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
Yulca says
On the "apple sauce instead of oil" question, I can report that I tried that earlier this week, replacing 3/4 of the original quantity of oil with unsweetened apple sauce (and not adding any oil).
Result: The taste was good (a bit apple-y), but the texture was not as nice and light and fluffy as in the original version, but a bit more on the dense & moist side. So if someone can't have oil or fat (like the friend I made the muffins for), it's ok, but otherwise I'm going to stick to oil in the future.
Perla says
I've only baked and cooked a few times in my life (and I've always managed to ruin them all) so I knew I wouldn't be able to perfect this, but the taste came out so well and I loved it.
Sam Turnbull says
That's awesome! Thrilled you enjoyed them, Perla 🙂
Nicki says
This is seriously the best cake I've ever made. Soooooo good! Many thanks for the recipe!
Sam Turnbull says
You're most welcome, Niki! Thrilled you enjoyed it!
C P says
Hi!! This recipe is perfect! Turned out sooo amazing! Not sure if this was asked already , should the cupcakes be stored in the fridge? There is no icing on them (because I didn’t have any vegtable shortening ) thank you!
Sam Turnbull says
Baked goods are always best stored at room temperature to keep them nice and fluffy. A fridge can dry them out. Enjoy!
Angelica says
Does this recipe make 24 mini cupcakes or 24 regular size cupcakes?
Sam Turnbull says
regular
petri says
I can't use vegan butter and vegetable shortening, could I switch them for something? I'm looking for a good frosting overall, the base sounds great.
Sam Turnbull says
Hi petri, that would be a completely different recipe as those are the ingredients that hold the frosting together. I don't know what ingredients would be suitable for you so I suggest having a google around for a recipe that suits your needs.
Becky says
I just found your website and I am soooo excited to try the tiramisu recipe. Can I sub applesauce for the oil in the cake recipe ?
Sam Turnbull says
Welcome, Becky! I've never tried that so I am not sure how it would work out. Good luck!
KS says
Using your cake recipe as a base for cupcakes for my little ones birthday I opted for chocolate frosting. They were a huge hit. Having tried several other vegan cake recipes for a vanilla cake, yours "takes the cake" and doesn't hold a candle to the others that come out dry, flavorless, or mediocre. This cake is moist and delicious and will be my go to vault for the many years to come. Thank you!!
Sam Turnbull says
Aww so thrilled you enjoyed it so much, thank you so much for the wonderful comment!! Honoured that you found your new go-to recipe 🙂
Charlie says
Just tried this recipe today and it was beyond amazing!!! I myself am just learning to cook and am super proud of how it turned out. Of course I did have nightmares as what happens whenever i cook something, this time the shortening was hard as a rock when i added to the frosting i tried to whisk it in it didnt work at all just too hard and lumpy. So i put it in the microwave to melt the shortening but then of course it all turned to frosting water. But all was good once i mixed it in and popped it in the fridge!
Also I used some homemade marmalade made from homegrown oranges and lemons inbetween the two cakes and that gave it an extra fruity lil flavour and it was phenomenal!
Thanks so much Sam I <3 u!!
Sam Turnbull says
That sounds delicious, Charlie!! Thrilled you enjoyed it so much, I love the addition of marmalade 😀
crystal herndon says
Can I use coconut sugar for this instead of white?
Sam Turnbull says
From my research it looks like it should work ok, but I haven't tried it myself so I can't know for sure. Enjoy!
yulca says
Hi Sam, I received your cookbook from Amazon just yesterday. I ordered it because I had seen a few of your videos on YouTube, and your recipes seemed pretty straightforward, but somehow, so far, I never spent much time on your website. That is going to change!!!
I opened the cookbook and made these vanilla cake muffins right away, and bc they were so easy and super fluffy, I made the chocolate ones right afterwards, too (lots of happy colleagues today !). I looooooove the spongy texture, I never ever achieved this in vegan muffins before (and I tried a lot of them!!). It's amazing how it works without any chia/flax/aquqfaba/banana egg replacement, I had my doubts when I read the recipe, but girl, was I wrong!!! This is genius, thank you! Can't wait for fall to make the pumpkin pie spice version. And I'll become a regular on your site now, that's for sure.
