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 Vanilla Extract
- 1/3 cup (80ml) Extra Virgin Olive Oil (or other vegetable oil)
- 1 Tbsp White Vinegar (or 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
- Fresh Strawberries
- 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.
*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 different sized cake pans, see our notes in the recipe post about adapting it.
*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
Keywords: vegan vanilla cake