This soft and plush small vanilla cake recipe is based off of my award winning vegan vanilla cake! NO eggs, just one bowl, and one layer with the moist moist & tender crumb!

small vegan vanilla cake sliced on a plate

The easiest one bowl small vanilla cake that you NEED

Ever want a slice of cake but don’t need the 15 or so other slices along with it? This recipe solves that 🙂

Introducing my newest addition to my favorite vegan cakes, the small vanilla cake! Like my small chocolate cake, this cake only measures 6″ in diameter and is just 1 layer, making it super easy for beginner cake bakers and pros alike!

Plus, I based it off of my award-winning vegan vanilla cake (which has been titled the best vanilla cake ever, whether or not you’re vegan because that’s what everyone keeps saying!!). Seriously, it will leave you speechless.

slice being pulled from small vanilla cake on a plate

The crumb texture is soft, fluffy, and perfectly tender (you know that beautiful bounce back of the cake when you go in for a bite!). And the flavor? FULL of vanilla and anything but boring. 

You’re going to LOVE this mini cake recipe (and if you’re looking for a mini layer cake, check out my vegan mini cake recipes here!). 

This small vanilla cake is:

  • Ultra moist and tender, and buttery sweet- yet there’s no butter!
  • Full of sweet yet robust vanilla flavor that’s both light and bold
  • SO easy to make- just a whisk and a bowl!
  • ​Naturally dairy free, vegan, and no eggs needed!
  • Easily gluten free
  • Perfect for small gatherings, birthdays, Valentine’s Day or date night, or any small special occasion!
  • Easy to transport
  • Great for beginners and seasoned bakers alike!


Here are the key ingredients you need for this AMAZING and unbelievable vegan cake recipe:

  • Flour: I used all-purpose flour here- you don’t even need cake flour! And yes there is a gluten free option (actually two!) below 🙂
  • Sugar: I used Florida Crystals here- it’s so important to use a high quality sugar, but what I also love about FC is that it’s vegan certified. If you’re looking for a vegan sugar (not all sugar is vegan!), look for organic certified (or vegan certified!). 
  • Vegan butter: I love using Miyoko’s unsalted here. You can use regular unsalted butter if you’re not vegan/dairy free. I would not recommend swapping in an oil, like coconut oil, as it won’t yield the same “buttery” flavor.
  • Vanilla: Super important in a vanilla cake recipe! Use a high quality vanilla- it’s expensive, I know, but when vanilla is the main flavor, it’s really important. I use Simply Organics vanilla paste and vanilla extract for the most vanilla flavor. 
  • Dairy free yogurt: This is our vegan egg replacement! Seriously, you don’t need eggs- the dairy free yogurt does WONDERS.
  • Vegan buttermilk: Don’t worry, this is not something you need to buy at the store! Simply combine your favorite dairy free milk, like soy milk, oat milk, or almond milk, with a touch of vinegar.
  • Baking powder and baking soda: To help our cake rise.
  • Sea salt: To balance out the sweet!
  • Cream cheese: For our vegan cream cheese frosting!
slice of vegan small vanilla cake with sprinkles on a plate

Overview: Step by Step Photos for How to make a Small Vegan Vanilla Cake:

How to frost a small cake:

The best part about this vegan small vanilla cake is that since it’s a single layer cake recipe, you don’t need to worry about stack lots of layers!

Also, you won’t need as much frosting.

You can see in my Instagram video, I like to use an ice cream scoop to scoop the frosting onto the cake (once it’s fully cooled!), and create swoops on top.

Then top with you favorite vegan sprinkles! I love using Sweetapolita’s vegan sprinkles, OR Go Supernatural has some fun patterns too (like the ones pictured!). India Tree is also great too.

slice of vegan vanilla cake with sprinkles

Frosting options:

Here are some of my favorite vegan frostings for this small cake recipe:

Tips for baking a super moist vegan cake:

Whisk, don’t cream: I know this is contradictory to cake baking, as many of my vegan cakes call for creaming the sugar with the butter. But seriously, for this cake recipe, you really need to whisk the melted vegan butter with the sugar. It not only creates much more moisture in the cake, but it also helps the cake rise more. This, I believe, is because there’s a lot less of a chance of over-mixing the batter, which can also cause dryness.

