Vegan Vanilla Cake Recipe

This easy Vegan Vanilla Cake recipe creates a perfect buttery that’s soft and moist. If you love delicious vanilla flavor, this homemade cake is easy to make — there are only a few steps before it’s in the oven. Use the tips in this easy vegan vanilla cake to make a perfect buttery, soft, and moist vanilla cake. Add a few sprinkles, and this could be your favorite vegan birthday cake!

Looking for more vegan cakes? You’ll love this Vegan Chocolate Cake or even this easy Wacky Cake recipe!

A slice of layered vegan vanilla cake has blackberries sitting next to it. The text above it reads: Vegan Vanilla Cake.
A slice of cake on a plate!

This Easy Vegan Vanilla Cake is a fun twist on my Vegan Chocolate Cake recipe. I decided we needed a vanilla version. Because what’s life without a little vanilla?

Why This Recipe is a Winner

  • Combining vegan butter and vegetable oil creates a buttery taste and a super moist crumb
  • Using almond flour and cornstarch also creates a soft cake that holds together nicely too
  • Alternating liquid and flour into the batter helps prevent the development of gluten, making this the best vegan vanilla cake ever!

How to Make Vegan Vanilla Cake

Forget vegan, this is absolutely the best ever vanilla cake! I always think making a homemade cake is better than a cake mix. Sure, you can find an accidentally-vegan vanilla cake mix much more easily these days, but making it from scratch is always best.

Step One: Beat Together Butter and Sugar

The first thing to do when making vegan vanilla cake recipes is to beat together the butter and the sugar. Sure, the butter makes the batter look more like a vegan yellow cake, but it’s worth it for the added flavor!

I use a stand mixer set to medium speed and I take my time with this first step, beating it between 2–3 minutes. This article explains why creaming butter and sugar together is important.

Looking down on a stand mixer to the creamed vegan butter and sugar in a mixing bowl.

Step Two: Add Other Ingredients

Next, you’ll add the oil, almond flour, cornstarch, baking soda, baking powder, and salt. Continue beating another minute, until this mixture is light and fluffy.

This is a vanilla cake with no eggs, so it might be surprising that we’re not adding ground flaxseed. I’m allowing the flour along with the cornstarch to do the work of creating structure in this cake.

Looking down on a stand mixer with cake batter on the beaters and in the mixing bowl.

You can see that the batter is starting to stick to the beaters now. That’s good. If you’re mixing with this a hand mixer, you should experience the same effect.

Then add the vinegar, vanilla extract and almond extract and then beat again to combine.

A hand pours flour into a mixing bowl. A pyrex measuring dish of water sits next to it.

Step Three: Alternate Adding Flour and Water

Next, you will add both water and flour in alternating steps. Turn the mixer down to low speed and beginning with the flour, pour about a half cup in, followed by some of the water, and continue with that process, finishing with the flour.

Be sure to use a spatula to wipe down the sides of the bowl so you get an even batter.

Once you’ve added the flour, you don’t want to overmix, so just beat the dough for another 15–30 seconds to combine.

A hand holds a spatula spooning cake batter from a mixing bowl to a cake pan.

Step Four: Bake

Pour the batter into prepared pans and bake for approximately 35 minutes.

Parchment paper in the bottom of the pan will help this vegan vanilla cake come out of the pan without sticking. It always works!

Always let the cake cool for about 10 minutes after removing it from the oven. In fact, I set a timer when I remove cakes from the oven to help me remember. Then place a plate or wire rack on top of the pan and flip it. The cake should fall out of the pan and onto your plate or wire rack.

How to Tell When a Cake is Done

A vegan vanilla cake is similar to any other cake and when it’s baked for the allotted time, I look for four cues to let me know that the cake is done:

  1. Color — The edges of the crust are a golden brown
  2. Texture — When I press on the center of the cake, it springs back with a spongey response
  3. Edges — The edges of the cake have slightly pulled away from the pan
  4. Tester — A tester inserted into the center of the cake comes out clean.

How do I make a cake more moist?

There are several ways I’ve used to make this easy cake recipe moister: 1) A combination of vegan butter (Earth Balance) and supplementing that with oil helps create and maintain a nice, soft crumb. 2) This vegan vanilla cake includes almond flour because it adds both moisture and flavor. 3) Adding apple cider vinegar, combined with baking powder and baking soda, helps keep your cake fluffy!

What kind of flour should I use for a vegan cake recipe?

