Light fluffy and delicious vegan vanilla cake! Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries.
This vegan vanilla cake is light fluffy and dreamy! But what you’re going to like most about it is how EASY it is.
I’m going to admit, I had to play around with this recipe for quite a bit before I got it right.
The first time it was delicious, but I used a flax egg and while a flax egg is GREAT for most cakes, in the case of a vanilla cake when you want it to have the glorious light color, well….it didn’t work out so well.
I ended up with a delicious cake that looked like a seed cake and nothing at all like a vanilla cake.
The next time I tried it, it ended up way too dry, so I knew I needed to adjust the flour ratio.
I’m happy to report that the recipe you see below delivers the ideal level of moistness and as you can see, the color is totally gorgeous!
The vanilla flavor comes through perfectly, and by pairing it with vanilla frosting, you get yourself a whole lot of vanilla heaven going on!
Strawberries on top add a dash of gorgeous color and offset the vanilla flavor just right. However, feel free to use whatever cake decorations you please.
The strawberry dilemma…
I love the fresh fruit, but of course it doesn’t keep. You also have the small problem of the strawberries running and making the cake soggy.
So it really only works if you’re going to serve it within minutes of placing those strawberries on top.
So if you’re going to keep the cake around for a few days, then choose a different decoration OR just add some sliced strawberries to the individual slices as you serve them.
Even kids can do it…
I made this with my niece when she came for a sleepover at her aunt and uncle’s house. Since vanilla is her favorite flavor for everything, she loved this cake.
So seriously – this cake is easy enough that a kid can do it (with supervision, of course).
It’s really quite petite.
Just a little note that this cake is quite a small petite cake!
I used cake pans which are 7 inches round. The layers on this cake are not very tall, but I think it’s a perfect size and you get 10 nice sized slices out of it.
If you want to adapt this cake to larger cake pan sizes, see our notes on how to do that below.
Vegan Vanilla Cake Q&A
Can I make this gluten-free? There are a few changes that are needed to make this cake really work great for gluten-free. We made the adaptations for gluten-free with our vegan gluten-free vanilla cupcakes and they came out beautifully. You can adapt that recipe from cupcakes to a layer cake (two 7″ layers) just like this one if you like.
Can I make this in 8″ cake pans? Yes, but because the maths can get a little tricky sometimes when you increase a recipe, I recommend you take a look at our vegan vanilla sheet cake recipe, that recipe adapts perfectly to two 8″ cake layers. Just bake it for 30 minutes instead of the shorter baking time recommended for a sheet cake.
You can also take a look at our vegan white cake which is made for 8″ cake pans. That recipe was adapted from this one and is basically a perfect vanilla cake, just adapted to be a little more ‘white’ in color (to fit the ‘white cake’ description) and to be 8-inches.
Can I make this in 9″ cake pans? This exact recipe will make a single layer 9″ cake. So if you want to make a single layer cake, you can make this vegan vanilla cake recipe exactly as is, but just have a single layer instead of a 2-layer cake. We did this for our vegan pineapple upside down cake. Alternatively, you can double this recipe for a 9″ cake with two layers. I have included the exact measures for doubling this recipe in the notes section of the recipe card below.
Can I make this into a bundt cake? Some have done it, if you read the comments below, it has been done. I don’t have a bundt cake pan so I haven’t got personal experience with that (yet!).
Can I make cupcakes from this recipe? Yes you can! We have already done it, check out our recipe for vegan vanilla cupcakes, which is adapted from this recipe.
I’m pretty sure you’re going to love this vegan vanilla cake! It is:
- Light and fluffy
- Perfectly moist
- Spongey!
- Frosted with velvety vanilla frosting!
Keep it covered at room temperature where it will stay perfectly fresh for a few days or keep it covered in the fridge to stay good for up to a week.
Love vegan cakes?
Oh my word, you are SO in the right place! We are crazy about vegan cakes and have made a bunch of them. Here’s just a few:
- Classic Vegan Chocolate Cake – also a 7-inch layer cake
- The Best Vegan Chocolate Cake – a 9-inch layer cake
- Vegan Lemon Cake – a divine 8-inch beauty
- Vegan Carrot Cake – our super popular 7-inch layer cake
- Vegan Red Velvet Cake – also 7-inches
- Vegan Banana Cake – a 9×13 sheet cake or an 8-inch two-layer cake, it’s up to you!
If you make this cake (and I hope you do!) then please let us know how it goes by rating the recipe and leaving a comment. It’s so helpful and we love to hear how it worked out for you. Thanks so much.
And sign up to our email list for a gorgeous (and free) recipe ebook containing 10 delicious vegan dinner recipes and you’ll also stay updated with all our latest recipes.
