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
Kaity says
Is there anyway to use Bob’s Red Mill 1 to 1 gluten free flour with this recipe? We have a wheat and dairy allergy.
Sam Turnbull says
You can definitely try! I haven't tried it myself.
Eva Fadel says
I made this today for my son's birthday. From the bits I've tasted it is a moist delicious cake. I greased my pans liberally but my cake is sticking to the bottom. I reread the recipe several times. Did I miss an instruction to flour the pans or use parchment. One has come out salvageable but broken. I was hoping to do a naked cake. I am considering freezing this for something else and trying again. Suggestions? TIA
Eva Fadel says
Update: All three stuck to pan. Will use parchment paper but wary or using this recipe now.
Sam Turnbull says
Hi Eva! Did you allow the cakes to cool completely before trying to remove them, and did you make sure to grease the pans? I've never had a problem with them releasing before. If you want to try again cutting a parchment paper circle will definitely help. Hope that helps!
Emma says
Most cake recipes call for only allowing cake to cool 10 minutes in pan before flipping them onto rack to cool completely. I’m about to attempt this cake and was reading comments to find any extra info- glad I saw this abt allowing to cool in pan completely before flipping. Might want to add that to original recipe. Thanks, excited to try this!
Michelle says
Question, it says 1/4 C lemon juice or apple cider. I’ve never seen a recipe that uses 1/4 C apple cider. Is that correct? Or would it be only a few tsp? I’m confused. I want the cupcakes to taste vanilla n not lemony.
Sam Turnbull says
Hi Michelle, yep the recipe is correct as written. You won't be able to taste the lemon, the flavour will cook out. It's an important ingredient as it helps the cake rise. Enjoy!
Jessica G. says
I just baked this as a 2 layer cake as well as 24 cupcakes yesterday for my 2 little boy's birthday party. I am not vegan, but I found this recipe while searching youtube for "healthy cake recipes". I am the kind of person that thinks the more simple the ingredients the better and after looking at "cake boxes" at the supermarket and their yuck ingredients I decided to try and bake my own.
I only made the cake part of this recipe and it was truly wonderful. NOTHING I mean NOTHING that I bake looks PRO. It is always flat or tastes ok. This tasted clean and yummy. Not too sweet and super fluffy. It rose SO well. I made sure I did not over stir. The cake part was SO easy and fast to make! I just wanted to leave a comment to say thank you for your time and recipe. People were surprised when I told them it was Vegan! Great option for everyone! THANK YOU! <3
Sam Turnbull says
Aww that's so wonderful, Jessica! Thrilled you loved the recipe so much and had such great results 🙂
Ella Joseph says
Ive been eyeing this recipe for awhile so I decided to try it out today. Im SO sad because it didn't turn out as delicious as yours and most of the people in the comments. I made the batter into cupcakes and they don't take much like vanilla but have a weird scent which Im guessing is the baking soda. The only thing I did differently was reduce the oil to 1/2 cup but I wouldn't think that would change the flavor so much?
And just to be clear, it is 2.5 cups of flour not 2 half cups of flour equally 1 cup right? It seemed like my batter was too thick because of the amount of dry ingredients.
I'll definitely try it again one day!
Sam Turnbull says
Hi Ella, baking is a science and so I'm afraid when you change any measurement such as reducing the oil, it will greatly affect the outcome of the recipe. This is why your batter would have been too thick for sure. Yes, 2.5 cups of flour. When it comes to baking you should always follow the recipe exactly as written, with cooking you can play around a bit more. Hope that helps!
Nancy says
I made these as per instructions and they came out with a strong smell and taste of baking soda, very bitter even with frosting. Not really edible. Wasted time and ingredients. These were supposed to be birthday cupcakes. Sad.
Sam Turnbull says
Hi Nancy, sorry to hear that. It's difficult to know what went wrong without being in the kitchen with you but it sounds like something was off as this recipe has hundreds of rave reviews. Better luck next time!
Tonya Boatman says
Hi Sam, based on your nutrition information, how many servings do you figure for the cake? Today is my son's birthday and your cake is a BIG hit with vegans and non-vegans alike. Love it, thank you so much!
Sam Turnbull says
Hi Tonya, there are about 24 servings in the recipe. So the nutrition information is based on 1 cupcake or 1 small slice of cake. Enjoy!
Megan says
I love this recipe - happy to finally find a nice vegan vanilla cake recipe. However I really suggest using half the oil recommended. I made this recipe a bunch of times and always found my cupcake liners to be really greasy when they were done baking. So I tried using only 1/3 cup oil, and it’s much better! It’s still nice and moist but not as dense and oily.
Sam Turnbull says
Happy you enjoyed, Megan 🙂
Courtney says
Hi! My sons first birthday is coming up and he’s allergic to what seems like everything, so I am looking at making this cake for him.. He has an allergy to cow’s milk and almonds. His allergist said soy can flare up his eczema even though he’s not allergic to it. Will rice milk work as a good replacement in this recipe? If not, what about coconut milk?
Emma says
Coconut milk will work fine
Sam Turnbull says
Hi Courtney, yes rice milk or coconut milk should work just fine. If using coconut milk make sure to use the kind in a carton which is thinner and not the kind in a can which is extra rich and would be too heavy for this cake. Enjoy!
Isabel says
Made this cake for a friends birthday with your vegan chocolate icing and it was SO good!! They couldn't believe it was vegan! I was thinking about making it again using maple syrup or agave instead of sugar.. have you done this/do you think it would work well with this recipe?