For a vegan cake recipe, I recommend all-purpose flour. We’ll also add cornstarch to simulate cake flour. I find it helps to create a lighter cake. I think you’ll agree!

What are vegan cakes made of?

First, let’s discuss what vegan cakes don’t have — such as eggs, milk, or butter. What’s left? There are plenty of plant-based ingredients that serve as substitutes to make the best vegan cakes. For example, vegan butter, plant-based milk, and egg replacers such as applesauce and ground flax.

How can I prevent the cake from sticking to the pans?

I recommend using parchment paper to help prevent the moist vanilla cake recipe from sticking to the pans. Here’s how I do it: spray the bottoms and sides of two round cake pans with vegetable cooking spray. Cut two rounds of parchment paper by tracing around the bottom of your cake pans. Place the parchment circles in the bottoms of sprayed cake pans. Then spray over the top of the parchment paper.

Vanilla Cupcakes

You can use this vegan vanilla cake batter to make cupcakes! I recommend adding papers to a muffin tin and then pouring the cake batter into each paper about 3/4 of the way full. Bake for about 24–26 minutes, until the tops of the cupcakes turn slightly golden.

You can also insert a tester to make sure it comes out clean. Then allow them to cool and frost with your favorite icing.

Whether cake or cupcakes, I think this recipe would make a perfect vegan birthday cake with sprinkles on top!

Vegan Vanilla Cake Frosting

What frosting you use matters, but there are a couple of steps you’ll want to take first. When you’re making the best cake recipe, you want the finished product to look amazing!

  • Let the Cakes Cool Completely — Don’t frost cakes until they’re completely cooled.
  • Level the Cakes — if the baked cakes look uneven or puffy in the middle, use a serrated knife and carefully slice off that domed part of the cake in the middle. Be sure and save those vegan butter cake scraps because they’re delicious too! Just be careful not to shave off too much because you can upset the structure of the cake if you’re not careful.
  • Frosting Options — You can make a “naked” cake (where there is frosting in between the layers and on the top, but not on the sides). Or you can frost the sides as well.
  • Filling Options — you can also think about some different filling options, such as fruit or jam. For this Vegan Coconut Cake, I made a cashew cream filling between the layers and it was delicious!

Here are some great frosting ideas for this vegan vanilla cake:

My Amazon Picks for this Recipe

More Vegan Cakes

Check out my Raspberry Coconut Cake recipe. It’s a go-to favorite, especially for birthdays! Or how about my vegan Chunky Monkey Cake? It’s made with bananas, peanut butter, and chocolate, my favorite flavors!

You can’t go wrong with this amazing Vegan Carrot Cake Recipe. It’s an easy recipe that yields the perfect bite time and time again. Another ultimate in cake is this Vegan Pound Cake Recipe that can be served with some tasty Blueberry Sauce or a Strawberry Puree on top!

A close-up of a slice of vegan cake with a blackberry sitting next to it.
A slice of two-layer vegan vanilla cake with blackberries sitting next to it is in front of the rest of the cake.

Easy Vegan Vanilla Cake

You will love this easy vegan vanilla cake recipe! This recipe provides some important tips to make a perfect buttery, soft, and oh-so moist vanilla cake. Forget vegan, this is absolutely the best vanilla cake!
4.73 from 11 votes
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Resting time: 15 minutes
Total Time: 50 minutes
Servings: 12 slices
Calories: 386kcal
Author: Marly

Ingredients

  • ½ cup vegan butter , softened
  • 2 cups granulated sugar
  • ¼ cup vegetable oil
  • ½ cup almond flour
  • ½ cup cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon almond extract
  • 1 teaspoon vanilla
  • 2 cups cold water
  • 3 cups flour

Instructions

  • Preheat oven to 350F. Coat 2, 8 or 9- inch round cake pans with vegetable cooking spray. Cut parchment paper into two 8 or 9- inch circles. Place the round parchment paper in the bottom of the pans. Spray papers with vegetable cooking spray. Set aside. 
  • In the bowl of your stand mixer fitted with paddle attachment (or using hand mixer) mix the butter and sugar together on medium speed for approximately 2 minutes. Add in the oil, almond flour, cornstarch, baking soda, baking powder, and salt. Continue mixing for an additional minute until smooth and combined. Add vinegar, vanilla and almond extracts and mix again until smooth and creamy, scraping down the sides of the bowl as necessary to mix the batter evenly. 
  • Turn the mixer to low speed. In alternating steps add the flour and water, beginning with the flour. Continue mixing an additional 30 seconds, until combined and smooth.
  • Pour half the batter into each of the prepared pans.
  • Bake for 30 – 33 minutes, until the edges are golden brown and the center of the cake is set. Insert a toothpick in the center should come out clean.
  • If using a 9 X 13 cake pan, bake for approximately 40 – 45 minutes 
  • Remove cakes from oven and allow to cool for 10 minutes. Then invert the cakes onto wire racks and cool completely before frosting.

