Prepare to discover THE ultimate vegan vanilla cake that will redefine your expectations of plant-based baking. This isn’t just a good vegan cake; it’s an incredibly tender, unbelievably moist, and decadently sweet vanilla cake that stands proudly against any traditional recipe. What’s more, it achieves this magnificent feat entirely without eggs or dairy. Whether you’re a devoted vegan, navigating food allergies, or simply a discerning dessert lover, this recipe is guaranteed to impress. It’s so utterly delicious, it might just convert even the most ardent chocolate cake fans to the sublime simplicity of vanilla. And the best part? It comes together with just 9 essential ingredients!
Rave Reviews From Our Readers:
★★★★★
Brittany, I have been a professional pastry chef for over 30 years, specializing in vegan baking for 27. I must say this cake is structurally perfect. I don’t typically find many recipes online, but when I saw your video, I thought I would give it a try. I am extremely happy with the results. I used applesauce and all the traditional ingredients. There aren’t many truly great vegan vanilla cakes out there; this one hit it out of the park! – Laura
It’s time to bid farewell to overly processed cake mixes, conventional eggs, and dairy butter. Once you experience the unparalleled taste and ease of this recipe, you’ll never consider a store-bought alternative again. Seriously. This isn’t just another recipe; it’s a game-changer for your baking repertoire. You truly won’t need any other vanilla cake recipe after this.
My dedication to creating the perfect vegan vanilla cake spans over seven years of intensive vegan baking, with five years specifically refining this particular recipe. My mission was to craft a vanilla cake that is genuinely jaw-droopingly fluffy, moist, tender, and richly “buttery” sweet, all while being completely plant-based. The secret, I’ve discovered, lies in a few common, accessible ingredients and achieving the precise ratios. This balance transforms simple components into a masterpiece. This cake is so exceptional that I even proudly used it for my friend’s vegan wedding cake, receiving rave reviews from everyone who tasted it!
Building on the success of this formula, I’ve also developed fantastic vegan vanilla cupcake and sheet cake recipes. This cake is so profoundly good, it’s the stuff of dreams – literally! In fact, it’s slated to be a star recipe in my upcoming cookbook.
Pair this exquisite cake with a classic vegan vanilla buttercream for a traditional touch, or elevate it with my easy vegan chocolate buttercream. The chocolate buttercream, in particular, reaches an entirely new level of deliciousness, especially when combined with this vanilla base or my vegan chocolate cake.
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The Science Behind the Success: Key Ingredients for This Vegan Vanilla Cake
You might be pleasantly surprised by the simplicity of the ingredients for this stellar vegan vanilla cake. It’s a testament to how fantastic results can be achieved with thoughtful selection and balance. Amazingly, this recipe relies on just 9 core ingredients!
For the Cake:
- Cake Flour: While this recipe is incredibly versatile and works wonderfully with all-purpose flour (a substitution I use often!), for that truly professional, super-fine crumb, cake flour is ideal. If you don’t have cake flour, you can easily replicate it by combining 450 grams of all-purpose flour with 50 grams of cornstarch. For those with gluten sensitivities, I highly recommend King Arthur Measure-for-Measure gluten-free flour, ensuring it contains xanthan gum for structure. A crucial note: This recipe is NOT compatible with self-rising flour, whether gluten-free or conventional. Please avoid using it.
- Sugar: To guarantee your cake is 100% vegan, I recommend using organic granulated sugar, as not all granulated sugar in the U.S. is processed without animal bone char. For those who prefer unrefined sugars, coconut sugar can be used, but be aware it will impart a slightly darker, tanner color to your cake, though the flavor will remain delicious.
- Vegan Butter or Coconut Oil: I personally favor salted vegan butter, with Miyoko’s Kitchen being my top choice for its rich, dairy-like flavor and texture. For a nut-free option, Plant Crock butter works beautifully. If you opt for unsalted vegan butter or refined coconut oil, be sure to add 1/4 teaspoon of sea salt to the recipe to balance the flavors. Refined coconut oil is excellent if you wish to avoid any coconut flavor. Make sure your butter is at room temperature for optimal creaming.
