When it comes to birthdays and celebrations, this tried and true recipe for vegan vanilla cake is hard to beat.
Choose to frost it with easy vegan buttercream to keep it simple, or vegan cream cheese frosting if you prefer a tangy twist!
Note: I have updated my original recipe with some slight tweaks so you can now make it as either a 6-inch 3-tier layer cake or a two-tier 8-inch sandwich cake.
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🛒 Ingredients Needed
This basic vanilla cake is easy enough for vegan baking novices to perfect. Here's everything you need to grab to make the cake layers:
🍰 Ingredient Notes & Substitutions
Find the complete list of ingredients, quantities, and instructions in the recipe card at the end of this post.
- Vanilla Pod & Vanilla Extract - This double-whammy of vanilla flavor contributes to the complexity of this rich, deeply-flavored vegan cake. Feel free to use vanilla paste or ground vanilla bean instead of the vanilla extract.
- Vegan Buttermilk- To make your own, you'll need high-protein non-dairy milk (I use soy milk) and some apple cider vinegar or lemon juice. You can also opt for oat milk or almond milk instead.
- Vegan Butter & Olive Oil- Using both types of fat gives you the perfect intersection of rich buttery flavor and a light, tender crumb. As EVOO can be quite floral, you can swap it for canola oil or sunflower oil if you prefer a more neutral flavor.
- Granulated Sugar - This neutral-flavored sweetener allows the full complexity of vanilla to shine through. Make sure to use organic cane sugar if you're based in the US to ensure it's vegan-friendly.
- Vegan Greek-Style Yogurt or Skyr - For added moisture and a lovely bit of tang. You can also use thick coconut yogurt or vegan sour cream.
- Baking Powder & Baking Soda - You'll need both types of leavener for the perfect, fluffy consistency. Please don't make the mistake of trying to swap one for the other - it won't turn out well if you do.
You'll also need a batch of buttercream (either simple vanilla or cream cheese frosting) which I recommend you make at the very end just before decorating the cake.
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If you love vanilla desserts, check out my vegan vanilla ice cream, homemade Nilla wafers, creamy vanilla custard, and panna cotta recipes next!
🥣 How To Make Vegan Vanilla Cake
Here are step-by-step images. Remember, the detailed printable recipe card is at the end of this page:
1: Flavor the sugar. Scrape the seeds out of the vanilla pod and add them to the sugar with the leftover vanilla pod. Rub the vanilla into the sugar, then remove the pod and any stringy residue from it (if there is any).
2: Cream the sugar and butter for 2-3 minutes. Don't worry if the mixture isn't completely fluffy at this stage.
3: Add the olive oil, yogurt, and vanilla extract, and whisk until everything is combined.
4: Whisk in the dairy-free buttermilk until combined.
5: Add the sifted dry ingredients (all-purpose flour, baking powder, baking soda, and sea salt) to the bowl with the wet ingredients in 2 increments. Fold them in with a spatula each time. Stop folding once there are no visible pockets of flour.
6: Divide the batter between the cake pans and bake. Baking times will vary based on your pan sizes (noted in the recipe card below). To check they are done, insert a skewer or toothpick into the center. It should come out almost clean with a few crumbs.
7: Place a tiny amount of frosting on a cake turntable and secure the first sponge layer on top of it. Scoop frosting on the cake and smooth it out using an offset spatula.
8: Decorate. Add another cake layer on top and frost the top and sides of the cake with the remaining buttercream.
Lastly, run a cake scraper around the sides on top of the cake to smooth out the surface. I like to add a thicker layer of frosting on top so that I can create whispy swirls using a spoon while keeping the frosting around the edges nice and thin.
♻ Variations
As much as I love this easy vegan vanilla cake recipe just the way it is written, it's extremely customizable and there is plenty of room for you to put your own spin on things with fillings and frostings.
Here are just a few fun variations to consider:
- Almond Vanilla Cake - Reduce the vanilla extract to just 1-1.5 teaspoons and add 1-1.5 teaspoons of almond extract. You are also welcome to decorate with toasted sliced almonds to increase the nuttiness. Alternatively, try my vegan coconut cake, which is also based on this recipe!
- Different Fillings - Pipe a circle of your chosen frosting around the outer border of your cake layer (for neater decorations). Then fill it with pastry cream, jam, lemon curd, raspberry curd, passion fruit curd, strawberry curd, or orange curd, to name a few options. From there, feel free to layer on fresh berries, toasted nuts, shredded coconut, or mini chocolate chips to add texture.
Frosting Options
When it comes to icing this vegan white cake, you have TONS of options:
- Chocolate: Try my chocolate frosting, chocolate Swiss meringue buttercream, or vegan ganache.