Vegan Vanilla Cake
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: 10
Print Recipe
Pin RecipeDescription
Light fluffy and delicious vegan vanilla cake! Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries. Ideal for special occasions.
Ingredients
For the Vanilla Cake:
- 1 and 3/4 cups (220g) All-Purpose Flour
- 1 cup (200g) White Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 2 tsp Vanilla Extract
- 1/3 cup (80ml) Extra Virgin Olive Oil (or sub canola oil or other vegetable oil)
- 1 Tbsp White Vinegar (or sub Apple Cider Vinegar)
For The Vanilla Frosting:
- 3 and 3/4 cups (450g) Powdered Sugar
- 3 Tbsp (45g) Vegan Butter
- 4 Tbsp Soy Milk (or other non-dairy milk)*
- 2 tsp Vanilla Extract
For Decoration:
- Fresh Strawberries
Instructions
- Preheat the oven to 350°F (180°C)
- Sift the flour into a mixing bowl.
- Add the sugar, baking soda and salt and mix together.
- Add the soy milk, vanilla, oil and vinegar and give it a quick whisk with a hand whisk until just combined.
- Grease two 7 inch round cake tins with coconut oil (or spray with non-stick spray) and cut parchment paper into circles to fit the bottoms.
- Divide the batter evenly between them.
- Bake for 30 minutes.
- Remove from the oven and using a toothpick, insert into the center of the cake. If it comes out clean then your cake is done.
- Move to a cooling rack to cool completely.
- Prepare your frosting.
- Add the powdered sugar, vegan butter, vanilla and half of the soy milk.
- Beginning on low speed, mix with an electric mixer, slowly increasing speed. Add the rest of the soy milk, only as much as needed until it is smooth and creamy. If your vegan butter has a higher water content, you may not need to use all of the soy milk.
- If your frosting is still a little thin, add more powdered sugar, if it’s a little thick, add more soy milk (a drop at a time). The consistency must be thick enough that it doesn’t slide off the cake, but thin enough to be spreadable.
- When your cake is completely cool, add frosting to the top of one of the layers.
- Add the second layer on top and frost it completely, using a knife to carefully frost the sides of the cake.
- Decorate with fresh strawberries and serve right away.
- If you’re not serving right away, then omit the strawberries or serve them on a plate alongside the cake, so it doesn’t get soggy.
Notes
*I highly recommend you weigh the flour for the best results. Flour measures can be tricky, so weighing it on a food scale is the best way to ensure accuracy.
*The cake tins used in this recipe are 7 inches round. If you want to make this cake for 8-inch cake pans, see our vegan white cake recipe which is an 8-inch cake or our vegan vanilla sheet cake which adapts perfectly to two 8-inch cake layers. If you want to adapt it to 9-inch cake pans see our full instructions below.
*If you want to double this recipe for a 9-inch layer cake, then the ingredients list will be as follows: 3 and 1/2 cups (438g) All Purpose Flour, 2 cups (400g) White Sugar, 2 tsp Baking Soda, 1 tsp Salt, 2 cups (480ml) Soy Milk, 4 tsp Vanilla Extract, 2/3 cup (160ml) Extra Virgin Olive Oil or Canola Oil, 2 Tbsp White Vinegar. Everything else including baking times, remains the same. The frosting as listed in the recipe above will be enough to spread generously onto the top and middle of a 9-inch layer cake but not enough to frost the sides as well. Take a look at our vegan buttercream frosting recipe which is enough to frost this whole cake when made as a two layer 9-inch cake.
*Only add fresh strawberries to this cake if you’re going to be eating it right away. The strawberries are a fabulous addition to the flavor of this cake, BUT they run and can cause sogginess. So if you are keeping this cake for a few days, then either don’t use strawberries at all or just add some strawberry slices directly to the individual cake slices when served.
*Nutrition information is based on 1 serve of 10 with a very generous amount of vanilla frosting.
*Vanilla Frosting is from this recipe.
- Category: Dessert
- Method: Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 Serve (of 10)
- Calories: 441
- Sugar: 65g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 1.6g
- Carbohydrates: 83g
- Fiber: 0.8g
- Protein: 3g
Keywords: vegan vanilla cake
I cooked this yesterday for my Son’s birthday, it was a WINNER. I was too lazy to do two and ice in between the layers but I was so happy with the end result. As it all disappeared, I’m baking another one tonight. Thank you.🎂❤️
Awesome! Thanks Chrissi! 🙂
Hi
Is it possible to make cupcakes?
Sure! Check out our recipe for vegan vanilla cupcakes (based on this recipe).