- Unsweetened Dairy-Free Yogurt: This ingredient is a powerhouse in vegan baking, effectively replacing the eggs typically found in traditional vanilla cakes. It contributes to moisture, richness, and structure. While I’ve successfully used applesauce in the past (which is still a viable substitute!), dairy-free yogurt consistently yields the best results. For more in-depth information on vegan egg replacements, check out my comprehensive guide.
- Vegan Buttermilk (Homemade): This is truly a secret weapon for achieving incredible moistness and a subtle tang. It’s incredibly easy to make from scratch: simply combine your preferred dairy-free milk (coconut milk, soy milk, oat milk, or almond milk all work well) with a touch of apple cider vinegar.
- Vanilla Extract: As the star of a vanilla cake, high-quality vanilla extract is paramount. Don’t be shy with the amount; the generous quantity in this recipe is precisely what gives it that deep, aromatic vanilla flavor. It’s what transforms this into the best vanilla cake from scratch, reminiscent of the famed vanilla cupcakes from places like Georgetown Cupcake (where I once worked!). It’s absolutely amazing!
- Leavening Agents: Our trusty combination of baking soda and baking powder provides the essential lift and airy texture. It’s vital to ensure both are fresh and stored correctly. Expired leavening agents can lead to dense, flat cakes. To quickly test your baking powder, check out this simple guide.
For the Vegan Buttercream:
The vegan buttercream for this cake is truly exceptional. I have perfected a recipe that consistently wows even those who have never tasted dairy-free frosting before. Many claim it’s the best frosting they’ve ever had! We’ll cover the specifics of crafting this luxurious frosting in the sections below, ensuring your cake is crowned with perfection.
The Underrated Secret to Incredibly Moist Vegan Cakes: Homemade Vegan Buttermilk
One of the most powerful yet often overlooked techniques in vegan baking is the use of homemade vegan buttermilk. This is a game-changer, and I delve into its importance extensively in my Vegan Baking 101 guide. I’ve even created a dedicated guide on how to prepare vegan buttermilk, helping you choose the best dairy-free milk for your needs.
If you’ve ever enjoyed a classic vanilla cake, you’ll recognize that distinct, slightly sweet yet subtle tang, combined with an unparalleled fluffy and moist texture. This magic comes directly from buttermilk. Beyond flavor, buttermilk plays a crucial role in providing lift to the cake without making it dry. It reacts with baking soda to create air pockets, contributing to a light and airy crumb.
Since traditional buttermilk contains dairy, we craft our own vegan version, and it couldn’t be simpler! All you need to do is combine your chosen dairy-free milk (such as almond, soy, oat, or coconut milk) with a small amount of apple cider vinegar. Let this mixture sit for 5-7 minutes. During this time, you’ll observe it slightly curdling, indicating it’s ready. This curdled, slightly thickened mixture then functions identically to regular buttermilk in your recipe, imparting that signature tang and moistness. It’s an essential step for an unbelievably rich vegan vanilla cake!
Step-by-Step Guide: Crafting Your Perfect Vegan Vanilla Cake
For precise measurements and detailed written instructions, please refer to the comprehensive recipe card at the bottom of this post. You can also utilize the “jump to recipe” button located at the top of the page for quick access. This section provides a brief overview of the steps, complemented by visual descriptions to enhance your understanding of the baking process.
A significant factor contributing to this recipe’s status as the best vegan vanilla cake is its incredible simplicity. I’ve meticulously tested this cake using two distinct methods to accommodate various kitchen setups, ensuring consistent, perfect results every time. Please read through these overviews, and then consult the recipe card below for specific instructions.
- Method 1: Baking Without a Stand Mixer. For many years, all my baking was done without a stand mixer. In fact, I developed, tested, and re-tested over 110 vegan dessert recipes for my cookbook entirely without one! This proves that you can achieve outstanding results with just a large mixing bowl and either a hand mixer or a sturdy whisk. Don’t feel limited by equipment!
- Method 2: Baking With a Stand Mixer. After acquiring a stand mixer, I found this method to be incredibly convenient and efficient. It allows for a more hands-off approach and consistently delivers perfectly aerated batter, which is key to a fluffy cake.