- For variations on the vanilla theme: Swiss meringue buttercream, Italian MBC, or vegan whipped cream are all solid options. (Note that whipped cream-frosted cakes have a shorter shelf-life and are not good options for warm outdoor events).
- For celebrations: (e.g. engagement parties, weddings, birthday parties, golden anniversaries, etc), try my beautifully bougie Champagne buttercream.
- Add flavors: Try my vegan coffee buttercream, lemon cream cheese frosting, raspberry Swiss meringue buttercream, or strawberry Italian buttercream.
💡 Recipe Tips
Use a kitchen scale both for measuring your ingredients and evenly distributing the batter between the pans. It might sound fussy, but trust me: weighing your batter and pans is the best way to guarantee nice even layers.
Save your used vanilla pod to add to your next batch of homemade vanilla extract, add flavor to sugar or salt, or even use it as a homemade air freshener by simmering it in a pot of water with other yummy-smelling spices.
Sift your dry ingredients. This not only helps remove unwanted residue, it also incorporates more air into the cake giving it a fluffier rise.
Don't overmix! Stop folding once there are no visible pockets of flour.
Make the frosting last minute. It's much easier to frost cakes with buttercream that's freshly made and soft rather than frosting that has hardened in the fridge.
A tip if your frosting appears "split". Simply melt 2 tablespoons of the mixture in the microwave for around 20 seconds, then whisk it back into the frosting until smooth.
Adjust the sweetness and stability of your frosting. Add up to 1-2 cups additional powdered sugar for a more stiff frosting.
💬 FAQs
Thanks to a combination of vegan yogurt, olive oil, and vegan butter, this vegan vanilla cake stays moist and tasting fresh for up to 5 days without drying out!
I recommend storing it in the fridge, wrapped tightly in pastic wrap or in an airtight container. Then let it sit at room temperature for 1-2 hours before serving.
If you plan on serving and eating it on the same day you bake it, there is no need to refrigerate it unless you live in a warm climate. Just make sure that the cake is covered.
Yes, you can! I tested this recipe without oil, simply increasing the amount of vegan yogurt in place of it and it worked perfectly.
Yes, you can freeze the cake in sections or pre-sliced. First, refrigerate the cake so that the buttercream stiffens, and then individually wrap each slice in plastic wrap or separate them using parchment paper and freeze in an airtight container.
You can also freeze the cake layers. If you're someone who likes to plan ahead, feel free to bake the cakes, let them cool, then wrap them well in several layers of plastic wrap before storing in a freezer-safe bag or container. They'll keep for up to a month! Don't bother defrosting them to decorate, but make sure you leave the cake out for at least a few hours before serving for the perfect texture.
🎂 More Vegan Cakes
Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!
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📖 Recipe
The Best Vegan Vanilla Cake (moist & tender)
Ingredients
- 360 g (3 cups) all-purpose flour (plain flour)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 300 g (1 ½ cups) granulated sugar use organic if based in US
- 1 vanilla pod *see note 1
- 120 g (4.23 oz) vegan butter room temperature, *see note 2
- 240 g (1 cup) vegan Greek-style yogurt or Skyr room temperature, *see note 3
- 80 ml (⅓ cup) olive oil *see note 4
- 1 tablespoon vanilla extract *see note 5
- 1 batch (240 ml /1 cup) vegan buttermilk
- 1 batch vegan buttercream frosting or vegan cream cheese frosting
Instructions
- Prepare: Preheat your oven to fan-forced 160°C/320°F or conventional 180°C/356°F. Lighty grease the base and sides of two 8-inch or three 6" cake tins with oil. Line each base with a circle of parchment and the sides with a strip of parchment paper.
- Mix dry ingredients: Sift the flour, baking powder, baking soda, and sea salt into a bowl and stir to combine. Set aside.
- Flavor the sugar: Scrape the seeds out of the vanilla pod and add them to a large mixing bowl (or stand mixer jug) along with the sugar and the leftover vanilla pod. Use your fingertips to rub the vanilla into the sugar, then remove the pod and any stringy residue from it (if there is any).
- Cream the sugar and butter: Add the butter to the vanilla sugar and whisk for 3 minutes. Don't worry if the mixture isn't completely fluffy at this stage.
- Combine the wet ingredients: Add the yogurt, olive oil, and vanilla extract and mix until combined.
- Add buttermilk: Whisk in the vegan buttermilk.
- Make the batter: Add the sifted dry ingredients to the bowl with the wet ingredients in 2 increments, folding them in with a spatula each time. Stop folding once there are no visible pockets of flour - don't be tempted to overmix!
