So here it is: this is my recipe for the most perfect, bestest in the westest, (and eastest) vegan vanilla cake. Strike that, this is my recipe for the most perfect vanilla cake. Period. Vegan or not, this is a damn good cake. Sweet, buttery, vanilla-infused, fluffy and moist all at the same time.
When I served this vegan vanilla cake recipe as cupcakes to a group of strangers, one girl declared that it was the best cupcake she had ever eaten... and then I told her it was vegan. Winning!
I originally posted this recipe way back in 2014, so I decided it needed a little face-lift. Not the recipe, the recipe for the vegan vanilla cake is perfect, just the photos.
You can see below ↓ my original photo for the best vegan vanilla cupcakes, but when I shared a picture of the cake above ↑ on my Instagram, everyone was asking for this vegan vanilla cake recipe. Some people didn't realize that most cake and cupcake recipes are exactly the same, the only difference is the pan you use and the baking time. So I wanted to make it clear that this vegan vanilla cake recipe works wonderfully both ways.
I designed this recipe after hosting a "vegan vanilla cupcake-off" party. A cooking competition style party where I compared 3 top vegan vanilla cupcake recipes to determine which one was the winner. My friends voted, and the result was that there was no clear winner. So I had to do the only logical thing I could think of: make my own winner.
It took a lot of experimenting, but oooeee was all that effort worth it as 4 years later, this is still the best vegan vanilla cake recipe I've ever made. Whether you make these into adorable cupcakes or you opt for a full-sized two-layer cake, everyone will love it. Perfect for birthday parties, holidays, celebrations, or anytime you need a glorious sweet fluffy cake.
To make The Best Vegan Vanilla Cupcakes: In a big bowl, whisk the dry ingredients together. In a medium bowl, mix the wet ingredients together. Then pour the wet ingredients into the dry and mix lightly. Whisk until the batter just comes together, don't over mix it.
Evenly divide batter among the cupcake pan or the cake pans and bake until a toothpick inserted in the center comes out clean.
To make the frosting:Â mix all the ingredients together with a hand mixer or stand mixer. Make sure the cakes are cooled completely before frosting, so the frosting won't melt. Frost your cakes as desired.
The Best Vegan Vanilla Cake (or Cupcakes)
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cup white sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 â…“ cup non-dairy milk (such as soy or almond)
- â…” cup light oil (such as canola or vegetable)
- ¼ cup lemon juice or apple cider vinegar
- 1 tablespoon vanilla extract
Frosting:
- ½ cup vegan butter
- ½ cup vegetable shortening
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 - 4 tablespoons non-dairy milk (such as soy or almond)
- Sprinkles for decoration (optional)
Instructions
- Preheat your oven to 350F (180C). For cupcakes: lightly grease or line a cupcake pan with 24 paper liners. For a cake: lightly grease two 9-inch round cake pans.
- In a large bowl, whisk the dry ingredients together.
- In a medium bowl, mix the wet ingredients together. Pour the wet ingredients into the dry and mix until the batter just comes together, don’t over mix. Evenly divide batter among the cupcake or cake pans. For cupcakes: Bake 18-20 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean. For 9-inch cake: bake for 22 - 28 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- To make the frosting: mix together the vegan butter, vegetable shortening, powdered sugar, and vanilla extract. Add 1 - 4 tablespoons of non-dairy milk as needed to reach desired frosting consistency. Let cakes cool completely before frosting.
Nutrition
Bon appetgan
Sam.
Kristina says
Will this work with 1 to 1 bobs red mill gluten free flour?
Blair says
This cake is SO delicious! I halfed the recipe and just made a one layer 8 inch cake. I made a vanilla glaze to go on top, since I didn't have all the ingredients for the icing. This recipe is a keeper and I look forward to trying it with your icing next time! Thank you!
Jen says
Do you think I could substitute cake flour and get good results? I'd be measuring it out using a scale.
Jenn says
Hey Sam thank you for this delicious recipe! I’m not vegan but was looking for a recipe for a friend’s birthday that is vegan and these were a hit!
I used oat milk for the dairy sub and it was creamy and yum.
Will be definitely be using this base again for non-vegan cakes too. Soooo good.
Looking forward to trying out your other recipes!
