The Best Vegan Vanilla Cake – Keeps Moist for 5 Days!
This is THE vegan vanilla cake that will put all vanilla cake recipes to shame. It’s incredibly soft, moist with a beautifully tight crumb and decadently sweet- yet, you’d never know it’s made entirely without eggs and dairy free. Slathered in a vanilla bean dairy free cream cheese frosting, absolutely everyone loves this vanilla cake recipe, vegan or not. It’s guaranteed to turn even the chocolate cake lovers into vanilla ones.
Reader’s Review:
The key to the best vanilla cake, vegan or not:
As someone who worked for several years in a bakery before going vegan, I’ve spent over 8 years perfecting this vegan vanilla cake to truly stand up as the best vanilla cake. And I can confidently tell you that you can now say goodbye to cake mixes, eggs, and dairy butter, because you’ll never go back to store-bought OR conventional vanilla cake again with a recipe this good and this easy.
Trust me, this cake is so good, you’ll be left thinking about it for a full day afterwards.
The breakthrough for finally figuring out the key to such a ridiculously good cake came while testing another entirely different cake in my new cookbook coming out in 2027.
I had been working on testing out the reverse creaming method with a pound cake, and I just fell to the floor with the texture it created. Soft, tender, beautifully tight crumb that was springy and bouncy and yet melted in your mouth of a punch of buttery vanilla flavor. So I thought, let’s try it on a layer cake.
Turns out, the reverse creaming method, along with very specific, key ingredients and the right ratios will yield a phenomenally gorgeous vanilla cake. And you will not believe it’s made without eggs and dairy. Like, it’s so moist and beautifully flavorful that even the chocolate cake obsessed will be begging for the recipe.
It’s so good, I’ve even used it for my friend’s wedding cake I made her!
What is the reverse creaming method?
Traditionally, we whisk wet ingredients together separately from the dry, most commonly starting with butter and sugar being creamed together. With the reverse creaming method, we’re really doing the opposite. You’ll whisk the dry together, including the sugar. Then add in the room temperature butter into the flour and sugar mixture.
What you need to make this vegan vanilla cake:
As I’ve mentioned earlier, this recipe took years to develop, so I’ve tried just about every combination of ingredients. Here’s where I landed to produce the best result for your vegan vanilla cake every single time.
For the cake:
- Cake flour: For a light, bouncy texture, this is key. I used to waffle back and forth about it because some say that cornstarch produces a dry cake. However, with the right ratio of wet ingredients (like with this cake recipe), you won’t have that problem. You can use all-purpose flour with this recipe, but you’ll need to add in cornstarch as well. The measurements are 450 grams all-purpose flour and 50 grams cornstarch.
- Sugar: A high amount of sugar is used here to really lock in moisture. So please don’t cut down the sugar quantity! It will drastically affect the level of moisture in your cake.
- Vegan Butter & Avocado Oil: With cupcakes, like my vegan vanilla cupcakes, I prefer to use just oil. The smaller volume dramatically affects the level of moisture remaining in the cupcake. But when it comes to cakes, the best combination is both butter and oil. Oil locks in more moisture than butter, and I speculate that it’s due to its liquid state of matter at room temperature. Then butter provides extra flavor and melt-in-your-mouth texture.
- Unsweetened dairy free yogurt: this basically acts as the “egg” that you’d typically find in other vanilla cakes. It’s the best out of all vegan egg replacements. I’ve tested this recipe with applesauce and flaxseed as well. They yielded okay results, but dairy-free yogurt really won by a landslide. I personally use a Greek-style, as there will be more protein, which helps give the cake a stronger structure.
- LOTS of Vanilla Extract: you’re going to need a lot of vanilla in here, including vanilla bean paste, but trust me, it’ll be worth it. This is the best vanilla cake recipe from scratch because of the vanilla. It’s amazing!
Overview: step-by-step how make a perfect vegan vanilla cake
For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.
The method I most prefer to make this cake with is the reverse creaming method in a stand mixer (or a hand mixer), which is what I describe below and as the main instructions for the recipe card.
That being said, I really want this recipe to be accessible to all levels of bakers. So I’ve also provided a method by hand (and that does NOT use the reverse creaming method). I have used this method as well, and the results are damn good, so don’t think you’re not getting a good cake here.
