I posted this recipe a little over a year ago because it is one of my favorite cakes to make, but I did not expect that it would become by far the most popular recipe on my site. It’s also the commented on recipe, as well as the most controversial. I know, it’s weird that vanilla cake is controversial, but while some people have had great luck with this recipe, others haven’t, so I want to devote the next couple of paragraphs to troubleshooting, and hopefully we will all have happy vegan vanilla cakes in our bellies.
This is a recipe that I got from one of my very favorite baking books, Vegan Cupcakes Take Over the World
-A 2 layer 7-inch cake (baking time should be increased slightly)
-18 cupcakes (these take about 20 minutes in my oven)
-about 55 mini cupcakes (these take about 10 minutes in my oven)
-I have not tested this recipe in a 9×13 or any kind of sheet pan.
-For the cupcake version of this, click here. You can get 12 cupcakes or 8-inch layer cake out of the cupcake recipe.
I hope that gives you some options as to the size of cake that you want. I’ve also tested this recipe with soy milk, almond milk, and rice milk. For some reason, the rice milk version turned out a little more dense for me. For the frosting, I’ve cut back as much as I could on the sugar. Any less and I got too much “greasy shortening” taste. However, it is still on the sweeter side. If it’s too sweet for you, you could try leaving the sides naked and you’ll have less frosting on the cake overall.
Now onto the trouble shooting.
-I always thought that this recipe was foolproof, but after making this cake in a few different ovens without an oven thermometer, I realized that oven temperature is key. An oven thermometer
-Sift together the dry ingredients. I used to skip this and just dump everything in, but sifting the dry ingredients aerates the flour and helps it incorporate into the wet ingredients better.
-Once you add your dry ingredients, don’t over mix! Add the dry ingredients in 3 additions and mix gently after each. It’s ok if the batter still has a few lumps. This will prevent the cake from getting too tough. I prefer to use a whisk rather than an electric mixer or stand mixer for this recipe.
-No peeking! Opening the oven in the first 15 minutes can cause your cake to fall.
-Don’t over bake. Check your cake a few minutes before the recommended baking time. If they look done, use a toothpick to check the center of the cake while it’s still in the oven. If it comes out clean, it’s done.
If you are still have problems with this cake, feel free to leave a comment or send me an email and I’ll do my best to help you trouble shoot. Happy baking!
It has come to my attention that confectioner’s glaze is not vegan. Please check your ingredients before choosing your sprinkles.
Looking for more vegan cakes?
The Easiest Vegan Chocolate Cake
Mini Vegan Vanilla Cupcakes with Blackberry Frosting
Teeny Tiny Chocolate Cake for One
Ingredients
- 1 1/2 cups (360 ml) non-dairy milk (soy, almond, rice)
- 2 teaspoons apple cider vinegar
- 1 cup plus 2 tablespoons (230 grams) granulated sugar
- 1/3 cup plus 2 tablespoons (110 ml) vegetable oil
- 1 tablespoon pure vanilla extract or vanilla bean paste
- 2 cups (250 grams) unbleached all-purpose flour
- 3 tablespoons cornstarch
- 3/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup (1 1/2 sticks, 170 grams) non-hydrognated margerine (I used Earth Balance Buttery Sticks)
- 3/4 cup (170 grams) non-hydrogented shortening (I used Spectrum Organics)
- 3 1/2 cups (440 grams) powdered sugar
- 1 tablespoon pure vanilla extract or vanilla bean paste
- pinch of salt
- 1/4 cup (60 ml) non-dairy milk or creamer
Instructions
- Preheat the oven to 350 degrees fahrenheit.
- Grease and line 3 6-inch cake pans with parchment paper.
- In a large bowl, whisk together the non-dairy milk and vinegar. Let stand for about 5 minutes.
- Add the sugar, oil, and vanilla extract, and whisk together until the mixture becomes frothy.
- Sift together the flour, cornstarch, baking soda, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and whisk together until the flour mixture disappears.
- Divide the batter evenly between the 3 pans (I used a kitchen scale to do this) and bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the pans on wire racks for about 15 minutes. Then turn the cakes out of the pans onto the wire racks and cool completely before frosting.
- With an electric mixer, beat the butter and shortening together on medium high speed (or medium if using a stand mixer) for about 2-3 minutes, until light and creamy.
- Add the powdered sugar and beat on low to combine.
- Turn the mixer up to medium high and beat for an additional 2 minutes.
- Add the vanilla extract and salt and beat to combine.
- Add the non-dairy milk in one tablespoon at a time until the frosting reaches a spreadable consistency.
- Place one layer of the cake on a 6-inch cake board.
- Place about 1/2 cup of frosting on top, and use an offset spatula to spread evenly over the first layer.
- Place the second layer on top of the first and do the same with the frosting.
- Place the third layer on top, and put a large dollop of frosting on the top of the cake.
- Using an offset spatula, work your way around the sides until the entire cake is covered with a thin layer of frosting. I find that a turntable is helpful during this process. Let the crumb coat set in the fridge for about 30 minutes.
- Once the crumb coat has set, spread a thicker layer of frosting on the top and sides of the crumb coat to create a smooth finish. Use the leftover frosting to pipe onto the cake and top with sprinkles.
Cake recipe adapted from Vegan Cupcakes Take Over the World
Notes:
-For a whiter cake, use bleached flour and grape seed oil. Bleached flour gives the cake a lighter texture as well. You can also use clear vanilla extract, but pure vanilla extract/vanilla paste has a better flavor.
-When looking for non-hydrogenated margarine, look for the stick rather than the kinds in the tub. The margarine in the tub usually has salt added.
-Wholesome Sweeteners makes vegan certified sugar and powdered sugar.
