Vegan Vanilla Cake

Light fluffy and delicious vegan vanilla cake! Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries. Ideal for special occasions.

Prep time: PT15M

Cook time: PT30M

Total time: PT45M

Rating

4.93 stars (611 reviews)

Keywords

vegan vanilla cake

Ingredients

1 3/4 cups All Purpose Flour ((220g))
1 cup White Granulated Sugar ((200g) )
1 tsp Baking Soda
1/2 tsp Salt
1 cup Soy Milk ((240ml) or Other non-dairy milk)
2 tsp Vanilla Extract
1/3 cup Canola Oil ((80ml) or Vegetable Oil)
1 Tbsp Distilled White Vinegar (or Apple Cider Vinegar)
3 3/4 cups Powdered Sugar ((450g))
3 Tbsp Vegan Butter ((45g))
4 Tbsp Soy Milk (or Other non-dairy milk*)
2 tsp Vanilla Extract
Fresh Strawberries (Optional)

Cuisine

American

Steps

Preheat the oven to 350°F (180°C). Spray two 7-inch round cake pans (*see notes) with non-stick spray and cut parchment paper into circles to fit the bottoms.
Sift the flour into a mixing bowl and add the sugar, baking soda and salt. Mix together.
Add the soy milk, vanilla, oil and vinegar and give it a quick whisk with a hand whisk until just combined.
Divide the batter evenly between your two prepared cake pans.
Bake for 25-30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
Let the cakes cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely.
Prepare your frosting. Add the powdered sugar, vegan butter, vanilla and half of the soy milk.
Beginning on low speed, mix with an electric mixer, slowly increasing speed. Add the rest of the soy milk, only as much as needed until it is smooth and creamy. If your vegan butter has a higher water content, you may not need to use all of the soy milk.
If your frosting is still a little thin, add more powdered sugar, if it's a little thick, add more soy milk (a drop at a time). The consistency must be thick enough that it doesn't slide off the cake, but thin enough to be spreadable.
When your cake is completely cool, add frosting to the top of one of the layers.
Add the second layer on top and frost it completely, using a knife to carefully frost the sides of the cake.
Decorate with fresh strawberries and serve right away.
If you're not serving right away, then omit the strawberries or serve them on a plate alongside the cake, so it doesn't get soggy.

Nutitrion

Serving Size: 1 Serve
Calories: 441 kcal
Carbohydrates: 83 g
Protein: 3 g
Fat: 11 g
Saturated Fat: 1.6 g
Sodium: 290 mg
Sugar: 65 g

Reviews

Megan on 2026-03-15 (5 stars):
So delicious 🤤 and easy to make. I used the recipe for the 9” pans and used the buttercream frosting recipe. Everyone loved it, even the non vegans were asking for it instead of the regular cake.
Erich VandenHurk on 2026-01-28 (5 stars):
Loved this! Made it for my grandmas B-day everyone loved it as well very delicious would definitely recommend! Five stars!
RR on 2026-01-28 (5 stars):
To make both the cake and the frosting chocolate, can you just add cacao powder?
Ishani on 2025-12-26 (5 stars):
Thank you for the recipe! I made half the size just to be safe for the first time. It came out nicely! The only thing I changed was to reduce the sugar amount as per my liking. Thank you again!
Sam on 2025-11-27 (1 stars):
I’ve tried this recipe twice today and it keeps coming out really flat :-( Unfortunately I’m moving on to another recipe as it just didn’t work for me x