4.96 from 194 votes
| 563 Comments
So here it is: this is my recipe for the most perfect, bestest in the westest, (and eastest) vegan vanilla cake. Strike that, this is my recipe forthe most perfect vanilla cake. Period. Vegan or not, this is a damn good cake. Sweet, buttery, vanilla-infused, fluffy and moist all at the same time.
When I served this vegan vanilla cake recipe as cupcakes to a group of strangers, one girl declared that it was the best cupcake she had ever eaten... and then I told her it was vegan. Winning!
I originally posted this recipe way back in 2014, so I decided it needed a little face-lift. Not the recipe, the recipe for the vegan vanilla cake is perfect, just the photos.
You can see below↓ my original photo for the best vegan vanilla cupcakes, but when I shared a picture of the cake above ↑ on my Instagram, everyone was asking for this vegan vanilla cake recipe. Some people didn't realize that most cake and cupcake recipes are exactly the same, the only difference is the pan you use and the baking time.So I wanted to make it clear that this vegan vanilla cake recipe works wonderfully both ways.
I designed this recipe after hosting a "vegan vanilla cupcake-off" party. A cooking competition style party where I compared 3 top vegan vanilla cupcake recipes to determine which one was the winner. My friends voted, and the result was that there was no clear winner. So I had to do the only logical thing I could think of: make my own winner.
It took a lot of experimenting, but oooeee was all that effort worth it as 4 years later, this is still the best vegan vanilla cake recipe I've ever made. Whether you make these into adorable cupcakes or you opt for a full-sized two-layer cake, everyone will love it. Perfect for birthday parties, holidays, celebrations, or anytime you need a glorious sweet fluffy cake.
To make The Best Vegan Vanilla Cupcakes: In a big bowl, whisk the dry ingredients together. In a medium bowl, mix the wet ingredients together. Then pour the wet ingredients into the dry and mix lightly. Whisk until the batter just comes together, don't over mix it.
Evenly divide batter among the cupcake pan or the cake pans and bake until a toothpick inserted in the center comes out clean.
To make the frosting:mix all the ingredients together with a hand mixer or stand mixer. Make sure the cakes are cooled completely before frosting, so the frosting won't melt. Frost your cakes as desired.
4.96 from 194 votes
(click stars to vote)
The Best Vegan Vanilla Cake (or Cupcakes)
Sweet, buttery, vanilla-infused, fluffy and moist all at the same time. Easy to make and even easier to eat. No one will even notice it's vegan! Perfect for birthday parties, celebrations, or holidays.
Prep: 15 minutes mins
Cook: 20 minutes mins
Total: 35 minutes mins
Prep: 15 minutes mins
Cook: 20 minutes mins
Total: 35 minutes mins
Servings: 24 cupcakes (or a two layer 9" round cake)
PRINT PIN COMMENT
Ingredients
Dry Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cup white sugar
- 2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients:
- 1 ⅓ cup plant-based milk, (such as soy or almond)
- ⅔ cup light oil, (such as canola or vegetable)
- ¼ cup lemon juice or apple cider vinegar
- 1 tablespoon vanilla extract
Frosting:
- ½ cup vegan butter
- ½ cup vegetable shortening
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 - 4 tablespoons plant-based milk, (such as soy or almond)
- Sprinkles for decoration, (optional)
Instructions
Preheat your oven to 350F (180C). For cupcakes: lightly greaseor line a cupcake pan with 24 paper liners. For a cake: lightly grease two 9-inch round cake pans.
In a large bowl, whisk the dry ingredients together.
In a medium bowl, mix the wet ingredients together. Pour the wet ingredients into the dry and mix until the batter just comes together, don’t over mix.Evenly divide batter among the cupcake or cake pans. For cupcakes:Bake 18-20 minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean. For 9-inch cake: bake for 22 - 28minutes until the tops are lightly golden and a toothpick inserted into the center comes out clean.
To make the frosting: mix together the vegan butter, vegetableshortening, powdered sugar, and vanilla extract. Add 1 - 4 tablespoons of non-dairy milk as needed to reach desired frosting consistency. Let cakes cool completely before frosting.
Nutrition
Serving: 1(24 servings in the recipe) | Calories: 275kcal | Carbohydrates: 38g | Protein: 1g | Fat: 13g | Saturated Fat: 3g | Sodium: 220mg | Potassium: 17mg | Fiber: 1g | Sugar: 27g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 0.6mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!
Author: Sam Turnbull
Cuisine: American, Canadian
Course: Dessert
Author: Sam Turnbull
Cuisine: American, Canadian
Course: Dessert
Bon appetgan
Sam.
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Reader Interactions
Comments
Tamara says
This cake looks so good. I want my son, who is vegan, to be able to have some of my birthday cake! Could I use vegan raspberry jam as a filling?
Reply
Gwennith Angasan says
Have you ever baked it in a 13x9 pan?
Reply
Jess @ IDTLC Support says
It should work just fine in a 9x13 pan. You would just need to adjust your baking time, which may be more like 30-35 minutes.
Reply
Tara Raynak says
I LOVE all your cake recipes and I just made 4 of your pumpkin pies for Thanksgiving! They are delicious! Do you think this could be made into an almond cake by either substituting the vanilla extract or adding almond extract?
Reply
Sam Turnbull says
So happy you love my cake recipes! Yes! I would add 1/2 - 1 teaspoon of almond extract. I would keep the vanilla extract the same. When adding the almond extract, you can taste the batter and add more to taste. Enjoy!
Reply
Marilyn says
Hi! I have 2 questions.
1. Could I use olive oil?
2. Would this only use one 9inch cake pan? Or 2?
Excited to try this for my daughter’s 2nd birthday!Reply
Sam Turnbull says
Hi Marilyn, I wouldn't recommend olive oil as you would be able to taste it. This uses 2 9" cake pans. Enjoy!
Reply
coco says
hi Sam,
How would i make this a triple layer 6" cake?
thanks!Reply
Sam Esme says
I basically use this recipe any time I want to bake anything for a birthday etc but don’t want to make it too complicated. It’s easy, not a lot of ingredients but so super delicious.
I again brought some vanilla cupcakes to work for my birthday and everyone kept saying how everything I bring is always so so so good. I keep telling people: it doesn’t taste like chicken!
Your blog is my go to for anything baking and everyone is always super obsessed!
Thank you!Reply
Moneva says
I made it yesterday, and it came out wonderful! Just as you said: yummy and fluffy! I took only 1 cup of sugar, and I used unrefined brown sugar. It makes the cake darker, but it is better, I find. I also used whole ancient grains flower, gluten free. I think it can be found at places like WF.
The great thing about this recipe is that it can also be used for lots of other cake constructions, like fruit cakes with fresh fruit on top of it, and a fruit juice glaze. Or mixed with cocoa, to make it marbled. The options are endless!
It's easy to make and simply great! Thanks!Reply
Jess @ IDTLC Support says
Wonderful! We agree that the options are endless. Other readers have served it with Sam's Lemon Curd as a filling!
Reply
Daryl says
Fantastic recipe, easy to make and cake was moist and delicious. Served at a family event and nobody was the wiser that it was vegan!Reply
Jess @ IDTLC Support says
That's wonderful!
Reply
Stefanie says
The best and easiest vegan sponge cake recipe!
Every time I make this non vegans don't believe this can be a vegan cake.Reply
Beth Reed says
Can i swap a GF blend for the wheat flour?
Reply
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