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.

Vegan Vanilla Cake

(220 grams) All-Purpose Flour

(200 grams) White Sugar

tsp Baking Soda

Salt

(240 milliliters) Soy Milk

tsp Vanilla Extract

Tbsp White Vinegar (or sub Apple Cider Vinegar)

(450 grams) Powdered Sugar

Tbsp (45 grams) Vegan Butter

Tbsp Soy Milk (or other non-dairy milk)*

tsp Vanilla Extract

Strawberries

Add the sugar, baking soda and salt and mix together.

Add the soy milk, vanilla, oil and vinegar and give it a quick whisk with a hand whisk until just combined.

Grease two 7 inch round cake tins with coconut oil (or spray with non-stick spray) and cut parchment paper into circles to fit the bottoms.

Remove from the oven and using a toothpick, insert into the center of the cake. If it comes out clean then your cake is done.

Move to a cooling rack to cool completely.

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&#8217;s a little thick, add more soy milk (a drop at a time). The consistency must be thick enough that it doesn&#8217;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&#8217;re not serving right away, then omit the strawberries or serve them on a plate alongside the cake, so it doesn&#8217;t get soggy.

Anyone else find this cake to be very sticky?

I’ve made this cake 100 times and it’s never sticky it’s always light and fluffy and perfectly moist, Perhaps you over mixed it or took it out too son.  Hope you try this recipe again because it works perfectly Hope you try this recipe again because it works perfectly  💕

Hi!
I absolutely love this recipe! The cake is so moist and fluffy, and it tastes so good!
However, I never seem to nail the frosting! argh!!! I followed the recipe step by step, but I can always feel the sugar (even when I spend 30 minutes mixing it, it never mixes completely). Any suggestions on how to solve this? Thanks!

I've never made a vegan cupcake before and I'd be lying if I told you I was excited about it. I made traditional vanilla but then made two others adapted from this recipe by adding dark cocoa cups to one and lemon zest to another. I couldn't even tell these were not made using butter or eggs. Perfection!! How do you store them without them getting hard or drying out? FANTASTIC RECIPE!!

Tried this cake today for the Thanksgiving dinner. It came out well. Tastes more like a sugar cookie. The texture was that of a cake though not super fluffy but fluffy enough. No complaints from anyone. I was a bit weary bc I used olive oil but it came out fine. Nice and moist! Very quick and easy to make! The frosting was delicious as well. Thanks for sharing this recipe it will come in handy in the future.

I don’t usually comment on recipes BUT this as SUCH an amazing cake recipe! So bloomin delicious and bouncy sponge! I used raspberries on top instead. Thank you so much for sharing! Super simple to make.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1538318692/ct0nglmx7n56pemqw3nb.mp4

Vegan Vanilla Cake - Loving It Vegan. A light, fluffy and delicious vegan vanilla cake that is ideal for special occasions. This vegan vanilla cake is light, fluffy and dreamy, but what you’re going to like most about it is how EASY it is to make.

Vegan Vanilla Cake - Loving It Vegan

The perfect vegan white cake. It&#039;s light, fluffy, moist, with a hint of vanilla.

Tbsp aquafaba

tsp cream of tartar

oat milk

tsp distilled vinegar

vegetable oil

Tbsp coconut oil (melted)

tsp vanilla extract ((use clear imitation vanilla extract

cake flour

Tbsp potato starch

sugar

tsp baking powder

tsp salt

tsp baking soda

Preheat oven to 350 degrees Fahrenheit. Line a 7&quot; springform cake pan with parchment paper.

Sift the dry ingredients 2x. In another bowl, combine wet ingredients.

Whip aquafaba and cream of tartar until foamy.

Stir aquafaba into the wet mix and then gently stir in the dry ingredients until just combined.

Pour batter into prepared cake pan and bake for 50 minutes.

Allow to cool completely on a wire rack before frosting. (Vegan Buttercream Frosting)

https://embed.mediavine.com/videos/nfiwvadrmnpsj7tupiqu

Vegan vanilla cake recipe video showing the process of adding white vegan buttercream (made from coconut oil) to a white vegan vanilla cake with strawberries on top.

This is an airy, light and fluffy vegan Victoria sponge cake recipe. It's really quick and easy with just one-bowl!&nbsp;

Vegan Victoria Sponge Cake

(300 milliliters) dairy-free milk (almond, oat etc.. work well)

tbsp apple cider vinegar or lemon juice

(325 grams) self-raising flour

(200 grams) caster sugar

(150 grams) Crisco

tsp vanilla extract

(100 grams) Crisco

(150 grams) powdered icing sugar (sifted)

strawberry jam

Heat oven to 180C/350F.&nbsp;Lightly grease 2 x 20cm (8") round cake pans and line the bottoms with baking parchment.

