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
mehak kohli says
Can I use self-rising flour instead of all purpose flour? I'm baking this tomorrow and I just realised I bought the wrong flour!
Sam Turnbull says
That should work fine for this recipe. Here is a guide to help you with the correct amounts. Enjoy!
Tina says
Help please..
For years prior to going vegan, I would make3 D cakes for my daughters birthdays. I would take box mix and modify with pudding and sour cream. This made a cake similar to more of a pound cake, and held up well to fondant and stacking. Since making cakes non vegan recently, they are delicious bit light and a bit crumbly (even though moist, they fall apart easily when removing slices) I am not sure I will be able to find a cake that will hold up to decorating let alone carving. Do you think this will hold up well to stacking, decorate or even carving?
Thank you!
Sam Turnbull says
Hi Tina, this works well for a two-layer cake that can be frosted, but I don't think this would work well for carving as it is quite light and fluffy. I have added vegan pound cake to my recipe creation to do list though, so hopefully I will have something for you soon 🙂
Laurel says
So good!!! Made our first batch of cupcakes to practice for our vegan's upcoming hs graduation. Wow! These are gonna be great. No one would know they were vegan at all. I used white-wheat so they were a little more gritty (not the right word, but also not exactly dense.) I'll use white flour or even white cake flour to see if they can be more like conventional. We didn't make the icing yet, just the cupcakes. I filled a few too full and they didn't get all the way done, so I'll watch to fill only about 1/2 way in regular sized cupcake pan with silicone liner. Can't wait to do more test tries! Thanks!
Sam Turnbull says
Wonderful! So happy you enjoyed them, Laurel 🙂
Pamela Farr says
A few years ago I posted the story of my youngest who could never have cupcakes, cakes, etc. because of severe food allergies to eggs and milk. I shared the story of him getting his first taste of this batter and his eyes lit up like a Christmas tree. Well he turns 16 years old in three days and guess what he has requested for his birthday? Yup, you guessed it - THIS recipe....
Sam Turnbull says
I remember the comment, Pamela!! It totally made my day. Thrilled you and your son are still enjoying this recipe 🙂
Holly says
Horrible. What a waste. Had to throw them out. Wow unreal. They didn’t even cook properly. I could not get them out of the baking sheets only the top was there there’s no bottom to them hardly at all I could not even pop them out of my trays. I tried to cook them more but that didn’t work either. Horrible horrible recipe waste of time and ingredients
Sam Turnbull says
It sounds like something might have gone wrong with your cupcakes, but either way, I'm sorry you didn't enjoy the recipe.
Marci says
I tried this cake it sunk slightly and had a baking soda taste. What do you think went wrong?
Sam Turnbull says
It's difficult to know without being in the kitchen with you, but it sounds like you could have accidentally added too much baking soda which would have made it rise too quickly and then sink.
Melissa says
Great video, thanks for posting! I'm just wondering if I can make this ahead of time and freeze it for a few days? Thanks.
Sam Turnbull says
Yes, absolutely. Freeze the cake and frosting separately, then thaw and frost when ready to serve. Enjoy!
Tanya says
Hi, I was wondering can I use coconut milk instead of soy/almond?
Sam Turnbull says
As long as it is the drinking kind of coconut milk. The canned kind might be too thick and rich. Enjoy!
Lindsay says
Hey Sam! I've been a follower for a while and tried several of your recipes. I made these for my own birthday event (I'm vegan - nobody else is, so I wanted cupcakes I could eat! haha) and they are actually the most amazing, fluffy, delightful cupcakes I've ever had! Thank you so much for such a great, easy, yummy recipe that even non-vegans love and rave over! I made several of your recipes for Thanksgiving yesterday and your cake cookies a few weeks ago and I honestly can't believe that the first time I tried them - they all turned out perfect! Your hard work testing is so appreciated! <3
Sam Turnbull says
Awww shucks, that's awesome, Lindsay!!! So very happy you are enjoying so many of my recipes so much 🙂
Rea says
Hi.
Do you have a recipe for icing that does not use the vegan butter or shortening?
Cat says
I’m from the UK and a recent vegan! I’m a good non- vegan baker and had a few fails at vegan cakes! Essentially this has been the best recipe. Very tasty! However, I think the conversion site I used was way off! The cake was quite heavy and dough like. I am using it in your Tiramisu so hopefully once it is soaked it will be ok. Any advice or a guide for converting would be gratefully received.
