THE BEST VEGAN VANILLA CAKE

This really is the best vegan vanilla cake recipe! Trust me. It doesn’t have any unusual ingredients and it’s very easy to make. Plus, it’s light, fluffy and nobody would guess that it’s vegan. Perfect as a vegan birthday cake.

FLUFFY VEGAN SPONGE CAKE

I’m going out on a limb here and calling this cake the BEST (*toots own trumpet*) vegan sponge cake recipe.

I based the recipe on the one for my vegan chocolate cake that has been made by many many readers. You’ve kindly written to me in droves telling me how much you loved it. I’ve had such wonderful feedback on that cake, so I thought I’d create this vanilla version.

And it certainly didn’t disappoint.

Looking for cupcakes? Try my vegan chocolate cupcakes or vegan red velvet cupcakes. 

VEGAN BIRTHDAY CAKE

This vegan cake recipe is really easy to make and it’s perfect as a vegan birthday cake. Just double the recipe for a four layer cake, or increase the recipe by 50% for three layers!

So, go on, bake this cake and tell me what you think. Is it really the best?

I love making cakes, but I hate it when I need to seek out expensive unusual ingredients first. So, this dairy free cake doesn’t need any unusual egg or dairy substitutes like flax or chia. It’s just a super-easy, light and fluffy vanilla cake that’s vegan that can be made with pantry ingredients. Trust me, nobody will guess that it’s vegan.

WHY IS THIS THE BEST VEGAN SPONGE CAKE?

1. Quick and easy to make
2. No unusual ingredients
3. Light, fluffy texture
4. Perfect as a vegan birthday cake
5. Delicious delicate vanilla flavour
6. Nobody will guess that it’s vegan

HOW TO MAKE VEGAN VANILLA CAKE – STEP BY STEP TUTORIAL

Step 1: Stir the lemon juice (or vinegar) into the dairy free milk (I used soy, but almond, rice, oat etc… all work) and set aside so it thickens slightly into ‘buttermilk’.
Step 2: Melt the dairy free butter (Earth Balance, Vitalite etc…) and syrup (golden, corn or maple) together.
Step 3: Sift the flour, caster sugar, baking powder and bicarbonate of soda into a large mixing bowl.

Step 4: Stir the melted dairy free butter mixture and milk mixture into the dry ingredients.
Step 5: Gently stir to combine.
Step 6: Pour into the prepared baking pans and bake for 35 minutes or until an inserted toothpick or skewer comes out clean.
Step 7: Allow to cool completely then top with the vegan frosting.

COOK’S TIPS:

• Don’t over-mix the batter when adding the wet ingredients to dry. Combine well, but don’t beat.
• Add 1 tsp of cinnamon to the frosting for a wintery flavour or the zest of a lemon for something zingy. You could also try my vegan cream cheese frosting. 
• Freezable: you can freeze the un-frosted cakes for up to 1 month
• Increase the ingredients by an extra 50% for a three layer cake
• Turn this into vegan cupcakes by filling the cups of a lined muffin pan and bake for 15-20 mins.