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.
Nerissa says
This cake is just amazing. Most vegan sponge cakes I’ve made tasted like banana bread but this one tasted exactly like a real sponge cake. I added a bit of butter flavoring and the people in my family couldn’t believe it contains no eggs and butter . Thank you for this recipe.
Alison Andrews says
Wonderful! Thanks Nerissa!
Vanessa says
This is such a good recipe!!! It’s so easy to make yet it tastes beautiful and has a texture that is nice and spongy!! Would 10/10 recommend
Alison Andrews says
Thanks Vanessa!
Nicole Samaan says
what tips would u recommend if i were to make this in bundt cake form???
Alison Andrews says
It would require a longer baking time but other than that I haven’t made this in a bundt pan so I don’t have any other tips to offer.
Nadia says
Hi, is baking soda also called bicarbonate soda or is it baking powder?
Alison Andrews says
Yes baking soda is also known as bicarbonate of soda. 🙂
Mimi says
Hi! Can I use monk fruit instead of white sugar or coconut sugar? Same ratio?
Thanks! I cannot believe is so easy…can’t wait
Alison Andrews says
I don’t know about monk fruit. Coconut sugar should work in the same quantity, though the color of your cake will be much darker.
Destine says
Hi,
I have light sponge flour which is self raising? Can I use this instead of all purpose/plain flour please?
Thank you! Best Wishes, Destine 🙂
Alison Andrews says
You probably can, but I haven’t tested it. You may be able to reduce the baking soda and salt by half as well, since self raising typically includes baking powder and salt.
USHA SITAARAAM says
Hi , I have two 6 inch tins. Can I use the same measurements or would you recommend modifying the measurements.
Alison Andrews says
You can use the same measurements, it will just be a taller cake.
Jackie says
Came out great!! Thanks for this recipe!! I made up my own coconut frosting and it worked well with this cake!
Alison Andrews says
Awesome! Thanks Jackie!
Aya says
Hi! I tried this recipe and it tastes great! Though mine had little holes inside my cake, like cracks or big spaces. Have you encountered this? Is there a solution? Thank you!
Alison Andrews says
That’s just a result of air pockets and nothing to worry about so long as the taste is good.
Amber says
Hi I don’t have an electric whisk. Do you think the frosting is possible by hand? I do have a nutribullet? Thanks.
Alison Andrews says
Hi Amber, it is possible yes, just sift the powdered sugar and let the butter soften and then some arm power should do it.
Hlungepi says
Hie, I came across this recipe cos my son was crying for cake. He is allergic to dairy and eggs, but the liquids for recipe did not give me a pouring consinstency it actually hard had to measure a second portion. I used measuring cups to follow the recipe and would like to know if next time I should use level cup measurements because I would definitely want to try it again
Alison Andrews says
If you’re using only measuring cups then the correct way to measure flour is spoon and level, which means you spoon it into the measuring cup and then level off the top with a knife. Never scoop it and never pack it into the cup. Cup measures should always be level as well.
Katey says
I don’t usually comment on recipes BUT this as SUCH an amazing cake recipe! So bloomin delicious and bouncy sponge! I used raspberries on top instead. Thank you so much for sharing! Super simple to make.
Alison Andrews says
Yay! Thanks so much Katey!
Tina says
Tried this cake today for the Thanksgiving dinner. It came out well. Tastes more like a sugar cookie. The texture was that of a cake though not super fluffy but fluffy enough. No complaints from anyone. I was a bit weary bc I used olive oil but it came out fine. Nice and moist! Very quick and easy to make! The frosting was delicious as well. Thanks for sharing this recipe it will come in handy in the future.
Alison Andrews says
Glad you enjoyed it, thanks Tina!
Alyssa says
Has anyone subbed applesauce for the oil or part of the oil?
Anne V says
Yes! I found that the cake is not as fluffy. It’s definitely more dense but still very delicious.
Kerri says
Hi, This is always my go to recipe for making birthday cakes. I often find though that cracks appear in the cakes (through the middle). I was wondering if you had come across it or anyone else for that matter and what the issue might be?
Alison Andrews says
Hi Kerri, this can be caused from the oven temperature being too high or the cake being placed too high up in the oven (if the rack is too high). I recommend an oven thermometer, they are really handy and I use mine all the time. Often ovens are running a bit hotter or colder than we think and an oven thermometer lets you know what’s actually going on. 🙂
Raluca says
Can I add food coloring to this recipe?
Alison Andrews says
Sure!