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.
A friend made this for me, and I can honestly say that this is THE BEST vegan cake I have EVER had the pleasure of eating. The cake was so moist, and stay that way for several days. It was not overly sweet, which made the flavors come out as you ate it. I will never be using another cake recipe after this!
Aw my goodness!! This is so wonderful to read, thank you so much!!! ENJOY! 🙂 And thanks for coming back here to review it!
Hi, I am making this cake this weekend for a friend who is vegan, gluten free, and nut free. I plan on using the Bob Mills GF 1:1 flour but was curious if I need to let the batter rest for 15-30 mins in the fridge to allow the ingredients to moist? Thanks and excited to try out this recipe!
Hi Lisa! If you’re using the Bobs Red Mill GF 1:1 (in the blue bag!), you’re good to put the batter directly into the cake pans to bake! However, if you typically allow your cakes to rest, you can let it set in the fridge for 5 minutes! You just don’t want to miss the window of the baking soda reacting with the vegan buttermilk to create that rise! 🙂 Enjoy!
Could I replace the applesauce with eggs? How many?
Hi Brittany! Nice name 🙂 (I spell it “Brittany” too ha!). So I haven’t personally tested this with eggs, but I know that several readers have and said they were successful with it. The recommended ratio is for every 1/3 cup applesauce, use 1 egg. I hope that helps!
Amazing cake! Would this also work with cake flour?
Yes absolutely!
Wow thank you for responding so quickly. Yay can’t wait to make it again! I am a huge fan of yours and all your recipes! I always learn so much and enjoy your beautiful photos. 🙂
You are so sweet, wow!! Thank you so much for being here 🙂 Enjoy, and looking forward to hearing what other recipes you try! 🙂
hi! I just finished baking this cake. I took a slice to taste and the bottom of the cakes came out stodgy. wonder what I did wrong? Read all your tips on room temperature liquids, not expired baking powder. could I have over beat it? I used a hand mixer. cake taste amazing – just not proud of the texture. I used vegan yoghurt instead if applesauce. So disappointed with myself. perhaps I should use applesauce next time?
Hi May! I’m so sorry to hear this!! It sounds like there might have been an issue with your leavening agents- older/expired baking powder and baking soda would cause a stodginess to the cake!
You mentioned you could do a sheet cake instead…: what size pan and how long would I cook it?
Yes, you can! I recommend 9×13″ 🙂 It will take about 30-35 minutes, but start looking at how it’s doing after about 25- all ovens are slightly different!
Hi!
Is this the whole batter in one 9×13? Or split? Thank you!!
Hi there! This can either bake three 8″ layers, or yes, you can bake it as a sheet cake in a 9×13 pan all in one!
Are we supposed to use arrowroot only when making it glutenfriee? 🙂
Yes, that is correct! 🙂
This is a lovely recipe. I made this for Easter. Thank you so much!
I’m so so happy you loved it!! Happy belated Easter and enjoy! 🙂
So happy I found this recipe. This cake was so delicious. My sister is the only vegan and she wanted me to make the wedding cake so I gave this a try for practice. I did add a layer of vegan pastry cream and strawberry jam. Everyone loved it. Definitely a recipe keeper
This cake is DELICIOUS!!!!! best cake I’ve ever had, even from before I was vegan. The texture is amazing. I’ve had a seriously hard time baking a vegan cake I loved the taste AND texture of. This cake checks all the boxes! And my child’s non vegan friend was shocked to discover it was vegan and wanted to Know the secret of the buttercream! You won’t revert making this cake. Follow the directions though. I weighed everything.
This is just so wonderful!! Thank you so much, Jeanine!! It looked like such an awesome cake 🙂 Thank you for taking the time to review the recipe, and enjoy!!
Hi, I’m eager to try this recipe out. Can I use cake flour instead of the regular one noted in the recipe?
Yes you can! If you’re using the gram measurements, you’re fine to use it as is- if you’re using the US cup measurements, add in 2 tbsp of cake flour per cup of AP flour! 🙂
Please can you tell me how much batter I would need for a 12″ size cake,
Hi Leo! Quick question- are you trying to make a three layer 12″ cake? And how tall would you want to make the layers? Standard size is about 1″- if that’s the case, you can double the batter!
This cake is amazing! I added about 4 teaspoons of baking powder to the apple sauce to give it a light fluffy texture !
So happy to hear it!! This is wonderful! Thank you for the review and for giving it a go 🙂 Enjoy!
