middle after I took them out of the oven....but omg the taste is to die for. I didn't frost them, they absolutely don't need it and I don't need the extra calories. I am so happy I found this recipe.
Sam says
Yay!! So happy you loved them Diane 🙂
Natasha says
The recipe works ! i did make a few changes: sunflower oil, soya milk and self raising flour. The cupcakes were light and fluffy. I made 10 cupcakes.
I didn't use cup measurements :
200g flour
280g sugar
150ml soya milk
85ml oil
I would advise to use a deep cupcake tray and 2 cupcake cases for support.
I'm sure i mixed the batter in less than a minute. I stopped when it appeared smooth because i did not want to overmix. I didn't use an electric whisk.
Unfortunately I forgot to add vanilla essence so it is a bit bland.
I made my own buttercream with vitalite dairy free butter and icing sugar.
live in England and my daughter recently became allergic to egg and milk. I've struggled to find recipes that worked, they're usually too dense. But this has to be the best by far! Thank you so much for posting
Sam says
So happy the recipe turned out for you Natasha 🙂
Natasha says
Oops I meant 180g of sugar
Chanel says
I used rapseed oil so im not sure if this is why they didnt turn out great they did rise they were fluffy but the smell made me think of fried eggs and the top of the cupcakes didnt look so great. i dont no what conala oil is so o just bought what i found in the shop. Can i substitute the oil for a vegan butter? Thank you
Sam says
Hmm I don't think rapeseed oil was the problem here, that should work fine. Vegan butter would be to heavy for this recipe. I really don't know where the fried egg smell came from! If you wanted to try another oil, any oil that is very light in flavour would work such as vegetable oil. Hope that helps!
Chanel says
Thank you for the reply im trying it now with Vitalite butter melted the butter to see what happens ... Lol wish me luck .. Maybe its my sences in quite sensitive to smells but other than that recipe was great
Sam says
Good luck!
Lea says
Maybe the oil was rancid. It is an awful smell and will make whatever you are making taste bad.
Sam Turnbull says
Oh yes, something was off for sure, the batter should taste and smell like regular vanilla cake batter. I eat it from the spoon 😀
Penny says
The texture turned out amazing! I didn't like the aftertaste that the vinegar left so for the second batch I used 2T lemon juice and they turned out much much better tastewise with no compromise to the texture.
Penny says
Sneaky, this doesn't allow me to rate it anything other than 5 stars. I got 9 cupcakes with the measurements provided.
Sam says
Really? There must be a glitch in the recipe software. I just tested it from my end and all appears to be working, can you tell me if you are on mobile or desktop? You should be able to pick however many stars you like!
Penny says
Hmm, I guess so. Was using my phone. Anyway, would have given it a 4 star rating =)
Sam says
Thank you 🙂
I have contacted my mobile site team about this, they told me that a few of the other sites they are managing are also experiencing this problem, so they are working on fixing it. I will let you know when the star system is running again 🙂
Sam says
Just to update you, the issue was fixed, and everything should be working fine now 🙂
Sam says
So happy you love the texture so much and were able to make them your own 🙂
Helen says
Can I use water instead of almond milk? Thanks
Sam says
I haven't tried it myself, so I can't know for sure, but I think it might be ok. If you give it a try, let us know how it turns out. 🙂
Mina says
Hi! Do you know how I would adapt this to make 2 nine inch rounds?
Sam says
Hi Mina,
Yes, one batch of this recipe would make enough for one 9" round, so I would double the recipe. It will probably take longer to bake, so I would keep an eye on it and you will be able to tel when it is cooked when a toothpick inserted into the centre comes out clean. Enjoy!
Nadya says
2nd time around and not a flop! yay!
1st time around I used brown sugar, and it wasn't as sweet. 2nd time around I am using white sugar, seems to have fixed the issue even though the 1st round wasn't bad.
1st time around I used cup measurements and only got 9 cc; 2nd time around got 12 and I used the g and ml measurements provided in the comments.
I didn't make the frosting, because in South Africa, vegan margarine is not available. If it is, not readily so. And shortening I have never even heard of.
I am not a champion baker, so I hesitate to alternate recipes, but I would love to try out some healthy alternatives to some of the ingredients. Maybe. One day.
Thanks for the recipe.
Sam says
Yay! Glad it worked out the second time for you. Enjoy!
Hayley says
Hi Nadya
You can use Wooden Spoon White Margarine or Blossom Lite. I checked the ingredients yesterday. Don't worry about shortening. I always do marg (only about 2T), icing sugar, vegan milk and vanilla. For chocolate frosting add a little cocoa.
Hayley
Sam Turnbull says
Good tip!
yup says
white sugar isn't vegan, bone char is used in the processing
Sam says
That is true of some brands, but many brands are safe for vegans. Usually you can just check on their website. One of the more common brands of sugar here in Canada is Redpath, and a visit to the Redpath FAQ page shows me that it is indeed safe for vegans.
Nadya says
In South Africa, all white sugar is vegan. And actually this is true for a large part of the world. Using bone char is a very old method as I understand it, but for some reason the US is still clinging to it and many other outdated methods in processing items.
We just need to watch out for sweets made in the US therefore, but our Oreos for instance, are vegan because ours come from the UK, or some other vegan Oreo maker 🙂
Jean says
Just to let you know, that ALL Tate and Lyle sugars are Vegan friendly 🙂