-The frosting recipe makes enough to fill, crumb coat, and frost the cake with some leftover for piping. If you don’t plan to crumb coat or pipe the frosting, you can cut the frosting recipe in half.
Tools I used to make this cake:
6 x 2 Inch Round Cake Pans
Cake Strips
Cake Decorating Turntable
Large Offset Spatula
Small Offset Spatula
Bench Scraper
Your photography is so inspiring! The pictures have such a serene quality… and your cakes are so flawless. This one is no exception!
Thanks, Allie! You are too sweet!
Hi Natasha!
I would like to know, would it make a difference if I didn’t put in the 3 tablespoons of cornstarch in?
Thank you!
The cornstarch makes the cake lighter. If you don’t want to use it, you can substitute 3 tablespoons of flour for the cornstarch, but the cake will be more dense.
Try using arrowfoot instead of cornstarch for a healthier alternative….making this tomorrow for my birthday…converting to gluten free….we will see.
This is my go to recipe for every birthday cake I make. My kids and friends request it every year. Have you ever made the cake ahead of time and put it in the freezer, unfrosted, to use later in the week? I am making a gender reveal cake and I am short on time so I want to make the cake early. I just don’t want to compromise on flavor and texture.
I made this gem in 8 inch pans. Used clear vanilla, but it was a very yellow cake. Also very dense…. but tasted great!
Natasha, beautiful photography, as always. This cake looks so light, airy and fluffy like it just arrived from a fairy tale! 🙂
Thanks so much, Julia!
I came over here because I saw your comment on my friend, Erika’s blog “The Pancake Princess” and I was totally intrigued by your blog name (I loves me some cake). I’m so glad I did! Your blog is beautiful! And everything you make is gorgeous and droolworthy. This cake – be still my heart. I only wish I could ice and decorate a cake this perfectly. I love that it’s vegan too. I won’t feel too bad about eating most of it myself 😉
Thanks so much for your sweet comments, Nancy! I’m so glad you stopped by!
Um totally creeping here but Nancy, you will be a HUGE fan of this blog. I drool over everythang she makes!!
(Also, Nancy is the best commment leaver. Ok leaving now.)
Hey Natasha, I just wanted to let you know that I pinned this cake and it’s gotten the most re-pins and shares out of anything I’ve ever pinned. People love this baby! No surprise. It’s beautiful and vegan. Double score!
Thanks for pinning it Nancy! I just looked, and it has gotten a ton of repins. Thanks again!
Your cakes are always the cutest! (PS I’m on the sugar pearl train with you. Choo-chooo!) I love that you’re venturing into vegan baking, which is something I’ve always been curious about but way too lazy to actually explore. I’ll be over here with my cheese, enjoying your recipes and photos! 😉
Thanks, Elizabeth! And why must you tempt me with cheese?!
I love the looks of this pretty cake.
Thank you, Jenn!
so so gorgeous!!! and you kept it vegan! mind blown! pinned!
Thanks for pinning, Averie!
Your photos fill me with so much joy! Aaaah! Thank you for making my eyes, heart, and tummy happy 🙂 Well, my tummy isn’t happy because I haven’t made this yet, but when I do I know it’s going to be delicious! Thanks 🙂
Thanks, Kristina! Your comment made me smile. 🙂
I’m going to try adapting this to be gluten free for my daughter who is vegan and GF.
Good luck and I hope it turns out well!
What brand of sugar pearls is this may I ask?
Amazing! The cake looks so pretty!
This looks and sounds amazing! The recipe is very easy. One quick question though: Can you turn this into a 2-layer 8 inch cake?
You can, but the layers will be thinner, so you will have to adjust the baking time.
LOVE THIS CAKE!!! Made it for a client although made the adjustment for coconut oil and regular vinegar!! Made it again today and double it for a nine inch two layer cake(it made two 9 layers and one 8) this cake ROCKS!! Super tasty and light as a feather!! Thank you for posting this
Aha! So that’s why my attempts at butter-free banana cakes have been turning out like banana bread…so sad. I’ve tried butterless banana cake wayyy too many times only to come out with really dense cake that make people say “is this banana bread?” Blarg. Good to know what’s going wrong! And I LOVE that this is vegan! I’d like to get back into vegan baking too…I’ve also fallen for the cheese lately, but also hard for eggs, heavy whipping cream and butter…yikess.
I know, it really is hard to get the same texture without butter. I’m going to attempt a vegan cake with Earth Balance and see if it turns out any lighter.
Hi there!! This cake looks absolutely AMAZING and i want to make it today for my boyfriend, the only problem is i have no idea where to get corn starch :\ I’m in the UK and have corn flour, would i be able to go without? Please get back to me asap, thank you 😀 xxxxxxxxx
Do you have cake flour? You can substitute cake flour for all-purpose flour, and then you won’t need cornstarch.
Just an FYI, white sugar is not vegan. It is refined to become snow white by filtering thru animal bones at the processing plant. Better to use unrefined sugar (slightly gold color). That would be deemed truly vegan.
I used Wholesome Sweetener brand organic sugar which vegan certified.
Actually, whether or not white sugar is vegan depends on the sugar. In some countries, all sugar is vegan.
Even in the US, it’s possible to get vegan white sugar. The major brand that I can find in my local stores (Domino, which also manufactures some of my local store brands) has multiple refineries, some of which use vegan processes. Almost all of the sugar I find on the store shelves near me is from one of these vegan-process refineries. You can determine which plant the sugar came from by reading the code stamped on each package.
Hi Linda, I didn’t know that. I’ll have to look into that. My local grocery store carries Domino sugar, so it would be nice not to have to make a trip out to Whole Foods for vegan sugar. Thanks!