The difference really is between a wow cake and a “OMG you need to sell this in a bakery” cake.
My two tricks for the silkiest frosting:
If you want that gorgeously glossy finish while also having a structurally in-tact cake that doesn’t have cake layers slipping and sliding around, then you need these tricks.
First tip: For years, I used the whisk attachment to make frosting, when I actually should have been using the cake beater attachment (the paddle). The frosting is so much smoother and glossier even just for the crumb coat.
Now for the second tip, and my favorite: You’ll start with my vegan vanilla bean cream cheese frosting as the base and assemble the cake through the crumb coating. Then place the cake in the fridge to chill for 20 minutes. The crumb coating layer will lock in moisture so no need to fret about cake layers drying out.
You’ll also still have a decent amount of frosting leftover for the final layer which is where things get different. I add in 1/4 cup (60 mL) vegan heavy cream to the remaining frosting, and mix on high-speed. This will get the heavy cream to whip up and thicken while creating a glossy finish to your frosting.
Then simply spread onto your crumb coated cake, slice and serve!
Final reminders when baking this cake:
- Make sure to line your cake pans and preheat the oven before beginning: Once the buttermilk combines with the baking soda and baking powder, the chemical reaction occurs that gives the vanilla cake its lift. There’s a short window of time that you have to capitalize that by getting your cakes in the oven. That’s why it’s so important that you make sure your cakes are lined and the oven is preheated before even beginning to measure out ingredients. To line the cake pans, I lightly grease them and cut a round piece of parchment paper to be placed at the base of the pan.
- Weighing the ingredients will give you a more accurate bake than using cups: With cup measurements, some people scoop the flour rather than spoon and level. This will lead to weigh more flour than you actually need. Even spooning and leveling the flour isn’t as precise! The best bet to ensure that this vegan vanilla cake turns out just like my results each time is to use the weighted measurements given in the recipe card below!
- Make sure your baking powder and baking soda aren’t expired: Baking powder only lasts about 6 months. Simply add a 1/2 tsp of either to a small jar or glass and drop of vinegar. If it foams, it’s still good but if it doesn’t, then it’s time to change!
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If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!
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BEST Ever Moist Vegan Vanilla Cake Recipe
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 18 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This is THE vegan vanilla cake that will put all vanilla cake recipes to shame. It’s incredibly soft, moist with a beautifully tight crumb and decadently sweet- yet, you’d never know it’s made entirely without eggs and dairy free. Slathered in a vanilla bean dairy free cream cheese frosting, absolutely everyone loves this vanilla cake recipe, vegan or not. It’s guaranteed to turn even the chocolate cake lovers into vanilla ones.
Ingredients
Vegan Vanilla Cake:
- 1 1/4 cup (300 mL) vegan buttermilk
- 4 cups (500 g) cake flour (see notes for all-purpose flour or gluten free 1:1 baking flour)
- 3 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 1/4 cups (450 g) granulated sugar
- 1 cup (220 g) salted vegan butter, room temperature
- 1/4 cup (60 mL) neutral oil, such as avocado oil, olive oil, or sunflower oil
- 1 cup (240 g) dairy free yogurt, room temperature*
- 2 tbsp vanilla extract (yes, 2 tablespoons!!)
- Optional (but recommended): 1/4 tsp vanilla powder or vanilla bean paste
Frosting:
- 1 batch of either vegan vanilla cream cheese frosting (recommended) or vanilla buttercream frosting
- 1/4 cup (60 mL) cold vegan heavy cream
Instructions
- Prep: Preheat the oven to 350 F. Grease three 8″ cake pans with cooking oil, and line them with parchment paper. Set aside. For beginner bakers who want to simply whisking the ingredients together, see below for instructions.
- Prepare the vegan buttermilk: Combine the dairy free milk with the apple cider vinegar, and set aside to sit for 3-4 minutes. You can weigh and measure the remaining ingredients during this time.
- Whisk: In a large liquid measuring cup, whisk together the vegan buttermilk, dairy-free yogurt, vanilla extract, and vanilla bean paste. Set aside.
