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. This non dairy white cake recipe made with without eggs could be your favorite vegan birthday cake! Forget vegan, this is absolutely the best ever vanilla cake!
This Easy Vegan Vanilla Cake is a fun twist on the ever popular Easy Vegan Chocolate Cake recipe. I just thought we needed a vanilla version. Because what’s life without a little vanilla?
Vegan baking can oftentimes be a little tricky, but I think I’ve discovered a combination of ingredients that falls right on the mark. You may notice that I adapted my Vegan Chocolate Wacky cake recipe. I just took things to another level with today’s vegan white cake.
How to Make Vegan Vanilla Cake
Making your vegan vanilla cake homemade is a great call. Sure, you can find an accidentally-vegan vanilla cake mix much more easily these days, but making it from scratch is always best.
The first thing to do when making a vegan vanilla cake 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.
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 flax seed. I’m allowing the flour along with the cornstarch to do the work of creating structure in this cake. It’s easy to make an eggless cake!
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.
The next step is a little tricky in that you will be adding 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.
Pour the batter into prepared pans and bake for approximately 35 minutes.
How to Tell When a Cake is Done
A non-dairy 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:
- The edges of the crust are a golden brown
- When I press on the center of the cake, it springs back with a spongey response
- The edges of the cake have slightly pulled away from the pan
- 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 vegan vanilla cake more moist:
- A combination of vegan butter (Earth Balance) and supplementing that with oil helps create and maintain a nice, soft crumb
- This vegan vanilla cake includes almond flour because it adds both moisture and flavor
- Believe it or not, adding apple cider vinegar, combined with baking powder and baking soda, helps keep your cake fluffy!
What kind of flour should I use for this vegan cake recipe?
For this vegetarian cake recipe I recommend all-purpose flour. It’s true that I love to push the envelop a little bit more towards healthy so oftentimes I’m encouraging whole wheat pastry flour, but not today.
First, a vegan vanilla cake made with whole wheat pastry flour won’t have that same light cake look or flavor. Second, the texture of the cake will have a more dense crumb. It’s a personal call, but I recommend all-purpose flour.
Now, you’ll notice that I add cornstarch to this recipe. That is to simulate cake flour. I find it helps to create a lighter cake. I think you’ll agree!
Can I make this as cupcakes?
Actually, these make the best vegan vanilla 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.
How can I prevent the cake from sticking to the pans?
I recommend using parchment paper to help prevent the cake 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.
This will help the dairy free cake come out of the pan without sticking. It always works! Always let a cake cool for about 10 minutes after removing it from the oven. In fact, I set a timer when I remove my cakes from the oven to help me remember. Then place a plate or wire rack on top of the pan and then flip it. The cake should fall out of the pan and onto your plate or wire rack.
Gently pull off the parchment paper and then set cakes aside to cool completely.
How should I frost this cake?
What frosting you use matters, but there are a couple of steps you’ll want to take first. If the 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.
When it comes to frosting the cake, first decide if you’re going to make a “naked” cake (where there is frosting in between the layers and on the top, but not on the sides). Or if you’re frosting the sides as well, you can also think about some fruit filling in the middle.
I think this would make a perfect vegan birthday cake recipe with sprinkles on top!
Do you love vegan cakes? Check out my Vegan 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, a triumvirate of favorite flavors!
Both of these cakes also offer delicious frosting options too.
I hope you love this recipe as we do! Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!
Easy Vegan Vanilla Cake
- 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
- 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.