With simple pantry staples, a no-fuss method, and the most tender texture, this just-sweet-enough cake is simply delicious. It’s perfect for egg-free and dairy-free baking, and for anyone just looking for a reliable, delicious Vanilla Cake.
Easy Vanilla Cake
I have long wanted to make an easy Vanilla Cake in the style of my Easy Chocolate Cake—where you don’t need a mixer or to cream butter, you simply stir together the most basic of ingredients into a tender, fluffy cake. Ta-da! It’s finally here!
The beauty of this cake is that it works for anyone who needs to bake without eggs or dairy, and it’s also just a reliable, easy cake. I love that this is made with pantry staples that I usually have on hand, tastes just like the real deal, and doesn’t need a stand mixer or hand mixer. Just use a large mixing bowl and a whisk!
We love this vegan cake with Strawberry Cream Cheese Frosting (with vegan alternatives, as needed), but you can use any frosting you prefer. It’s perfect for a Smash Cake, as a birthday cake, for Easter, Valentine’s Day, or really any special day.
This cake can even be made ahead of time and stuck into the fridge of freezer. It’s so versatile.
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Vegan Vanilla Cake
Whenever I post a recipe, I am immediately asked how to make it without eggs and dairy, so I figured it would just be easier to start without those ingredients for this. I love that this is more accessible for more families. And it can even be made without gluten, if needed, by using a cup-for-cup style of gluten-free baking mix like the one from King Arthur Flour.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand, plus anything for your desired frosting recipe, so you know what to pick up from the store.
- All-purpose flour (or whole wheat pastry flour): Using either of these flours ensures the cake is tender and moist.
- Sugar: I use a modest amount of sugar here to make sure the cake tastes like cake, but the flavor isn’t super sweet. (The amount of sugar in this recipe is 2/3 or more less than other similar cake recipes.) You could use coconut sugar if you prefer. Look for a fine grain of coconut sugar to ensure it blends in the same as granulated sugar.
- Baking soda: Fresh, active baking soda ensures the cake bakes through and rises properly. (You won’t need baking powder, just baking soda.)
- Vegetable oil (like canola oil or avocado oil): A neutral oil adds fat and moisture to the cake. You can use unsalted melted butter (if you don’t need the cake to be vegan) or coconut oil, if you prefer.
- White vinegar: You need this acid to react with the baking soda and help the cake to rise and hold together. Do not skip this ingredient.
- Pure vanilla extract: This adds that classic vanilla flavor we all love.
- Strawberry Cream Cheese Frosting (using vegan cream cheese and vegan butter, as needed) or another preferred frosting.
Step-by-Step Instructions
Below is an overview of the process of making this simple layer cake so you know what to expect. Go to the end of this post for the specific amounts and timing.
- Preheat the oven and grease two 6-inch cake pans. Line with a round of parchment paper to further prevent sticking. Add the ingredients, both wet and dry ingredients, to a medium bowl and whisk gently to combine into a smooth mixture. Divide the cake batter between the prepared pans.
- Bake, then let the cake rounds cool on a wire rack for 5 minutes. Carefully remove the cakes from the pans. Let cool completely on the wire rack.
- To frost, place one cake onto a cake stand or plate. Add ⅓ of the frosting to the top of the cake. Spread to the edges.
- Top with the second layer and the remaining frosting, then spread over the top and the sides. Add sprinkles if desired.
Frequently Asked Questions
You can use vegan butter and vegan cream cheese to make any vegan cream cheese frosting you prefer. My favorites include Chocolate Cream Cheese Frosting, Strawberry Frosting, or classic Cream Cheese Frosting. Or use a favorite vegan buttercream.
This cake is made without eggs, so it’s a perfect and easy egg-free vanilla cake.
The key to the texture of this vegan vanilla cake is fresh, active baking soda and the acid in the white vinegar. The texture will not be gummy if you use those two ingredients.
How to Store
Store leftovers in the fridge, tightly wrapped or in an airtight container. You can also freeze slices for future enjoyment. Wrap tightly in plastic wrap (wrapping slices on small paper plates makes this easy) and freeze for up to 6 months. Thaw at room temperature or in the fridge.
You can make the cakes the day before you plan to serve. Let cool fully, then place on two separate plates and wrap well with plastic wrap. Store at room temperature. Frost just before serving if possible.
Best Tips for Success
- Frost with Quick Chocolate Frosting, Chocolate Cream Cheese Frosting, or Strawberry Frosting. You could also use classic Cream Cheese Frosting. Use nondairy cream cheese and vegan butter as substitution as needed.
- To make this in a 9-inch cake pan, use just one pan and bake for 16-20 minutes or until a cake tester inserted in the center comes out clean. Be sure to grease the pan well to ensure it doesn’t stick. Double the recipe to make a two layer 9-inch cake.
- To bake as cupcakes, use ¼ cup batter in each standard size muffin cup (greased well with nonstick spray) and bake for 14-16 minutes, or until a cake tester inserted into the center comes out clean.
- Gluten-free: Use cup-for-cup gluten-free flour blend in place of the wheat flour.
- Try to avoid overbaking to ensure the cake is moist and doesn’t crumble too much.
Related Recipes
I’d love to hear your feedback on this post, so please rate and comment below!