Before you even begin mixing, ensure your vegan “buttermilk” is prepared. Many bakers mistakenly think this is a store-bought item, but it’s a simple homemade creation! Just whisk your chosen dairy-free milk with apple cider vinegar and set it aside to curdle slightly. Meanwhile, preheat your oven to 350°F (175°C) and prepare three cake pans (either 6-inch or 8-inch work well) by lightly greasing them and lining the bottoms with parchment paper. Now, let’s dive into making the cake batter:
- Whisk Together Dry Ingredients: In a medium-sized bowl, combine your flour (cake flour or the all-purpose/cornstarch blend), baking soda, and baking powder. This ensures all leavening agents are evenly distributed. Set this mixture aside. (Remember, the sugar will be added later with the wet ingredients.)
- Cream Vegan Butter and Sugar: Whether using a stand mixer with a paddle attachment or a hand mixer in a large bowl, cream together the softened vegan butter, oil, and granulated sugar. Continue to beat until the mixture becomes notably lighter in color and fluffy. This step is crucial, as it emulsifies the sugar into the butter, creating tiny air pockets that contribute significantly to the cake’s rise and tender texture. Then, incorporate the dairy-free yogurt and a generous amount of vanilla extract, mixing until just combined and scraping down the sides of the bowl as needed.
- Alternate Wet and Dry Ingredients: With the wet ingredients combined, gradually add the dry mixture to the wet. Start by adding approximately half of the dry ingredients, mixing gently on low-medium speed until just incorporated. Next, pour in half of the prepared vegan buttermilk, mixing until smooth. Repeat with the remaining dry mixture and vegan buttermilk, mixing only until no dry streaks of flour are visible. Be careful not to overmix, as this can develop the gluten too much and result in a dense cake. A slightly split batter initially is normal; keep gently mixing until a consistent, smooth batter forms.
- Pour and Bake: Evenly divide the perfectly mixed cake batter among your three prepared cake pans. Bake for approximately 30 minutes for 8-inch pans, or adjust as needed for 6-inch or 7-inch pans. The cake is ready when a wooden toothpick inserted into the center comes out with a few moist crumbs clinging to it, or when the top gently springs back when lightly pressed (the bounce-back test).
Crafting the Flawless Vegan Vanilla Buttercream Frosting
Creating a truly remarkable vegan buttercream frosting is far simpler than you might imagine. I have a comprehensive guide dedicated to all my best tips and tricks for making the perfect vegan buttercream, but let’s review the fundamental steps here to get you started on this decadent frosting.
You’ll need just a handful of basic ingredients: high-quality vegan butter, pure vanilla extract, a splash of unsweetened nut or coconut milk, and organic powdered sugar. The key to success begins with ensuring your vegan butter is properly softened to room temperature, just as you would for a traditional buttercream. This consistency is vital for achieving a smooth, creamy, and lump-free frosting.
- Cream the Vegan Butter: Begin by placing the softened vegan butter into a large mixing bowl. Using a hand mixer or the paddle attachment of a stand mixer, cream the butter on medium speed for 2-3 minutes until it becomes light, fluffy, and noticeably paler in color. This aeration is crucial for a light frosting.
- Gradually Add Powdered Sugar: With the mixer still running on low speed, add the organic powdered sugar, one cup at a time. After each addition, increase the speed to medium and beat until the sugar is fully incorporated and the mixture begins to thicken into a rich buttercream consistency. Scrape down the sides of the bowl frequently to ensure everything is evenly mixed.
- Flavor and Adjust Consistency: Once all the powdered sugar is incorporated, add the vanilla extract. If desired, you can also add a touch of vanilla powder for an even deeper vanilla flavor. Then, drizzle in 2-4 tablespoons of unsweetened dairy-free milk (such as almond or coconut milk), one tablespoon at a time, beating until your desired thickness and creaminess are achieved. Continue to beat on medium-high speed for another 1-2 minutes to ensure the frosting is incredibly light and smooth.
Once your buttercream is perfect, it’s time to frost your magnificent homemade vegan cake! You have a range of options for decorating: embrace a chic “naked” look by leaving the sides mostly exposed, apply a generous, smooth layer for a classic finish, or opt for the elegant, subtly exposed style I often use. For the latter, you won’t even need a special frosting knife; simply add a small amount of frosting to a regular knife and gently “scrape” it along the edges of your vegan vanilla cake to create a delicate, rustic effect.
