Vegan vanilla cake recipe is a soft, tender, plant-based dessert made without eggs or dairy, yet still rich and satisfying. My Baking Addiction brings out how much delicious flavor this cake holds in every bite.
I’ve made this vegan vanilla cake recipe more times than I can count, each time refining the texture and taste. Sometimes I go bakery-style, but other times I add my own twist, adjusting ingredients for extra moisture or sweetness.
Now I’m showing step-by-step exactly how I make this vegan vanilla cake recipe from scratch, sharing my favorite method that’s worked time after time right in my home kitchen.
Vegan Vanilla Cake Recipe
This vegan vanilla cake recipe is soft, moist, and full of classic vanilla flavor without using any eggs or dairy. It’s made with simple ingredients like cake flour, soy milk, aquafaba (or vegan yogurt), and vegan butter, creating a tender crumb and light texture.
Perfectly sweet and fluffy, it bakes evenly and holds up beautifully whether layered or served as a single cake. The frosting is smooth and creamy, made from vegan butter, powdered sugar, and vanilla.
Ideal for birthdays, celebrations, or everyday dessert, this vegan vanilla cake recipe delivers consistent results and has become a reliable favorite in my home baking routine.
How To Prepare Vegan Vanilla Cake Recipe?
Prep time: 20 minutes
Bake time: 35 minutes
Total time: 55 minutes
Course: Dessert
Cuisine: Vegan / Western
Yield: 12 servings
Kitchen Utensils Needed
- Mixing bowls (at least 2)
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups & spoons
- Cake pans (2 x 9-inch round)
- Cooling rack
- Sifter or fine mesh strainer
- Whisk
Ingredients
For the Vegan Vanilla Cake:
- ½ cup vegan butter (softened to room temp)
- ½ cup aquafaba (the liquid from canned chickpeas – or sub with ½ cup vegan yogurt if you prefer)
- ¼ teaspoon cream of tartar (only needed if you’re using aquafaba)
- 3 cups cake flour (sifted for lightness)
- ½ cup canola oil (or another neutral oil)
- 1½ cups granulated sugar
- 1¼ cups unsweetened soy milk
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons apple cider vinegar
- 1 tablespoon vanilla extract
For the Vegan Vanilla Frosting:
- 3 tablespoons vegan butter
- 3¾ cups powdered sugar (sifted for smooth texture)
- 2 teaspoons vanilla extract
- 4 tablespoons soy milk (or any plant-based milk)
Instructions
Step 1: Preheat & Prep
Start by preheating your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper. This helps them release easily later.
Step 2: Whip the Aquafaba
In a clean mixing bowl, pour in the aquafaba and add the cream of tartar. Using a mixer, whip on high speed until it forms soft peaks this usually takes about 3–5 minutes. It’ll look a bit like whipped egg whites.
Step 3: Cream Butter, Oil, and Sugar
In a separate large bowl, beat the softened vegan butter, canola oil, and sugar together until it’s creamy and light – about 2–3 minutes. Don’t rush this part; creaming helps with the cake’s texture.
Step 4: Add the Vanilla & Vinegar
Mix in the vanilla extract and apple cider vinegar. The vinegar will react with the baking powder later to help the cake rise.
Step 5: Combine Dry Ingredients
In another bowl, sift together the cake flour, baking powder, and salt. Sifting is key here to keep the cake fluffy.
Step 6: Alternate Mixing Wet & Dry
Now, alternate adding the dry mixture and soy milk into the creamed butter mixture — start and end with dry. Stir gently after each addition until just combined. Don’t overmix.
Step 7: Fold in the Aquafaba (if using)
Carefully fold the whipped aquafaba into the batter. Use a spatula and mix gently to preserve the fluffiness. Your batter should look airy and smooth.
Step 8: Bake
Divide the batter evenly between your two cake pans. Tap them lightly on the counter to release air bubbles. Bake for 30–35 minutes or until a toothpick comes out clean from the center.
Step 9: Make the Frosting and Assemble
In a bowl, beat the vegan butter until creamy. Gradually add the powdered sugar, vanilla extract, and soy milk. Keep mixing until light and fluffy. If it’s too thick, add a bit more milk; too thin, add more sugar.
Step 10: Assemble
Once your cakes are cooled, frost the top of one layer, place the second cake on top, then frost the top and sides. Decorate however you like!
Nutrition Facts With Vegan Vanilla Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 350 |
| Fat | 15g |
| Carbs | 50g |
| Sugar | 32g |
| Protein | 3g |
| Fiber | 1g |
Recipe Tips And Techniques
1. Whip Aquafaba Until Fluffy: Whip aquafaba with cream of tartar until soft peaks form. This traps air, making the cake light and airy. Under-whipping leads to a dense cake, so don’t rush.
2. Use Room Temperature Ingredients: Vegan butter and soy milk should be room temp for smooth mixing and better texture. Cold ingredients cause lumps and uneven batter.
