The Best Vegan Vanilla Cake Recipe

This ultimate vegan vanilla cake is incredibly fluffy, moist, and decadently sweet, yet it’s completely vegan, dairy-free, gluten-free, and healthier! With just 9 ingredients, this cake is perfect for birthdays, graduations, weddings, or holidays.

Ingredients

Vegan Vanilla Cake:

• 1 1/4 cup (300 mL) vegan buttermilk
• 3 2/3 cup (450 g) all-purpose flour (or gluten-free 1:1 baking flour + 1 tbsp arrowroot or cornstarch)
• 3 tsp baking powder
• 1/2 tsp baking soda
• 1 3/4 cup (350 g) granulated sugar
• 1 cup (220 g) salted vegan butter (recommended: Miyoko’s or Flora Plant butter), room temperature
• 1 cup (240 g) unsweetened applesauce or dairy-free yogurt, room temperature*
• 2 tbsp vanilla extract
• Optional: 1/4 tsp vanilla powder

Vegan Vanilla Buttercream:

• 2 cups salted vegan butter, room temperature
• 4 cups organic powdered sugar
• 1 tsp vanilla extract
• 2–4 tbsp unsweetened dairy-free milk

Instructions

1. Prep:

   • Preheat the oven to 350°F (175°C).
   • Grease three 6″ or 8″ cake pans with cooking oil and line them with parchment paper. Set aside.

2. Prepare the Vegan Buttermilk:

   • Combine the dairy-free milk with apple cider vinegar and set aside for 5-6 minutes.

3. Whisk the Dry Ingredients:

   • In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.

4. Make the Batter:

   • In a stand mixer with a paddle attachment or a large bowl with a hand mixer, cream together the vegan butter and sugar until fluffy, about 2-3 minutes. Scrape down the sides as needed.
   • Add the applesauce and vanilla extract. Mix on medium speed until combined, scraping down the sides and bottom of the bowl as needed.
   • Add half of the dry mixture and half of the vegan buttermilk. Mix on medium speed until just combined.
   • Add the remaining dry mixture and vegan buttermilk, and mix on medium speed until there are no more dry streaks. Make sure to scrape the bottom and sides of the bowl.

5. Bake:

   • Divide the batter evenly between the three cake pans.
   • For 6″ cake pans, bake for 35 minutes or until a toothpick comes out clean.
   • For 8″ cake pans, bake for 27-30 minutes.

6. Cool:

   • Remove the cakes from the oven and allow them to cool in their pans for 10 minutes.
   • Transfer the cakes to a cooling rack to cool completely. Ensure they are completely cool before preparing the buttercream.

7. Vegan Vanilla Buttercream:

   • When ready to frost the cakes, add vegan butter to a large bowl or stand mixer and cream for 2-3 minutes.
   • Add 1 cup of powdered sugar at a time, continuing to beat the mixture until it forms a thick buttercream.
   • Add vanilla and 2-4 tablespoons of unsweetened dairy-free milk. Continue to beat until the desired texture is achieved.

8. Frost the Cake:

   • Frost the cooled cakes with the vegan vanilla buttercream.
   • Enjoy your delicious vegan vanilla cake!

This recipe creates a beautifully moist and fluffy vegan vanilla cake that's perfect for any special occasion!

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