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Vegan White Cake

Vegan White Cake

  • Author: Loving It Vegan
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 minutes
  • Yield: 12


Light and fluffy vegan white cake with a gorgeous white buttercream frosting. This soft and spongey 2-layer vegan cake is super easy to make with only 8 simple ingredients.


For the Vegan White Cake:

  • 2 and 1/2 cups (312g) + 2 Tbsp All Purpose Flour*
  • 1 and 1/2 cups (300g) White Sugar
  • 1 and 1/2 tsp Baking Soda
  • 3/4 tsp Salt
  • 1 and 1/2 cups (360ml) Almond Milk*
  • 1/2 cup (120ml) Coconut Oil (Melted)*
  • 1 Tbsp White Vinegar
  • 2 tsp Clear Vanilla Extract

For the Buttercream Frosting:

  • 4 and 1/2 cups (540g) Powdered Sugar
  • 1/2 cup (112g) Vegan Butter
  • 3 and 1/2 Tbsp Almond Milk
  • 2 tsp Clear Vanilla Extract

For Decoration:

  • Vegan Sprinkles


  1. Preheat the oven to 350°F (180°C) and spray two 8-inch cake pins with non-stick spray and line the bottoms with circles of parchment paper. Set aside.
  2. Sift the flour into a mixing bowl and add the white sugar, baking soda and salt and mix together.
  3. Add the almond milk, melted coconut oil, white vinegar and clear vanilla extract and whisk in with a hand whisk until just combined, don’t overmix, tiny lumps are okay.
  4. Divide the cake batter evenly between the two prepared cake pans and place into the oven to bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
  5. Transfer the cakes to a wire cooling rack and let them cool completely before frosting.
  6. Prepare your frosting by adding the powdered sugar, vegan butter, almond milk and clear vanilla extract to the bowl of your electric mixer and start off at slow speed, gradually increasing speed until your frosting is thick and smooth. If your frosting is too thin, add more powdered sugar. If it’s too thick, add more almond milk a drop at a time until you reach the right consistency.
  7. Frost the cake and decorate with sprinkles.


*Weigh your flour for the most accurate results.

*I prefer almond milk for this because it is so white in color, but coconut milk could be an option as well though I haven’t tested it.

* Coconut oil works great here because of the color, but you can use either virgin coconut oil or refined coconut oil if you don’t want the taste of coconut. If you can’t use coconut oil for some reason you can switch it for a different vegetable oil with varying color results.

*The frosting makes a LOT, I really wanted nice thick layers of frosting, but you can reduce the quantity if you don’t want it as thick as you see in these photos.

  • Category: Dessert, Cakes, Baking
  • Cuisine: Vegan


  • Serving Size: 1 Slice (of 12)
  • Calories: 520
  • Sugar: 70.5g
  • Sodium: 359mg
  • Fat: 15.3g
  • Saturated Fat: 9.8g
  • Carbohydrates: 92.7g
  • Fiber: 0.9g
  • Protein: 3g

Keywords: vegan white cake