- Bake: Transfer the cake batter to the lined cake pans and bake in the preheated oven (8-inch pans for 35-40 mins, 6-inch pans for 25-30 mins). To check they are done, insert a skewer or toothpick into the center, it should come out almost clean with a few crumbs. If there is still wet batter on the skewer, continue to bake for another 5 minutes if and as needed.
- Cool the cakes: Allow the cakes to cool in the tins for 15 minutes and then carefully turn them out onto a cooling rack to cool further. Carefully peel away the parchment that will stick to the base of the cakes. Wait for the cakes to cool completely before making the frosting. You can refrigerate the cakes in an airtight container until ready to use.
- Make the frosting: Prepare a batch of vegan frosting or cream cheese frosting.
- Assembly: Place a tiny amount of frosting on a cake turntable and secure the first sponge layer on top of it. Scoop some frosting on top of the first cake layer, and use an offset spatula/pallet knife to spread it in an even layer.Repeat with the remaining layer/s. Use the remaining frosting to coat around the sides on top of the cake and smooth everything out with a cake scraper.
- Storage: Place the cake in the fridge for 1-2 hours to harden the frosting, then wrap it tightly in plastic wrap or place it in an airtight cake box and place it back in the fridge. It will keep for up to 5 days.To serve, let it sit at room temperature for 1-2 hours first.If you plan on serving and eating it on the same day you bake it, there is no need to refrigerate it unless you live in a warm climate. Just make sure that the cake is covered.
Notes
- Vanilla Pod: If you don't have a vanilla pod, you can use 1 teaspoon of vanilla bean paste instead, and add it with the vanilla extract.:
- Vegan Butter: Block-style butter such as Violife or Naturli, not spreadable margarine.
- Greek-Style Yogurt: Sub with vegan sour cream, vegan skyr, or very thick coconut yogurt.
- Olive Oil: Or neutral oil like canola (rapeseed oil) or sunflower oil. You can also omit the oil and replace it with more Greek-style vegan yogurt.
- Vanilla Extract: Swap for 2 teaspoons of vanilla bean paste.
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can i bake this as a sheet cake? thanks!
Would I be able to use two 9 by 9 square cake pans? And how would the baking times change if did this?
Hi Ella,
Since the recipe is designed for 2x 8-inch pans, the cakes will be thinner if made in 9-inch pans. I would begin checking them for doneness at the 30-minute mark. I hope this helps!
Hi : ) Would this recipe work with cake flour? If not I'll just use regular all purpose, was just trying to use up the cake flour that I still have lol
Hi Robin!
I haven’t tested this one with cake flour, but I’d recommend sticking with all-purpose. Cake flour has a lower protein content, which can make the texture too delicate and affect the structure.
The cake turned out amazingggg!! This is definitely one of my favorite vanilla cake recipes, if not my absolute favorite! It was bursting with vanilla flavor (I also added extra vanilla bec why not😂) and the texture was nice and soft while being moist : ) I actually didn't have two 8 inch pans on hand so I went to my local Family Dollar last minute and they only had 8 inch square ones, which was a tiny bit more challenging for me to frost but it turned out extremely well for someone who mostly sticks with only frosting cupcakes; also, not to mention everyone loved it! Thanks for your prompt reply and a great recipe 🙂
Hi Robin,
That’s amazing to hear, I’m so happy it turned out so well! I love that you added extra vanilla (always a good idea!) and improvised with the square pans. Thank you so much for sharing your experience!
This is an amazing cake! I’ve been searching for the perfect vegan vanilla cake and this one checks all the boxes. Unlike most recipes I’ve tried, this one isn’t dense or heavy. It’s the perfect texture and is the closest thing to a non-vegan vanilla cake. The only change I made is I used 1 teaspoon of vanilla extract (instead of the vanilla pod) and added 2 teaspoons of almond extract. So it had a nice almond flavor (my husband’s favorite). I used cake flour (which I sifted), safflower oil instead of olive oil and I used Trader Joes’s unsweetened vegan yogurt. This recipe is a keeper!! BTW, my husband is currently enjoying a second piece!
Hi Erika,
Thank you so much for the lovely feedback, I’m so happy to hear it was a hit, especially with your husband going back for seconds!😊
Hi, I'm so excited to try this recipe out! I wanted to ask if it's possible to sub the yogurt for applesauce?
Thanks! 🙂
Hi Isla,
I personally wouldn't recommend using applesauce, as it will affect the flavor and could affect the texture as well - seeing as we're using a decent amount. I hope you enjoy the recipe 🙂
Made the cake batter for this and found it delightful- soft texture, neither dense nor super fluffy/crumbly, and delicious. People told me they couldn’t tell it was vegan at all!
