I made this vegan vanilla cake for my sister’s graduation party last month. The vanilla and apple cider vinegar made the layers rise high, and she said it tasted better than the bakery version she usually buys.
Made with simple vegan ingredients, this cake is easy to prepare and can be paired with your favorite frosting or served plain. Whether you’re hosting a special event or just want a sweet treat, this cake is a fantastic addition to your vegan dessert repertoire.
Easy Fluffy Vegan Vanilla Cake
This vegan vanilla cake features a moist and airy texture, thanks to a blend of flour, plant-based milk, and natural sweeteners. The recipe takes about 1 hour from start to finish and serves 8 people, making it a great choice for celebrations or family gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/3 cup vegetable oil or melted coconut oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the almond milk, oil, apple cider vinegar, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix gently until just combined. Be careful not to overmix.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Frost: Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Once cooled, frost with your favorite vegan frosting or serve plain.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 210kcal
- Fat: 9g
- Protein: 3g
- Carbohydrates: 30g
I keep the cake covered at room temperature for up to two days, or in the fridge for up to four days. The crumb stays soft, and I let chilled slices come to room temperature for fifteen minutes before serving.
