Vegan Vanilla Cake

This easy vegan vanilla cake recipe creates a perfect buttery cake 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. Add a few sprinkles, and this could be your favorite vegan birthday cake!

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

I absolutely love cakes. And this one is no exception! 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? Of course, that meant topping it with this amazing vegan vanilla frosting. So good!

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

What Makes This Recipe Shine?

  • 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
  • Alternating liquid and flour into the batter helps prevent the development of gluten, making this the best vegan vanilla cake recipe ever!

Key Ingredients

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Vegan butter — Use Earth Balance, Miyoko’s, or homemade vegan butter for the best buttery flavor and consistency. You can substitute coconut oil.
  • Almond flour — I buy this at Costco, but you can also find it at health food stores, online, or it’s super simple to make Homemade Almond Flour.
  • Baking soda + baking powder — Make sure yours is fresh by testing a bit of baking soda in vinegar and baking powder in hot water. If it bubbles, your batch is good to go.
  • Vinegar — I prefer apple cider vinegar for its mild flavor or substitute white vinegar.
  • Flour — Use all-purpose flour for the lightest cakes. To make a gluten-free vegan vanilla cake, substitute high-quality gluten-free baking flour.

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.

  1. Cream together the butter and sugar until light and fluffy.
  2. Mix in the oil, almond flour, cornstarch, baking soda, baking powder, and salt.
  3. Add vinegar, vanilla, and almond extracts and mix again until smooth and creamy.
  4. Add the flour in alternating steps with the water. Then mix an additional 30 seconds, until smooth.
  5. Pour the batter into the prepared pans.
  6. Bake for 30 to 33 minutes, until the edges are golden brown.
  7. Cool cakes for 10 minutes and then invert them onto wire racks to cool completely before frosting.

Here are more detailed step-by-step instructions:

Step One: Beat Together Butter and Sugar

First, we’ll cream together the butter and the sugar. Sure, the butter adds a bit of a golden hue, 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 to 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 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.

Step Three: Alternate Adding Flour and Water

Next, you will add both water and flour in alternating steps. Here’s how to do that:

  1. Turn the mixer down to low speed.
  2. Beginning with the flour, pour about a half cup in, followed by some of the water.
  3. Continue this process, finishing with the flour.
A hand pours flour into a mixing bowl. A pyrex measuring dish of water sits next to it.

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 to 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 the cakes come out of the pans without sticking.

Always let the cakes cool for about 10 minutes after removing them 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, it shows signs that it’s done. Here are four cues to let you know the cake is done:

  1. Color — The edges of the crust are a golden brown.
  2. Texture — When you press gently 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.

Reader Reviews

★★★★★
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!

Jeni

Frequently-Asked Questions

How do I make a cake more moist?

There are several ways to make a 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) Add almond flour for 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 this combination helps to create a lighter, delicious cake.

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 flaxseed.

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

I recommend using parchment paper to prevent cakes from sticking to the pans. Spray the bottoms and sides 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.

Vegan Vanilla Cupcakes

You can use this vegan vanilla cake batter to make cupcakes!

A vanilla cupcake has vanilla frosting swirled on top. there are several more cupcakes in the background.
  1. Add papers to a muffin tin.
  2. Pour the vegan vanilla cake batter into each paper about 3/4 of the way full.
  3. Bake for about 24 to 26 minutes until the tops of the cupcakes turn slightly golden.
  4. Insert a tester to make sure it comes out clean.
  5. Cool the cupcakes completely, and then top with your favorite frosting.

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

Vegan Frosting

What frosting you use matters, but there are a couple of steps you’ll want to take first.

  • 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 the domed part of the cake. Be sure and save those cake scraps because they’re delicious!
  • 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:

More Vegan Cakes

If you love this vegan vanilla cake, be sure to try these vegan cakes as well:

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

Vegan Vanilla Cake

You will love this easy vegan vanilla cake with a perfect buttery, soft, and oh-so moist crumb. This is absolutely the best vanilla cake ever!
4 from 7 votes
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

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 350°F/175°C. 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 the paddle attachment (or using a 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 to 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 9×13 cake pan, bake for approximately 40 to 45 minutes.
  • Remove cakes from the oven and allow them 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.
Calories: 386kcal | Carbohydrates: 63g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Sodium: 349mg | Potassium: 67mg | Fiber: 1g | Sugar: 33g | Vitamin A: 360IU | Calcium: 30mg | Iron: 1.7mg

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.

73 Responses to Vegan Vanilla Cake

  1. 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!

  2. Avatar thumbnail image for MarlyEm Reply

    2 stars
    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

      5 stars
      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!

  3. 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!

  4. 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.

  5. 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!

  6. 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.

  7. Avatar thumbnail image for MarlyNancy Reply

    5 stars
    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!

  8. 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!

  9. Avatar thumbnail image for MarlyTori Belle Reply

    5 stars
    Omg, perfection! Thanks for the easy cake recipe!

    • Avatar thumbnail image for MarlyMarly

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

  10. 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.

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