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–+ servings
Vegan Vanilla Cake

Deliciously Moist Vegan Vanilla Cake Everyone Will Love

This Vegan Vanilla Cake is a moist, fluffy delight that is dairy-free and egg-free, making it a guilt-free treat for everyone.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All Purpose Flour You can use gluten-free all-purpose flour as a substitute.
  • 1 cup White Granulated Sugar Coconut sugar is a great alternative for a caramel note.
  • 1 teaspoon Baking Soda Always check for freshness to ensure the best results.
  • 1 pinch Salt Balances the sweetness for a delicious cake.
  • 1 cup Soy Milk Any non-dairy milk can be used for the same great results.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla extract for the best quality.
  • 1/3 cup Canola Oil Feel free to substitute with vegetable oil if needed.
  • 1 tablespoon Distilled White Vinegar or Apple Cider Vinegar Activates baking soda for fluffiness.
For the Frosting
  • 2 cups Powdered Sugar Make sure to use vegan powdered sugar.
  • 1/2 cup Vegan Butter Always check that it's dairy-free.
  • 1 teaspoon Vanilla Extract For flavoring.
  • 2-4 tablespoons Soy Milk Adjusts consistency.
For Decoration
  • Fresh Strawberries Add just before serving for freshness.

Equipment

  • Oven
  • mixing bowls
  • Spatula
  • Cake Pans
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (180°C). Lightly spray two 7-inch round cake pans with non-stick oil and line the bottoms with parchment paper.
  2. In a large mixing bowl, sift together the all-purpose flour, white sugar, baking soda, and salt. Whisk until thoroughly combined and set aside.
  3. In another bowl, combine soy milk, vanilla extract, canola oil, and vinegar. Whisk until well mixed.
  4. Pour the wet ingredients into the dry ingredients and fold together using a spatula until just combined.
  5. Divide the batter evenly between the two prepared pans and bake for 25-30 minutes, checking for doneness.
  6. Remove the cakes from the oven and let them cool on a wire rack for about 10 minutes before flipping them out.
  7. To make the frosting, whip together powdered sugar, vegan butter, vanilla extract, and soy milk until smooth and fluffy.
  8. Once cool, frost the first layer of cake, then add the second layer and frost the top and sides of the cake.
  9. Decorate with fresh strawberries just before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gSodium: 200mgPotassium: 120mgFiber: 1gSugar: 20gCalcium: 2mgIron: 6mg

Notes

Weigh your flour for precision, don't skip the vinegar for fluffiness, and let cakes cool before frosting to maintain texture. Adjust frosting consistency as needed.

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