Sam Turnbull says
That's so awesome, yulca!!! Thrilled you loved my recipes so much already. I do a lot of recipe testing, so you can trust that my recipes will turn out (as you found out for yourself). Haha. I hope you enjoy many more recipes to come 🙂
crystal herndon says
Hi Sam, making these for the tiramisu:) is there a way to make these gluten free?
Sam Turnbull says
Oh yay! I haven't tried it myself yet but I have heard wonderful things about Bob's Red Mill 1 to 1 gluten-free flour. 🙂
KS says
King Arthur has an awesome Gluten Free flour for baking as well. My hubs was gluten free for a bit and I found for cakes that King Arthur was my personal preference over Bob's. Sometimes Bob's would get gritty on me. I also found that if I sifted my dry ingredients they were fluffier when doing gluten free. We are no longer gluten free so I have not tried gluten free flour in this recipe, but good luck. .
Sam Turnbull says
Great tip!
Arabelis says
Hi! I woukd like to know if almond flower or oat flower would work?
Arabelis says
Sorry meant to write flour not flower my autocorrect changed it
Sam Turnbull says
Hi Arabelis, I'm not an expert in gluten-free baking and have not tested this recipe with either of those flours so I'm afraid I don't know. Here is a guide on how to substitute flours. Hope that helps!
Sara says
I have tried countless vanilla vegan cake recipes, and this one is definitely THE BEST!!!! I did everything as described, and it turned out amazing!!!!! Thank you thank you! This will be an all-time favourite now 🙂
Sam Turnbull says
Woohoo!! That's so awesome, thrilled it's the best one, Sara! Thank you for the comment 🙂
Courtney says
I made your chocolate vegan cake and it was amazing! I'm excited to try the vanilla! Do you use regular white sugar and powdered sugar or do you use organic? I am not vegan myself; I just bake for a couple of my friends that are, so I wasn't even aware that sugar wasn't vegan until recently. Any thoughts on this?
Sam Turnbull says
Hi Courtney, glad you enjoyed it. I use regular white sugar and powder. Some brands of sugar use bone char to whiten sugar. That isn't super common anywhere other than the US I believe. Here in Canada, a very common brand is Redpath which clearly states on their site that it is safe for vegans. You could check the brands you use where you are to see if they are vegan, or as you mentioned, organic is always a good way to go as well as it is always vegan. Enjoy!
Angelina says
Would applesauce work in place of vegan butter? I don't keep any of that in my house 🙁 Thanks!
Sam Turnbull says
For the frosting? I can't see that working very well, unfortunately.
Sinead O'Neil says
Hi, I made this cake for my vegan best friend and th ecake has come out of the oven about 30 minutes ago. I trimmed to top to level it and when I tried it it wasn't very sweet at all, I am wondering if the icing evens it out so it tastes or if you think I made a mistake.
Sam Turnbull says
Hi Sinead. It's definitely a sweet cake so it sounds like a measurement may have been off somewhere. It's difficult to know exactly went wrong without being in the kitchen with you. Hope that helps!
Rosi says
Just wondering 1/4 cup of lemon or apple cider vinegar, not 1/4 tsp? Just never seen this much acid in a cake recipe before.
Sam Turnbull says
Yep it's correct, 1/4 cup. It's my hack to replace eggs. The acid reacts with the baking soda and makes the cake rise and get fluffy and delicious. 🙂
Jenn says
Made these today for my birthday and frosted them with your chocolate frosting. Oh my goodness! So delicious! Thank you 🙂
Sam Turnbull says
So happy you enjoyed them!! Happy Birthday!
Loretta Young says
Is it okay to use butter flavored shortening instead?
Sam Turnbull says
I've never even heard of that before, but as long as it's vegan, I am sure it will work fine 🙂
Tina says
I made this today. It tastes good but my frosting started to separate and I'm not sure why.
Sam Turnbull says
Oh no! It sounds like your ingredients might have gotten too warm, or perhaps the brand of vegan butter wasn't great.
Koo says
I'm so in love with this recipe! I'm featuring it in my video~ <3
Sam Turnbull says
Awesome 🙂