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.
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.
Otherwise use a different decoration.
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.
I’m pretty sure you’re going to love this vegan vanilla cake! It is:
- Light and fluffy
- Perfectly moist
- 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.
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 was well enamored with this cake.
So seriously – this cake is easy enough that a kid can do it (with supervision, of course).
Just a little note that this cake is quite a small petite cake!
I use cake pans which are 7 inch 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 make this cake (and I hope you do!) then please let us know how it goes by rating it and leaving a comment. Take a photo and tag it #lovingitvegan on Instagram as well so we can see it too!
If you love vegan cakes, definitely check out some of our other gorgeous cakes, like:
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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.
For the Vanilla Cake
- 1 and 3/4 cups (220g) All-Purpose Flour
- 1 cup (200g) Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 2 tsp (10ml) Vanilla Extract
- 1/3 cup (80ml) Olive Oil (or other vegetable oil)
- 1 Tbsp (15ml) White Vinegar (or Apple Cider Vinegar)
For The Vanilla Frosting
- 3 and 3/4 cups (450g) Powdered Sugar
- 3 Tbsp Vegan Butter
- 4 Tbsp Soy Milk (or other non-dairy milk)
- 2 tsp Vanilla Extract
- Fresh Strawberries
- Preheat the oven to 350 degrees Fahrenheit (180 degrees celsius)
- Sift the flour into a mixing bowl.
- Add the sugar, baking soda and salt and mix together.
- Add the soy milk, vanilla, olive oil and vinegar and whisk it in.
- Grease two 7 inch round cake tins with coconut oil and cut parchment paper into circles to fit the bottoms and then divide the mixture 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 soy milk.
- Beginning on low speed, mix with an electric mixer, slowly increasing speed until it is smooth and creamy.
- If your frosting is a little thin, add more powdered sugar, if it’s a little thick, add more soy milk. 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.
I highly recommend you weigh the flour for the best results. Flour measures are 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 double this recipe just bear in mind that results are variable, it can be tricky to double a recipe and it doesn’t always come out right.
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.
- 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