Absolutely delicious vegan vanilla cake. You’ll only be upset you didn’t have the recipe before. Just 9 ingredients! Can be Top 8 Allergen Free!
Simple, classic, delicious. Vegan vanilla cake is just want you need!
Whether you are vegan for the animals or dairy free for an allergy, you have likely shown up to a party where cake or cupcakes are being served. Only to find that once you arrive to the event that you aren’t able to have any of the desserts because they are not dairy free and egg free.
It’s heartbreaking. Even more upsetting if it’s a children’s party for your child.
But this vegan vanilla cake is the answer.
This dairy free vanilla cake is perfectly homemade. There is no artificial flavorings and it’s perfectly moist.
Top with the most delicious dairy free vanilla frosting or chocolate frosting. The choice is all yours.
No more play dates and parties and holiday get togethers that you have to be worried about not having the perfect dessert.
Instead take your own and enjoy everything else right along with everyone.
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What ingredients do you need to make vegan vanilla cake?
In order to make this vegan vanilla cake you need just 9 ingredients! You’ll need a few more, depending on the frosting that you choose.
Full amounts of each ingredients is listed In the printable recipe card below.
The ingredients that you need for these vegan vanilla cupcakes are:
- Flour (use gluten free if needed- we like this GF flour)
- Vegan Sugar
- Baking powder
- Baking soda
- Salt
- Coconut oil (see below for allergies)
- Vanilla Extract
- Unsweetened Dairy Free Milk (we like oat)
- Apple Cider Vinegar
That’s all the ingredients you need for this dairy free vanilla cake.
How to do you make a vegan vanilla cake?
In order to make this vegan vanilla cake, you’re going to start by preheating your oven to 350 degrees.
Grease your 9″ cake pans or, if oil free, use silicone cake pans.
In one bowl, add the dairy free milk and the apple cider vinegar together with the melted coconut oil. Let that mixture site for 10 minutes.
You do this to form a dairy free buttermilk as the acid causes the milk to curdle. We add the coconut oil in there because it doesn’t affect the curdling and it’s just another wet ingredient.
Meanwhile, in another bowl, sift together the flour, sugar, salt, baking powder and baking soda.
Pour the wet ingredients into the dry ingredients and stir just until combined. Then, add the vanilla and stir just until incorporated.
Pour evenly into the cake pans.
Bake for 35-45 minutes or until a toothpick inserted comes out clean.
Remove from oven and let cool.
While it is baking make the frosting of your choice (see options below) and then once the cake is completely cooled, spread frosting over.
CAN I MAKE THIS INTO VEGAN VANILLA CUPCAKES?
You can absolutely make this into dairy free vegan cupcakes.
Since this is making a layered cake and you may not want that many cupcakes, we’d encourage you to check out our vegan vanilla cupcake recipe post for adjusted ingredients for cupcakes.
HOW DO I MAKE THIS VEGAN VANILLA CAKE LOOK EXACTLY LIKE YOURS?
We get it. No one likes “Pinterest fails”. You see something and think, “that’s out of my league, no way I’m trying that.” Take a deep breathe and instead say, “I’m going to following these steps and make the best cake I’ve ever made.”
Step 1: It’s all about positive thinking.
Step 2: You need to follow some really important tips that we’re going to share with you on how to make the best dairy free vanilla cake that actually looks like it came from a bakery. Your guests (and yourself) are going to be blown away.
Here’s our tips for making this cake look exactly like ours in the picture:
- Follow the instructions pretty please. Cake baking is a science, especially when making a dairy free/vegan cake. The sifting and exact ingredient amounts are very important. Every step has a purpose to ensure the perfect dairy free vanilla cake.
- We have a thick double layered cake in the photos. That is due to use using these specific 9″ cake pans. There are an inch higher (2.5″ instead of 1.5″) than most 9″ cake pans. If you only have the 1.5″ high 9″ cake pans, then we would suggest making a triple layer cake with 3 cake pans.
- Make sure that you evenly distribute the cake batter into the cake pans. You can use a scale to make sure that they are all within a small range of each other.
- When the cakes are cooked, remove from oven and place on a cooling rack to allow the cakes to cool evenly.
- Let the cakes cool to touch, then remove them carefully to wax paper to cool completely. DO NOT RUSH. Let it cool completely.
- When ready to make the cake – use a cake leveling tool to make sure there’s no uneven tops.
Tips for piping:
- We used a Wilton 1m Icing Tip.
- Place a small amount of frosting down first on a rotating cake stand, then your first layer. The frosting acts as a glue so the cake won’t slip.
- Use a piping bag and a large round tip and pipe frosting in a circular motion from the outer edge completely in to the middle.
- Use a cake spreader to gently even out layer of frosting. Place next layer and repeat step 6. Place third layer on top. Step back and see if there is any gaps in between the layers. If there are, place enough frosting in those areas to get frosting to the edge of the pan.
- Use a cake scraper to go around the cake and ensure evenness around the entire cake. This step is really important. Place frosting on the top of the cake and more on sides if needed and frost evenly. Using a spreader on the top and the scraper to even evenness.
- Get creative. If you can’t get as smooth as you want or even as you want – you can also add toppings like crushed nuts or chocolate shavings, or drizzle chocolate syrup along the edge so people focus on that. Plus it looks better either way.
- *Bonus Tip: If you want to frosting the cake but keep a clean cake stand, cut four 7″ pieces of wax paper and overlap them before placing the first layer on the cake stand. When you are completely done frosting the cake, carefully remove the four pieces of wax paper.
WHAT ARE SOME VEGAN FROSTING IDEAS FOR THIS CAKE?
One great thing about cakes is that you can mix and match frostings! We absolutely love doing this. Some ideas for vegan cake frostings are:
- Vegan Vanilla Frosting
- Vegan Buttercream Frosting
- Vegan Chocolate Frosting
- Vegan Strawberry Buttercream
Leave a comment below and tell us what frosting flavor you want to see next!
Can I make this a top 8 allergen friendly vanilla cake?
There are a few ingredients that we are looking at for Top 8 allergens, but it is possible to make these Top 8 safe.
To start, use a gluten free flour (we like this GF flour). Please note that you should allow the cake to cool and keep at room temperature.
Then, use a safe for you dairy free milk. We like oat, but you could use hemp or flax or pea milk for a top 8 free milk.
And finally, the melted coconut oil can be swapped with another oil like canola or you can use a soy free, dairy free butter like Earth Balance soy free in the red tub.
What other delicious vegan desserts should I try?
Once you have perfected these vegan vanilla cupcakes, you may be looking out for other delicious dairy free cupcakes or cakes. Here are some dairy free dessert recipe ideas. Dairy Free Carrot Cake Cupcakes (Vegan)
- Vegan Coconut Cake
- Dye Free Red Velvet Cupcakes
- Vegan Strawberry Cake
- The Best Vegan Chocolate Cake
- Vegan Apple Pie
- Vegan Carrot Cake
- The Best Vegan Chocolate Lava Cakes
- Vegan Lemon Pound Cake
Pin this Vegan Vanilla Cake recipe for later:
Vegan Vanilla Cake
Ingredients
- 3 cups unsweetened oat milk
- 1 cup coconut oil, melted (can sub with another neutral oil)
- 3 tbsp apple cider vinegar
- 4 cups flour (use GF flour if needed)
- 2 cups vegan cane sugar
- 4 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 2 tsp vanilla powder (or 4 tsp vanilla extract)
Choice of Frosting (Optional)
Instructions
- Preheat oven to 350 degrees.
- Line 9" pans with parchment paper and grease the pans.*We use these 9" pans (see post for details if you don't have these)
- In one bowl, add the dairy free milk and the apple cider vinegar together with the melted coconut oil. Let that mixture sit for 10 minutes.
- In another bowl, sift together the flour, sugar, salt, baking powder and baking soda.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Then, add the vanilla and stir just until incorporated.
- Pour until approximately 1/2 of the way.
- Bake for 38-42 minutes or until a toothpick inserted comes out clean. *If using 3 pans, check for doneness around 33-35 minutes.
- *While cake is baking, choose a frosting to make. Store in fridge until cake is cooled completely. Spread frosting across the layers. *Note: We tripled the frosting to make this cake with a crumb layer and the piping.
Video
Notes
Nutrition
Let’s see your creations!
Share to Instagram and tag us @makeitdairyfree so we can see and share it!
originally published on 1/25/2019. Updated on 8/12/19.
William Britton
Got to try this myself an man was it good! It went perfect with some coffee in the morning! Thank you for the recipe
LarishaCampbell
We’re so glad you liked it! Make sure to share a photo when you make your own! We can’t wait to see it
Jessica Pirolli
This cake was absolutely delish! I would have never known that this was vegan, and would totally make this! It was absolutely moist and the frosting was decadent!
LarishaCampbell
We are so glad you were able to taste it and loved it! Thanks for taking the time to write us and let us know
Mellisa Noyes
I was lucky enough to sample the cake yesterday with my afternoon coffee. I couldn’t even tell it was vegan. It was delicious and I plan on making it at home.
LarishaCampbell
YAY! We are so happy that you got to enjoy some! We hope you’ll share a photo when you make at home
Cindy Raleigh
I was lucky enough to snag a piece of this deliciously moist cake! I will definitely be trying this recipe. And the frosting was yummy!
LarishaCampbell
YAY! We are so happy you got to try it and that you enjoyed! Let us see a photo when you make yourself!
Karah
I want to try this subbing the oil for applesauce.
LarishaCampbell
It will work but may be a bit more dense.
Lucinda Singh
Hi there, can I use soy milk instead of oat milk? Thank you 🙂
LarishaCampbell
Yes, absolutely.
Stephanie
The cake was absolutely amazing! Out of all the vegan and gluten free cake recipes we have tried this recipe is by far our favorite. Even those without allergies thought it was delicious. This will be our new go to for birthday’s!!
LarishaCampbell
We are so happy to hear this and so thrilled you decided to share with us. Appreciate you taking time to leave a review. Have a great week
Tania
So yummy !
LarishaBernard
We’re excited to hear you enjoyed it! Thanks for taking the time to leave a review, we appreciate it. have a great day!
Ruth
Quick question:
I’m trying to make an 6in cake with 3 layers , do you think this recipe is enough?
LarishaBernard
It should be more than enough
L
Looks delicious. Wondering….can I half the recipe to make one layer cake for a solo person?
LarishaBernard
Absolutely. Beside “servings” the 16 should be editable. You can hover over that and change it to 8 servings and it will adjust everything in half for you!
Ronak Mehta
Baked this cake for my birthday and it was an absolute hit! So moist and tasty. Thank you for doing what you do
LarishaBernard
Happy Birthday Ronak! We appreciate you taking the time to leave a review. Have a great week.
Gabby
Hey, I was wondering if I could make this into a marble cake?
LarishaBernard
Yes, you could. We don’t have instructions on how to do that, but we know that other people have.
Ganeshi Aggarwal
I have tried this recipe loved it. The cake is moist and just so yummy. It tastes just like the store bought vanilla sponge. I’m so glad I decided to go vegan and found makeitdairyfree. Thank you for your super easy and yummy recipes.
LarishaBernard
We’re so excited to hear that you found us and loved our recipe. Have a great day!
Kristen B.
What are your thoughts on subbing honey for the sugar?
LarishaBernard
We are vegan, so we can’t comment on the addition of honey.
Erin
I made this recipe today and it turned out delicious! I absolutely love your recipes!
LarishaBernard
We’re so happy to hear you liked it! Thanks for taking time out of your day to leave a review. We really appreciate it.
Sarah Vaill
What about using cake flour instead of all-purpose? Will that change the measurement?
LarishaBernard
No need to change the measurements. It will work great
Kayli
Can I use white distilled vinegar instead?
LarishaBernard
yes
Sophie
Hey! I‘m not used to the cup system and I want to get the right measurements! Do you know how much everything is in grams?
LarishaBernard
Try our metric guide https://makeitdairyfree.com/basic-metric-conversion-chart/
Tristan
Thank you for this recipe. I made it once just vanilla and again for my birthday but lemon flavored with poppy seeds and a lemon vegan butter cream. Your cake and buttercream recipes were the base for me and were a hit!! I’ll be trying the strawberry buttercream next.
LarishaBernard
Glad to hear you enjoyed it! Love the idea of lemon! Thanks for taking the time to leave a review! We appreciate that
Vita
Fabulous recipes! I Love all your content!
LarishaBernard
Thanks so much!
Katherine
Absolutely delicious!! I 1/6th the recipe to make a small single layer cake and it turned out perfect! Will definitely be making again! 🙂
LarishaBernard
So happy to hear it worked well for you!
Marie H.
Made the cake yesterday and just celebrated it now for my husband’s birthday. Cake is asolutely delicious. Got rave reviews from all his friends.
Your website is a lifesaver as my husband has celiac, crohn’s disease, sensitive to soy, and almond flour. I know! What else?!
I’ve recommended to my friends your site as everything is delicious.
I really appreciate all that you both do as well as your crew. The aesthetic of all your photographs and how your recipes are so well thought of, makes it easy for me to cook them and I’m thankful. Keep up the good work.
LarishaBernard
Happy Birthday to your husband. We’re so happy that you can find safe recipes here for him. Thank you so much for the kind words and we’re so happy the cake was enjoyed. Thanks for leaving this review
Dea Ali
Hands down! This cake is the best! I even had 4 non vegan friends try it, and they all loved it, even one of them asked for the recipe and I gladly directed her to the website. Thank you for such a great recipe ! ❤️
LarishaBernard
So happy to hear that you everyone enjoyed it! Thanks for taking time to leave a review
Sakshi Kaushik
Loved the cake. This was my first time baking a cake. Though mine turned out to be a bit dense than my expectation (I might have not accurately measured the ingredients)- but regardless it tasted amazing. My husband absolutely loved it
LarishaBernard
Glad you loved it, definitely carefully measure and don’t over mix 🙂
Samantha
Will the recipe and bake times work as is in a 9×13 rectangular cake pan? Thanks!! We have a gathering coming up with several individuals with food allergies. I’m so excited to provide a cake they can all safely eat!
LarishaBernard
You can use
Allegra Freeman
Hi, I want to make this cake but only have 8 inch pans. would the cake work if i used 4 8 inch pans or shall i still use only 2 like the recipe? thanks!
LarishaBernard
You can use them!
Tahira
Would this work for two 8 inch cake pans or will it be too much batter?
LarishaBernard
You may have extra batter, maybe for a few cupcakes
Kathleen
Can I make it in a sheet cake pan?
LarishaBernard
Yes
C02
I used 1 cup melted Miyoko’s vegan butter in place of the oil and used 2 9″ x 1 1/2″ Wilson round pans. Baked 45 minutes. Turned out great.
LarishaBernard
So glad you enjoyed it
Fin
I’d never baked a cake in my life and I get nervous when recipes have too many ingredients or steps. But the preparation for this cake seemed beginner-friendly, so I nervously gave it a try. I am super pleased to say that it came out amazingly! Perfectly moist and just the right amount of sweetness. I’ll definitely be visiting this site again—I see more delicious vegan cakes in my future!
LarishaBernard
Awesome! We’re happy to hear that!
Layane Souza
I’m so glad I tried this recipe! This is the first cake I’ve ever made that is fluffy, moist. I’d put less sugar, but I was too scaried to change the recipe and ruin my bithday cake (again). I put all the batter in one pan (30 cm), it took of baking 55 min at 380 F. I’ll fill it with apple and glaze it with lemon curd to cut the extra sugar. Thank you very much guys!!
LarishaBernard
Happy Birthday Layane! So glad that the recipe worked well for you!
Yie Thomas
I fixed this recipe for my husband and the gluten free version for myself. They were both great! They rose a lot more than the other vegan and gluten free cakes we’ve made in the past. Thank you for your recipes!
LarishaBernard
We are so glad that you are enjoying them!
Layane Souza
Hi Larisha, thank you!!
Just un update, I filled it with lemon curd (without sugar) and add sliced apples (drizzled with lime juice); and the vanilla frosting for topping. Nobody believed it was a vegan cake, they loved it!!
For next time, I’ll bake it for 1h10 because the top bottom needed more time to finish cooking.
Thank you again for this recipe!!