Will this work in a 13×9 pan?
Hi Kala, check out our vanilla sheet cake recipe which can be done in a 9×13.
Ah this helps me out. I discovered by experimenting one time that the perfect banana bread needs a box of hello cake mix added to it! But I’m out of eggs so searched for a vegan recipe. Thanks much you saved me. (If it comes out good I’ll skip eggs from now on. Besides the best cookies I ever made have no eggs and are so crunchy. <3)
★★★★★
Glad to hear it helped Meka! And I definitely agree that the best cookies are egg-free! 🙂
Hi!
I was wondering if this cake can be made ahead of time and frozen until it’s time to be frosted and decorated?
Thanks!
TC
Sure! 🙂
I have 6″ pans, not 7″. Do you think I can make that work by adjusting the bake time?
Hi Sonya, no need to adjust the time, this will work great in 6″ pans at the same temp and bake time (of course do the toothpick test to make sure they’re ready). All the best! 🙂
My son celebrated his 30th birthday on Wednesday so i baked him this vegan cake and he absolutely loved it and so did the guests for which half was non vegans including myself. I am baking this agian on Saturday for yet another post-celebration. Also baked your peanut butter cookies and oatmeal cookies and it’s all a hit👍🏼 thank you so much. I shall be trying more of tour recipes.
★★★★★
Awesome! So glad it was a success! Thanks for sharing May. 🙂
This looks amazing and I can’t wait to try it!
I wondered if I can bake this cake in 6 inch pans? Should I use two or three pans and how long should I leave them in the oven for?
Hi Sue, two 6-inch cake layers will be perfect, they will just be a little fatter and that’s fine! Same baking temp and time. 🙂
Made it for Sunday dessert. So yummy!!!
★★★★★
Awesome! Thanks Susan! 🙂
Delicious cake! I was using another recipe for years and this will be my new go to. The frosting turned out good as well using only 3 tbsp milk. Thanks!
★★★★★
Awesome! Thanks Markina. 🙂
Hi just me again I’m really bad at maths so how many times do I need to double the recipe to do 4 layers thanks xx
It depends on the pan size. If you’re making it in 7-inch cake pans then you would double the basic recipe. If you’re making it in 9-inch cake pans then you would quadruple the basic recipe.
Thank you for this recipe. It’s easy and makes a nice fluffy cake. I subbed lemon juice for the vinegar, which works equally well to give it rise, and adds nice flavor, if you like lemon.
Awesome! Thanks for sharing Kathleen! 🙂
Can you taste the vinegar xx
NOT at all. 🙂
I was wondering if I could use lite coconut milk (from a can) in this recipe. I know the coconut flavor will come through, I want it to. Would lite coconut milk work as a substitute?
Yes this would work fine. 🙂
I need to make a “Lego Cake” for my son’s birthday and I want to be able to eat it :-). I was going to use this recipe and the Best Vegan Chocolate cake recipe in two loaf tins to make the blocks. Do you think it would work in a 9 & 8 inch loaf tin?
Hi Sarah, this would need to be doubled for a 2 layer 9-inch cake. Or made as is it would be a single layer 9-inch cake. We have links in the post to other recipes that can adapt to 8-inch though. All the best! 🙂
Omg!! I’m baking this at 2:00am to surprise my roommate for their birthday in the morning. I had only enough sugar for one try, and it came out perfectly! I couldn’t be more excited to see their reaction! Happy 23rd bday Rayven <3
★★★★★
Yay! Thanks for sharing Kira! 🙂
Can I use honey or maple syrup instead of sugar? Has anyone tried this? If so is it a one to one swap? Thanks.
★★★★★
Hi Gissel, that wouldn’t work in this recipe. You can try a different type of granulated sugar though such as coconut sugar. 🙂
Hi there – is it possible to turn this into a chai cake by substituting the soy milk for brewed chai tea?
Yes, I think that could be awesome! 🙂
Ali, how did it turn out? I’m looking for a creative vegan cake recipe and I’ll be donating the cake to a fundraiser. Thanks!
This was my first time ever baking anything vegan. I used two 8 inch pans and baked for 20 mins. Turned out absolutely perfect! I couldn’t believe the texture of the frosting and the moisture of the cake! Very yummy! I used oat milk as one of the kids in my daughter’s class is allergic to soy and I must confess I could taste the oat a bit but everyone loved it. Easiest recipe ever and perfect instructions. I will be bookmarking this one for sure! Thank you!
★★★★★
So glad you enjoyed it! Thanks for the wonderful review. Interesting about the oat milk though, other options would be almond milk or coconut milk unless of course there are nut allergies. 🙂