I just made this cake for my great niece’s 2nd birthday.this recipe is super easy to follow and switch up. I did the applesauce this time and loved it. I think next time I will try the yogurt to see if I can get a more white looking vanilla. Since this was for a birthday I added sprinkles to it to make it a funfetti type cake and baked it in 2 8 in square pans. Because this is a denser cake, it took about 40-45 min to bake, which is normal. I added ground freeze dried strawberries to the frosting which gave it a wonderful strawberry flavor. I love this buttercream recipe. I let it go in my KitchenAid for 10 minutes to get a nice, light, fluffy texture. And I actually carved this cake into a bus. This made for a great wheels on the bus cake for my birthday girl and my non vegan family loved the cake and the frosting.
This is so wonderful to hear! Thank you so much for being so thorough in your review, what great tips you provided!! Love the strawberry buttercream idea 🙂 YUM! Enjoy, and thank you again!
Bonjour, je souhaiterai réaliser cette recette avec une crème au beurre à la framboise.
Pensez vous que c’est possible ? Si oui, serait il possible de m’indiquer les proportions ?
Je voudrai reproduire le gâteau qu’hadrid offre à Harry Potter, avec une crème au beurre à La framboise pour éviter d’avoir à ajouter des colorants dans la crème au beurre initiale, et puisque ma fille aime beaucoup la framboise 😉
Merci d’avance pour votre réponse 🙏🏻
Belle journée à vous et merci pour vos délicieuses recettes 🥰
Hey Britt! My Birthday is next weekend and I’ve been searing high and low for a V/GF/SF cake recipe… I came across yours and I’m really excited to make it! Your intro paragraph at the top states refined sugar free, but your ingredients call for granulated sugar. Since granulated sugar is refined, I’m confused. Am I missing something? I’m also curious which 1:1 flour replacement you used. Thanks in advance for your help!
Oops! Typo! … I’ve been *searching* high and low. Not searing lol
Oh, I’m so excited for you to try this recipe! I made the gluten free version for my birthday this past month, and it was wonderful 🙂 I’m wondering if you’re somehow seeing an older description of the cake? When I originally created it, it was all refined sugar free, now I use granulated sugar, BUT you can use either coconut sugar OR granulated sugar for the actual cake! I hope that helps! For GF flour, I use King Arthur measure-for-measure flour (the one with xanthan gum- NOT their AP gluten free flour!)- it works like a charm! I also use the weighted measurements too! Enjoy, and happy early birthday!
Hi Britt! I’ve tried this recipe about 3 times and feel like I’m doing something wrong. The flavor is great but it is kind of gummy. I’ve never made a vanilla GF vegan cake so maybe that’s just the nature of the cake? I would love any help because I’m determined to get this right!
Here’s what I’ve done.
– used oat milk (per the directions on your site)
– added 1 tbsp ACV (you don’t have a specific amount to add to the milk on this page/recipe)
– using Earth Balance (soy free blend)
– applesauce
– Bob’s 1-1 w/cornstarch per your suggestion.
– cane sugar
I’m following the mixing instructions as written. Would LOVE to hear any suggestions to get this right! I need the cake to be vegan, GF, nut free, soy free. Thank you!
Hi Dafna!
I’m SO sorry this is happening for you! Sometimes Bob’s Red Mill can be a bit finicky- I’ve sort of been wondering if they’ve changed their recipe in their 1:1 flour because it hasn’t been baking as consistently for me either, so I’ve switched to King Arthur measure-for-measure. I recently used the King Arthur for a birthday cake for a friend, and it came out wonderfully! Another reason for a gummy texture could be over mixing- it’s okay if you have a few clumps in the batter! It will help your cake to rise better! Also, are your baking powder and baking soda fresh? Expired ones of either of those can lead to gumminess!
I really want to make this. Can I divide the batter between two 8 in cake pans instead of 3??
Hi Anna! Yes, you absolutely can! The baking time will be a bit more though!
Amazingly delicious cake, I have made it three time thus far. Amazing website and video, quick and easy to follow. Most of all, you are amazing. There is something about you, the calm and kind energy you exude from within!
Aw my goodness!! You’re so sweet!! Thank you for these words, you just made my day 🙂 Enjoy, and thank you for being here!!
Oh my gosh! this cake is SOOOOOOOOO good. I was eating it with no frosting it was so damn good. It’s perfectly fluffy and moist! Such a winner! How long after taking it out of the fridge will it go back to that amazing fluffiness?
thank you for sharing!!!
