Vegan Vanilla Cake

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.

Course Dessert

Cuisine American, Vegan

Prep Time 15

Cook Time 35

Total Time 50

Servings people

Calories 415kcal

Author Melissa Huggins

Equipment

Ingredients

Wet Ingredients:

1 ½ cups soy milk (see note for sub)
2 tablespoons lemon juice , fresh-squeezed
1 ½ cups granulated sugar
½ cup canola oil , or any neutral-flavored oil (grapeseed, sunflower, avocado, vegetable, etc.)
⅓ cup applesauce
2 ½ teaspoons pure vanilla extract
½ teaspoon almond extract (*optional, but so good)

Dry Ingredients:

2 ½ cups cake flour or all-purpose
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt

Vanilla Frosting

1 cup vegan stick butter , slightly softened at room temp
3 cups powdered sugar
1 teaspoon pure vanilla extract
1-4 teaspoons non-dairy milk (*only if needed)

US Customary - Metric

Instructions

Vegan Vanilla Cake

Preheat your oven to 350 °F (177 °C). Lightly grease two 8-inch cake pans.*Optional: line the bottoms with Parchment Rounds for easy cake removal or cut circles from parchment.
In a medium mixing bowl, add the soy milk and lemon juice. Combine and let it sit for 5-10 minutes to create vegan buttermilk. It will thicken and curdle slightly. Set aside.
When the milk has thickened, add the oil, applesauce, sugar, vanilla, and almond extract. Whisk to combine well.
In a large mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk to combine well.
Now slowly pour the wet ingredients into the larger bowl of dry ingredients. Scrape the sides of the bowl with a rubber spatula so you get all that moisture. Whisk together until just combined. A few small lumps are fine. (*Don't over mix or it can create a dense and chewy cake)
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 (some dry crumbs are fine, just not wet batter). Don't overbake or the cake will be dry.
Let the cake cool in the pans for 15-20 minutes before carefully removing. Then let them cool on a rack completely before frosting.

Vegan Vanilla Frosting

In a medium mixing bowl fitted with a mesh strainer on top, add the powdered sugar and sift it to break up clumps. Set aside.
Add the softened vegan butter to the bowl of a Stand Mixer (or use a Large Stainless Steel Bowl with a Hand Mixer). Beat on medium until pale and fluffy for 2-4 minutes.
Add the vanilla extract and mix until incorporated (about 30-60 seconds)
Now add the powdered sugar, 1 cup at a time over low speed until it's mostly incorporated. Scrape down sides as needed. Now turn up to medium-high speed and mix until smooth and fluffy. Repeat this step until the mixture is gone. Taste and add more sugar if needed.
* If you would like a slightly softer consistency, add the milk, 1 teaspoon at a time on medium speed until desired consistency is reached.

Notes

CAKE:

Soy Milk: I prefer soy milk because it curdles and thickens when lemon juice is added. It yields a consistency that is very similar to dairy buttermilk. If you can't have soy, you can use any non-dairy milk you prefer. Just note that it won't thicken much, but it's ok and the recipe will still work.
Lemon Juice: If you don't have it, you can use apple cider vinegar, but only use 1 tablespoon.
Canola oil yields a lighter crumb and I prefer it in this recipe, but any neutral-flavored oil will work such as avocado, sunflower, grapeseed, or vegetable oil. Coconut oil will work too, but it must be melted first before measuring. All ingredients need to be at room temp too or it will solidify.
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.
For best results, use room-temperature ingredients. If some are cold, leave them out while you pre-heat the oven and prep. At least 20 minutes.
Cake Flour: it definitely produces a much lighter and fluffy crumb and I highly recommend trying it. However, all-purpose will still produce a delicious crumb.
It's important to maintain the right oven temperature for successful results. An oven thermometer is the best way to detect the accuracy of your oven.
Another way to check for doneness is to lightly press the surface of the cake (preferably in the middle). If it springs back, it is done. If it leaves an imprint, it needs a little longer.
Make sure your baking soda and baking powder are not expired otherwise it could alter the final results.

FROSTING:

The frosting can stay out at room temperature for quite a while without melting, so you can leave the decorated cake out. However, if it's too warm, the frosting will start to soften. I prefer to store the decorated cake in the fridge and take it out 30 minutes before serving. Chilling the cake also helps set the frosting and prevents it from getting too soft.
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.
There is enough frosting to cover the entire cake in a thin layer. I usually make a double batch because I like a thicker coating of frosting.
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.
If crumbs are getting into your frosting while decorating, you can apply a thin layer of frosting (a crumb coat) and pop it in the freezer for 15 minutes. Then apply the remaining frosting on top.

Nutrition