Creative Ways to Decorate Your Vegan Vanilla Masterpiece
For Frosting Between the Layers: Achieving uniform layers of frosting between your cake tiers is key to a professional look. For a 6-inch cake, I recommend using approximately 1/2 to 2/3 cup of frosting per layer. If you’re baking an 8-inch vegan vanilla cake, aim for about 3/4 cup per layer. A cake turntable is an invaluable tool that makes frosting between layers and applying outer coatings significantly easier and more consistent.
Beyond traditional frosting techniques, I adore the artistic swirls a simple spoon can create on top of the cake. My all-time favorite decoration, however, remains fresh flowers! They add a touch of natural beauty and elegance that instantly elevates any cake.
For a detailed visual tutorial on how to decorate a cake with flowers, similar to the technique I employed for my homemade vegan wedding cake, check out Olive & Artisan’s insightful article. Alternatively, if you’re looking to showcase your piping skills, you can create intricate buttercream flowers directly onto your cake for a stunning, edible display.
My Essential Pro Tips for Nailing This Vegan Vanilla Cake Every Time
My goal is for you to achieve perfect, mouth-watering vegan vanilla cake results every single time you bake this recipe. To help you avoid common pitfalls and ensure success, let’s go over some crucial technical tips and best practices.
- Preparation is Key: Always Line Your Cake Pans and Preheat the Oven Before You Start Mixing. The chemical reaction between the vegan buttermilk, baking soda, and baking powder is what gives this vanilla cake its incredible lift. This reaction begins immediately upon combining these ingredients, and there’s a critical short window to get your cakes into the preheated oven to capitalize on this lift. Therefore, it’s imperative that your cake pans are greased, lined with parchment paper, and your oven is fully preheated to the correct temperature *before* you even begin measuring your ingredients. To line the pans, I lightly grease them, then cut a round piece of parchment paper to fit precisely at the base of each pan.
- Accuracy Matters: Weighing Ingredients for Consistent Results. While cup measurements are common, they can be highly inaccurate, especially with flour. Scooping flour directly from the bag can result in up to 25% more flour than intended, leading to a dry, dense cake. Even spooning and leveling isn’t as precise as weighing. For truly consistent, bakery-quality results that mirror mine every time, I highly recommend using a kitchen scale and following the weighted measurements provided in the recipe card below. This small step makes a huge difference!
- Check Your Leavening Agents: Fresh Baking Powder and Baking Soda Are Non-Negotiable. Baking powder and baking soda are responsible for the cake’s rise, and they lose potency over time. Baking powder typically lasts about 6 months once opened. To test if yours is still active, simply add 1/2 teaspoon of baking powder to a small bowl of hot water; it should fizz vigorously. For baking soda, add 1/2 teaspoon to a small dish and drop a bit of vinegar on it; it should also bubble enthusiastically. If either doesn’t react, it’s time to replace them. Using fresh leavening agents is critical for a light and airy cake.
- Room Temperature Ingredients: The Secret to Smooth Batter. Ensure your vegan butter, dairy-free yogurt, and even the homemade vegan buttermilk are at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter that traps air efficiently, leading to a much better texture and rise in your final cake. Cold ingredients can cause the batter to curdle or become lumpy.
- Do Not Overmix the Batter: Gentle Handling for Tender Crumb. Once you start adding the dry ingredients, mix only until the flour streaks disappear. Overmixing develops the gluten in the flour, which can lead to a tough, chewy cake instead of the tender, fluffy texture we’re aiming for. A light hand is best for a delicate crumb.
I am absolutely confident that you will adore this homemade vegan vanilla cake recipe as much as I do. It truly stands out as one of the best vanilla cake recipes you will ever encounter, vegan or otherwise!
After you’ve baked and enjoyed this delightful cake, please consider sharing your experience! Leave a comment below, along with a rating ⭐️⭐️⭐️⭐️⭐️, to help other aspiring bakers discover and benefit from this incredible recipe. Your feedback means the world to me!