Oh I’m so happy to hear it!! Seriously, it’s my all time favorite cake recipe, I make it all the time for family and friends!! Enjoy! For the fridge, I would say, if your fridge isn’t too cold, it’ll be about 30 minutes 🙂
Hi i just baked 2 half pan size and would like to know if i frost it today will it stay fresh snd moist until Saturday
I am taking it to get together for eggless crowd.
So question is can i frost it and then refrigerate it? For soft results??
Hi Bina! Wonderful! Yes, you can frost it today once the cakes are cooled, then store it in the fridge until the frosting is set and hard. Then you might want to wrap it in plastic wrap or a cake box to keep it moist!
Thank you so much it looks great
Soft and fluffy
This recipe looks amazing! Just wondering if it would work OK in a bundt tin?
Hi Anna! Thank you so much! I have not tried it as a bundt cake, but I imagine it would, yes! You’ll just have to bake it for much longer!
In the video you use 1 cup of vegan butter for the icing but in the ingredient list you have 2 cups.
Is it 2 cups for the icing?
Hi Marge!
Yes, I would use 2 cups because I like to decorate the cake with extra frosting! I hope that helps!
Yes just want to be sure. Making this for Thanksgiving. Thanks
Oh wonderful!! That’s awesome! Can’t wait to hear how it comes 🙂 If you’re serving a big crowd too, you can make it as a sheet cake! I have a whole post on that too!https://thebananadiaries.com/easy-vanilla-sheet-cake-recipe/ Enjoy!
I made this for my friends bday! I always make a cake as my gift for friends. I mirrored you ingredients to a T and the consistency was perfect! Flavor 10 out of 10. She is the only vegan in the group so finding a vegan recipe that everyone enjoys can be hard! Not with this! Highly recommend!
Omgsh this is so wonderful!! Thank you so much for leaving this review!! So so happy everyone loved it 🙂 Enjoy!!
Hello! I’m excited to bake this cake. Before I do I was wondering, how long will it last at on the counter at room temperature? Thanks!!
Hi Megan! I would recommend leaving the cake out no longer than 2 hours or so, because vegan butter is very soft, even at room temperature, and won’t necessarily hold up well after a while. It’s best to keep it in the fridge afterwards!
Hi, is there any way I can make this cake lemon flavour. I’m a cake maker and have been asked to make a gluten free, vegan lemon cake. TIA Sheila
Hi Sheila! I actually have a gluten free vegan lemon cake already 🙂 You can check it out here! https://thebananadiaries.com/vegan-lemon-cake-with-raspberry-buttercream/ However, if you wanted to make this one into a lemon cake, you can add 2 tsp of lemon extract, and swap in lemon juice instead of apple cider vinegar for the vegan buttermilk. A tablespoon or two of fresh lemon zest would work as well!
This recipe was amazing. I made it for my daughter’s 1st birthday smash cake. I did tweek it though. I cut the recipe in half to make two, 6″ layers. I used coconut oil instead of butter and I did not do the creaming method. I just gave it a mix. I also used gluten free flour and did not add the arrowroot. I was not sure it would work, but it was the best gluten free cake I’ve made and I’m a professional baker and gluten free for 13 years. So thank you for this absolutely delicious recipe. I owe you one!
Omgsh!! This is wonderful!! First of all, happy first birthday to your baby!! How sweet! Thank you so much for trusting me with your ingredients and time 🙂 So glad to hear you all loved it! Thank you for coming back to review! Enjoy!
Love this recipe and cant wait to try it for my lil ones birthday next month! Wanna do a trial run and was wondering if I could scale down the measurement and layers? If I just wanted to make it in a 8 inch dish what adjustments would need to be made? Can’t wait to try it! 🙂
Hi Silvana!
Oh how wonderful!! Absolutely, you an do that! To just fill an 8″ cake pan (just as one layer) the measurements would be:
1/3 cup (100 mL) vegan buttermilk
1 1/4 cup (150 g) all-purpose flour (or gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch)
2/3 tsp baking powder
1/3 tsp baking soda
2/3 cup (115 g) granulated sugar
1/3 cup (75 g) salted vegan butter (I recommend Miyoko’s or Flora Plant butter), room temperature
1/3 cup (80 g) unsweetened applesauce or dairy free yogurt, room temperature*
2/3 tbsp vanilla extract (yes, 2 tablespoons!!)
Optional (but recommended): 1/4 tsp vanilla powder
Frosting:
2/3 cup (150 g) salted vegan butter, room temperature
1 1/3 cup (213 g) organic powdered sugar
1/3 tsp vanilla extract
2–4 tbsp unsweetened dairy free milk
Enjoy!