- Mix the dry ingredients: In the bowl of your stand mixer, whisk together the flour, sugar, baking powder, baking soda, and sea salt.
- Mix in the butter: In a stand mixer with paddle attachment or a large bowl with hand mixer, add in the room temperature vegan butter and oil. Begin mixing on low speed, and as the butter incorporates into the flour, turn it up to medium speed. It will create a sandy texture in the flour mixture. There should be no clumps of butter left, just a wet sandy texture.
- Finish the batter: Then pour in the buttermilk/yogurt mixture. Carefully turn the stand mixer onto low speed again to slowly start to integrate the wet ingredients into the batter. Then mix on medium speed until you get a consistent and smooth batter, scraping down the sides and at the bottom of the bowl as needed. Be careful here NOT to over mix- just when you achieve the smooth or near smooth batter, stop. You want to make sure the flour is FULLY incorporated into the wet or the cake won’t bake right- the ingredients will look slightly split, which means you need to keep gently mixing until you get a consistent batter.
- Bake: Divide the batter between the three cake pans evenly, and bake for 28-30 minutes in 8″ cake pans, or until the toothpick comes out nearly clean with a few crumbs on.
- Cool: Remove from the oven and allow the cakes to cool in their pans for 10 minutes, then transfer them to a cooling rack to cool completely. Once cooled completely (there is absolutely no warmth to the touch!), then you can prepare your buttercream.
- Make the frosting. When ready to frost the cakes, follow the instructions for making the frosting of your choice.
- Crumb coat: Apply about 1/2 cup of frosting between each layer, and a thin layer of frosting on the outside of the entire cake, sealing in the crumbs. Place the cake into the fridge to chill for 20-30 minutes.
- Make the finishing frosting: While the cake is chilling, mix the vegan heavy cream on high-speed into the remaining frosting, whipping it until it’s thick, fluffy, and glossy.
- Finish the frosting: Remove the cake from the fridge, and apply the glossy frosting on top, piping as desired. Then chill before serving or slice and serve immediately!
Notes
PLEASE NOTE: This recipe does NOT work with self-raising flour (either gluten-free or plain). Please do NOT swap in self-raising flour in this recipe!
Flour alternatives: You can use all-purpose flour or gluten-free baking flour. For gluten-free, I recommend King Arthur Measure-for-Measure gluten free flour. Whatever GF mix you use, it must contain xanthan gum. For the measurements, you will use 450g (3 2/3 cup) flour with 50 g (5 tbsp) cornstarch or arrowroot starch.
Simply whisked method: Instead of creaming together the butter, we’ll melt the butter until liquid, and whisk together with the sugar, dairy free yogurt, and vanilla extract and paste. Then add in the dry ingredients, and pour in the vegan buttermilk as you gently whisk JUST until the dry ingredients are incorporated (it doesn’t have to be a super smooth batter- DONT over mix). Then proceed onto the baking step!
Make sure that you add in a tablespoon of arrowroot powder or cornstarch if using gluten free flour. This will give the flour more like a cake flour texture when baked- very tender and moist!
If you use coconut sugar, your cake will be slightly tanner in color- but still delicious!!
Applesauce substitute: If you’re having a hard time finding applesauce in stores, you can also swap in your favorite dairy free unsweetened yogurt instead. You’ll use an equal amount. Please make sure that the yogurt has come to room temperature.
Storage: Any leftovers you have can be sliced and then stored in an airtight container in the fridge for up to 4 days. Additionally, you can freeze the cake, and let it thaw in the fridge for 4 hours when you’re ready to enjoy again! You can also leave this cake at room temperature for up to a day if covered and stored in an airtight container.
Be sure to read the full post for all of my tips and suggestions!
For a vegan vanilla cake made with just oat flour, check out my vegan gluten free vanilla cake recipe.
Hi! Have you tried freezing these cakes at all? Wanting to make ahead, freeze, then thaw and decorate a few days later. Wondering if the texture will stay the same. Thanks!
Hi Zoe! I haven’t tried freezing them before, but I have heard you can freeze the layers before dirty icing the cake, you just need to let the layers thaw a bit before frosting! If you don’t want to freeze them, you could easily make these cakes the day before you want to decorate them without freezing, and they’ll be perfect!
I am planning to make this for a birthday, I was wondering, how much would the bake time change if I bake it as a single layer in a 9×13 pan? thank you 😊
Hi Alexis! Oh that’s wonderful! So I actually have all instructions for making it as a sheet cake here- it will need to bake for 50-55 minutes in a 9×13 pan!
thank you so much! I can’t wait to make this 🙂
Absolutely! can’t wait to hear what you think!
Hey, is there any way I can sub the regular flour for almond flour? or coconut flour? Really appreciate all these wonderful and diverse recipes 🙂
Hi Tiffany! Aw you’re so sweet- thank you for the kind words 🙂 for the recipe, I haven’t subbed in almond and coconut flour yet, but I have tried this Bob’s Red Mill gluten free 1-to-1 baking flour (NOT the GF flour in the red bag, this one is in a blue bag- TOTALLY different results!), and it worked perfectly!
I just made this recipe and it absolutely slaps. I love it! It is super dense but in a good way and it’s really good and vanilla-y. I iced it with choc-banana icing and it was really delicious. Super moist and great texture. My family loved it, (my aunty on a zoom call said it looked great but she couldn’t have any because you know, isolation things). This is a perfect vegan cake and one of the only ones without granulated sugar, so good!
Aw my goodness I am just so happy to hear it!! Thank you so much for such a wonderful review, and I’m so happy to hear you loved it! ENJOY!
Thank you for the recipe! I love baking but haven’t been vegan baking for long and I was disappointed with how things were turning out without eggs. This is the first time I’ve tried applesauce in a recipe as a replacement and it came out beautifully.
Aw I am just so happy to hear it!!! Thank you so much! Enjoy! 🙂
First of all, these photos are absolutely stunning! And secondly, this cake is AWESOME! I find a lot of vanilla cakes to be wayyyyy too sweet, but this one has the perfect balance that really allows that vanilla flavor to come through 🙂
You are truly too sweet, thank you so much!! I appreciate your kind words 🙂 Enjoy!
The recipe looks amazing! I was just wondering if I could substitute the applesauce for vegan yogurt as I have no applesauce on hand? Thank you!
Hi Chloe! So sorry for the delay! Vegan yogurt will work just fine in this recipe as a substitute (1:1 ratio 🙂 ). Enjoy!
If I wanted to use regular butter for the butter cream, would you recommend salted or unsalted?
Hi Lauren! You can use unsalted 🙂
I made this cake yesterday with some chopped peaches mixed in for a summer treat and it was wonderful! I used yogurt in place of the coconut oil and it still came out tender and fluffy. The cake was delicately sweet and the vanilla flavor definitely came through – exactly what I was looking for in a vanilla cake recipe. Thank you for sharing! I can’t wait to make it again.
My goodness, this is just truly lovely to hear!! Thank you so much for the sweet words and the rating!! Also love that you used fresh peaches!! What a genius idea!
Too TOO beautiful I just can’t!! Definitely baking one of your cakes this weekend. Now I have another question along with the “what do you do with all the food” one: what camera do you use? And how do you get the beautiful pour shots such as when pouring maple syrup on your pancakes? Thanks again, Britt!
Aw thank you!! That means the world to me 🙂 I use the canon mark 5d! And lotssss of practice haha!! There are great tutorials online!
Thank you so much for your replies, Britt! I’ve read the Canon mark 5d is the best indeed, but pricey as well! Who knows, when I’m done with school and ready to take my own level up a notch, I might upgrade! 😉 Thanks for being the best inspiration, I truly look up to you everyday! xx
This looks amazing!! I tried using flaxegg as a egg replacement but had black specks throughouut and excited to try this instead. I was wondering can you use this recipe to make a 2 layer 8/9″ cake instead?
Aw I’m so happy!! Yes, so a flaxseed will have some specks because it’s not a puree like applesauce! I recommend using applesauce if you can, but then again, if you don’t mind the look, the taste will still be amazing! You can absolutely make a 2 layer 8″ cake out of it! The bake time will be a bit different- I would start looking at how it’s browning (look for a light gold color) around the 30 minute mark, and use a toothpick to test!
Would it work if I decreased the sugar in the cake? Maybe 3/4 cup? And how would the cake ingredient measurements be if I wanted to make an 8 inch triple layer? I don’t have 6 inch pans. Thanks.
Hi Jody! You can safely decrease the sugar in the cake to 1 cup, but any less might alter the taste drastically. No need to adjust for 8″! You’ll be able to fill the cake pans just fine! The cakes will just take about 5 minutes longer to bake, but check them after 27 minutes to see how they’re doing!
Ok sounds great, thank you! I’ll let u know how it turns out!
Unfortunately, the result was a flop. I baked in 3 8- inch cake pans. They came out flat, like really thick pancakes. Underneath, in the bottom of each cake there are numerous holes. Not sure what I should do with these now. Don’t even know if making frosting is worth it.
Hi Jody- I’m so sorry to hear this!! Do you mind walking me through what you did (any ingredient swaps, were the ingredients room temperature, were the leavening agents stored in a cool place/not expired, etc)? I’ve tested it countless times in both 8″ and 6″ cake pans, but it sounds like there was something wrong with the baking powder if it didn’t rise. Again, I’m so sorry this happened!
Hi! This recipe looks great and I can’t wait to make it for my Mom’s birthday!
I have a couple questions, first could I replace maple syrup for some of the sugar? And secondly, I only have sweetened mylk in my house… so how much should I reduce the sugar content by?
Thanks so much! I can’t wait to eat this 🙂
Aw that’s so wonderful!!! I hope she loves!! So I wouldn’t recommend using maple syrup in lieu of sugar, as it will throw off the wet to dry ratio. However, you can reduce the sugar to account for the sweetened mylk to 1 cup sugar!
I hope you all love! And happy early birthday to your mom! 🙂
Hello 🙂 I am so excited to try this cake recipe for my sons birthday in a few weeks, and I was wondering if the Buttercream icing recepie will still work if I add in some food coloring to make it blue icing?
Thank you,
Stephanie
Oh absolutely!! That will be beautiful 🙂 Enjoy!!
Great!! Thank you so much for the reply and sharing all of your beautiful recipes!!❤
Hi, do you think I could use oat flour in place of the all purpose flour? Thanks 🙂
Hi Tessa!! I’m actually working on testing out cakes with oat flour 🙂 Stay tuned! This one I haven’t quite nailed down the texture, but I’m working on it! For now, I recommend using gluten free 1:1 baking flour, such as Bob’s Red Mill (blue bag, not red!) or King Arthur!
Hi!! Would these work as cupcakes? If so, what baking time would you recommend?
Thanks!
Kat
Hi Kat!! Aw you are too sweet, thank you!! So I actually have a vanilla cupcakes recipe that’s based off of this 🙂 You can find that here: https://thebananadiaries.com/best-vegan-vanilla-cupcakes/ Enjoy!!
Ah perfect!! Thanks so much!! I see you mentioned you can sub vegan yogurt for apple sauce 1-1 for this recipe. Can I do the same for the cupcakes? 🙂
Yes you can!!! 🙂
I made this cake for my daughter who has many allergies( dairy, eggs, wheat, all nuts including coconut,
and sesame. Iused casava flour and soy milk. Everything else was the same. The cake tastes pretty good but it’s a little chewy. Not sure what I did wrong. I also didnt use arrowroot because I wasnt sure if I needed it for casava flour. My kid gets so excited at birthday parties because there is cake but she can never have any its heart breaking, so I’m trying to find a good recipe so I can make them for her.
Hi Ronald! Oh I’m so sorry to hear that about your daughter- my little cousin is the same way, which is why I started making the GF recipes for her! I would definitely add in the arrowroot next time, that will help with the cassava flour texture! I’ve also noticed that for whatever reason, cassava flour seems to be slightly different across certain brands. I use Bob’s Red Mill, or Anthony’s Goods, and those seem to yield the best texture. Can your daughter consume oats at all? If so, you can swap out 1/2 cup oat flour for the cassava and see if that helps with the chewiness (it should!). Otherwise, if she can have a GF 1:1 baking flour, such as Bob’s Red Mill, that will also work!
