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This Vegan Vanilla Cake is the best way to celebrate any occasion. It's a classic recipe that is a real crowd-pleaser and so easy to make. Instead of eggs and dairy, this recipe gets its moist and tender crumb from apple sauce and non-dairy buttermilk. They'll never know it's vegan!

Overhead view of a slice of vegan vanilla cake on a plate. Sprinkles and fork on the side.

Yes, It's true! You can make a Vegan Vanilla Cake without eggs or dairy and it'll be just as delicious as the classic version. It's fluffy, moist, and downright delectable.

Especially, when you top it with a rich buttery Vanilla Frosting, my Vegan Chocolate Frosting, or Vegan Strawberry Frosting, or even Vegan Cream Cheese Frosting. Who can resist?

So, it's the best choice for birthday parties, potlucks, or any time you feel like celebrating. It'll be a winner every time!

Ingredients, Notes, and Substitutions

The ingredients to make this vegan vanilla cake recipe are simple pantry staples. Here's what you'll need and some substitute ideas:

Ingredients to make the cake recipe spread out on a stone table top.

Soy Milk - it yields a consistency that is very similar to dairy buttermilk when lemon is added. If you can't have soy, you can use any non-dairy milk. Just note that it won't thicken much, but that's fine.
Granulated Sugar - any brand that is organic will ensure that it's vegan and not filtered through bone char. However, that doesn't mean that non-organic isn't vegan, but you'll have to check with the company.
Lemon Juice - If you don't have it, you can use apple cider vinegar, but only 1 tablespoon.
Canola Oil - I had the best results with canola, but any neutral-flavored oil will work such as avocado, sunflower, grapeseed, or vegetable oil. Coconut oil will work, but it must be melted first before measuring. All ingredients need to be at room temp too or it will solidify.
Vanilla Extract - pure extract tastes the best, but you can use imitation vanilla if that's what you have.
Almond Extract - It's very subtle and compliments the vanilla extract very well. However, you can omit it if you don't have it.
Apple Sauce - yields a tender and moist crumb. If you don't have it, you. can use non-dairy yogurt. I like coconut yogurt the best.
Cake Flour - yields a light and fluffy crumb and I highly recommend trying it. However, all-purpose flour will still produce a delicious crumb. If you'd like to make a DIY version, here is a recipe for Homemade Cake Flour.

How to Make Vegan Vanilla Cake

It's so easy to make this cake batter. Here's a step-by-step visual on how to do it:

six process photos of mixing cake batter in a mixing bowl.

In a medium mixing bowl, add the soy milk and lemon juice. Combine and let it sit for 5-10 minutes to create thick vegan buttermilk.
When the milk has thickened, add the oil, applesauce, sugar, vanilla, and almond extract, then whisk to combine.
In a large mixing bowl, add the flour, baking powder, baking soda, and salt, then whisk to combine.
Pour the wet ingredients into the dry ingredients.
Whisk the batter together until just combined.
Divide batter evenly into each cake pan. Bake them in the oven for 30-35 minutes or until a toothpick inserted in the middle comes out clean.

Four process photos of decorating cake with frosting.

Let the cake cool in the pan for at least 15-20 minutes before carefully removing it. Then let it cool on a rack completely before frosting.
To prevent frosting from getting on your cake plate, cut 4 thick strips of parchment paper and lay them near the edges of the plate. Place the cake on top and decorate. Carefully slide them out when done.
If you'll be adding sprinkles or decorations on top of the frosting, make sure to do so right away or they won't stick.

Front view of a whole vegan vanilla cake on a cake plate. Sprinkles, plates and forks on the side.

Tips for the best Vegan Vanilla Cake

Measuring Flour - for accurate results, don’t scoop the flour with a measuring cup directly from the flour container. Instead, Aerate the flour first, then scoop the flour out of your container with a spoon and then into a measuring cup. Don’t pack or tap the cup. After filling, lightly sweep a butter knife across the top to remove the excess flour.
Measure all ingredients accurately. Don't add more or less of any ingredient or it can change the results.
Use room-temperature ingredients for the best results. If some are cold, leave them out while you pre-heat the oven and prep. At least 20 minutes.
Oven Temperature - it's essential to maintain the right temperature for successful results. An oven thermometer is the best way to detect the accuracy of your oven.

Can I use cake batter to make cupcakes?

Yes! This vegan vanilla cake recipe will yield about 22-24 cupcakes. You'll need two 12-slot cupcake pans and cupcake liners. Here's what you'll need to do:

Pour batter evenly into each liner about ⅔ the way full. Don't overfill.
Place in the oven for 18-22 minutes until lightly golden. To check for doneness, lightly press the surface - It should spring back.
Remove from the oven and let them cool for 5-10 minutes before touching. Then gently remove the cupcakes and transfer them to a cooling rack. Let completely cool before decorating.

Can I freeze this cake?

Yes! The cake without the frosting freezes beautifully for 2-3 months. Make sure it's wrapped well. Thaw for 20 minutes before frosting.

You can also freeze leftover cake with the frosting for 2-3 months. I like to slice it first and individually wrap it. Then I'll thaw it for 20-30 minutes before serving.

Side view of a slice of vegan vanilla cake on a white plate with sprinkles and fork on the side.

More Sweet Treats to Enjoy

Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would make my day!

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