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. You can also make this cake as a three layer 6-inch cake, or a single layer 9-inch cake.
To adapt this cake to different size cake pans, see our notes on how to do that below.
Vegan Vanilla Cake Q&A
You can try simply swapping the regular all purpose flour for a gluten free all purpose flour blend.
Yes, this recipe makes a perfect three layer 6-inch cake cake. Bake for 20 minutes.
Yes, but the layers are just a little thinner. You can also take a look at our vegan Victoria sponge cake recipe which is this recipe, adapted for 8-inch cake pans. 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.
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.
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!).
Yes you can! We have already done it, check out our recipe for vegan vanilla cupcakes, which is adapted from this recipe.
Storing and Freezing
Keep it covered at room temperature where it will stay perfectly fresh for a 2-3 days or keep it covered in the fridge to stay good for up to a week.
The cake is also freezer friendly for up to 3 months. You can freeze it either frosted or unfrosted (but definitely don’t add strawberries if you plan to freeze it).
More Vegan Cakes
- Vegan Chocolate Cake
- Vegan Lemon Cake
- Vegan Carrot Cake
- Vegan Red Velvet Cake
- Vegan Banana Cake
- Vegan Strawberry Cake
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Vanilla Cake
Ingredients
For the Vanilla Cake:
- 1 ¾ cups All Purpose Flour (220g)
- 1 cup White Granulated Sugar (200g)
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Soy Milk (240ml) or Other non-dairy milk
- 2 tsp Vanilla Extract
- ⅓ cup Canola Oil (80ml) or Vegetable Oil
- 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar
For The Vanilla Frosting:
- 3 ¾ cups Powdered Sugar (450g)
- 3 Tbsp Vegan Butter (45g)
- 4 Tbsp Soy Milk or Other non-dairy milk*
- 2 tsp Vanilla Extract
For Decoration:
- Fresh Strawberries Optional
Instructions
- Preheat the oven to 350°F (180°C). Spray two 7-inch round cake pans (*see notes) with non-stick spray and cut parchment paper into circles to fit the bottoms.
- Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Mix together.
- Add the soy milk, vanilla, oil and vinegar and give it a quick whisk with a hand whisk until just combined.
- Divide the batter evenly between your two prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Let the cakes cool in the pans for a few minutes before transferring them to a wire 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.
Video
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. This cake recipe as is will also make a three layer 6-inch round cake (bake for 20 minutes) or a single layer 9-inch round cake (bake for 30 minutes). It can also be made as a 9×9 square sheet cake (bake for 20-25 minutes). 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 the cake recipe for our vegan Victoria sponge. If you want to adapt this recipe to fit two 9-inch round cake pans see our full instructions below.
- If you want to double this recipe for a 9-inch round two layer cake, then the ingredients list will be as follows: 3 and ½ 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, ⅔ cup (160ml) Canola Oil, 2 Tbsp White Vinegar. Everything else including baking times (30 minutes), 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.
Ann says
Loved the recipe absolutely love it! my only problem i think the oil was abit too much as tge vinegar adds moisture plus the oil, how much can i reduce the oil, without losing that lovely moistness without it being a little over moist? Xx
Ann says
Can i use this to make a 2 teir cake, obviously i know the cake would need dowelling. But i like the fluffyness.
Lisa O says
This is my go to cake recipe. Super easy and it uses staple pantry items. I don’t make the frosting, instead use non-dairy pre-made frosting from a can. My granddaughter really likes chocolate frosting. Even the non vegans in my house love this cake!
Alison Andrews says
Awesome Lisa! Thanks so much for the wonderful review. 🙂
Freya says
Made this to celebrate a coworkers wedding who follows a vegan diet! This was a total hit for her and us non vegans as well. I followed the instructions for two 9 inch pans which worked well. Moist, fluffy, and delicious. I followed the regular instructions for the frosting and ended up having plenty for the entire cake, small amount of frosting in the middle (I used jam as well) and had leftover frosting too. I had reservations about it being too sweet but with the modest amount of frosting it was perfect. Perfectly paired with fresh strawberries!
