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A vegan cake mix cupcake has a bite taken out. It sits in front of several other cupcakes.

Vegan Cake Mix

Keep dessert simple with a vegan cake mix. Simply add a few basic ingredients to transform any dairy-free, egg-free cake mix into your next favorite vegan dessert! Don't forget to add your favorite frosting, like vegan chocolate frosting.
Course Dessert
Cuisine American
Diet Vegan
Prep Time 8 minutes
Cook Time 18 minutes
Resting Time 4 minutes
Total Time 30 minutes
Servings 18 cupcakes
Calories 307kcal


Egg Replacer

Cake Batter

  • 1 ½ cup water
  • cup vegetable oil
  • cup applesauce
  • cup granulated sugar
  • 1 cake mix any brand, any flavor as long as it's dairy-free and egg-free
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • Toppings: Your favorite vegan frosting, sprinkles, coconut flakes, and more.


  • Preheat oven to 350°F/175°C. Line a muffin pan with cupcake papers. See notes for 9x13 cake pan option.
  • In a small bowl stir together the egg replacer with 6 tablespoons of warm water. Set aside
    A hand holds a glass pouring warm water in with powdered egg replacer.
  • Stir it together and set it aside.
    A hand stirs together an egg replacer mixture.
  • In a mixing bowl, add the water, vegetable oil, applesauce, sugar, and egg replacer.
    A hand holds a jar of white mixture, pouring it into a bowl with other liquid ingredients.
  • Mix by hand or with an electric mixer on low speed until well combined.
    A hand holds an orange spatula, stirring together ingredients in a mixing bowl.
  • Add the cake mix.
    A hand holds a plastic bag of cake mix, pouring it into a mixing bowl with other ingredients.
  • Pour in the flour.
    A hand pours a bowl of flour into a larger bowl with other ingredients.
  • Add the baking powder.
    A hand holds a measuring spoon of baking powder, pouring it into a mixing bowl with other ingredients.
  • Mix on medium speed for one minute.
    A hand holds a mixer, using it to mix cake batter in a mixing bowl.
  • Scrape down the sides of the bowl, then beat on high for another minute.
    A hand holds an orange spatula, using it to scrape down the sides of a mixing bowl full of cake batter.
  • Spoon the cake batter into prepared cupcake papers. Bake in heated oven 15 to 18 minutes, until done.
    Cake batter is being distributed into muffin pan with a dispenser.
  • For Sheet Cake: Pour the batter into a prepared 9x13 cake pan and bake for 30 to 32 minutes, until golden around the edges.
    A hand holds a bowl, pouring cake batter into a glass baking dish.
  • Let the cupcakes or cake cool completely before frosting.


You can substitute vegan chocolate cupcakes.

Egg Replacer

You can use Ener-G Egg Replacer or use this as a substitute: 2 tablespoons potato starch, 1 tablespoon tapioca starch, 2 teaspoons baking powder, and 1 teaspoon baking soda. This is a very similar formula to the egg replacer mentioned above.


Use unsweetened applesauce or refer to this list of applesauce substitutes.

Baking Pan Options

  • Cupcakes: 18 to 22 minutes
  • 9x13 Pan: I like to bake it for 30 to 32 minutes.
  • Two Round Pans: Bake 26 to 31 minutes.


Calories: 307kcal | Carbohydrates: 53g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 258mg | Potassium: 61mg | Fiber: 1g | Sugar: 32g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg