The Best Vegan Vanilla Cake Recipe

This post contains affiliate links. If you buy through these links, I may earn a small commission at no extra cost to you.

Cassidy and I have always had a soft spot for vanilla cake. It's our go-to comfort dessert, reminiscent of birthdays, celebrations, and cozy afternoons. One rainy day, we decided to recreate our favorite vanilla cake but with a vegan twist. Lauren was skeptical about achieving the same fluffy texture without eggs, but I was determined. After a few experiments and some laughter over our kitchen mishaps, we finally nailed it. The result? A moist, fluffy, and utterly delicious vegan vanilla cake that even Lauren couldn't resist.

Ingredients

cake flour
baking powder
salt
unsweetened non-dairy milk (such as soy or almond)
apple cider vinegar
aquafaba (liquid from a can of chickpeas)
cream of tartar
vegan butter, softened
canola oil
granulated sugar
pure vanilla extract

Instructions

Preheat the oven

Set your oven to 350°F (175°C).
Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.

Prepare the dry ingredients

In a medium bowl, whisk together the cake flour, baking powder, and salt. Set aside.

Make the vegan buttermilk

In a measuring cup, combine the non-dairy milk and apple cider vinegar.
Stir gently and let it sit for a few minutes to curdle.

Whip the aquafaba

In a small bowl, whisk the aquafaba and cream of tartar vigorously until foamy, about 2 minutes.
It doesn't need to form stiff peaks.

Cream the fats and sugar

In a large mixing bowl, beat the softened vegan butter, canola oil, and granulated sugar together until the mixture is creamy and well combined.

Add aquafaba and vanilla

To the creamed mixture, add the whipped aquafaba and pure vanilla extract.
Mix until everything is fully incorporated.

Combine wet and dry ingredients

With the mixer on low speed, alternate adding the dry flour mixture and the vegan buttermilk to the bowl.
Begin and end with the flour mixture, mixing just until combined after each addition.
Be careful not to overmix.

Bake the cakes

Divide the batter evenly between the prepared cake pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

This vegan vanilla cake has become a staple in our kitchen. Its light and fluffy texture, combined with the rich vanilla flavor, makes it perfect for any occasion. Lauren loves pairing it with fresh berries, while I prefer a classic vegan buttercream frosting.

We hope this cake brings as much joy to your home as it does to ours. Whether you're celebrating a special event or simply indulging in a sweet treat, this cake is sure to impress. Happy baking!