Go Back Email Link

Vegan Cake From Scratch

Soft, moist vanilla layer cake made without eggs or dairy, using simple pantry staples. Easily adapted into chocolate, lemon, or funfetti variations.
Print Recipe Pin Recipe
Prep Time 20 minutes
Baking Time 30 minutes
Total Time 50 minutes
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 2 1/2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/3 cups plant milk soy or oat
  • 1/2 cup neutral oil
  • 1 tbsp apple cider vinegar or white vinegar
  • 2 tsp vanilla extract
Vegan Buttercream Frosting
  • 1 cup vegan butter softened
  • 3-3 1/2 cups powdered sugar
  • 2-3 tbsp plant milk
  • 1 tsp vanilla extract
  • Pinch of salt

Equipment

  • Two 8-inch round cake pans
  • Parchment paper
  • Large mixing bowl and whisk
  • Hand mixer or stand mixer (for frosting)
  • Wire cooling rack
  • Offset spatula

Method
 

  1. Preheat oven to 350°F. Grease two 8-inch round pans and line the bottoms with parchment paper.
  2. Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl.
  3. Add the plant milk, oil, vinegar, and vanilla. Whisk until just combined, do not overmix.
  4. Divide the batter evenly between the pans and bake 28-32 minutes, until a toothpick comes out clean.
  5. Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
  6. Beat the vegan butter alone for 1-2 minutes until fluffy. Add powdered sugar gradually, beating well after each addition.
  7. Add the plant milk, vanilla, and salt to the frosting. Beat until light and spreadable, adjusting milk or sugar as needed.
  8. Once the cakes are fully cooled, frost the first layer, stack the second layer, then frost the top and sides.

Notes

  • Don't skip the parchment paper, vegan cakes can be more delicate to unmold than egg-based cakes.
  • Let cakes cool completely before frosting to avoid sliding or melting.
  • For chocolate: replace 1/2 cup flour with 1/2 cup cocoa powder and add 2 extra tbsp plant milk.
  • For funfetti: fold in 1/2 cup dairy-free sprinkles just before dividing the batter.
  • For lemon: add zest of 2 lemons and replace 2 tbsp plant milk with fresh lemon juice.
  • For a sheet cake: bake in a single 9x13 pan for 35-40 minutes instead of two rounds.
  • Above 3,000 ft altitude: reduce baking powder and baking soda by 1/4 tsp each, increase oven temp by 15-25°F, and check for doneness a few minutes early.
  • Unfrosted layers keep at room temperature, wrapped, for up to 2 days, or freeze for up to 3 months.
  • Frosted cake keeps covered at room temperature for about 2 days.