This is the page I read about Domino Sugar. I live in New England, and all of our local Domino granulate, brown, and confectioner’s sugar seems to come from the Yonkers plant. The sugar cubes come from elsewhere, though (maybe only one plant makes the cubes?).
http://www.vrg.org/blog/2013/01/29/bone-char-free-sugar-from-florida-crystals%C2%AE-and-domino%C2%AE-sugar/
This cake turned out amazing. I’ve become a chocolate cake making expert for my dairy and egg allergic son, but vanilla has been a challenge where most attempts taste like cornbread 🙁
When he requested a vanilla birthday cake this year I held my breathe as I made your recipe. I used 2 6″ pans and got 5 cupcakes for parties in the future. I thought it was a little too sweet, but he loved it.. which is all that matters! Thank you!!
I’m glad your son enjoyed it! If you find it sweet, you can reduce the sugar in the frosting, or add a bit more salt which will help cut the sweetness.
I’m curious if you’ve ever tried swapping out the vinegar with a citrus juice – lemon or orange. Would you still end up with a similar result? I’m assuming you just need the acid to interact with the leaveners to give the cake a good rise. Thoughts?
I haven’t tried orange juice, but I think lemon juice would work just fine.
The point Of mixing both milk and vinger, is to obtain buttermilk which makes a cake moist . You can use fresh squeezed lemon juice or white distilled vinger .
Hi, I wanted to know Is the frosting a typical very sweet frosting or it’s manageable for a non-sweet toother? lol thx btw for sharing this, will be making for my son’s B-day.
This recipe has about half the sugar of the original vegan frosting recipe I tried, but it is still quite sweet. You can try using less sugar, but I needed at least this much to cancel our the shortening taste.
Ok Thx
ohh and also, what if I want to make one layer chocolate, using cocoa powder, would I have to add more liquid u think?
I’m pretty sure there’s no one making vegan sprinkles like those you used on this cake. They all have confectioner’s glaze, which is an animal product.
I didn’t know confectioner’s glaze was an animal product. Thanks for sharing, and feel free to sub with any sprinkles you want.
Just wanted to say a huge thank you for sharing this recipe, I made it for my nieces naming ceremony last weekend and it tasted wonderful! I didn’t have three 6″ tins so used one deep tin, and although it sunk slightly in the middle it still tasted great and was really nice and moist. Oh, and I love your photos too :0)
Thanks, Emma! Glad you enjoyed it 🙂
The ingredients list has 2 cups or 240ml of non-dairy milk for the cake portion, should it read 1 cup or is it really 2 cups (then about 500ml)?
I’m in the middle of trying this recipe out, so I’m going to start off with 1 cup and experiment from there!
Thanks!
It should be 2 cups. I’ll update the ingredients. Thanks!
The ingredients list above says 1 and a half cups milk… I’m confused. The batter was already very thin. Please clarify. Thanks!
Agreed – I’m confused! I tried making this cake and it smells so good – but was a bit of a flop. I used 2 x 8 or 9″ pans instead of 3 x 6″ thinking it would work out in the wash. Instead, I got 2 very thin and rather thick cakes. I followed the recipe to a “T” and now am reading the comments to see where I could possibly have gone wrong. One thing I wondered, was there really meant to be 3 full tablespoons of cornstarch? That seems like so much – was it meant to be 3 teaspoons? Hm. Let me know if you have any ideas why this wouldn’t have worked out. It’s my son’s 5th birthday party tomorrow, going to try again in the am.
Hi Emily, if you make them in 2 8 or 9-inch pans, they will be thin. You can use 2 7-inch pans, or double this recipe for 2 8-inch layers:
http://www.theppk.com/2010/11/vanilla-bean-cupcakes-with-chocolate-ganache/
I want to try this recipe but am not vegan. Can I substitute for regular milk and white vinegar instead of apple cider?
Yes, both substitutions are ok.
Hi Natasha – I baked this cake using your exact recipe last weekend and it was quite delicious. I did homemade almond milk so it was extra yumminess! The only thing is it is a bit too dense, as are all vegan cakes, I think. I wonder, from your experience, if I could reduce the amount of liquid and the cake will be just as delicious?
Love, love, love your site and thanks for posting this wonderful recipe!
Thanks, Adelina! I agree, it is a little on the dense side. I tried version of this with a bit more flour, but ended up with a dry crumbly texture, partially because I overbaked it. If you do reduce the liquid, I would also reduce the baking time. Let me know how it turns out if you try it!
Hi! Thanks for this- it is really yummy. I switched and did cupcakes instead since I didn’t have time to make the cake. I am making it again in 2 weeks for my daughter’s birthday but had a question- is it supposed to be really dense? Or did I do something wrong? I cooked them for 22 minutes and they never really rose. Also, is the batter supposed to be the same consistency as traditional cake batter? Mine was really runny. Thanks!
Hi Maggie,
I’ve had several readers tell me that they found the cake dense, so I’ve made some alterations to the recipe. I plan to test it out again this weekend. Thanks for your feedback. An yes, the batter will be slightly runnier than your traditional cake batter.
Thanks! Let me know how it goes- I am going to try again tomorrow and make the full cake for her party on Saturday.
I made some adjustments to the recipe, and I’m pleased with the results. I’ve updated it on the site. Hope it turns out well for you!
I love the photos, such a lovely cake it is. I have VCTOTW
and I know I will enjoy your adaptation. I’m going to try it tomorrow!