Sam Turnbull says
Hi Isabel, so happy you enjoyed it! Using liquid sugar in replace of granulated sugar will change the outcome of the recipe. I recommend checking out this guide.
Maria says
Hi, I just made this recipe as base for your tiramisu recipe. It came out just perfect!
Sam Turnbull says
That's wonderful, Maria! Thrilled you enjoyed 🙂
Amy A. says
This turned out really, really bad!! Sticky, oily, and had a strong baking soda aftertaste. Bitter, inedible, and went straight in the garbage. I was suspicious of that 2 tsp baking soda, should’ve listened to my gut. Was planning to bring this dessert to a dinner party, what a shame and waste.
Sam Turnbull says
Hi, Amy. It definitely sounds like something went wrong with your batch. It's difficult to know what went wrong without being in the kitchen with you but this cake should come out light, fluffy, sweet, and has no baking soda taste. Sorry, you didn't enjoy, Amy.
Hetal Sundarjee says
That happened to me too. Don't know what went wrong.
Heidi says
Hi, I was wondering if you think this recipe would turn out using Ripple for the milk?
Sam Turnbull says
I haven't tried it so I can't be sure. From what I know Ripple tends to be a very rich non-dairy milk so it might make the cake a little heavier than normal but other than that I am sure it will work fine. Enjoy!
Marlee says
Can I make cake in a loaf pan?
Teri Martinez says
Hi Sam,
I have made these vegan vanilla cupcakes three times now, and I love them. The only problem is, when they come out of the oven, they are stuck to the paper cupcake liners. This has happened each time. I'm following your recipe exactly. Do you have any idea what could be causing this?
Sam Turnbull says
Hi Teri, usually that's due to not very good cupcake liners. You can spray the liners with spray oil before filling, but I actually recommend getting better liners such as these parchment paper liners. Enjoy!
Melissa says
I would try to use the silicone liners
Amy says
This is our family's go-to birthday cake for the past year or so. Love it!!
Sam Turnbull says
Yay!! So thrilled to hear that, Amy 🙂
Tara says
Made this for my 9 year old's b-day celebration at school - I was so glad the amount made not only 12 but exactly 24 perfect little cupcakes! I always use raw cane sugar and it turned out wonderfully! However, I did only use white flour, which I normally don't. Since it went so fast last night, I am making some more so the rest of our big family has some, too, today and I can send some along to the church youth dance tonight. I'm curious if they'll turn out just as light and fluffy if I do half white and half whole wheat!
Thanks for sharing, Sam!
Sam Turnbull says
So thrilled you enjoyed them so much, Tara! Whole wheat flour tends to make things denser and dryer, I recommend checking out this guide for making the substitution.
Patra says
Hi Sam, let me tell you, I am not a vegan but a client asked me to make them a vanilla cake..., so I tried your cake recipe out, it was a little strange the first few bites but then I couldn’t stop eating it! I love love it! My question is, the first time I made it it didn’t release from the pan, bottom totally stuck, I used a homemade pan release... do you have a vegan pan release you suggest? Thank you so so much!
Sam Turnbull says
Glad you enjoyed, Patra! I use a non-stick pan and a bit of spray oil, or I sometimes will line the bottom of the pan with parchment paper to ensure it does not stick. Enjoy!
Holly says
Absolutely brilliant recipe! I scooped out some of the cooked cake and filled it with raspberry conserve for a raspberries and cream cupcake. They were faultless which is so great because I was starting to think all vegan cakes were a disaster. Thank you Sam xxx
Sam Turnbull says
Ooooh that sounds divine! Thrilled you loved it so much, Holly!
KG says
Hi Sam! Sorry if there's an easy answer to this - I'm new to baking. If I wanted to turn this into a lemon cake, what changes would you suggest? Maybe just turn the frosting into a lemon frosting with lemon juice? Or should I change the cake, too? Scrap the whole lemon idea and just make a delicious vanilla cake?! Any help would be greatly appreciated. Thank you!
Sam Turnbull says
You could definitely replace the non-dairy milk with lemon juice in the frosting and/or add in lemon zest. I wouldn't mess with the cake recipe however, as baking is a science and adding extra acid such as lemon juice will mess with the chemistry and the cake might not turn out. Enjoy!
Samantha says
You could make a lemon simple syrup and brush the cake with it after baking and before filling?? Add lemon flavor without messing with the recipe!
Sam Turnbull says
Great idea!
kara_western says
I made this recipe as cupcakes, and they turned out well but I did make a few tweaks. I only added 1/2 cup sugar as I find that with the buttercream frosting it's just too sweet (personal preference). I also only added 1/3 vegetable oil, but still found them to be a little greasy tasting. What disappointed me was the slight taste of baking soda, which is why I took off 1 star. My cupcakes rose like crazy (almost double the size), so next time I think I'll also put less baking soda/vinegar.
Sam Turnbull says
Hi Kara, baking is chemistry and so when you change a recipe (reducing the sugar and oil) the end results will greatly change as well which is likely why they didn't taste quite right and rose more than expected. Hope that helps!
Sharon says
I’ve been testing vegan vanilla cakes all week for a bridal shower. (I want a two tiered cake). when I used a box mix with different egg substitutes they all turned out too soft and just crumbled away when you try to frost them. Another homemade recipe I tried just turned out bad. Finally, I tried this recipe. It doesn’t crumble away when you frost it. It’s moist, and it’s very good. Finally, a layer cake that holds up and tastes good. Thank you!
Sam Turnbull says
Wonderful! Thrilled you enjoy the recipe so much, Sharon 🙂