Recommended Equipment

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Notes

This cake is divided into 12 slices. The nutrition estimation is based on one serving without frosting.
Nutrition Facts
Easy Vegan Vanilla Cake
Amount Per Serving
Calories 386 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 5g25%
Sodium 349mg15%
Potassium 67mg2%
Carbohydrates 63g21%
Fiber 1g4%
Sugar 33g37%
Protein 4g8%
Vitamin A 360IU7%
Calcium 30mg3%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

This vegan vanilla cake post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2020.

65 Responses to Vegan Vanilla Cake Recipe

  1. Avatar thumbnail image for MarlyMaria Reply

    Lovely cake!

  2. Avatar thumbnail image for MarlyAlison @ingredients, Inc. Reply

    That is so pretty

  3. Avatar thumbnail image for MarlyJL goes Vegan Reply

    Beautiful! I must make this! (and that’s saying something, because I do not bake!)

  4. Avatar thumbnail image for MarlyDiane Reply

    YUM:-P

  5. Avatar thumbnail image for Marlygail Reply

    knew i had to make this today as soon as i saw your post. thanks for the recipe! i had to make some adjustments for high altitude, but the batter tasted delicious and the cake is in the oven now 🙂

    • Avatar thumbnail image for MarlyMarly

      I hope it turned out great! Let me know!

    • Avatar thumbnail image for Marlygail

      it was delicious! it would be a perfect birthday cake 🙂 the only thing i wasn’t totally crazy about were the almond bits…guess my food processor didn’t grind them small enough. wondering if i could substitute whole wheat pastry flour? again, thanks for the great recipe!

  6. Avatar thumbnail image for MarlyMarni Reply

    Delicious looking! I wonder if you should specify “vegan powdered sugar” for the chocolate frosting, because regular powdered sugar is not vegan. ?

  7. Avatar thumbnail image for MarlyTanya Reply

    Do the leftovers need to be refrigerated? I’m unsure because of the soymilk in the frosting.

    • Avatar thumbnail image for MarlyMarly

      That all depends…on how quickly you eat it! We don’t often refrigerate the leftover cake unless it goes beyond a few days sitting out. If you think it will take it awhile to get through your cake, storing it in the fridge will work just fine. We warm a slice of refrigerated cake in the microwave for about 11 seconds before devouring.

  8. Avatar thumbnail image for MarlyRicki Reply

    I’m bereft that I can’t eat this. . . it looks so good! But nice that you included the almond flour to ramp up the protein/fiber (whether or not that was the intention!). Love the Leno quote. I wonder if he wrote that before or after the Conan fiasco? (lol). 😀

  9. Avatar thumbnail image for MarlyMandiee Reply

    I like to make the distinction that my vegan goodies are health-IER. They’re a great alternative, especially because they are cruelty-free, but should be eaten in moderation. Anyway, your cake looks wonderful. The flowers add such a nice touch!

    • Avatar thumbnail image for MarlyMarly

      Thanks, Mandiee. I agree it’s good to have desserts in moderation. So glad you liked this vegan cake!

  10. Avatar thumbnail image for Marlydan Reply

    why add the almond meal? will cake flour make any better?

    Thank you for the recipe.

    • Avatar thumbnail image for MarlyMarly

      I like the flavor that almond meal adds to the recipe, but you definitely could replace it with cake flour. If I were doing that I might increase the vanilla a tad…or maybe even add a teaspoon of almond flavoring.

  11. Avatar thumbnail image for Marlykimberly Reply

    hello. can I use white vinegar for this cake? or is it apple cider vinegar

    • Avatar thumbnail image for MarlyMarly

      Hi Kimberly. I have always used apple cider vinegar, but yes, you can substitute white vinegar for the ACV in this recipe.

  12. Avatar thumbnail image for MarlyTori Belle Reply

    Omg, perfection! Thanks for the easy cake recipe!

    • Avatar thumbnail image for MarlyMarly

      You’re welcome, Tori! So glad you liked this vanilla cake!

