This is my go to vegan vanilla cake recipe. It takes 20 mins to whip up and get into the oven. Everyone loves this recipe. It stays moist and fluffy for 4-5 days covered in the fridge. It’s a winner when you want to make a cake ahead of time…. and it tastes epic.
Watch the latest episode of my baking show BAKE VEGAN STUFF With SARA KIDD for all my tips and tricks on how to make this cake amazing just like you!
Classic Vegan Vanilla Cake
- Total Time: 1 hour 20 minutes
- Yield: 1 8 Inch Cake 1x
Ingredients
Scale
BEAT
- 240 g vegan butter at room temp
- 240 g powdered sugar / icing sugar
SIEVE
- 360 g plain all purpose flour
- 50 g corn flour (or corn starch if you’re in the US)
- 4 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
MIX
- 600 ml soy milk at room temp
- 4 tbsp white vinegar
- 1 tbsp vanilla bean paste (double it if you’re using extract or essence)
- ½ tsp lemon essence
Instructions
- Pre-heat oven to 165C/329F and grease and line an 8 Inch cake tin with baking paper
- Using an electric hand mixer, on a low speed beat butter and sieved sugar until light and fluffy for about 1 min. Don’t over beat.
- In a large bowl sieve remaining dry ingredients together, mix well and set aside.
- In another bowl mix milk and vinegar together until milk thickens slightly, then add vanilla and lemon essence.
- Dividing flour and milk into thirds, slowly add flour then milk to butter in thirds, beat on low speed until just combined, don’t over mix.
- Pour mixture into your tin and spread evenly.
- Bake into oven for 55 – 65 mins or until skewer comes out clean.
- Leave in tin for 15 mins to cool, then removed and place on a wire rack.
- Top with your favourite jam and buttercream. See link below for my favourite buttercream recipe.
Notes
Find my buttercream recipe HERE
This cake will also make 2 smaller 6 Inch cakes.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Birthday, Cake
Keywords: dairy free, egg free, vegan, vegan baking, vegan cake, video
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Hi. Is it 600ml of Soy milk or 200ml, as you state the latter in your YouTube channel? Thanks
600ml sorry about that!
Hi Sara
Can you share the frosting recipe that is pictured with this cake. It looks like a marshmallow fluffy frosting?
Sure!
AMERICAN BUTTERCREAM
Makes approximately 3 cups
Enough to frost a double layered 6 inch / 15.24 cm round cake
Prep Time: 15 mins
Rest time: 30 mins
Ingredients
165 g (⅔ cup + 1 teaspoon) hi-ratio vegetable shortening
165 g (⅔ cup + 1 teaspoon) vegan butter
375 g (3 cups) icing sugar or confectioners sugar
½ teaspoon vanilla bean paste
½ teaspoon vegan butter flavouring (optional)
Pinch of sea salt
1 tablespoon boiling water
Method
1. Warm shortening and butter in the microwave until it’s soft to touch but not melted. Place in the bowl of a stand mixer and use the paddle attachment to beat on a low speed until completely smooth and lump free; about 5-10 minutes.
2. If there are still lumps, add 1 tablespoon of boiling water and beat thoroughly. If there are still lumps, remove 2 tablespoons of the mixture, melt completely, and then add it back into the mixture whilst beating until smooth.
3. Sieve icing sugar and add a cup at a time whilst beating on low speed. Add vanilla, butter flavour, salt and beat until combined.
4. If you’re mixture is very soft, set in the fridge for 30 minutes until firm enough to pipe.
Chocolate Version: To make a chocolate version, start by adding 30 g (¼ cup) cocoa powder. Add more for a richer chocolate flavour.
Baker’s Note: For a softer buttercream replace your vegetable shortening with vegan butter. Just keep in mind that by removing the shortening your buttercream won’t be as stable in hotter weather.
Hi
What can I substitute for vinegar in vanilla cake?
Fresh lemon juice x
Hi Sara, I usually shy away from using baking powder as it tastes awful. Can you taste it in this recipe? Or could I get away with using self raising flour and bicarb instead maybe? (UK)
Hey Danielle
You can’t taste it at all. xoxo
Hii…
I tried the cake … its tastes so great…. but it came out perfect on top but so dense on the bottom and kind of rubbery…I dont know what was wrong…. can u help with that?
Hey Gina, what size was your cake tin?
I used the 8″ and the 6″ and both happened the same… could it be the over mixing… or because I get it out from the oven early… I get it out at 55 min exactly
Hmmm okay. Maybe reduce the butter in the recipe by 40g.
When you bake it make sure you test the cake with a skewer and it comes out clean before you take it out of the oven. xox
Hi Sara,
I’m making this cake for the second time and once i slowing mix the dry and wet into the butter it curdles/splits.
Or maybe it is just lumpy, I’m not sure. Is this normal?
Ive tried to keep the butter at room temp as i thought this might be the issue.
Thanks
Hey Cara,
I wouldn’t worry if it curdles or splits. Just make sure you don’t over mix your batter.
Is the cake turning out okay?
Perfect – I have used this recipe loads of times in fact it is my go-to recipe for vanilla cake. Always bakes well, fab taste and texture. I’ve not tried using it for smaller things like cupcakes – I presume it would work? Thanks
Thanks so much Jane! Yes this is great for cupcakes xoxo
Can you upscale this for a larger cake than 6” or will that affect the cake
Hey Sam
You can but you want to divid it into 3 tins. I found that the larger I make this cake the more gluten streaks developed so if you make smaller layers you will be fine x
Hi Sara,
May I ask why you use icing sugar instead of caster sugar?
Hey Savannah
It helps keep the mixture light and fluffy.
Hi! In the video, you say 200ml of milk, but the recipe says 600ml. I’m guessing 200 is right, but would be great if you could confirm!
Hey Gem
Oh no! Thanks for picking that up. Its 600mls…
Hi there Sara, would this still work if I strained the flaxseed egg to just have the clear gelatinous substance, or does the seed itself need to be left in?
Would you please recommend a NZ brand of vegetables shortening and vegan butter that you find particularly good?
Thanks, Rach 🙂
Hey Rach
Yes, that would work. Alternatively, you can use ground white chia seed. I get it from BinnIn. You have to mix it with a hand mixer so it doesn’t get lumpy.
I use Kremelta shortening from countdown. Sno is also a great brand but you have to order that online. I generally use palm oil free Nuttelex from countdown.
Let me know if you have any more questions xox
Hi,
I am going to attempt this cake..but when I take it out of the oven, how long should I leave it in the tin before taking it out of the tin and onto the cooling rack?… any tip?
Hi Simona, leave in the tin for about 15 mins before putting it on a rack. Let me know how you go xox