Vegan Vanilla Cake (Fluffy, Moist, & Foolproof!)

4.97 from 219 votes

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.

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 16 - 16 slices (2-layer 9" round cake)

Author: Sam Turnbull

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

US Customary - Metric

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

Find it online:

https://itdoesnttastelikechicken.com/best-vegan-vanilla-cake/

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