Stir the vinegar or lemon juice into the dairy-free milk and leave for a few minutes to curdle slightly and create ‘buttermilk’.

In a large bowl, add the flour, sugar, TREX, vanilla, baking powder and buttermilk and beat (with a wooden spoon or electric mixer) until smooth. Take care not to overmix.

Divide the batter between the prepared pans and bake for 25 minutes or until an inserted skewer comes out clean. Allow to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.

Beat the TREX, icing sugar and vanilla with an electric mixer until light and fluffy. If the mixture is too thick, add a tablespoon of dairy-free milk. Spoon the mixture into a piping bag with a plain nozzle.

For the filling:

Spread the jam over the bottom layer of completely cooled cake. Pipe the buttercream over the jam, then place the second layer of cake over the top.

Sift a dusting of icing sugar over the top layer.

To assemble:

https://embed.mediavine.com/videos/eejdfusviybueubv5qwa

This easy one-bowl vegan Victoria sponge is light, fluffy and absolutely delicious. Strawberry jam and vanilla cream are sandwiched between vanilla sponge cakes. Try this vegan version of the popular classic British cake recipe. Perfect for afternoon tea.

The Best Vegan Vanilla Cake - Fluffy and moist, this is a must have cake for all kinds of occasions! The only vanilla cake recipe you'll ever need, and it's vegan.

unsweetened non-dairy milk

apple cider vinegar

aquafaba

vegan butter, softened to room temperature

canola oil, or melted coconut oil

vanilla extract

cake flour OR all purpose flour*

baking powder

salt

Recipe Vanilla Vegan Frosting

Preheat the oven to 350 degrees F and prepare 2 round 8-inch cake pans by lining the bottom with parchment paper and spraying well with oil.

Make the Vegan Buttermilk: Combine the non-dairy milk and apple cider vinegar. Stir a little, then set aside.

Make the Aquafaba: Pour the liquid from a can of chickpeas into a small-medium bowl. Whisk well for a minute, until foamy and light. This acts similar to eggs. You can't taste it at all in the cake, don't worry! You will use 1/2 cup of this, and the liquid from 1 can is just perfect.

Using an electric hand mixer or stand mixer with a paddle attachment, cream together the softened vegan butter, canola oil and sugar until creamy and well combined.

Measure out 1/2 cup of the aquafaba, and add it to the bowl, along with the vanilla extract. Beat until well combined.

In a separate bowl,&nbsp; whisk together the flour, baking powder and salt.

Using the mixer on low speed, alternate adding the flour mixture and vegan buttermilk, mixing until just combined after each time. The batter should be fairly smooth (a few lumps are okay), but avoid over-mixing.&nbsp;

Pour the cake batter evenly into the prepared pans, and bake for 30-35 minutes, until the edges are golden brown, the surface looks and feels set, and a toothpick comes out mostly clean, with no wet batter.

Allow the cakes to cool in the pans for 15 minutes, then carefully invert them onto a cooling rack. Allow them to cool completely before frosting. You can place them in the refrigerator to speed the cooling process along if you need to.

Frost with my Vanilla Vegan Frosting or use the Chocolate Frosting from my Chocolate Cake Recipe. Add some sprinkles for fun, if desired. Enjoy!

This Vegan Vanilla Cake is a moist, fluffy double layer cake recipe with creamy vegan buttercream frosting. You can easily customize this cake for birthdays, holidays and more!

Vegan Vanilla Cake with Buttercream Frosting

soy milk

brown sugar (or cane sugar (400 grams))

all-purpose flour ((360 grams))

baking soda ((10 grams))

sea salt ((2.8 grams))

vegan butter (melted and cooled (150 grams))

vegan butter (softened)

vegan milk (add more if needed)

sea salt (only

Grease and flour two 8” cake pans and line with parchment paper. It’s essential so that the cake doesn’t stick.  

Heat oven to 350°F/180°C.

In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.

Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Beat with an electric whisk on medium speed for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.

Pour the batter equally into the cake pans and place in the middle rack in the centre of that rack. Bake for 40 minutes. Remove from the oven (test with a toothpick in the centre to ensure they’re fully cooked) and allow to cool completely in the pans. 

For the Cake

Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.

Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the frosting in small increments too, until fully incorporated.

Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup if you desire.

Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.

For the Frosting

Frost cakes and decorate. The frosting will set at room temperature. Enjoy!

Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop half of the frosting on top. Cover the top and the sides, distributing it equally.

Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. You may have to evenly shave off any doming on the cake so they lay flush.

The frosting sets at room temperature perfectly. Slice and enjoy!

Putting it All Together

https://www.youtube.com/watch?v=Aad2vWCslYQ

RECIPE FOR VANILLA CAKE: https://jessicainthekitchen.com/vegan-vanilla-cake-with-buttercream-frosting/

This Vegan Vanilla Cake is a moist, fluffy double layer cake recipe with creamy vegan buttercream frosting. You can easily customize this cake for birthdays, holidays and more! Are you going to make this cake?! ❤️

#vegan​ #veganrecipes​ #whatieatinaweek​ #vegandesserts​ #food​ #easyvegan​ #recipes​ 
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BEST VEGAN VANILLA CAKE | FLUFFY & MOIST | easy vegan dessert recipes

The ultimate vegan vanilla cake that's incredibly fluffy, moist, and decadently sweet- yet, you'd never know it's vegan, dairy free, gluten free, and healthier! Just 9 ingredients for the perfect vegan cake for any birthday, graduation, wedding, or holiday!

Best Ever Vegan Vanilla Cake

(300 mL) vegan buttermilk

(450 g) all-purpose flour

(350 g) granulated sugar

(220 g) salted vegan butter (I recommend Miyoko’s

(240 g) unsweetened applesauce

tbsp vanilla extract (yes, 2 tablespoons!!)

vanilla powder

vegan butter, softened

organic powdered sugar

2-4 tbsp unsweetened dairy free milk

Preheat the oven to 350 F. Grease three 6&#8243; cake pans with cooking oil, and line them with parchment paper. Set aside.

Prepare the vegan buttermilk. Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 5-6 minutes. You can weigh and measure the remaining ingredients during this time. 

In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.

Make the batter: 

In a stand mixer with paddle attachment or a large bowl with hand mixer, cream together the vegan butter and sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed. Then add in the applesauce and vanilla extract. Mix again on medium speed until combined, scraping down the sides and at the bottom of the bowl as needed. Add in about half of the dry mixture, along with half of the vegan buttermilk, and mix on medium speed until just combined. Add in the remaining dry mixture and vegan buttermilk, and mix on medium speed until there are just no more dry streaks. Make sure to scrape the bottom of the bowl as well as the sides.

Divide the batter between the three cake pans evenly, and bake for 35 minutes in 6&#8243; cake pans, or until the toothpick comes out clean. (for three 8&#8243; cake pans, bake for 27-30)

Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your buttercream.

When ready to frost the cakes, add vegan butter to a large bowl or stand mixer and cream for 2-3 minutes.

Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it&#8217;s a thick buttercream.

Add in vanilla and 2-4 tablespoons of coconut/almond milk and continue to beat until desired texture.

I just made this recipe and it absolutely slaps. I love it! It is super dense but in a good way and it's really good and vanilla-y. I iced it with choc-banana icing and it was really delicious. Super moist and great texture. My family loved it, (my aunty on a zoom call said it looked great but she couldn't have any because you know, isolation things). This is a perfect vegan cake and one of the only ones without granulated sugar, so good!

Thank you for the recipe! I love baking but haven't been vegan baking for long and I was disappointed with how things were turning out without eggs. This is the first time I've tried applesauce in a recipe as a replacement and it came out beautifully.

First of all, these photos are absolutely stunning! And secondly, this cake is AWESOME! I find a lot of vanilla cakes to be wayyyyy too sweet, but this one has the perfect balance that really allows that vanilla flavor to come through :)

I made this cake yesterday with some chopped peaches mixed in for a summer treat and it was wonderful! I used yogurt in place of the coconut oil and it still came out tender and fluffy. The cake was delicately sweet and the vanilla flavor definitely came through - exactly what I was looking for in a vanilla cake recipe. Thank you for sharing! I can't wait to make it again.

This looks amazing!! I tried using flaxegg as a egg replacement but had black specks throughouut and excited to try this instead. I was wondering can you use this recipe to make a 2 layer 8/9" cake instead?

Hi!! Would these work as cupcakes? If so, what baking time would you recommend?

