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slice of white chocolate cake on marble cake plate

One Bowl MOIST Vegan White Chocolate Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 10
  • Cook Time: 35
  • Total Time: 45 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

The ultimate vegan white chocolate cake recipe that doesn’t taste vegan! It’s entirely dairy free with a fluffy vegan buttercream and easily decorated to be a fun and festive holiday cake! 

Ingredients

Scale
  • 1 1/4 cup (300 mL) dairy free milk
  • 3 2/3 cup (450 g) all-purpose flour (or gluten free 1:1 baking flour + 1 tbsp arrowroot or cornstarch)
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 3/4 cup (350 g) granulated sugar
  • 3/4 cup (175 g) salted vegan butter (melted) or neutral oil
  • 3/4 cup (175 g)  dairy free yogurt, room temperature
  • 1/2 cup (113 g) vegan white chocolate, melted and cooled to room temperature
  • 2 tbsp vanilla extract (yes, 2 tablespoons!!)
  • Optional (but recommended): 1/4 tsp vanilla powder

Vegan White Chocolate Cream Cheese Frosting:

Instructions

  1. Prep: Preheat the oven to 350 F. Grease three 6″ cake pans or 8″ cake pans with cooking oil, and line them with parchment paper. Set aside. Make sure the vegan white chocolate is melted and cooled to room temperature before beginning.
  2. Whisk the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt. Set aside.
  3. Make the batter: In a large bowl, whisk together the vegan butter/oil, dairy free yogurt, sugar, melted vegan white chocolate, and vanilla extract. Add in the flour and dairy free milk, and whisk JUST until combined, being careful not to over mix the batter.
  4. Bake: Divide the batter between the three cake pans evenly, and bake for 35 minutes in 6″ cake pans, or until the toothpick comes out clean. (for three 8″ cake pans, bake for 27-30)
  5. 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.
  6. Make the cream cheese frosting: Prepare the cream cheese frosting as instructed. Then add in the additional vegan white chocolate (melted and at room temperature), and whisk until combined. You can add in 1 tbsp of cornstarch in addition if your frosting is not thick enough. This is why it’s so important to make sure your vegan butter and cream cheese is not too soft!
  7. Frost and decorate your cake: Assemble and frost your cake! Pipe designs or follow the blog post for different ideas on how to decorate your vegan white chocolate cake.
  8. Serve and enjoy! Slice and enjoy. Store any leftovers in an airtight container for up to 4 days in the fridge.

Notes

Gluten free: I recommend King Arthur measure for measure gluten free flour.

White chocolate: See blog post for recommendations on different vegan white chocolate brands.

Find it online: https://thebananadiaries.com/vegan-white-chocolate-cake/