Don’t over-mix: Like I just mentioned above, make sure the batter is JUST whisked. The flour needs to just be integrated, so when you don’t see any dry streaks left! Be gently with the whisking too- many cartoons animate a vigorous mixing, and that’s just not needed!

Use full-fat dairy free yogurt: I don’t think a non-fat version exists, but just in case it does, adding fat to your cake will help create a super moist and tender texture in our small vanilla cake recipe. That’s what we want!

Make sure to not over-bake your cake! If you bake your cake past doneness, it will easily dry out! Use a toothpick to determine whether the cake is done or not- a few moist crumbs, and it’s perfect!

sliced small vanilla cake on a plate

Can I make this small vanilla cake gluten free?

Absolutely! I LOVE using King Arthur Measure for Measure gluten free flour- it’s my absolute favorite for gluten free flour blends! You can also sub in oat flour, but use the gram measurements, as 1 cup of oat flour does NOT equal 1 cup of all purpose flour. 

How to store small cakes:

If you’ve already frosted the cake, I recommend placing it in a large sealable container to prevent the cake from drying out in the fridge. Alternatively, you can carefully drape some plastic wrap over it once the frosting has set. 

Remove it from the fridge about 10 minutes before serving!

To store leftovers, simply store the slices in an airtight bag or container and in the fridge for up to 5 days OR in the freezer for up to 3 months.

small vanilla cake on a plate

Can I make this cake ahead of time?

Absolutely! If you want to make the cake layer ahead of time, you can make it up to a day ahead. Let the cake cool at room temperature, then wrap it in plastic wrap and store it at room temperature. 

The next day, prepare the frosting, and decorate!

Can I make this into small batch vanilla cupcakes?

Yes! Simply fill 6 cupcake liners with the batter and bake for 25-27 minutes, or until lightly golden at 350F.

slice of small vanilla cake with a bite taken from it

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Moist One Bowl Small Vanilla Cake Recipe (No Eggs, No Dairy! EASY!) pinterest pin

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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small vanilla cake on a plate

Buttery Moist Small Vanilla Cake Recipe (6″ Vegan Cake)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 7 reviews
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 35
  • Total Time: 40 minutes
  • Yield: 8 1x
  • Category: Cake
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This soft and plush small vanilla cake recipe is based off of my award winning vegan vanilla cake! NO eggs, just one bowl, and one layer with the moist moist & tender crumb!


  • 1/3 cup (100 mL) vegan buttermilk, room temperature
  • 2/3 cup (120 g) granulated sugar
  • 1/3 cup (74 g) salted vegan butter (I recommend Miyoko’s or Flora Plant butter), melted and cooled to room temperature
  • 1/3 cup (80 g) unsweetened applesauce or dairy free yogurt, room temperature
  • 1 tbsp vanilla extract
  • 1 1/4 cups (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
  • 1/8 tsp sea salt
  • 1/3 batch vegan cream cheese frosting


  1. Prep: Preheat the oven to 350F, and line a 6″ cake pan with parchment paper. Measure out all ingredients. Prep the vegan buttermilk.
  2. Make the batter: Whisk together the melted vegan butter, dairy free yogurt, sugar, vanilla extract, and sea salt together in a medium bowl. Add in the flour, baking powder and baking soda, along with the vegan buttermilk, and whisk JUST until the dry ingredients are incorporated into the wet. Be careful not to over mix here!
  3. Bake: Pour the cake batter into the 6″ cake pan, and bake for 35-37 minutes, or until a toothpick comes out with just a few crumbs on top. The top of the cake should be lightly golden, and bounce back at the touch.
  4. Cool: Remove the cake from the oven, and allow it to cool in its pan for 5-10 minutes. Then transfer the cake to a cooling rack to cool completely before frosting.
  5. When ready to frost: Prepare the vegan cream cheese frosting according to instructions. Then scoop the frosting onto the top of the cake and spread around with a spoon. Top with sprinkles.
  6. Serve and enjoy! Slice, serve and enjoy your perfect small vanilla cake!
  7. Storage: See blog post for all storing details!


Gluten free: Swap in your favorite gluten free 1:1 baking flour- I use King Arthur Measure for Measure gluten free flour!

Frosting options: See the blog post for all frosting options if you don’t want to use vegan cream cheese frosting!

Sprinkles: I used a combination of Go Supernatural! and India Tree here.