Finally SOMETHING that we have that you guys don’t! Our icing sugar (what you call confectioner’s sugar) IS vegan! You wouldn’t believe how we Aussies lust after some of the ingredients that you guys are able to just pick of your supermarket shelves…we poor vegan Aussies spend most of our lives licking our PC monitors in sad lustful wishful thinking. I might not be able to access (or afford) many items but I can buy a bag of icing sugar and eat it with a spoon whenever I am feeling deprived, to my hearts content. I may end up in the emergency department with my t-shirt on my head like Beavis BUT I can eat it with impunity 🙂
This is probably a silly question, but I plan to use coconut milk, should I still use the vinegar you think?
You can use the coconut milk in the carton (and you should still use the vinegar) but I wouldn’t recommend canned coconut milk.
I have a 18month old we just found out is allergic to egg whites, milk, peanuts & soybean 🙁 so we are looking into going vegan! At least stepping into the “Vegan World” 🙂 I am looking for a birthday cake for her 2nd birthday. We are going to try this recipe tonight as a trial run. I can’t wait to see how it taste!! It looks so yummy in your pictures!
Hi! Sorry if you’ve already answered this, but can I bake this recipe in a 9×13 pan or a sheet pan? Thanks!
I haven’t tried it, but I’ve had some readers tell me that they had problems with it sinking when they tried it in a different pan.
All the comments are very nice, and they all seem to love the photography…but instead of commenting that it LOOKS good has anyone tried making it? I have. IT tastes nothing like white cake it taste like a dense pancake. Perhaps that is just the nature of vegan white cake. Anyway, whatever this cake pictured is…It is NOT the one in the recipe :/
Exactly Sara. I was thinking the same. I made it and was totally disappointed. They all are deceiving with photography skills. This cake was NOT WHITE and the texture was NOT feathery as pictured. It was good and pretty soft but does NOT come out like in the picture despite using weights or by volume. I even tried it with CLEAR extract and white vinegar instead of pure vanilla and cider vinegar. I’d like to reiterate what you said “It is NOT the one in the recipe”.
The lighting makes it look whiter than it is, but it is absolutely the cake in the recipe. I know this because I made it. It is not my goal to deceive people with this blog, and I have received lots of good feedback. I’m sorry it didn’t work for you but there are lots of variables in how the texture of this cake turns out.
I’ve tried this cake using orange juice instead of milk using a new a cake pan I just bought,oh my goodness,I don’t know is it the moule or the recipe that’s over the top, not talking about how beautiful it looked it was delicious , I put syrup on it and no frosting , my kids loved it , even the picky one , This one is a keeper in my favorite recipes book.
Thank you for sharing!
I can’t imagine too many people (unless they’re cake bakers:)) have 3 6″ cake pans. I sure don’t. What other size pan can be used? A 9″ x 13″? 2 8″ x 8″? I don’t have 2 of those though either. . . . I’m really trying to find a white cake recipe that works.
You can also use 2 8-inch round pans. If you don’t have two, just bake the layers one at a time and wash them out between uses.
I found this recipe when looking for a vegan cake to make as the top tier for a cake I was making for a party, and it went down so well – in fact I preferred it to the regular vanilla cake I made for the other two tiers – I have made it a few times since then, always with great results. Thank you!
Great recipe, I am very satisfied with the result! The person who complained about the taste probably used a low quality vanilla extract, like I did on my first vegan white cake. The flavoring on white cakes is very important. To compensate for my mild tasting vanilla extract I used flavored milk and a pinch of cinammon.
Glad you liked it, Beatriz. I like the idea of adding a little cinnamon!
The cake was perfect. We have had bad luck with our birthday cakes falling apart and this one kept together beautifully.
The icing worked great–it look gorgeous. This will be our “go-to” cake!
That’s great, Susie! I’m glad you liked the recipe.
Love this! Can’t wait to bake it! Do you think it could work with nine inch pans?
Made it in two nine inch pans. Came out very thin and lumpy. 🙁
Sorry it came out lumpy for you, Vanessa. If you want to make a 2 layer cake, I would recommend using 7 or 8-inch pans.
This cake was so yummy! I recently developed a dairy allergy, and this was delicious
I don’t normally use oil OR sugar (or white flour!) at all. But I made this for my son’s girlfriend as a birthday cake… I used two 8″ pans, subbed coconut oil for vegetable oil, and subbed tapioca starch for the corn starch. I used whipped coconut cream for the frosting. The cake was super yummy, but it was not white. Perhaps because I used a sugar that wasn’t bleached (it wasn’t dark but wasn’t pure white either). And the center of the cakes were very dense and a little too moist Did not rise in the oven). But it was a hit anyway so thanks for the post!
The cake itself tastes fantastic, however my layers are very thin making it almost half the size of the cake shown here because of the fact that I did not have 6″ pans, only two 9″ ones so unfortunatly my cake is very small and I do not have enough ingredients to make another two layers.
I usually never leave a comment unless the recipe was really, really good or really, really bad. It was really really bad in this case unfortunately. It turned out nothing like the photo & was incredibly dense and I followed the recipe to a t! A lot of my time, energy & money was used and I am very resentful of that. I just want to spare anyone ar from going through the trouble!
Sorry to hear that. I have taken down the recipe.
I baked your recipe for my daughter’s third birthday it was lovely! Can you repost please? I’d like to bake it again tonight in preparation for Easter Sunday. Best, Rupa
Reposted!
Nooooooo. You’ve got to be kidding me. I made this cake for my daughters birthday and she’s been begging me to make it again. Came back for the recipe to find it’s not here. SHE’S DEVASTATED!!!!!!!
I mean seriously why take the recipe down just because it doesn’t work for everyone. Vegan cooking isn’t for everyone!!!! If you are following someone else’s recipe it’s not going to turn out all the time plus don’t get mad if you use your time and resources and you don’t like it. Get over yourselves and thanks for messing it up for the plenty of us who had great results with the recipe. Darn I should had printed when I had the chance. Lesson learned!!!!
