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The Best Vanilla Cake Ever (And it’s vegan!)

The BEST Vegan Vanilla Cake Ever

5 from 6 reviews

The ultimate vegan vanilla cake that’s incredibly fluffy, moist, and decadently sweet- yet, you’d never know it’s vegan, dairy free, gluten free, and healthier! Just 9 ingredients for the perfect vegan cake for any birthday, graduation, wedding, or holiday!

Scale

Ingredients

Vegan Vanilla Cake:

Vegan Vanilla Buttercream:

Instructions

No equipment version:

  1. Preheat the oven to 350F and grease three 6″ or 8″ cake pans with olive or coconut oil.
  2. Add apple cider vinegar to unsweetened coconut/almond milk and set aside. In a separate bowl, melt the vegan butter or coconut oil and allow to cool for 10 minutes. Set aside.
  3. In a large bowl, whisk together flour, sugar baking powder, and baking soda. Set aside.
  4. In a medium bowl, add dairy free milk and apple cider vinegar mixture, coconut oil, applesauce, and vanilla together. Mix until thoroughly combined.
  5. Pour wet ingredients into dry and stir until there are no more clumps of batter. If your cake batter looks a little dry, you can add in by the tablespoon a little more coconut or almond milk.
  6. Divide the batter evenly into the cake pans.
  7. Place cake pans into the oven and bake for 22-24 minutes (for 6″) or 27-30 minutes (for 8″), or until the toothpick comes out clean.
  8. Let the cakes cool in the pan for 10 minutes, then transfer them to a drying rack to cool completely before frosting.

Stand mixer or hand mixer version:

  1. Preheat the oven to 350F and grease three 6″ or 8″ cake pans with olive or coconut oil.
  2. Add apple cider vinegar to unsweetened coconut/almond milk and set aside.
  3. Whisk together just the flour, baking soda, and baking powder in a medium bowl. Set aside.
  4. Next, you’ll cream together the softened vegan butter and sugar until the sugar dissolves into the butter about 3 minutes. I used the flat beater paddle. Scrape down the sides as needed.
  5. Then add in the unsweetened applesauce and vanilla, and continue to beat again on medium-low speed, then increasing it to medium speed until combine, scraping down the bowl as needed.
  6. Gradually add in half of the flour mixture, followed half of the vegan buttermilk, and continue beating until the entire flour mixture and the buttermilk are in the batter. Beat until the dry ingredients are just incorporated, being careful not to over mix. Scrape down the sides as needed.
  7. Divide the batter evenly into the cake pans.
  8. Place cake pans into the oven and bake for 22-24 minutes (for 6″) or 27-30 minutes (for 8″), or until the toothpick comes out clean.
  9. Let the cakes cool in the pan for 10 minutes, then transfer them to a drying rack to cool completely before frosting.

Vegan Vanilla Buttercream:

  1. When ready to frost the cakes, add vegan butter to a large bowl or stand mixer and cream for 2-3 minutes.
  2. Add in 1 cup of powdered sugar at a time, continuing the beat the mixture until it’s a thick buttercream.
  3. Add in vanilla and 2-4 tablespoons of coconut/almond milk and continue to beat until desired texture.
  4. Frost cake and enjoy! 

Notes

Make sure that you add in a tsp of arrowroot powder or cornstarch if using gluten free 1-to-1 baking 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!!

Keywords: vegan vanilla cake, gluten free vegan vanilla cake, healthy vegan cake, healthy vanilla cake, best ever vanilla cake

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