Hi there!! I want to make this for my sister’s birthday but I wan to add in some vegan chocolate chips for a chocolate chip cake. Do you think that would change the texture or baking time? I can’t to try this after reading the reviews seeing how wonderful it turned out for everyone! 🙂
Aw thank you so much!! It shouldn’t change the bake time too much, if at all (sounds like a wonderful addition!). I would just check the doneness with a toothpick or with the bounce-back test nearing the end of the designated bake time! I can’t wait to hear what you think!
Is there any healthy sub for powdered sugar? I try to stay away from refined sugars altogether
Hi Heidi! You can use coconut sugar that you turn into a form of powdered sugar (by pulsing it for about 15-20 seconds in your food processor). However, that will give the frosting a caramel color. As long as you’re okay with that, then it’s a wonderful substitute!
Hi, can’t wait to make this. Just want to check as think I’ve had a problem when using US recipes ( I’m from uk). Is your temperature 350F fan? Or just a normal oven, think this conversion keeps messing up my bakes lol, thanks!
Hi Olivia! I apologize for the delay in my response!! Yes, it’s a fan oven (convection in the US, but fan in the UK!). I hope that helps!
Today is the second time that I have attempted to bake a vegan cake. This recipe was a hit. It will be my number one go to for vegan cakes. I can’t wait to try your other vegan recipes.
Thanks so much!
This is so wonderful wow!! Thank you so much for the kind words 🙂 Enjoy!!
Hi there !
Can I use soy milk instead of nut/coconuts milk for the buttermilk?
Yes absolutely!
The frosting is truly unbelievable. I’m normally not a frosting person, but I couldn’t get enough of this frosting. I sliced up a ripe banana and put the slices in the batter and baked them into the cake which was delicious too. Thank you so much for an amazing and easy to follow recipe!
Aw I’m so happy to hear it!! LOVE the banana idea 🙂 Thank you so much for this review! Enjoy!
This cake came out very dense and very sweet.
Hi Melissa! So sorry to hear about the dense-ness! Did you by chance scoop the cup into the flour? And were you using room temperature wet ingredients?
Can you use cake flour
I haven’t tested the latest version of this cake recipe with cake flour, but once I do, I will update it!
Soooo delicous! I made this cake as a tester for my one year old’s birthday party on Sat – and I will definitely be using this recipe for the big day, Moist, and sooo yum.
Aw so glad to hear it!! Thank you so much for trying it, and happiest first birthday to your little one!!
Can I use regular milk and butter to sub for non dairy products? I’m allergic to eggs and wheat, but not dairy. Seems impossible to find appropriate recipes! Thanks in advance!
Yes you can! I have not personally tested this, but I know other readers have had great success with this.
Hi there! This recipe looks amazing, I’ve often had a hard time making a vegan and gluten free vanilla cake, so hoping this works well for me!
Just wondering if there is anything else I can swap the apple sauce for? Could I possible use 1:1 ratio using vegetable oil?
Many thanks 🙂
Hi Maddy! I hope you love this recipe! 🙂 So for the best result, I would not recommend swapping applesauce- applesauce will give you that really moist and tender texture without being gummy. Flaxseed sometimes just doesn’t add enough moisture. For the vegetable oil, you can absolutely use that!
I hope you love it!
Is it possible to use paleo all-purpose flour? If so would I still need to add in arrowroot since it already has it?
Hi Erica! Definitely still use arrowroot, as that helps the flour to create a really tender texture. What Paleo all-purpose flour are you using? I have only tried this with cassava flour!
This is a lovely recipe. Would love to try my first vegan cake!
We’re in lockdown here in Melbourne, Australia and I had already planned to make this cake for my birthday but was worried as i used 2/3 of the recipe and made a two layer cake as we can’t have more than one person over. Well it worked out amazingly! Best cake I have ever made. Infact I may have had a piece for breakfast this morning. Thank you for putting together a recipe that is not only super easy to follow, but tastes great as well 🙂
Aw my goodness!! This is so wonderful to hear!! Happy Birthday to you, and so glad you loved it 🙂 Thank you so much for this review, and enjoy!!
What do you think the bake time difference would be if I did a two layer 9” cake?
Hi Stephanie! I would start checking on it using the oven light at around 35 minutes. It should be between 37-42 minutes bake time!