Reposted!
Thank you soooooo much!!!!! Can’t wait until my daughter wakes up this am. She is going to be sooooooo happy!!!!!!!! Thank you thank you a million times thank you!!!! This cake is the bomb!!! We are going to make them into Easter egg cupcakes. Any tips for cupcake baking?
I use this all the time for cupcakes. They take around 20 minutes for regular sized cupcakes (you’ll get about 18 from this recipe) or 10-12 minutes for mini cupcakes.
I did the cake just the way you describe! It came out incredible! Everyone in my son’s birthday party wanted to eat from that cake. Even though here in Greece we are not all used to that kind of frosting the cake proved to be a party saviour! I needed a vegan birthday cake and no pastry shop would do it for us. I wouldn’t change anything to the recipy. In fact I’ll be using the recipy for the cake very often! It was very soft and tasteful! The only thing I added was a bit of strawberry serum in the middle enough to add some flavor but not to change the color of the cake! Thank you very much for the awesome recipy!
the cake looks amazing!!! I need to make a 13x9cake so will this recipe be enough for that size? Thank you!!!!
I’ve had some readers tell me that they’ve had trouble with the cake falling when it was made it a larger pan.
I wonder if a heating core would help?
I’m hoping to make this cake for my sister’s upcoming birthday. She has very sensitive food allergies, and I was wondering if you could recommend any subsidiaries for the apple cider vinegar and the cornstarch. Thank you for your help!!
Oops I meant substitutes
You can sub lemon juice for the vinegar. You can use cake flour instead of all-purpose, and you won’t need to add the cornstarch.
Hi Natasha
I going to give this cake a go for my sisters 40th next weekend!
Just have a couple of questions…
I want to make a 3layer 8inch version – do I need to triple to recipe? And do you know if the cooking time is affected?
And for the frosting, do you have a subsistute for the Shortning? Can’t seem to find an appropriate product here in the UK..
Thanks!!
I’ve never tried it,so I’m not sure how if would affect the texture. If you do, you can omit the vinegar because there will be enough acid in the orange juice.
I made this cake for my mum’s birthday yesterday and it was delicious! I used Betty Crocker vanilla buttercream (accidentally vegan) and also put strawberry jam in the middle and it tasted like the Victoria sponge cake i used to make! My family and i loved it and they aren’t vegan! Thank you so much for a brilliant recipe 🙂
I wanted to make a 2 layer 9inch cake. Do you think it would work if I double the recip? Thank you!
Your cake looks awesom!
Could I ask what frosting tip you used to get the beautiful border?
I used a Wilton 1M tip.
Hi,
I made this cake and followed the directions exactly but it came out very dense and heavy. Any suggestions?
Hello
I’m from Poland and we don’t have here Spectrum Organic or stuff like that… could I just use coconut oil?
You can use margarine or any kind of shortening. Coconut oil will not work in this recipe.
So can I just use 340g of margarine?
Hi..I’m planning to make this cake for my mom. …can I add strawberries in the middle? ???
I wouldn’t recommend adding fresh strawberries to the batter since they will add moisture. You could add them in between the layers with the frosting.
Wish me luck! I am making this because for years my husband’s great-great aunt used to make a vanilla cake with vanilla frosting covered with chocolate chips for everyone’s birthday. We are celebrating his sister’s birthday this weekend and she wanted the cake but several family members are vegan. I am going to cover it with carob chips. I have used the cupcake recipe with varying results and always wondered if it would work as a cake. #fingerscrossed
I did the cake, but it wasn’t good… I have no idea what went wrong…
There are many things that could have caused this- oven temperature, over baking, over mixing, etc. Can you describe the problem?
How long should I bake one 30cm cake (I want to bake it in one layer, not three)?
Hi Natasha,
If I add mmilk and vinegar will it not curdle?
Also if you could please send me the updated recipe.
Is this cake light and soft?
Thank you
That was the easiest cake and frosting I have ever made!!! It was also DEEEELICIOUS!!!! The frosting is the perfect amount of sweet. And I am not even vegan! So, thank you for the best cake and frosting recipes in the world!!
I must say, i’m so glad I found your site !! Your cakes are amazing. How do you manage to make such white cakes ? It is beautiful !
Vegan vanilla birthday cake I subistuted apple sauce for the oil and put 1 cup of organic flour and a cup coconut flour and cake mix was very thick …didn’t reall rise much I used 1 6″ pan and 1 8″ pan …waiting on it to cool to test
Coconut flour will not work well in this. It will absorb too much moisture and make the cake dry and dense.
I made the cake but I thought the frosting tasted too much like shortening and margarine and not much like frosting… Is there any changes I can make?
You can add more sugar and/or use a high ratio shortening. High ratio shortening contains trans fats, but has a better mouth feel than non-hydrogented shortening.
Would coconut fat be non hydrogenated shortening?
Sorry I have just looked at the jar I have: it is not coconut fat but coconut oil but I think you have already said that it is not possible to use coconut oil. Shortening is white, I think. The non-vegan kind would be ‘lard’.
Unfortunately coconut oil would not work in this frosting.
When do you use the cake strips? Can’t see that in receipe.
Cake strips are not necessary, but I like to use them sometimes to prevent the cakes from doming up. Just wrap them around the pans before baking (some require that they be wet before using).
I just wanted to leave a comment to say that this cake is AMAZING! I’m not sure why everyone was commenting saying it turned out terribly, mine turned out beautifully! I’m a professional pastry chef and this is my new go-to vegan cake recipe for sure! Thanks so much for posting 🙂 much appreciated!
Thanks for the feedback, Elle. I’m glad it turned out well for you!
