-Classic Vegan White Cake-

*This post may contain Amazon affiliate links, meaning if you choose to buy something off of one of my links, I may get a small compensation (at no extra cost to you). I will never recommend something I don't believe in.

The summer starts the kick-off of our family birthdays. We have one in July, and three in August which rings in the birthday cake season. I feel like everyone needs a classic vegan white birthday cake they can count on when they need the classic.

If I was being 100% honest I rarely want cake for my birthday, and if I did it would definitely be these vegan peanut butter cupcakes.

But that’s not to say that this white cake isn’t delicious! Because it definitely is!

I just happen to be a big dessert person and if I could have a buffet of desserts on my birthday without having a massive gut ache I totally would!

This cake tends to be more on the dense side, but not overly dense. I think it’s the perfect in-between or dense and airy.

So, if you are more of a white cake with white frosting type or white cake with chocolate frosting? Honestly, I couldn’t decide they both bring a totally different flavor and I love them both equally!

I am an extremely indecisive person so when making this cake I made my 9 year old choose which flavor he wanted. If you prefer chocolate frosting I have a delicious recipe here if that’s more your jam.

What do you need to make this classic vegan white cake?

• white sugar
• vegan butter, soft
• oil
• vinegar, white
• salt
• baking soda
• baking powder
• vanilla extract
• vegan milk
• all-purpose flour
• vegan butter, soft
• powdered sugar

How do you make it?

Preheat your oven to 350 degrees. Take two 9 inch cake pans, coat with oil and flour to prevent sticking and set aside.

Take your stand mixer fitted with the paddle attachment and mix the sugar, vegan butter, and oil for about 5 minutes.

Add your vinegar, salt, baking powder/soda, and vanilla extract and mix just until combined. Now add the flour and vegan milk and mix until incorporated.

Pour evenly into the two prepared cake pans.

Cook for 35- 40 minutes checking for doneness with a toothpick. Do not over bake.

Let sit in the pan for 10 minutes before moving to a cooling rack.

This is a really moist cake, I like to take my cooling cakes and place them in the freezer for about 20 minutes so that when I spread the frosting the cake doesn’t break off into it.

It’s time to make your frosting by taking the whisk attachment with the stand-up mixer and combining all ingredients of the frosting.

Mix for a few minutes until light and fluffy.

To ensemble cake place layer on a desired serving dish then place a layer of frosting on one cake, then place the other cake on top of that layer and frost the sides and top as desired.

<3 Courtney