3. Sift and Measure Flour Carefully: Gently spoon or sift cake flour to avoid packing. Too much flour makes the cake dry and heavy.
4. Mix Gently: Stir wet and dry ingredients just until combined. Overmixing develops gluten and toughens the cake.
5. Add Vinegar for Rise: Apple cider vinegar reacts with baking powder to help the cake rise and stay fluffy.
6. Cool Before Frosting: Let the cake cool completely to prevent melting frosting and ensure smooth decorating.
Why We Love This Recipe
This vegan vanilla cake recipe wins hearts because of its light, fluffy texture and rich vanilla flavor that feels indulgent without being heavy. The use of aquafaba gives the cake a unique softness that stays moist for days.
It also offers versatility, working well for birthdays, casual treats, or special occasions. The frosting balances sweetness perfectly, enhancing the cake without overpowering it.
This vegan vanilla cake recipe shows how plant-based ingredients can create a delicious dessert that everyone enjoys, making it a favorite in my kitchen and a recipe worth sharing with friends and family.
Why My Recipe Works
My vegan vanilla cake recipe works because it carefully balances ingredients that replace traditional eggs and dairy while maintaining texture and flavor.
Whipping aquafaba creates the necessary lift and lightness, mimicking egg whites without using animal products. The combination of vegan butter and canola oil ensures the cake stays moist but not greasy.
Adding apple cider vinegar to soy milk activates the baking powder, helping the cake rise evenly and stay tender. Measuring ingredients accurately and mixing gently prevents a dense crumb.
Overall, the vegan vanilla cake recipe blends science and simplicity, delivering a reliable, soft, and flavorful vegan cake every time.
Health Benefits
This vegan vanilla cake recipe offers some health advantages compared to traditional cakes. By using plant-based ingredients, it contains no cholesterol and less saturated fat, which supports heart health.
The aquafaba replaces eggs, reducing allergens and making it suitable for people with egg sensitivities. Using soy milk adds a bit of protein and important nutrients like calcium and vitamin D.
While it’s still a treat with sugar, this cake avoids dairy and animal products, which can be easier to digest for many. Overall, vegan vanilla cake recipe a kinder choice for those focusing on plant-based eating without sacrificing flavor.
How Can I Decorate And Serve After Make
After making your vegan vanilla cake recipe, decorating can be a fun way to add personality and extra flavor. You can start by spreading the vegan vanilla frosting evenly over the top and sides for a classic look.
For a fresh touch, add sliced strawberries, raspberries, or blueberries on top. Toasted coconut flakes or chopped nuts also give a nice texture contrast.
If you want something simple yet elegant, a light dusting of powdered sugar works beautifully. Serve your cake on a pretty plate or cake stand, and pair it with a cup of tea or coffee for a lovely treat.
Variations Of Vegan Vanilla Cake
1. Lemon-Infused Vegan Vanilla Cake
Add a refreshing twist by incorporating 3 tablespoons of lemon zest and 1 tablespoon of lemon juice into the batter. This variation offers a citrusy flavor profile, perfect for spring or summer gatherings. To maintain the balance, reduce the amount of applesauce by 1 tablespoon.
2. Chocolate Chip Vegan Vanilla Cake
For chocolate lovers, fold in ½ cup of mini chocolate chips into the batter before baking. This addition provides delightful pockets of melted chocolate throughout the cake, enhancing its richness. Pair it with a vegan buttercream frosting sprinkled with mini chocolate chips for an extra indulgence.
3. Strawberry Shortcake Vegan Vanilla Cake
Transform your cake into a strawberry shortcake by layering thinly sliced fresh strawberries between the cake layers and on top. Spread a layer of vegan frosting over the strawberries before adding the top cake layer. This variation offers a fruity and creamy dessert experience.
Additions For Make more delicous
➤ Fresh Fruit: Incorporating fresh fruits like blueberries, raspberries, or finely chopped strawberries into the batter adds natural sweetness and bursts of juicy flavor in every bite. Be gentle when folding them in to avoid breaking the fruit and discoloring the batter.
➤ Nuts and Seeds: Adding chopped walnuts, pecans, or even sunflower seeds can introduce a pleasant crunch and extra texture contrast. Toasting the nuts lightly before adding will enhance their flavor.
➤ Warm Spices: A pinch of cinnamon, nutmeg, or cardamom can elevate the simple vanilla flavor, giving the cake a cozy, aromatic quality especially suitable for fall or winter.
➤ Citrus Zest: Adding lemon or orange zest brightens the cake with fresh, zesty notes. This works especially well if you want a lighter, more refreshing twist. Use about one to two teaspoons, finely grated.
➤ Vegan Chocolate Chips or Chunks: Stirring in vegan chocolate chips creates delightful pockets of melted chocolate, adding richness and texture variation that chocolate lovers will appreciate.
How To Store Leftovers
To store leftover vegan vanilla cake recipe, first make sure it’s completely cooled and frosted. Wrap the cake tightly with plastic wrap or place it in an airtight container to keep it moist and prevent it from drying out.