Hi there I know this post is a few years old but I found it on Pinterest and am going to make it for my sons 1st birthday in Tuesday. I’m going to make a coconut whipped cream frosting!! Can I use melted coconut butter in place of vegetable oil for the cake batter. And if not what’s the best oil to use?
Thanks
Hi,
Can I try using Gluten Free flour and baking it in 2 9 inch pans?
Do you think I will have the same result?
Thank you,
I haven’t tested this cake with gluten free flour. Feedback from readers has been mixed on this.
Hello! This is my first time attempting a vegan cake… wish me luck. Ha! 🙂 I found this post on Pinterest, I am excited to try it. One question: how would full fat canned coconut milk fare in this recipe? I should I stick with “regular” non-dairy milk as listed? Thank you!
I’m not sure how coconut milk would react with the vinegar. Also, coconut milk has a lot of fat, so I think it would affect the texture of this cake. I would stick with regular non-dairy milk.
Hi There!! I am so interested in baking this cake!! It looks so heavenly!! But before I make the attempt, I want to use a rectangular pan with the following dimensions: 9.75″ x 3.75″ x 0.75″. Will the measurements listed for the batter and frosting called for be enough for four of these pans? Thank you!!
Made this cake as the recipe said to, used 3 6×2″ pans. Came out looking great! Haven’t tried it yet as it is for my daughter’s birthday party tomorrow, but I am confident it will taste wonderful!
One question, does this cake need to be refrigerated?
You can keep it (airtight or wrapped in plastic) at room temperature for a couple of days without a problem.
What’s the best oil to use in the batter? It says vegatable oil but can I use melted coconut butter?
Just made this cake for an office birthday. It turned out delicious, light and tender. Plus it was super easy and quick to pull together. I mixed strawberry preserves in some of the frosting for between the layers, which tasted amazing. Everyone loved it and commented that they couldn’t believe it was vegan. Success!
Love this cake. I used applesauce instead of oil and it turned out amazing!
I made this for my sons 1st Birthday I used coconut whipped cream for the frosting and made a raspberry preserve for the middle. Will definitely try the applesauce instead of oil!!!
The cake was delicious but the frosting tasted like margarine and was so runny. It slipped off the cake and make it look very sad. Felt like I was eating margarine with sugar..
Is there anything i can replace the apple cider vinegar with??
White vinegar or lemon juice will work.
I have to make a 11×7 rectangle cake. The plan take 3 cake mixes. (about 10 -11 cups) Can I double/triple this recipe? Roughly how many cups does one batch make. I need a vegan vanilla cake recipe, would love to try this one, Could you give me some tips for making a cake this size please thanks 🙂
Thank you for this cake recipe! I have a question…. how many people would this cake serve? I have about 25 people coming to my daughters 1st birthday and I want to make sure I can accommodate everyone with this cake. Thank you so much.
This cake serves 10-12.
I made this cake today, on two batches and two 23cm cake pans. My thoughts are: if you are using soy milk, make sure that it has a mild taste, otherwise it will taste only as… soy milk. Even if I used my homemade vanilla extract and vanilla bean paste it still tastes like soy milk… 3 tablespoons cornstarch seems to much as well, as you can feel its taste under the overwhelming soy. I’ll probaly use 1 1/2 the next time. I reduced the amount of sugar but it was still very sweet to my taste. Maybe just 280g? It is fluffy and moist though, I hope that my frosting will cover the heavy soy taste (I’m using a whipping cream, yougurt and lemon frosting).
So, for next time, less cornstarch, less sugar and a neutral non-dairy milk!
Thank you!
I used your recipe for a sheet cake and it worked really well. Thank you!
Hello. Do you know how to make the recipe fit a 10inch round cake pan? Thank you.
Did you figure this out? That’s what I’m trying to do.
Any way you can make this sugar free?
I’ve never tried, but I think it would affect the texture.
There are so many comments here so I don’t know if someone has already tried this and told you about it, but I thought I would share. I just baked this cake for my daughter’s birthday tomorrow. I doubled the recipe and put it all in a 9 by 13. I baked at 350 for 30 minutes, then I lowered the temp to 325 and baked for another 30 minutes. It turned out perfectly and so happy I didn’t screw it up and have to stay up late to make another cake. Awesome, thanks!
That’s great! I’ve never tried it in a 9×13 pan so I’m glad it turned out.
My sister in law is vegan and to be honest I was skeptical of a vegan cake. I made this for her baby shower and got rave reviews. Thank you so much for sharing!!
https://www.instagram.com/p/BJYzGANhUQX/
Awesome! Thanks for the picture.
What’s the difference between vegan butter & shortening? Would the frosting turn out if I can just find a vegan butter? Many thanks!
I like to use a combination because most vegan butter has a flavor that I don’t love on it’s own. Shortening is neutral in flavor but can feel to greasy, so I like to use a combo. However, you can use all vegan butter.
Can you add frozen fruit to this recepie?? Would it be ok?
Frozen fruit will add water, so I don’t recommend it.
I just made this and it turned out ok, but I wouldn’t make it again and it probably won’t be eaten. It has an aftertaste like bicarb, and is quite dense, but I followed the recipe exactly, apart from adding a tiny amount of food colouring. I don’t imagine it was the colouring though, as I used a good quality one. It’s to make for a friends baby shower, so I’m glad I tested the recipe first, but wish I could say I’ll be using it. Sadly not though.
I agree. It had a baking soda aftertaste and the frosting had way too much margarine. Also, the cake was very dry. Got to try it once, though, I guess. Her pictures are pretty.
Hello!
This looks amazing and I’ll be making it for my daughters 3 birthday. However, I just wanted to ask, do you think it would be okay if I added strawberries in there? Have you tried adding fruit of any kind to this recipe in the past? Thanks!
