This vegan vanilla cake is soft, fluffy, and full of rich vanilla flavor—without any eggs or dairy! Made with soy milk, aquafaba, and a mix of oil and vegan butter, it bakes up perfectly moist every time. Ideal for birthdays, celebrations, or when you just want a delicious plant-based dessert!
Ingredients
- 2 ½ cups cake flour
- 1 ½ cups granulated white sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 4 tbsp vegan butter cold and cubed
- 6 tbsp neutral oil canola, vegetable, or avocado
- 2 tbsp vanilla bean paste or extract
- ½ cup soy milk + 2 tsp vinegar (let sit 5–10 min to curdle)
- ½ cup water
- 2 tbsp aquafaba (liquid from canned chickpeas)
- 2 tbsp cornstarch
- 1 batch
Vegan Vanilla Buttercream
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
- Mix soy milk and vinegar, set aside for 5–10 minutes.
- Whisk dry ingredients in a stand mixer or large bowl: flour, sugar, baking powder, baking soda, and salt. (not the cornstarch)
- Add cold vegan butter to the dry mix and mix until it resembles wet sand. There should be small chunks of butter.
- In a separate bowl, whisk together the buttermilk, oil, water, aquafaba, cornstarch, and vanilla.
- Add in half the wet mixture to the dry and beat until smooth and creamy, about 1-2 minutes. Add in the reaminng wet mixing until just combined. Let the batter rest for 5–10 minutes.
- Divide evenly between pans and bake for 30–35 minutes, or until the center springs back and a toothpick comes out clean.
- Cool completely before frosting.
Video
Notes
- Try our Vegan Vanilla Buttercream
- Use cake flour for the lightest, fluffiest texture. All-purpose flour works in a pinch, but the crumb will be denser.
- Don’t skip the resting time before baking (5–10 minutes). It helps hydrate the flour and improves structure—especially important in eggless cakes.
- Cold vegan butter helps the reverse creaming method work best. If your butter is too soft, the crumb may turn out gummy or greasy.
- Soy milk is recommended for structure and a balanced crumb. You can use oat milk, but the texture may be softer or more tender.
- Aquafaba is the liquid from canned chickpeas. You won’t taste it in the final cake, and it acts as a binder to replace eggs.
Nutrition
Nutrition Facts
Vegan Vanilla Cake
Amount per Serving
Calories
221
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Trans Fat
0.04
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
4
g
Sodium
161
mg
7
%
Potassium
34
mg
1
%
Carbohydrates
34
g
11
%
Fiber
1
g
4
%
Sugar
19
g
21
%
Protein
3
g
6
%
Vitamin A
163
IU
3
%
Vitamin C
1
mg
1
%
Calcium
29
mg
3
%
Iron
0.3
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!