Thanks!
Kat

I made this cake for my daughter who has many allergies( dairy, eggs, wheat, all nuts including coconut, 
and sesame. Iused casava flour and soy milk. Everything else was the same. The cake tastes pretty good but it's a little chewy. Not sure what I did wrong. I also didnt use arrowroot because I wasnt sure if I needed it for casava flour. My kid gets so excited at birthday parties because there is cake but she can never have any its heart breaking, so I'm trying to find a good recipe so I can make them for her.

The frosting is truly unbelievable. I’m normally not a frosting person, but I couldn’t get enough of this frosting. I sliced up a ripe banana and put the slices in the batter and baked them into the cake which was delicious too. Thank you so much for an amazing and easy to follow recipe!

This cake came out very dense and very sweet.

Soooo delicous! I made this cake as a tester for my one year old's birthday party on Sat - and I will definitely be using this recipe for the big day, Moist, and sooo yum.

We're in lockdown here in Melbourne, Australia and I had already planned to make this cake for my birthday but was worried as i used 2/3 of the recipe and made a two layer cake as we can't have more than one person over. Well it worked out amazingly! Best cake I have ever made. Infact I may have had a piece for breakfast this morning. Thank you for putting together a recipe that is not only super easy to follow, but tastes great as well :)

A friend made this for me, and I can honestly say that this is THE BEST vegan cake I have EVER had the pleasure of eating. The cake was so moist, and stay that way for several days. It was not overly sweet, which made the flavors come out as you ate it. I  will never be using another cake recipe after this!

Amazing cake! Would this also work with cake flour?

Wow thank you for responding so quickly. Yay can't wait to make it again! I am a huge fan of yours and all your recipes! I always learn so much and enjoy your beautiful photos. :)

You mentioned you could do a sheet cake instead…: what size pan and how long would I cook it?

Are we supposed to use arrowroot only when making it glutenfriee? :)

This is a lovely recipe. I made this for Easter. Thank you so much!

https://www.youtube.com/watch?v=9-npT4VBwxM

BEST VEGAN VANILLA CAKE RECIPE:
 https://thebananadiaries.com/the-best-vanilla-cake-ever-vegan/

Oat Flour Vegan Vanilla Cake Recipe: https://thebananadiaries.com/vanilla-vegan-gluten-free-cake-oat-flour/

Today we're making THE BEST vegan vanilla cake recipe. Seriously. Like ever. This vanilla cake is so easy to make, and honestly, no one will know it's vegan, dairy free, and eggless. Perfect as a birthday cake, or for holidays or any celebration, this vegan vanilla cake is an absolute crowd pleaser!

CHAPTERS:
Intro: 0:01
Prep ingredients: 0:42 
Make the vanilla cake batter: 2:12
Bake the vanilla cake: 6:25
Make the vegan buttercream: 7:30
Frost the cake: 10:40
Slice, serve, and enjoy: 12:41

Equipment I use:
Kitchenaid Stand Mixer: https://amzn.to/35tBLFK
Cake Turntable: https://amzn.to/3snTQ1i
Food scale: https://amzn.to/3Hr5gFA
Cake pans: https://amzn.to/3ImKacI
Offset Spatula: https://amzn.to/3M1SjFK

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AMAZING Vegan Vanilla Cake (Gluten Free Option!) | Best Vanilla Cake Ever, Vegan or Not!

This decadent Vegan Birthday Cake is perfect for any special occassion. Made with ingredients you can find in your pantry, this dessert is easy and simple. Finish it off with a homemade vegan buttercream frosting, and you have one perfect treat.

Vegan Birthday Cake

flour

almond milk

vegan unsalted butter (room temp)

applesauce

tbsp vanilla extract

tsp vinegar

unsalted vegan butter (room temp)

tbsp coconut milk

Preheat

Preheat the oven to 350°F and grease two 6-inch round cake pans.

Mix Wet

In a large bowl, cream together the sugar and butter. Add the applesauce and vanilla, and mix well.

Mix Dry

In a large bowl, combine the flour, baking soda, and salt. Mix well.

Add in the milk and vinegar. Mix well again.

Combine

Add the wet ingredients to the dry ingredients and use a hand mixer to combine them.

Prep Pans

Soak two baking strips in water for a minute or two, then shake free of excess water and place around the cake pans. Place pans on a baking sheet, then divide the batter evenly between the two pans.

Bake

Spread batter evenly and bake for about 40 minutes or until a toothpick comes out clean.

Cool Cakes

Set the cakes aside to cool and make the frosting.

Vegan Cake

Mix Slowly

In a large bowl, use a hand mixer to cream together the butter, vanilla, and milk. Add the powdered sugar in a cup at a time and mix it thoroughly into the batter.

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