  13. Avatar thumbnail image for MarlyErin Reply

    Wondering about the almond meal called for in the recipe. Can you replace it with AP flour instead or maybe almond flour? Is almond flour the same as almond meal? Can these be made as cupcakes? Looks delicious. Also, how do you measure out/scoop your flour? I typically weigh my flour for more accuracy so wanted to check. Thanks for sharing!

    • Avatar thumbnail image for MarlyMarly

      Hi Erin! Yes, the recipe calls for almond flour. The difference is almond flour has been blanched and the skins removed before grinding. Almond meal includes the skin and a slightly more coarse grind. You could probably get away with meal in this recipe, however I was going for a super light, delicate cake. You can absolutely make these as cupcakes. I will add a note to the recipe about that. Just be sure to bake them a little bit less, like maybe 24 – 28 minutes. I scoop my flour by running the scoop through the top of the flour several times to lighten the flour, then fill the measuring cup and level it off with a knife. I hope you love this recipe!

  14. Avatar thumbnail image for MarlyNancy Reply

    This is AMAZING!!! I didn’t have almond flour so I made my own by grinding some whole almonds in the Vitamix, so my cake was darker than yours and I added 1 T of vanilla since I like it vanilla-y. So dense, moist and delicious! Thank you for another great recipe!

    • Avatar thumbnail image for MarlyMarly

      So glad you liked it Nancy! It’s one of my favorites too! I love making your own ingredients like that too and I often make my own almond milk (saves on plastic packaging too)! I will add a note about increasing vanilla for an even more vanilla flavor. Great tip!

  15. Avatar thumbnail image for MarlyErin Reply

    Hello again, so just to verify, i can use an additional 1/2 cup of all purpose flour to replace the 1/2 cup of almond flour called for and it should not affect cake texture? So would potentially use 3 1/2 cups of flour and the 1/2 cup of cornstarch? I usually do not have almond flour on hand. Can I use milk instead of water too? Thanks again.

    • Avatar thumbnail image for MarlyMarly

      Hi Erin! I have not made this recipe without the almond meal, but I think it should be fine. I would lean toward eliminating it altogether rather than replacing it with more flour. Also, I highly recommend using water rather than milk with this recipe. Personally, I find the milk weighs it down and doesn’t create as light of a crumb. It’s one of the differences between a vegan cake and a cake made with eggs.

  16. Avatar thumbnail image for MarlyKathie Reply

    Hi! I really wanted to make this delicious looking cake BUT there is a LOT of white sugar in it. Our healthy eating plan is to do away with sugar as much as possible. Any suggestions??

    • Avatar thumbnail image for MarlyMarly

      Hi Kathie. I understand the dilemma! I am always balancing between indulgences and keeping an eye on sugars. In fact, I’m even preparing some low carb/keto recipes too. That said, for this cake, I would probably sub the granulated sugar for something like Swerve. It’s basically erythritol which has been shown not to impact blood sugars. It measures cup for cup just like sugar, however, I find I can reduce it slightly. I find Swerve at Sprouts and other health food stores. I believe my local grocery store has it too!

  17. Avatar thumbnail image for MarlyLaura Reply

    Hi Marly, I’m so happy to’ve found your blog. I’m going to make this cake for my non-vegan cousin’s birthday this August. I live in higher elevation, is there anything I should do differently for this cake mix? I also run AirBnB’s and leave vegan homemade gifts for my guests. This would be a wonderful add with my butters/jams! Thanks for such wonderful vegan recipes!

    • Avatar thumbnail image for MarlyMarly

      Hi Laura! Thanks so much for your note. I love that you leave vegan homemade gifts at your AirBnB! You have very lucky guests! This is a tough question because (as I’m sure you already know), high altitude baking is tricky! I would increase the oven temp by 15 degrees, reduce bake time by 5 minutes, reduce sugar by about 2 tablespoons and add about 2 more tablespoons of water. I love this guide on high altitude baking from King Arthurs Flour. It is very helpful and catered to very specific altitudes. I hope this is helpful!

    • Avatar thumbnail image for MarlyConnie

      So this recipe calls for almond flour and all purpose flour 0r just almond flour?

    • Avatar thumbnail image for MarlyMarly

      Hi Connie! Yes, this recipe uses both AP and almond flour.

  18. Avatar thumbnail image for MarlyLaura Reply

    Hi Marly, thank you for such a quick response and the link for high altitude baking from King’s Arthurs Flour – I use that for my breads! Your info is much appreciated!

  19. Avatar thumbnail image for MarlyEm Reply

    I should have known better when I read it had corn starch in the recipe… It barely rose and came out extremely dense. The flavour is good but the texture is not at all what a cake should be. Very disappointing.