Next time I plan on substituting some mild-tasting oil for part of the olive oil, as I found it overshadowed the vanilla taste.
I also scaled the recipe up a bit and it worked great - 1.25x for three 8” layers that are not quite as tall as the ones in pictures here.
I also made your raspberry curd for one of the fillings and it tasted absolutely amazing!
One thing though, I tried to adapt one of your cream cheese frosting recipes (from a lemon cake) that also incorporates curd, and it totally split on me.
I couldn’t fix it no matter how I tried (microwaving part of the frosting then mixing the warmed up portion with the rest again, neither cooling in the fridge for a bit did the trick). I was so sad because it actually taste REALLY good, but looked really terrible and after a few attempts of me trying to fix it, it just became soupy too - at which point I just had to give up.
Any ideas why that happened? I don’t think my ingredients were cold, as they had been sitting outside for a while.
Hi Glenda,
Thank you so much for your wonderful review! I'm delighted to hear that the cake went down a treat, and thanks as well for sharing your feedback re: pan sizes.
Could you clarify what adaptations you made to the frosting recipe please? Was it my lemon curd frosting, and which curd recipe did you use for it?
Hi! Yes, it was the frosting for your “Vegan Lemon Cale with Lemon Cream Cheese Frosting”. The only thing I did differently was using raspberry curd (your recipe as well - so good) instead of the lemon curd.
The taste was really yummy, but I just couldn’t get that soft smooth texture.
Hi Glenda,
Thanks so much for clarifying. The raspberry curd has a higher water content than my lemon curd which the frosting recipe is based on, so this is likely why it would not emulsify. It would take some tweaking with quantities to get it to work, I reckon it would take on a smaller amount of curd in comparison to the lemon version.
Hi, love this recipe so much! How do you think I would need to adjust this to bake it as a 13x18 sheet cake instead of cake rounds?
Hi Jess,
So happy you love the recipe! I haven't done this before so can't say for sure, but I've checked and a 13x18 sheet cake (~14 cups) holds a bit more batter than the 8-inch rounds (~ 12 cups). So you might need to run some math and increase the recipe to fit, or use a small pan to be sure. I hope this helps!
Amazing!!! Quite literally the moist-est cake. Perfect for a birthday! Christina is always my go-to for holiday to everyday bakes. Didn’t need to include the nutrition facts though 😉🤣
Hi Felicia!
I’m so happy you loved the recipe, thank you so much for your lovely review!
I made this cake last week to test it out for an upcoming birthday and it was so yummy! I’m wondering how I would make these into cupcakes, mini and regular size. Would I change anything specific besides the bake time? What would you recommend the bake time be?
Hi Ashley!
So happy you enjoyed the recipe! Yes, you definitely could, but I also have a recipe for cupcakes https://addictedtodates.com/vegan-vanilla-cupcakes/ You can use this as a guide for bake times etc if you want to stick with the cake recipe 🙂
This looks so tasty. What about 2 8 inch pans. What should I adjust? The time or the temperature?
Hi Rowena,
Absolutely, there's no need to adjust the quantities. I would test them for doneness at the 20 minute mark and then continue to bake for another 5 minutes if needed.
Hi there! I am hoping to make a marble cake for my brothers birthday (his favorite), and I came right to your site after having sick great results with my husbands cake this past spring (I made him the devils food cake, and it was UNBELIEVABLE).
I noticed that the chocolate cakes you have listed take longer to cook than this vanilla one. Do you have any suggestions? Do you think if I split the time in half it would turn out okay? The temperature is also slightly different for your chocolate and vanilla… I really want this to turn out - my brother is kind of a harsh critic, especially with anything vegan 😅
Hi Maria,
I'm so happy you loved the Devil's food cake, and thank you so much for checking back here for a marble cake!
I don't have a recipe for one (yet) I'm afraid. I wouldn't recommend combining the two recipes. As you've probably noticed the chocolate cake has quite a thin batter, and the vanilla a thick one, so I don't think they would work together. I'm so sorry, but I wouldn't want you to risk it and end up with something less than perfect x
Thank you for letting me know! I’ll keep looking ❤️
hi, i think my comment is a bit too late.
But maybe you can use this recipe and take 1 third of the batter and put some cocoa powder and additional 1-3 Tbsp Plantmilk to this part.
I Germany we have a cake called Mamorkuchen (marbled cake 🙂 ) and thats the way it is made.
I recently made one with the recipe from veggie-einhorn.de and my husband really liked it (I added a bit Rum Aroma).
Christina, I hope it does´nt bother you that I shared another page.
If so, I delete that part.
hi I want to do this for 2 6" round pans ..what will be measurements?
Hi Netra,
You can use 2/3 of the recipe for 2 6-inch pans