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: 16 slices (two 9-inch layers)
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
Find it online:
https://itdoesnttastelikechicken.com/best-vegan-vanilla-cake/Scan the QR code for updates, tips, and to ask me any questions!
