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’m terrible at cooking but I didn’t mess up with this one! It turned out absolutely delicious flavorwise and it was also tender and moist. Thank you!
★★★★★
So glad it was a success! Thanks for sharing and the awesome review. 🙂
Hey this is a brilliant recipe.. And so easy with little ingredients.. I am trying to make two, 5 inch cakes.. I know mini ones.. 😃 But I can’t seem to get the calculations right and it doesn’t come out well.. Could you please guide me with the measurements. Thank you.. 💚💐
Hi Dee, to be honest, I would probably stick with the recipe as written, the layers would be really fat but that’s okay! It might need a longer baking time, I would probably still check at 30 minutes but would expect that they may take about 10-15 minutes longer to bake.
Thank you so much for the response.. I am def gonna try it.. 💖💐
Can I sub white sugar for cane sugar?
★★★★★
Sure! 🙂
This is a favorite recipe in our house and is used for all celebrations (mostly as cupcakes). Most guests don’t know it’s vegan.
For Thanksgiving, I used this recipe as the “cake batter” portion of Ina Garten’s Easy Cranberry and Apple Cake. It was delicious. The only difference was I didn’t sift the flour (to make the batter a little thicker).
Thanks for such a wonderful, versatile, and easy recipe Alison!
★★★★★
Fantastic! Thanks so much for sharing and the wonderful review Diane! 🙂
Just made this cake for my boyfriend’s birthday and everyone loved it so much I’m making another for Thanksgiving! Thanks for the recipe
★★★★★
So glad to hear that Jessica! Thanks for the wonderful review. 🙂
Thank you for this recipe. I just made this for Thanksgiving, using Pamela’s gluten free flour (1 cup) and Sorghum flour (3/4). It was awesome. I failed to read pan size and made the recipe for a 7 inch pan, but cooked in an 8 inch pan, it produced two thin layers, which is just great to help me eat just the right amount and not too much. I can’t wait to try other recipes from your site now.
★★★★★
Fantastic! So glad to hear it worked out well! Haha yes it would be a little thin on the layers as an 8-inch but that’s okay! 🙂 Thanks so much for sharing and the wonderful review. 🙂
Can you use rising flour instead of AP flour?
Hi there, it may have an impact since self raising flour has baking powder and salt added. It might work okay but I’m not 100% sure. If you try it maybe omit the salt from the recipe as there is already salt in the flour. All the best! 🙂
Do i have to double the ingredients if i want 4 layer 9 inch cake
★★★★★
Hi Poonam, in the notes we have the measurements for a 2-layer 9 inch cake, so you would double that, or use 4 times the measures in the ingredients list.
Can I sub the olive oil for coconut oil?
Yes sure, melted coconut oil.
I am a chocolate fan, but my daughter loves vanilla. This is my go to recipe for her birthday cake. It is one of the best white cakes I’ve had. Thank you for the great recipe, You have some really creative recipes, Alison. My son is vegan, I will be trying some for sure.
★★★★★
So happy to hear! Thanks so much for the amazing review. xo
Very tasty. As I am gluten free, I had to use GF flour, but otherwise, delicious!
★★★
I made this cake and it was absolutely so moist and tasted amazing thank you for the recipe.
Awesome! Thanks for sharing Vera! 🙂
Can coconut milk be used rather than soy?
Sure! 🙂
I made it as a last minute cake asking couldn’t buy one for my son for his 2nd birthday and everyone loved it. It was delicious.
★★★★★
So happy to hear Gissel! Thanks for the awesome review. 🙂
Hi, do I make this with sweetened or unsweetened soy milk?
Either or is fine. 🙂
This is my first time making it and wont be my last 🙂 my family absolutely loved it.
★★★★★
Wonderful! Thanks so much for the awesome review. 🙂
Haven’t made it yet but looks delicious and also the ingredients are so easy to follow so that alone get 5 star for easy step by step instructions
★★★★★
Thanks Yasmine! 🙂
Hi, Would this cake turn out quite delicate and tender, or would it be dense and held together enough to be able to stack 4 layers on top of each other without collapsing?
Thanks
Hi Rachael, this recipe has been used by others who have made multiple layers so I believe it would hold up great, though I haven’t personally made more than 2 layers with this recipe.
I’ve made this many times and it will hold up for stacking, I just level the tops off (if they are rounded on top, slice the dome off ) then place a spoon of frosting on the cake board , then one later down on the cake board add to cover the top, then another bottom up add frosting, and continue . I’ve stacked 3 layers of it no problem, however if you’re planning to do 4 full size layers I would put a cardboard round in between the 2nd & 3rd layers. If you’re simply slicing 2 layers in half so they’re 4 thin layers they will be fine. It’s easiest to frost and stack them if you wrap the cooled cakes in plastic wrap and chill them in the freezer for 15-20 minutes first. I’ve used this recipe in many wedding cakes, carved cakes and even number cakes. It holds up amazingly, and is absolutely delicious. 💕
★★★★★
Thanks so much for the super helpful info Pamela! 🙂
Alison you are so very welcome thank you for the amazing recipes. 💕
★★★★★