    • Avatar thumbnail image for MarlyMarly

      Hi Em, I’m sorry you didn’t have a good experience with this recipe. It’s not uncommon to use cornstarch in cake recipes. In fact, it is often added to regular flour as a substitute for the low protein, finely ground cake flour. In fact, cornstarch inhibits protein formation in gluten which yields a spongier cake. I imagine if your cake was dense, there must have been some other issue at play besides the use of cornstarch. Hope this is helpful!

  20. Avatar thumbnail image for MarlyWhitney Reply

    If I am wanting to make this gluten free, can I sub the all purpose flour for more almond flour? Or would coconut flour be good?

    • Avatar thumbnail image for MarlyMarly

      Hi Whitney! I have not had good luck using coconut flour as a solo replacement flour. It is very drying. I would recommend using something like Bob’s Red Mill 1:1 gluten free baking flour. It works great!

  21. Avatar thumbnail image for MarlyWhitney Reply

    Another question 🙂
    Can I sub apple sauce for vegetable oil? If not, what other oil substitute do you suggest…coconut oil or avocado, maybe?
    And I see your comment about Swerve! I will look into that. What are your thoughts about Stevia? I’m just trying to think of healthier options I usually have on hand but wanted to get your thoughts! I’m new to vegan cooking and baking and this recipe (as well as your Wacky chocolate cake recipe) look easy and tasty for my daughter’s birthday cupcakes!

    • Avatar thumbnail image for MarlyMarly

      Hi there again! 🙂 You can use applesauce, but I think the best result would be to use coconut oil if you’re opposed to using vegetable oil. A mashed avocado might result in a funky colored cake, but it should taste good! Regarding stevia, you just have to make note of the one you’re using and how it substitutes for sugar. Because some are very concentrated and a lot sweeter than granulated sugar. As a result you’ll want to use a lot less of it. The chocolate wacky cake is my favorite to experiment with! In fact, I’ve even used medjool dates to replace the sugar in it. Just remove the pits from about 10 – 15 dates and put them in a food processor and pulse to create a date syrup. And then use that in the cake. It’s delicious! I hope your daughter’s cupcakes are amazing!

  22. Avatar thumbnail image for MarlyCathy Reply

    Does this cake freeze well? I am wanting to make it ahead of time for my daughter’s wedding

    • Avatar thumbnail image for MarlyMarly

      Hi Cathy! Yes, this vegan vanilla cake freezes well. Simply, make the cakes and allow them to cool completely. Then place wrap the cakes in plastic wrap and place each wrapped cake in its own freezer bag. Sometimes I will even double wrap them in two freezer bags. Also, I usually place them on a flat tray and place that tray in the freezer. Once they’re firm, you can remove the tray. That way the soft cake doesn’t get misshapen. Hope this is helpful!

  23. Avatar thumbnail image for MarlyAmanda Staloch Reply

    This cake is not vegan – it has butter in it. You can’t call it vegan and if you served it to a vegan they would be very upset.

    • Avatar thumbnail image for MarlyMarly

      Hi Amanda. I am the author of this recipe and I assure you, it is vegan. See the ingredients where it says “vegan butter”. My preference is using Earth Balance because it’s so readily available, but there are more options these days for vegan butter at stores.

  24. Avatar thumbnail image for MarlyPeggy Reply

    What is the purpose of adding cornstarch?

    • Avatar thumbnail image for MarlyMarly

      Hi Peggy! Cornstarch works along with the sugar to help inhibit the development of gluten, creating a more tender cake. It really works in this recipe!

  25. Avatar thumbnail image for MarlyAlyssa Martinez Reply

    Hi!!! I love this recipe!! What if I’m baking jumbo cupcakes with this recipe? Do you have any idea on the cook time?

    • Avatar thumbnail image for MarlyMarly

      Hi Alyssa! Jumbo cupcakes sounds amazing! I would set the time for 25 minutes and check them then. Insert a tester in the middle of one of them. If it comes out mostly clean, they should be good to go. My gut tells me they might need a couple more minutes – so I’m guessing more like 28 – 30 minutes.

  26. Avatar thumbnail image for MarlyIvana Reply

    What happens if i use coconut oil instead of Vegan butter ? And white vinegar instead of Apple cider vinegar? I’m just out of these two ingredients. The cake sounds delicious

    • Avatar thumbnail image for MarlyMarly

      Hi Ivana! These two replacements should work great. I actually love using coconut oil in my baked goods — as long as it’s the kind that stays firm at room temperature. The coconut oil that is liquid all the time (fractionated coconut oil) has not worked well for me in baked goods. And white vinegar will work in this recipe.