I have never tried it. If you add strawberries, I would recommend fresh over frozen.
I was so hoping that this would be the white vegan cake that doesn’t taste like baking soda. Alas, it is another baking soda-flavored cake. Dang!
Hi Melissa, I’m working on a new recipe for vegan vanilla that might be closer to what you are looking for. Check back soon for updates!
My boyfriend made the cake to get out of the dog house, but had to leave suddenly because of a family matter. I took one bite and realized the way to a woman’s heart must be food too!
Amazingly sweet, just moist enough, and totally worked on me!
Before he made it home I made the frosting and decorated it with “I’m sorry too”,
We ate. the. WHOLE. thing. <3
What a great story! You definitely win for best comment.
This sat weekend I made the vegan vanilla cake and followed the recipe exactly. I used vanilla almond milk because I did not have any other choice beside chocolate. The cake did not turn out as white as yours at all and I used clear vanilla extract. I found it a bit dense vs other cakes I have and my friend for whom I made it found it to be not too sweet which she was happy about. To me it tasted off. Suggestions?
I need a really good vegan vanilla cake in my arsenal.
Hello! I have had great success with this cake. I have read the comments here regarding the density of the cake. The first time I made it, it was a flop. I decided to try it again and this is what I did differently:
For a 6″ cake I halved the recipe to get one layer. It came out the oven about 1.5″ thick. I baked at 180C for 30 mins.
For a 8″ cake I used the measurements in the recipe to get one layer. It came out the oven about 1.5″thick. I baked at 180C for 50 mins. For both sizes I baked three times to get one tier! (A lot of work but it worked all 6 times!).
The last thing I did was to not use my stand mixer. I used my hand mixer to froth the almond milk and vinegar, let rest for 5 minutes then added the sugar, oil and vanilla essence and hand mixed again. The last thing I did which for me is the most important thing. DO NOT over mix. I used my whisk or spatula and that was it. The crumb on this cake is beautiful. I am not a vegan but I think this cake is delicious and my customer loved it! I hope this helps to those who are struggling. Thank you Natasha.
I totally agree! Overmixing is the kiss of death for this cake.
Is the batter supposed to come out very runny with sporadic lumps?
Can we use coconut milk instead of soy, rice or almond milk?
This cake and frosting recipe was a total success! I am an experienced baker, but even with experience trying a new recipe can flop.
I bake for charity making and donating birthday cakes for at risk kids and vegan cakes are often requested, especially amongst the picky teenage girls, so I was looking for a new recipe for vegan vanilla cake. My first go-to recipe had too much of a distinct vinegary after-taste, and I wasn’t completely happy with it. The photos you took are what convinced me to try it, but the taste of the cake and frosting itself is what sold me.
For reference, I doubled your recipe to make a 2 layer 9″ cake, filling the pans with 3 cups of batter each to get perfect even layers. I had batter leftover to make 6 sample cupcakes. The next time I will evenly distribute all the batter. It didn’t rise a lot, so I realized I could use it up instead of worrying about overflow, and making cupcakes with the “excess” batter.
My husband is my taste tester and he exclaimed how absolutely delicious it was, and that the recipient is going to be one lucky person! I couldn’t agree more.
Thanks for a fabulous recipe!
I made this cake a minute ago!!!! Oh my!!! So moist, flavorful and DELICIOUS!!!! I was a tiny bit disappointed cause it was not very white, but, I am happy with the cake. No complaining her. I wrapped it and put it in the fridge, will frost it sometime tomorrow. Will send you pics.
Thank You so much for sharing!!!
Ok so I made this cake for my son’s first birthday and then again for his party. The first cake was a 2/3 mix (to make a 6″ two-layer version); it worked ok but I mixed 1.5 Tbsp rainbow sprinkles through each layer and they kind of ran and it wasn’t a super great result (more failfetti than funfetti, haha).
The second cake was a 4x mix to make a 12″ three-layer version: I made it exactly as described (using grape seed oil) and it came out PERFECTLY. I doubled the frosting mixture (made it with half Copha, which is a coconut shortening you can get here in Australia, and half coconut oil Nuttelex, which is a margarine), and had enough frosting to fill, crumb coat, frost and pipe, with a bunch left over. The final cake fed around 40-50 people and we had a quarter left over; it was a total hit and no one had any idea it was vegan (goals, haha). It was moist, delicious without being sickly sweet, and held together well (although I had to cool the layers on their bottoms, not inverted, because they tended to crack when inverted).
Thank you SO MUCH for posting this recipe, I’m not a super experienced baker but I am really proud of how it turned out ☺️
🙂 Yay!
Hi, would this cake stand up to being covered with fondant at all do you think?
Yes, I think it would.
Made this cake last night for some friends. They couldnt believe it was vegan! I will add this to my list of go to cakes it was so good!
By the way, everyone likes cake, but i like something more. I have eaten a lot of cakes but it look very good and tasty. Today is my fast ,i’ll definitely try this tomorrow
Thank you
Love this! Thank you so much for sharing… my son is allergic to eggs and dairy, and I just made this cake for his 3rd birthday party. It was a hit!!
I’m new to baking- and baking vegan at that.
For the frosting is it necessary to have shortening and the butter? Looking forward to trying this tomorrow
It’s not necessary. Shortening has a more neutral taste but can have a greasy mouth feel. Vegan butter has a better texture but an aftertaste. I get the best result combining the two but you can use either.
Hi! Just a question – once all the ingredients are mixed before putting it in the oven, is the batter supposed to be dry and solid? Or is it supposed to be malleable? Thanks.