Sam Turnbull says
Hi Cat! Yes it sounds like the conversions were off as this cake is super light. What kind of conversion are you doing? Cups to ml? Cups to a weight? If converting to weight, volume and weight measurements are completely different ways of measuring so it would be tricky to convert. In which case I would recommend picking up a set of US Cups and Spoons. Hope that helps!
Chelsea says
Hi,
I have made this cake so many times since finding it. It turns out perfect every time and everyone loves it and is always shocked its vegan. 🙂
Sam Turnbull says
Awww I love that! Thrilled you enjoy it so much, Chelsea 🙂
Diana says
Hi Sam! Quick question: I have two round cake pans but they are 8", not 9, Would the same amount of cake batter work and just make a taller cake? Or would you recommend pouring slightly less intro each pan? Cheers.
Sam Turnbull says
Yes it should work fine, but I would put a tray or foil underneath the pans, just in case there are any leaks. Enjoy!
Jennifer corbin says
Hi! Quick question. I’m about to shop for my ingredients. Should I buy sweetened or unsweetened almond milk for these cupcakes?
Sam Turnbull says
Either will work just fine, so whatever you prefer to have leftover. I normally opt for the "original" flavour.
Katy says
Made this cake over the weekend for my mom in law's birthday. It was a hit! She asked to take some of the leftovers home.
Sam Turnbull says
Wonderful!! Thrilled she enjoyed it so much. 🙂
Salima says
Can I straight up double the recipe to make a four layer cake or is there some tweaking necessary? And would you recommend doing 1.5x for the icing? Thank you!
Sam Turnbull says
Wow! That would be one huge cake! Yes, you could straight up double it and I would recommend doubling the frosting or even more. Just divide among 4 cake pans. to bake. Enjoy!
Salima says
Thanks for your reply! Turned out my cake pans were 7” so I ended up making a 5 layer rainbow cake using a quarter of the recipe per layer and it was perfect, not too big! The amount of icing in a single batch was even enough for between the layers and to cover the whole thing! And of course, there were sprinkles It was a HUGE hit - soooo delicious!!
Sam Turnbull says
Wonderful!! So happy it turned out well for you, it sounds beautiful!
Laura says
Hi, this cake is now my go to vegan cake as it always works out! Have you ever turned it into a sheet came?
Sam Turnbull says
So thrilled you love it so much Laura. I haven't yet, but that's a good idea 🙂
Sandi says
So I'm looking for a recipe to substitute for the box of yellow or white cake in a pineapple upside down cake recipe. The original recipe calls for making the box cake mix to directions but subbing in pineapple juice for part of the water. Do you think I could sub it in for part of the milk? The only other liquid is the vinegar or lemon juice which from the comments sounds necessary. Or would you suggest one of your other cupcake recipes? Also, it will be baked in a 13x9 pan, any thoughts on the cooking time?
Sam Turnbull says
I think it should work fine, although I have never tried it myself. Enjoy!
Rebecca Land says
Sam I don’t know how you do it! I made these for my Omni mother in laws birtbday today and they turned out so well! These are AMAZING! This will now be my go to recipe for cakes! I’ve only tried to make a cake once since going vegan and it didn’t turn out right at all, it was dense and gooey and as a new vegan I was worried I would never have a good cake again, I’m so glad that you proved me wrong with this amazing recipe! the texture of these turned out PERFECT! I Absolutely loved them, and so did my Omni mother in law
Sam Turnbull says
Aww that's wonderful!!! I'm so thrilled and flattered you loved the cakes so much, Rebecca 😀
Morgan says
I see that the recipe says you can either use lemon juice or apple cider vinegar. Will the lemon juice give it more of a lemon flavor? I know that the Apple cider vinegar will bake out but I’m not so sure about the flavor of the lemon. This will be my first time baking vegan. My sister-in-law’s vegan and I want her to be able to enjoy cupcakes at my sons birthday Coming up.
Sam Turnbull says
There might be a slight lemon flavour but with either choice, I don't think you will taste it much. I hope you love the cupcakes!
Joanie says
Hi Sam,
Just wanted to say I love your vanilla and chocolate cake and I just used your recipes to make a three tier wedding cake that was a huge hit! I would love to send you a picture but not to sure how,
Thanks, for the amazing vegan recipes.
Sam Turnbull says
Amazing!!! You can tag me in a picture on Instagram @itdoesnttastelikechicken or you can share publicly or send a message privately on my Facebook page. 🙂