Vegan Vanilla Cake

With a moist and fluffy crumb and decadent vanilla flavor, this Vegan Vanilla Cake is one of those bakes I find myself making for just about everything—from birthdays to quiet Sunday afternoons when the house smells like a bakery and everyone is hovering in the kitchen waiting for a slice.

Introducing the Only Vegan Vanilla Cake Recipe You’ll Ever Need

This cake is my trusty go-to whenever someone says “You’re vegan? But can you make real cake?” It’s my answer to all the skeptics. Moist, fluffy, and layered with sweet vanilla frosting, it always earns those wide-eyed “Wait, this is vegan?” responses.

Honestly, I make it for my own birthday every year. It’s easy to customize too—I’ll sometimes add a layer of homemade jam between the cakes or pile it high with fresh berries if I’m feeling fancy. You can really make it your own.

Why This is the Best Vegan Vanilla Cake

This is the cake I dreamed of when I first went plant-based. I wanted that classic, bakery-style crumb with rich vanilla notes, but without the eggs and dairy. After a lot of trial and error (and some truly sad, dense cakes), this one nailed it.

Two secret ingredients: Aquafaba and cake flour. Don’t be intimidated by aquafaba—it’s literally just the liquid from a can of chickpeas. I keep a couple of cans in my pantry at all times. I love that this humble pantry staple makes the cake so light and airy.

And cake flour? It’s worth buying if you don’t have it. I swear, every time I use it, I think “This is why bakery cakes taste so good.” But even with all-purpose flour, it’s still really lovely.

Perfect for any occasion? Absolutely. I’ve taken this cake to potlucks, bridal showers, and kids’ parties. I even made it once for a wedding dessert table (just doubled the recipe). It holds up beautifully and can be dressed up or down depending on what you’re celebrating.

How to Make Vegan Vanilla Cake

Here’s how I make it, with some of my own tips from baking it dozens of times:

1. Prep your pans well. Don’t skip the parchment rounds on the bottom. They make lifting the cakes out so much easier. Nothing kills my mood faster than half the cake sticking to the pan.

2. Homemade vegan buttermilk. This is just non-dairy milk plus apple cider vinegar. I usually use soy milk for its higher protein content, but almond or oat milk work too.

3. Aquafaba. I whisk it until it’s nice and foamy, which only takes a couple of minutes by hand. No fancy equipment needed. If I’m feeling lazy, I swap in vegan yogurt. Both give you that fluffy lift.

4. Mixing the batter. Go slow when alternating the dry and wet ingredients. Overmixing will toughen it up. I usually stop as soon as I can’t see dry flour. A few lumps are fine.

5. Baking. I start checking at 28–30 minutes. Every oven is different. Mine tends to run hot, so I keep a close eye.

6. Cooling. Let them cool fully before frosting. If I’m in a rush, I pop them in the fridge once they’re just warm. This helps avoid melting your beautiful frosting.

Frosting and Decorating

I’m partial to classic vegan buttercream with sprinkles on top—it feels festive without much effort. But sometimes I go with vegan cream cheese frosting for a little tang or pile it with fresh strawberries and vegan whipped cream in the summer.

Once, for my niece’s birthday, we made rainbow layers and she decorated the whole thing with edible flowers and more sprinkles than I thought possible. It was chaos, but she was thrilled.

Frequently Asked Questions

I Don’t Have Cake Flour. What Can I Use Instead?

I get it—sometimes you just want cake now. All-purpose flour works perfectly well; your cake will be slightly denser but still delicious. When I’m out of cake flour, I just mix all-purpose with a bit of cornstarch (1 cup minus 2 tablespoons flour + 2 tablespoons cornstarch). It’s an easy hack I’ve used many times.

Can It Be Made Gluten Free?

Yes! I’ve made this with a 1:1 gluten-free flour blend when baking for friends with allergies. It turns out a bit different—slightly less fluffy—but everyone still devoured it. Just make sure you use a high-quality blend that includes xanthan gum or a binder.

What Is Aquafaba?

It sounds fancy but it’s just chickpea water. I always save it from cans of chickpeas. You can freeze it too if you don’t plan on baking immediately. It whips up like egg whites, giving you all that airy lightness without any animal products.

When I first tried it in baking, I was so skeptical, but it really works wonders. Now I can’t imagine vegan baking without it.

What Can I Use Instead of Aquafaba?

If you’re out of chickpeas or don’t want to deal with aquafaba, vegan yogurt works beautifully. I like using unsweetened, unflavored soy yogurt for best results. It keeps the cake moist and tender. I’ve also used flax eggs in a pinch, but the texture isn’t quite as fluffy.

Can I Make It in a Different Pan?

Yes! I’ve baked it in a 9×13-inch pan for easy sheet cakes, in cupcake tins for parties, and even as a single-layer 10-inch cake. Just adjust the baking time. For cupcakes, I check them at around 20 minutes. For larger pans, add 10–15 minutes and keep testing with a toothpick.

How Do You Store Vegan Vanilla Cake?

If I’m making it ahead for a party, I bake the layers the night before, wrap them tightly in plastic wrap, and store them in the fridge.

For leftovers (if there are any), I keep frosted cake in a cake carrier at room temperature for a couple of days. It dries out faster in the fridge, but if your frosting is really soft or it’s hot out, it’s safer in the fridge.

For longer storage, the unfrosted layers freeze beautifully for up to three months. I wrap them in plastic wrap and then foil. Just thaw overnight in the fridge before frosting.

Try other recipes:

• Sour Cream Pound Cake
• Lemon Bundt Cake
• Honey Cake