Easy Vanilla Cake (Vegan)
Ingredients
- 1⅔ cups all-purpose flour (or whole wheat flour)
- ⅔ cup sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil (or avocado oil)
- 1 tablespoon white vinegar
- 2 teaspoons pure vanilla extract
- 1 recipe Strawberry Cream Cheese Frosting (using vegan cream cheese and butter, as needed)
Instructions
- Preheat the oven to 350 degrees F and grease two 6-inch cake pans very well on the bottom and sides with nonstick spray. Line with a round of parchment paper to further prevent sticking.
- Add all ingredients, except the frosting, to a medium bowl and whisk gently to combine. Divide the batter between the prepared pans, using about 1¼ cup in each pan.
- Bake for 18-20 minutes or until the middle is firm to a light touch and a cake tester inserted into the center comes out clean. Try not to overbake.
- Let cool on a wire rack for 5 minutes, then carefully remove the cakes from the pans by running a paring knife around the edges to loosen. Working with one pan at a time, carefully turn the pan over onto a wire rack. The cakes should slide out easily. Let cool completely on the wire rack.
- To frost, place one cake onto a cake stand or plate. Add ⅓ of the frosting to the top of the cake. Spread to the edges. Top with the second layer and the remaining frosting, then spread over the top and the sides. Add sprinkles if desired.
Equipment
Notes
- Store leftovers tightly wrapped in the fridge. You can also freeze slices for future enjoyment. Wrap tightly in plastic wrap (wrapping slices on small paper plates makes this easy) and freeze for up to 6 months. Thaw at room temperature or in the fridge.
- You can make the cakes the day before you plan to serve. Let cool fully, then place on two separate plates and wrap well with plastic wrap. Store at room temperature. Frost just before serving if possible.
- Frost with Quick Chocolate Frosting, Chocolate Cream Cheese Frosting, or Strawberry Frosting. You could also use classic Cream Cheese Frosting. Use nondairy cream cheese and butter as needed.
- To make this in a 9-inch cake pan, use just one pan and bake for 16-20 minutes or until a cake tester inserted in the center comes out clean. Be sure to grease the pan well to ensure it doesn’t stick. Double the recipe to make a two layer 9-inch cake.
- To bake as cupcakes, use ¼ cup batter in each standard-size muffin cup (greased well with nonstick spray) and bake for 14-16 minutes, or until a cake tester inserted into the center comes out cleanly.
- Gluten-free: Use cup-for-cup gluten-free flour blend in place of the wheat flour.
- Try to avoid overbaking to ensure the cake is moist and doesn’t crumble too much.
This is great! Made it in a 9” round and it was excellent. Any idea how to scale the recipe to make a 9×13”, sheet cake style? I’m thinking 3x but wondering if it should be more.
I would double the recipe and expect to need to bake a little longer to get the middle set.
Love this recipe. And it’s so easy to make. My daughter has an egg allergy so this is perfect for her. I usually make it as mini muffins so I can include it as a school snack. Also, I tried subbing in lemon juice for the vinegar and added lemon zest and it makes a pretty good lemon cake. Thanks for such a good vegan cake recipe without sacrificing any of the flavor.
Omg no mixing, allergen friendly and yummy?! I don’t think I’ll go back to using milk and eggs to be honest!
If wanting to use unsalted butter instead of oil, how much butter would you use?
I haven’t tried that so I can’t say whether or not the texture winds up the same, but I would use the same amount.
Delicious! Thank you so much for creating an allergen friendly cake for milk and eggs 🙂
You’re so welcome!
This is legit so good. I just made it for myself after the kids’ bedtime for no occasion other than I wanted cupcakes and was too lazy to get out the mixer 🤣 Thank you!
So glad to hear that!
Could you swap the water for non dairy milk?
The recipe works really well as written.
Easy, delicious for my vegan nut free family! Will make again!
Made per the recipe and it was exactly as described: super easy and delicious. It was seriously a perfect crumb! Thank you for sharing.
I’m so glad!
I am so excited for this! I recently made the chocolate cake for my son’s second birthday and was just thinking about a cake for my little girl’s first birthday coming up. I was JUST wondering if you have a vanilla cake just like that one.
It was simple and so delicious! I think I’ll make cupcakes think time for smashing! (and so excited for the strawberry frosting since its pink).
Thanks for all your awesome recipes!
Yummmmmm!!!! The first day we ate it it was room temperature and good, but we left it in the fridge overnight and had it again cold and it was SO good and dense, it tasted like a cakepop!
It was really quick and tasted great. I just thought it had a little bit of a baking soda aftertaste, so I would reduce that a bit next time. But with the frosting on, it didn’t matter! Great recipe
I made these as cupcakes twice now. They took about 18 minutes at 350. Make sure to measure a scant 1/4 cup into each muffin cup or you’ll end up with overflowing cupcakes (I didnt measure my first time – whoops.) After the batter was mixed, I folded in 1/3 cup of sprinkles to make funfetti cupcakes. They worked out beautifully and were absolutely delicious!
Could this be made in 4 inch pans for a smash cake?
I think you could use the recipe and divide it three ways to make it in that size of pan. Baking time will likely be a little shorter.
Hi! Would you double this recipe for 12 inch pans?
Do you mean a 9×12 inch pan or to make a 12 inch layer cake? Either way, I think you’d want to double it.
Would it be possible to sub maple syrup or honey for the sugar?
I don’t think the texture will turn out right due to the combination with the other ingredients.