I can’t wait to see your beautifully decorated creations! Be sure to tag me on Instagram and Pinterest so I can admire your baking artistry!
Happy Baking, my loves!
Planning to Bake Soon? Pin This Recipe for Later!
Don’t let this incredible vegan vanilla cake recipe get lost! Save it to your favorite recipe board on Pinterest so you can easily find it whenever a baking craving strikes. It’s the perfect treat for birthdays, celebrations, or simply to brighten any day.
Watch the Magic Unfold: How to Make This Vegan Vanilla Cake
Prefer to learn by watching? Check out my step-by-step video tutorial to see exactly how this incredible vegan vanilla cake comes to life. From mixing the batter to the final frosting, I’ll guide you through every stage, ensuring your success in crafting this tender, moist, and decadently sweet masterpiece. Don’t miss these visual tips to make your baking experience even smoother!
If you embark on making this delightful recipe, please take a moment to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. Your feedback is invaluable and helps others discover these wonderful recipes! As always, I absolutely love to see your beautiful culinary creations on Instagram and Pinterest, so be sure to tag me there as well! Happy baking!
Print
Best Ever Vegan Vanilla Cake – Keeps Moist for 5 Days!
5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 89 reviews
- Author: Britt Berlin
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 18 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegan
Description
This vegan vanilla cake will put all vanilla cake recipes to shame—it’s incredibly tender, moist, and decadently sweet, yet you’d never know it’s made entirely without eggs and dairy. Absolutely everyone loves this vanilla cake recipe, vegan or not, and it’s guaranteed to turn even chocolate cake lovers into vanilla enthusiasts. All with just 9 simple ingredients!
Ingredients
Scale
For the Vegan Vanilla Cake:
- 1 1/4 cups (300 mL) vegan buttermilk (homemade with your choice of dairy-free milk and apple cider vinegar)
- 4 cups (500 g) cake flour (see notes for all-purpose or gluten-free 1:1 baking flour substitution)
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 1/4 cups (450 g) organic granulated sugar
- 1 cup (220 g) salted vegan butter (Miyoko’s or Flora Plant butter recommended), at room temperature
- 2 tbsp neutral oil, such as avocado oil, olive oil, or sunflower oil
- 1 cup (240 g) unsweetened dairy-free yogurt, at room temperature*
- 2 tbsp pure vanilla extract (yes, two tablespoons for deep flavor!)
- Optional (but highly recommended): 1/4 tsp vanilla powder
For the Vegan Vanilla Buttercream:
- 2 cups salted vegan butter, at room temperature
- 4 cups organic powdered sugar
- 1 tsp vanilla extract
- 2–4 tbsp unsweetened dairy-free milk (e.g., almond, soy, oat, or coconut)
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly grease three 8-inch round cake pans with cooking oil, then line the bottoms with parchment paper. Set these prepared pans aside.
- Make Vegan Buttermilk: In a small bowl or liquid measuring cup, combine your chosen dairy-free milk with the apple cider vinegar. Stir gently and set aside for 5-6 minutes to allow it to curdle slightly. Use this time to weigh and measure your remaining ingredients.
- Combine Dry Ingredients: In a medium-sized mixing bowl, thoroughly whisk together the cake flour (or your chosen flour alternative), baking powder, baking soda, and sea salt. Ensure there are no lumps and all ingredients are evenly distributed. Set aside.
- Prepare the Cake Batter:
- For stand mixer/hand mixer method: In the bowl of a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer), cream together the room temperature vegan butter, neutral oil, and organic granulated sugar on medium speed for 2-3 minutes. The mixture should become light, fluffy, and pale. Scrape down the sides and bottom of the bowl as needed to ensure even mixing. Next, add the room temperature dairy-free yogurt and pure vanilla extract (plus vanilla powder, if using). Mix again on medium speed until just combined, continuing to scrape down the bowl.
- Alternatively (without mixer/simply whisked method, see notes for details): Melt the vegan butter until liquid. Whisk it together vigorously with the sugar, dairy-free yogurt, and vanilla extract.
