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Vegan Vanilla Cake

Fluffy Vegan Vanilla Cake Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsweetened plant milk
  • 1/3 cup neutral oil
  • 1 tbsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1/2 cup vegan butter, softened (for frosting)
  • 2 cups powdered sugar (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1 to 2 tbsp unsweetened plant milk (for frosting)

Method
 

  1. Heat oven to 350°F (180°C), line two 8-inch round pans with parchment, and grease the sides.
  2. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  3. Stir the plant milk and vinegar together, let sit 5 minutes, then whisk in the oil and vanilla.
  4. Pour the wet mixture into the dry and fold gently until just combined, small lumps are fine.
  5. Divide batter between pans, bake 22 to 25 minutes until a toothpick comes out clean, cool 10 minutes in pans, then turn out onto a rack.
  6. Beat the vegan butter until smooth, gradually add powdered sugar, vanilla, and 1 tbsp milk, adding more milk only if needed for spreadability.
  7. Once cake layers are completely cool, frost the top of one, stack the second, and cover the cake with remaining frosting.

Notes

Make sure plant milk is at room temperature so the batter does not seize. The unfrosted cake layers can be baked a day ahead and wrapped tightly once cooled, then frosted the next day.