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.
Anna Astle says
I doubled the recipe to make this in a 9inch round cake pan. After 50 mins the cake interior is STILL not cooked through. I’m looking for some help and enlightenment here. haha. The only difference is I added a small vanilla pudding mix to the recipe since I read that makes it more moist, but everywhere I read says a toothpick should still come out clean after being cooked.
Alison Andrews says
Hi Anna, if you double the recipe then it needs to be in two 9-inch cake pans. If you’re doing it in a single 9-inch cake pan then there would be no need to double the recipe. If you doubled the recipe and baked it in a single pan then this would explain why it isn’t cooked after 50 minutes, as that would be one thick cake. 🙂 Also adding in vanilla pudding is a variable that I wouldn’t count on working at all! However, you can try tenting it with foil so that it doesn’t over-brown on top and cook it as long as needed and it might still work.
Juliana says
The cake is just amazing. I made my own icing but the cake was the best! Thanks
Alison Andrews says
Thanks Juliana!
Cc says
Wow. Never commented on a recipe before. Absolutely delish. My non-vegan fam thought this was excellent!! Topped with kiwi, strawberries and blueberries.
Alison Andrews says
Yay! Thanks so much!
Geri W says
Delicious, light, fluffy good flavor. Thinking I might make it next time with fresh lemon juice instead of extract.
Alison Andrews says
Glad you enjoyed it Geri! Also check out our lemon cake if you want to make a lemon version. 🙂
Brenda Hayes says
I have made this cake three different times for different occasions and it never disappoints. My family loves it! It’s fluffy, easy to make and delicious!
Thumbs up!
Alison Andrews says
So happy to hear that Brenda! Thanks for the great review.
Gabriella says
Can you substitute a gluten free flour and still get the same result?
Alison Andrews says
The best is to use a gluten-free all purpose flour blend. 🙂
Angela fowler says
Hi I want to do a 6inch & 8inch deep cakes for a birthday cake. How much mixture should I make?
Alison Andrews says
Hi Angela, I’m really not sure. Maybe someone else will be able to help you who has adjusted this cake for something like that.
Caroline says
Hello!
Will using something other than olive oil change the taste negatively? I usually don’t use olive oil in cakes..
Thanks!
Alison Andrews says
Not at all! I regularly use canola oil in this recipe too. It’s just when I first published it I had used olive oil but this is not an important part of this recipe at all, any oil will really do fine here! 🙂
Victoria says
Hi
Can you make this cake the day before then decorate the next day?
Alison Andrews says
Yes absolutely!
Vanessa P says
This vegan recipe is amazing! after doing so much research on egg and dairy free cake for my daughter who is allergic I decided on this recipe. It is as easy as you describe and so tasty! the only amendment was I reduced sugar by 50g because the oatly barista milk I used is quite sweet already. It was most and delicious. We made 6 layers 9inch with jam inbetween, covered in your frosting to make the most amazing unicorn birthday cake. To see my girl touch, lick and eat a ‘safe ‘ cake made her birthday even more special. thank you. p.s. I’ve already had the request from another mum with allergies to share the recipe!!
Alison Andrews says
So happy to hear this Vanessa! And that cake sounds amazing! Thanks so much for posting and the wonderful review. 🙂
Marcio says
Hi Alison, can I replace olive oil for coconut oil? Thank you.
Alison Andrews says
Sure, just make sure it’s melted first. 🙂
Chrissi Bisset says
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.????❤️
Alison Andrews says
Awesome! Thanks Chrissi! 🙂
Yvonne Weiden says
Hi
Is it possible to make cupcakes?
Alison Andrews says
Sure! Check out our recipe for vegan vanilla cupcakes (based on this recipe).
Kala says
Will this work in a 13×9 pan?
Alison Andrews says
Hi Kala, check out our vanilla sheet cake recipe which can be done in a 9×13.
meka says
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)
Alison Andrews says
Glad to hear it helped Meka! And I definitely agree that the best cookies are egg-free! 🙂