  27. Avatar thumbnail image for MarlyRobyn Reply

    Can the all purpose flour be replaced with gluten free all purpose flour?

    • Avatar thumbnail image for MarlyMarly

      Hi Robyn! I oftentimes make my recipes twice — making it with all-purpose and then with gluten-free flour. However, I haven’t tried it with this vegan vanilla cake recipe. That said, I’ve had great luck using all-purpose 1:1 gluten free flour with most of my baked goods. Personally, I love using Bob’s Red Mill 1:1 gluten free flour.

  28. Avatar thumbnail image for MarlyHarold Lim Reply

    Hiya, what was the recipe of the frosting that you used? I’m thinking of making a birthday cake. Thanks.

    • Avatar thumbnail image for MarlyMarly

      Hi Harold! I used the Vegan Vanilla Frosting for the photos in this recipe. I added these to the post too. Hope you love this vegan birthday cake!

  29. Avatar thumbnail image for MarlyJeni Reply

    I made this last night, along with your vegan vanilla frosting, and OMG it was delicious!! This will become our new go-to recipe. Thank you so much!

  30. Avatar thumbnail image for Marlyjr Reply

    I saw this as a base recipe as i made a couple changes: i used 3 1/2 cups flour, no almond flour or almond extract & used 1 tbsp vanilla. That is not to say the original recipe wouldn’t have been excellent, i’m just not a fan of almond in my cake…. so the results: I have tested many many vegan vanilla/yellow cakes and none look or taste like a the non-vegan cakes i used to like… they either taste great but cave in on top or they look great on top but don’t taste like a non-vegan cake.. in other words, you can tell they are “different”… but this cake was really honestly excellent… it had a nice dome, it had a wonderful texture and it tasted great… after trying many many many recipes it was nice to finally find THE vegan yellow/white cake that i’d been looking for.. I am certain a non-vegan could not tell the difference on this cake.. THANK YOU FOR A GREAT RECIPE AND FOR SHARING IT WITH US…

    • Avatar thumbnail image for MarlyMarly

      Thank you Jr! I’m so glad you like this vegan vanilla cake recipe! I agree with you that a vegan cake should taste incredible and have great texture too! By the way, I like your adaptations and will add them to a note in the recipe just in case others don’t want the almond as well.

  31. Avatar thumbnail image for MarlyAly Reply

    How many days does this hold in the fridge? I’m looking to make it ahead of time

    • Avatar thumbnail image for MarlyMarly

      Hi Aly. You can store the cake in the fridge for 2 – 3 days before serving. You can even freeze the cakes. Let them cool completely then wrap in waxed paper. I like to place them on a tray to freeze them for an hour or so. Then transfer to a freezer safe container or freezer bags. The day before serving, you can transfer the cakes to the fridge to let them thaw overnight. Then you’ll be ready to frost and serve for your event! Hope this is helpful.

  32. Avatar thumbnail image for MarlyNicole Reply

    If I don’t have almond flour can I just substitute it with the all purpose flour? Or what else can I do?

    • Avatar thumbnail image for MarlyMarly

      Hi Nicole! Yes, just leave out the almond flour and use all purpose flour instead.

  33. Avatar thumbnail image for MarlyTiffany Reply

    Hi Marley,

    Thank you for this recipe. Its sounds like exactly what I was looking for.

    Can you tell me if instead of using all purpose flour and cornstarch.. I can just use cake flour? Thank you!

    • Avatar thumbnail image for MarlyMarly

      Hi Tiffany – Yes, you can make that substitution. Hope you love it!

  34. Avatar thumbnail image for Marlymala Reply

    Hi, how can I substitute butter for oil?

    • Avatar thumbnail image for MarlyMarly

      Hi Mala! To substitute vegan butter for oil, measure out the same quantity, melt it and then allow it to cool slightly. Then follow the recipe as specified.

  35. Avatar thumbnail image for MarlyMarliz Nuñez Reply

    Hi, I can replace the sugar for maple syrup or dates ?

    • Avatar thumbnail image for MarlyMarly

      Hi Marliz. I have never tried making this cake with maple syrup. If I were going to do that with this recipe, I would reduce the water added by a half cup if not more. Maybe start with 1 1/4 cups of water and see if the texture of the batter looks right.

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