This white vegan cake recipe is easy to make and super delicious! It has the perfect moist crumb, covered with vegan buttercream frosting. This is perfect for any special occasion you need a cake for.
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 a vegan birthday cake.
If I am being 100% honest, I rarely want cake for my birthday. 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. If I could have a buffet of desserts on my birthday without having a massive gut ache, I totally would!
This layer 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, are you more of a white cake with white frosting type or a 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 if that’s more your jam.
Vegan White Cake Recipe Q&A
What is a neutral oil?
Neutral oil just means that the oil is almost flavorless.
The most common is vegetable oil or canola oil. Olive oil is too strong for a cake, in my opinion.
You could use coconut oil but realize it does have a bit of a coconut flavor unless it’s refined.
Can you make this a vegan, gluten-free cake?
Yes, you can sub in an all-purpose gluten-free flour in a 1:1 ratio.
Can I make this layered cake into cupcakes?
You can; I would check them at the 20-minute mark; you may need to bake it more or less.
You can also make this into a sheet cake if you’d prefer.
What’s the difference between a yellow and white cake?
They honestly taste pretty darn close, but they are different colors.
Typically yellow cake has egg yolks in it to make it more yellow and add a little bit of a different flavor/texture profile.
What do you need to make this classic vegan white cake?
Check out the recipe card at the bottom of this post for the full recipe.
- white sugar
- vegan butter, soft (earth balance, or whatever your favorite vegan butter is)
- oil (vegetable oil, canola oil, a neutral oil)
- white vinegar
- salt
- baking soda
- baking powder
- pure vanilla extract
- non-dairy milk (soy milk, coconut milk, almond milk, whichever is your favorite)
- all-purpose flour
- vegan butter, soft
- powdered sugar
How do you make the best vegan vanilla cake recipe?
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.
*Typically, when making cakes, you mix your dry ingredients and your wet ingredients at different times; I like to intermix them where I see fit, so the instructions are slightly different from a regular cake.
Add your vinegar, salt, baking powder/soda, and vanilla extract and mix just until combined.
Now add the flour and dairy-free milk and mix until incorporated.
Pour your cake batter evenly into the two prepared cake pans.
Cook for 35- 40 minutes, checking for doneness with a toothpick. Do not overbake.
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 vegan frosting by taking the whisk attachment with the stand-up mixer and combining all frosting ingredients.
Mix for a few minutes until light and fluffy.
To ensemble cake, place a layer on the 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.
How do you serve this easy vegan vanilla cake?
This cake is best served with any frosting of your choice. You can serve it alone or with a scoop of your favorite vegan ice cream.
You can also add fancy sprinkles or decorate it however you like.
How do you store leftover cake?
This is best stored either tightly with plastic wrap or in an airtight container on the counter for up to 3 days.
If you want it to last longer, you can place it in the fridge for up to 5 days.
Can you freeze the cake?
Yes, you can. Freeze it either cut or whole, make sure it’s covered in plastic wrap well, and then place it in an airtight container and place in the freezer for up to 5 months for the best flavor.
To eat after it’s frozen, let it defrost on the counter, and once it’s come to room temperature, you can eat it.
Want some other vegan cake recipes?
Ingredients
- 1 3/4 cup white sugar
- 1/2 cup vegan butter soft
- 1/4 cup oil
- 4 TB vinegar white
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 1/2 TB vanilla extract
- 1 1/2 cups vegan milk
- 2.5 cups all purpose flour
Frosting
- 3/4 cup vegan butter soft
- 3 cups powdered sugar
- 3 TB vegan milk or more if needed
- 2 tsp vanilla extract
- pinch salt
Instructions
- 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 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 overbake. 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.
- Make frosting by taking the whisk attachment with the stand-up mixer and combining all frosting ingredients. Mix for a few minutes until light and fluffy.
- To ensemble cake, place a layer on the 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.
Notes
Nutrition
If you loved this recipe, then give it a 5-star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook.
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Wednesday 9th of September 2020
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