Alison Andrews says
Awesome! Thanks so much for sharing Freya, it sounds wonderful. 🙂
Delores says
Can you make cupcakes from this cake recipe
Alison Andrews says
Hi Delores, yes you can, there is a link to our cupcakes recipe based on this cake, in the blog post. 🙂
Katie says
My new favorite vegan cake! I used the original recipe measurements and baked it in a 9-inch round tin. The rise, flavor, everything was perfect. I don’t like frosting, so I served it with fresh blackberries instead–heavenly! Thank you for sharing this recipe!
Alison Andrews says
Wonderful! So glad you enjoyed it, thanks for the awesome rating! 🙂
Erin says
After 2 failed attempts at subbing eggs for a box mix I took to the internet in hopes of finding a good and easy vegan recipe the morning of my daughters 3rd birthday. Not only was this easy, it came out great and everyone tried some and many said they thought it was better than a regular cake! The frosting was a bit runny after the second tbsp of coconut milk but it was also high humidity and heat in the kitchen. I added more powdered sugar until it was thicker and after frosting the cake I put it in the fridge to chill until it was time to serve. I baked in 2 6” pans. Filled the middle with strawberry jelly and tinted the frosting pink. A huge hit and I’m saving this recipe as a go to! Thank you!
Alison Andrews says
Sounds awesome! So glad you enjoyed the recipe Erin! Thanks so much for the amazing rating. 🙂
Annette says
I used this as the base for my strawberry shortcake as I prefer a moister cake. This recipe produced the most delicious, moistest vegan vanilla cake I have ever made. This will forever be my go to recipe for simple, yet delicious vanilla cake. I used one 9″ round and cooked for the recommended 30 min. It came out perfect and was even tastier the next day. Thank you for sharing your recipe.
Alison Andrews says
So happy to hear it was delicious Annette! Thanks for sharing and the awesome review. xo
Sydney says
Hi,
Just wondering if I can substitute applesauce for sugar?
Thanks!
Alison Andrews says
Hi Sydney, I don’t think so. I think if you read the other comments it is possible to reduce the sugar though. All the best! 🙂
Ebony says
What type of vegan butter works best for this recipe?
Alison Andrews says
It depends where you are and what you have available, if you’re in the US then Earth Balance buttery sticks will work great. I have used Nuttelex as well (Australian brand) that comes in tubs but it’s more firm so works really well. If it’s in a tub then the firmer it is the better. Otherwise even very soft spreads will work fine but you may need less non-dairy milk. All the best! 🙂
Norkbuck says
This was delicious! I made it for a friend who has recently had to go off dairy. I put raspberry jam between the layers and frosted with chocolate vegan buttercream. It was a hit. I used 6 inch pans and baked for an extra 15 minutes.
Alison Andrews says
Fantastic! Thanks so much for sharing and the awesome rating! 🙂
Michelle says
This was delicious! Great for our dairy and egg allergic girl. I can’t make a recipe without modifications… So I made it in a loaf tin, as we don’t have any round tins at the moment and it needed some extra cooking time, but our oven isn’t great. Added in some cherry jam, instead of all the sugar and some baking powder. And iced it with a very lemony glaze.
Anita says
Will this recipe work for a 6″ cake 3″ deep? I have to do a top layer wedding cake
Alison Andrews says
Hi Anita, it will work in 6″ pans! I’m not sure exactly how tall they will be, but it will work. 🙂
Sydney says
Hi,
I was wondering if applesauce would work in place of sugar for the cake portion, if I reduced the milk ingredient by 1/4 cup? Thanks! 🙂
Bonny says
Well the smell and the look of the cake was very good. But it was way too sweet for us with the buttercream as well. Have you tried reducing the sugar in the cake at all? Just wondering if it would result in a less sturdy cake?
Alison Andrews says
Hi Bonny, I haven’t reduced the sugar, but others have if you read the other comments so it is something you could experiment with. 🙂