You can keep it at room temperature for up to two days, but for longer storage, refrigerate it for up to five days. Before serving, let refrigerated cake come to room temperature for the best texture and flavor.
If you want to freeze vegan vanilla cake recipe, wrap slices individually and store in a freezer-safe bag for up to three months thaw overnight in the fridge before enjoying.
FAQs About Vegan Vanilla Cake Recipe
Can I use all-purpose flour instead of cake flour?
Yes, you can substitute cake flour with all-purpose flour by removing 2 tablespoons per cup of flour and replacing it with cornstarch. This helps keep the cake light and tender.
What can I use instead of aquafaba?
You can replace aquafaba with ½ cup of vegan yogurt, applesauce, or mashed banana, but these may slightly change the texture and flavor.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
Can I freeze this cake?
Yes, this cake freezes well. Wrap layers tightly in plastic wrap and store in an airtight container or freezer bag for up to 3 months.
Is this recipe suitable for nut allergies?
Yes, this recipe does not contain nuts unless you add them as a variation. Just be sure to check your vegan butter and plant milk labels for any nut ingredients.
Conclusion
I am very happy every time I eat this vegan vanilla cake recipe after making it. The taste, the texture everything comes together so well.
This vegan vanilla cake recipe process is truly easy and gives a successful result, even without eggs or dairy. I followed each step carefully, and it turned out just the way I wanted.
I am sure you will understand the same steps clearly and feel just as proud when you make it. Soon, you’ll enjoy your own homemade vegan vanilla cake recipe too.
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Vegan Vanilla Cake Recipe
Equipment
- Mixing bowls (at least 2)
- Electric hand mixer or stand mixer
- Rubber spatula
- Measuring cups & spoons
- Cake pans (2 x 9-inch round)
- Cooling rack
- Sifter or fine mesh strainer
- Whisk
Ingredients
For the Vegan Vanilla Cake:
- ½ cup vegan butter softened to room temp
- ½ cup aquafaba the liquid from canned chickpeas – or sub with ½ cup vegan yogurt if you prefer
- ¼ teaspoon cream of tartar only needed if you’re using aquafaba
- 3 cups cake flour sifted for lightness
- ½ cup canola oil or another neutral oil
- 1½ cups granulated sugar
- 1¼ cups unsweetened soy milk
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons apple cider vinegar
- 1 tablespoon vanilla extract
For the Vegan Vanilla Frosting:
- 3 tablespoons vegan butter
- 3¾ cups powdered sugar sifted for smooth texture
- 2 teaspoons vanilla extract
- 4 tablespoons soy milk or any plant-based milk
Instructions
Step 1: Preheat & Prep
- Start by preheating your oven to 350°F (175°C). Grease two 9-inch cake pans and line the bottoms with parchment paper. This helps them release easily later.
Step 2: Whip the Aquafaba
- In a clean mixing bowl, pour in the aquafaba and add the cream of tartar. Using a mixer, whip on high speed until it forms soft peaks this usually takes about 3–5 minutes. It’ll look a bit like whipped egg whites.
Step 3: Cream Butter, Oil, and Sugar
- In a separate large bowl, beat the softened vegan butter, canola oil, and sugar together until it’s creamy and light – about 2–3 minutes. Don’t rush this part; creaming helps with the cake’s texture.
Step 4: Add the Vanilla & Vinegar
- Mix in the vanilla extract and apple cider vinegar. The vinegar will react with the baking powder later to help the cake rise.
Step 5: Combine Dry Ingredients
- In another bowl, sift together the cake flour, baking powder, and salt. Sifting is key here to keep the cake fluffy.
Step 6: Alternate Mixing Wet & Dry
- Now, alternate adding the dry mixture and soy milk into the creamed butter mixture — start and end with dry. Stir gently after each addition until just combined. Don’t overmix.
Step 7: Fold in the Aquafaba (if using)
- Carefully fold the whipped aquafaba into the batter. Use a spatula and mix gently to preserve the fluffiness. Your batter should look airy and smooth.
Step 8: Bake
- Divide the batter evenly between your two cake pans. Tap them lightly on the counter to release air bubbles. Bake for 30–35 minutes or until a toothpick comes out clean from the center.
Step 9: Make the Frosting and Assemble
- In a bowl, beat the vegan butter until creamy. Gradually add the powdered sugar, vanilla extract, and soy milk. Keep mixing until light and fluffy. If it’s too thick, add a bit more milk; too thin, add more sugar.
Step 10: Assemble
- Once your cakes are cooled, frost the top of one layer, place the second cake on top, then frost the top and sides. Decorate however you like!
Notes
Nutrition Facts With Vegan Vanilla Cake Recipe
| Nutrition | Amounts |
|---|---|
| Calories | 350 |
| Fat | 15g |
| Carbs | 50g |
| Sugar | 32g |
| Protein | 3g |
| Fiber | 1g |
Hi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.