VEGAN VANILLA CAKE #desserts #sweets

VEGAN VANILLA CAKE #desserts #sweets

The Best Vegan Vanilla Cake - Fluffy and soggy, this is an absolute necessity have cake for a wide range of events! The main vanilla cake formula you'll need, and it's veggie lover.

This Vegan Vanilla Cake has been bound to happen. As far back as I posted my Vegan Chocolate Cake, I've been needing to make the absolute best vanilla cake, as well. After two or three attempts, and a couple of changes to a great extent, I've done it! Damp and fleecy, brilliant vanilla cake layers combined with my Vanilla Vegan Frosting. Vanilla darlings will swoon over this cake! You could likewise ice it with Chocolate Frosting, in the event that you like.

P.S. On the off chance that anybody needs a cut, I've suffocating in cake here so please finished! 😉


VEGAN VANILLA CAKE #desserts #sweets


  • 1 1/4 cups unsweetened non-dairy milk
  • 2 teaspoons apple cider vinegar
  • 1/2 cup aquafaba
  • 1/2 cup vegan butter, softened to room temperature
  • 1/2 cup canola oil, or melted coconut oil
  • 1 1/2 cups sugar
  • 1 tablespoon vanilla extract
  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 Recipe Vanilla Vegan Frosting


  1. Preheat the oven to 350 degrees F and prepare 2 round 8-inch cake pans by lining the bottom with parchment paper and spraying well with oil.
  2. Make the Vegan Buttermilk: Combine the non-dairy milk and apple cider vinegar. Stir a little, then set aside.
  3. Make the Aquafaba: Pour the liquid from a can of chickpeas into a small-medium bowl. Whisk well for a minute, until foamy and light. This acts similar to eggs. You can't taste it at all in the cake, don't worry! You will use 1/2 cup of this, and the liquid from 1 can is just perfect.
  4. Using an electric hand mixer or stand mixer with a paddle attachment, cream together the softened vegan butter, canola oil and sugar until creamy and well combined.
  5. Measure out 1/2 cup of the aquafaba, and add it to the bowl, along with the vanilla extract. Beat until well combined.
  6. In a separate bowl,  whisk together the flour, baking powder and salt.
  7. Using the mixer on low speed, alternate adding the flour mixture and vegan buttermilk, mixing until just combined after each time. The batter should be fairly smooth (a few lumps are okay), but avoid over-mixing. 
  8. Pour the cake batter evenly into the prepared pans, and bake for 30-35 minutes, until the edges are golden brown, the surface looks and feels set, and a toothpick comes out mostly clean, with no wet batter.
  9. Allow the cakes to cool in the pans for 15 minutes, then carefully invert them onto a cooling rack. Allow them to cool completely before frosting. You can place them in the refrigerator to speed the cooling process along if you need to.
  10. Frost with my Vanilla Vegan Frosting or use the Chocolate Frosting from my Chocolate Cake Recipe. Add some sprinkles for fun, if desired. Enjoy!

Recipe Notes

  • May use any kind of unsweetened non-dairy milk, such as soy, almond, cashew, coconut or rice milk.
  • Earth balance brand of vegan butter is preferred. You can use another brand, but make sure you like the flavor of it, as it may come through in the cake.
  • Aquafaba is simply the liquid from a can of chickpeas/garbanzo beans. It sounds weird, but when it's whipped up a bit it has many great uses! It works like eggs, eggwhites and can even be used to make vegan meringue! You can not taste it AT ALL.
  • You could make cupcakes with this recipe, if desired. They will need less baking time, 20-25 minutes.
  • Calorie estimate is with 1/12th of the cake with Vanilla Vegan frosting.

For more detail :

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