- Combine wet and dry: Gradually add about half of the dry flour mixture to the wet ingredients, mixing on low-medium speed until just combined. Then, pour in half of the prepared vegan buttermilk, mixing gently. Add the remaining dry mixture and vegan buttermilk, mixing only until there are no dry streaks of flour left. Be sure to scrape the bottom and sides of the bowl to ensure everything is fully incorporated. It’s crucial not to overmix, as this can lead to a dense cake. The batter should be consistent and smooth.
- Bake the Cakes: Divide the batter evenly among the three prepared cake pans. Bake for approximately 30 minutes for 8-inch cake pans. Baking time may vary for 6-inch or 7-inch pans. The cakes are done when a wooden toothpick inserted into the center comes out nearly clean with just a few moist crumbs, or when the top gently springs back when lightly touched.
- Cool Completely: Remove the baked cakes from the oven and allow them to cool in their pans for 10 minutes. Then, carefully invert them onto a wire cooling rack to cool completely. This step is critical; ensure the cakes are at room temperature and have absolutely no warmth to the touch before you begin frosting. If the cakes are even slightly warm, your buttercream will melt.
For the Vegan Vanilla Buttercream:
- When your cakes are fully cooled and you’re ready to frost, add the room temperature vegan butter to a large mixing bowl or the bowl of a stand mixer. Cream the butter on medium speed for 2-3 minutes until it’s light and fluffy.
- Gradually add the organic powdered sugar, one cup at a time, beating on low speed until combined, then increasing to medium-high speed until it forms a thick buttercream. Scrape down the bowl as needed.
- Stir in the vanilla extract. Then, add 2-4 tablespoons of unsweetened dairy-free milk, one tablespoon at a time, beating until you reach your desired creamy and spreadable consistency. Beat for an additional minute on medium-high for extra fluffiness.
- Assemble and frost your beautiful vegan vanilla cake. Enjoy every tender, moist bite!
Notes and Pro Tips
A Crucial Flour Note: This recipe is NOT suitable for self-rising flour (whether gluten-free or conventional). Please do not attempt to substitute self-rising flour!
Flour Alternatives and Tips:
- You can absolutely use regular all-purpose flour instead of cake flour. For a texture closer to cake flour, combine 450g (approximately 3 2/3 cups) of all-purpose flour with 50g (5 tablespoons) of cornstarch or arrowroot starch.
- For a gluten-free option, I highly recommend King Arthur Measure-for-Measure gluten-free flour. It’s vital that your chosen gluten-free blend contains xanthan gum for proper structure. If your gluten-free flour does not contain xanthan gum, add 1 tablespoon of arrowroot powder or cornstarch to the dry ingredients along with the flour to mimic the tender texture of cake flour.
Simply Whisked Method (No Mixer Needed!): If you don’t have a stand mixer or hand mixer, you can still make this cake! Melt your vegan butter until it’s liquid. In a large bowl, whisk together the melted butter with the granulated sugar, dairy-free yogurt, and vanilla extract (and vanilla powder, if using) until well combined. Then, gradually add the dry ingredients and pour in the vegan buttermilk, whisking gently *just* until all the dry ingredients are incorporated. Do not overmix! The batter doesn’t need to be perfectly smooth. Then, proceed to the baking step as instructed.
Sugar Choice: If you opt for coconut sugar instead of granulated sugar, your cake will have a slightly tanner, more caramel-like color, but it will still be utterly delicious!
Dairy-Free Yogurt / Applesauce Substitute: If you’re unable to find dairy-free yogurt, unsweetened applesauce is an excellent substitute, used in equal amounts. Ensure both ingredients are at room temperature for the best results.
Storage Recommendations:
- Leftover slices of cake can be stored in an airtight container in the refrigerator for up to 4 days.
- For longer storage, the cake freezes beautifully. Wrap individual slices or whole layers tightly in plastic wrap, then aluminum foil, and freeze for up to 2-3 months. Thaw in the refrigerator for about 4 hours before serving.
- This cake can also be left at room temperature for up to one day if kept covered in an airtight container.
For even more in-depth advice and troubleshooting, make sure to read the full post above!
If you’re looking for a vegan vanilla cake made exclusively with oat flour, check out my vegan gluten-free vanilla cake recipe.