Bryna says
Made these on the weekend for my grandsons birthday. I did not tell anyone (except my son who is vegan) that they were vegan and everyone raved about how good they were. I made them gluten free by replacing the flour with an equal amount of King Arthur's Measure for Measure GF flour mix. When I told my guests everyone was surprised and stated that you could not tell they were vegan or gluten free. The cupcakes were moist, fluffy, very flavorful and delicious. This recipe is a keeper. Definitely the best vanilla vegan cupcake recipe I've tried. Thank you for this great recipe.
Christiane says
Excellent! I added sprinkles to make funfetti cupcakes. It worked very well.
Terence Townsend says
The best recipe I have ever found. I have always made the chocolate recipe but this vanilla cake is soft, fluffy, rise’s beautifully and is delicious. It is literally flop proof. I used oat/almond milk mix and white vinegar and it works perfectly. Highly recommend
Janice says
For some reason, my cake didn't rise. Is there supposed to be baking powder? Thx!
Sam Turnbull says
Hi Janice! The recipe is correct as written. I haven't heard this complaint before and this recipe has been made by thousands of people. Are you sure you measured everything accurately and didn't miss any ingredients? Sorry, I can't be more help!
Janice says
No worries. It’s probably me! I will try again, likely I made a mistake measuring somewhere!
Kim says
This is the best vanilla cake I’ve ever tasted!
Sam Turnbull says
Aww thank you!
Dielda says
i am forever thankful for the perfect recipe!
Sam Turnbull says
aww shucks, thank you!
Karin says
I made this cake twice in two weeks! (I halved the recipe and made a dozen cupcakes each time). I decorated them with my own vegan version of chocolate ganache - heaven! I keep eating them 2 and 3 at a time
Sam Turnbull says
Yay! So happy you loved them Karin!
Linda says
Hi Sam! Could I add sprinkles to the batter to make it a ‘funfetti’ cake? I’ve made both this recipe and your
Funfetti cake before. I prefer this one so was hoping I could modify it. Thanks!
Sam Turnbull says
Hi Linda, yes go for it. 🙂
Clyde says
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. I used a coconut whip to frost it but look forward to making it again with your included frosting recipe. Thank you!!!!
Wanni says
Hi I've tried this cake and it's so so good I love it! I am thinking of trying a higher protein version by subbing out some of the flour for vegan protein powder, and also reducing the sugar. Do you think it'll work fine, and how will this affect the texture?
Dawn says
This was my first attempt at a vegan cake and I was very daring and doubled it to make my son a 12x18 sheet cake…. It came out perfect!!! Thank you so much for what you do! You are definitely my go to for no nonsense straight up vegan recipes.
Heather Lewis says
Hello, My husband and I love this cake!!! Just made this cake and the cupcakes for our birthday week for my husband and I.
But we have some Questions: ???
After the cake and cupcakes are made how long will they keep and or stay good for ? Maybe 5 to 7 days ?
What kind of non dairy vegan milk are you using the sweetened or unsweetened ? We used the unsweetened almond breeze vegan milk.. what kind do you suggest using ?
Does the cake and cupcakes need to be refrigerated after being made?
Or room temperature stable ?
How long should I let the cake and cupcakes cool for before putting the frosting on ?
Also does the frosting need to be chilled first before putting it on the cake and cupcakes?
Also how long will the frosting stay good for if i have extra left over ?
- Thank you
Icela says
It's usually 5 days for freshness sake.
The flavoring of the alondmilk doesn't really affect it in experience.
Room temperature stable is good.
The frosting doesn't need to be chilled since the shortening holds its shape.
The frosting if refrigerated should be good for 5-7 days.
Hope this helps! Although it's late lol
Tahira Akhtar says
This recipe is great for cupcakes but for some reason when I use it to make a cake it always ends up too dense. What have I done wrong?
Sam Turnbull says
It sounds like your oven temperature might be a bit off-it's likely that your oven just runs a little cool (it's pretty common). You can always grab yourself an oven thermometer to make sure. Enjoy!
Tahira Akhtar says
Just wondering when making cupcakes it's 180°C, is it the same when making layered cakes or should it be hotter?
Sam Turnbull says
It would be the same but the cakes would need longer to cook.
Tahira says
How long would that be? Also would they work in an 2x 8 inch round pan?
Tahira Akhtar says
could I replace half of the flour with cake flour?
Emily says
This is my all time FAVORITE vegan cake!! It’s so moist and not too sweet. I’m so glad I found this recipe, it’s a hit even with non vegans. Definitely recommend!!
I also love your site, very yummy recipes!