How many cups of batter does this make? Would be great to know so I could adapt to make a large wedding cake! (10inch, 8inch and 6inch pans)
This recipe was AMAZING. Since it’s orange season and my trees are overflowing with them, I decided to add a few tablespoons of orange zest! I also only used 1 cup of almond milk and added 1/2 cup of fresh orange juice. Since the juice is sweet, I reduced the amount of sugar by a little and frosted it with earl grey whipped cream. It was an absolute hit at my friend’s birthday party, thanks Natasha!
Earl Grey whipped cream? That sounds amazing!
Made this cake for my sons birthday. We recently started plantbased diet and have been hesitant to bake. Although I have plenty of conventional baking experience, something about baking vegan was intimidating. I doubled the recipe and make a 2 layer 9″ cake. It was amazing! My family said it was one of their favorite desserts yet and that is saying something because they’ve had a lot. Anyways, thank you for this wonderful recipe.
Hi! Can I use rice flour in place of the cornstarch?
I haven’t tried rice flour, but I wouldn’t recommend it. You could probably replace the cornstarch with tapioca flour or arrowroot.
Hi!
Loved loved loved making this!
But the cake actually turned out really dense and almost tasted raw and oily.
Help! I don’t know what I did wrong!
Thank you!
Do you have an oven thermometer. It sounds like the cake was under baked.
Hi,
This recipe looks awesome and i cant wait to bake it for my friends birthday this week!
Just a question, i only have one 6 inch pan… so i will bake the layers one at a time. How many minutes do i put one layer in the oven for?
Thanks!
The timing should be the same.
I wanted to also make the cake gluten free. Would I be able to use almond flour instead of the regular flour?
Thank you.
Almond flour would not work. I would recommend trying a gluten free flour blend like Cup4cup or King Arthur.
Thank you so much Natasha! I am going to get some tonight.
Can’t wait to try. Hope they come out as nice as yours look. I can try at least. 🙂
I really enjoyed your cake. Finally, a vegan, non-gluten cake that rose. The problem came
with my intended recipients who are insistent on non-refined sugar. My one attempt with
maple syrup did not work. I just tried Xylitol, which also didn’t rise. All that is left is honey
or coconut crystals.
Do you have any comments to make in regard to getting a vegan white cake to rise with
unusual non-sugars?
Sugar is necessary for the structure as well as the sweetness in this cake, especially because this cake is vegan and is lacking some of the other fat and rising agents like whole milk and eggs. Any kind of liquid sweetner will make the cake inedibly dense. This post explains it in more detail: http://thecakeblog.com/2016/02/sugars-impact-on-cake.html
It’s my birthday this week and my first one free of animal products so I’m so excited to find this recipe!
This looks great! I’m wondering how sturdy this cake is. I’ll be stacking a 2 tier with supports. Will it hold up? Thanks!
Im sure it would stand up, it’s like a brick
Fantastic recipe – cake, frosting – start to finish. Huge hit! I have two kids that are vegan, and it’s so hard to find a great vegan cake. Frankly speaking, the BEST frosting I have ever made. I successfully doubled this cake recipe (without the 2tbsp on oil and sugar, so 2 c sugar and 2/3 c oil) for two 9 inch rounds. I did use regular vanilla, but that’s ok – it’s vanilla cake, not white cake. Frosting also doubled with the addition of 5 drops glycerin… Lots of frosting… The flavor and consistency I have always strived for with cakes and cupcakes. Fluffy with stability and no crust, and the taste was phenomenal… The cakes domed slightly, but were easily fixed – I’ve learned how to correct this during baking and can’t wait to try again. Thank you for the best birthday cake ever!
Does this cake freeze well?
Yes, I’ve frozen it without any problems.
I made this cake today hoping to use it for an event tomorrow. Unfortunately, I did everything as in the recipe and it did not grow at all! I have no idea what I did wrong as I used the right ingredients and measurements and the cake is paper thin.
Was your baking powder old?
Just made this for my daughter’s second birthday and it went out great! She has severe egg and dairy allergies si this is perfect! Thanks!
[…] I first started with a recipe that is not mine, so I want to give adequate credit. This recipe is adapted from: Vegan Vanilla Birthday Cake by The Cake Merchant. […]
Woops, sorry for my other e-mail. I just found the print key….Thank you.
I just wanted to say thanks. I have a highly allergic baby boy whose first birthday is coming up. I’ve been looking for a cake recipe that worked with his dietary restrictions while still allowing him the traditional birthday cake. Yours is literally the prettiest online, and gave me hope that he won’t always have to settle because of his allergies. ❤
🙂
Weird question: I’ve made these recipes many times… truly delicious. But I’m wondering how you got cake and frosting so stark white? My cake is always yellow using the same ingredients listed above. And the frosting too. Would you mind sharing brands of your ingredients? Or are you retouching pictures?
I get this question a lot, and to be honest, I don’t remember. It may have to do with the lighting or photo editing. When I posted this, I never expected this recipe to be popular. I do use bleached flour, which makes the cake significantly whiter than unbleached and creates a softer texture.
I made this for my mother’s 80th birthday… with the thoughts that our vegan friends would be over—wanted them to enjoy it—everyone was FLOORED to know it was not a box cake mix!!! This was a fluffy cake (sifting it is the correct advice) and even I was surprised. It’s SO DELICIOUS!!! You’d NEVER guess it was vegan. I used half the sugar in this recipe because I used vanilla flavored Almond milk. I followed EVERY tip and suggestion. Thank you so much for your great blog.
So I made this for my friends daughters first birthday. It is so good. I’m not vegan, but she has a milk allergy and her brother has an egg, so this was perfect.
Out of curiosity, could you sub the shortening for more butter? What exactly does it do to the frosting?
Thanks!!
You can use either/or. The butter has a better texture, but a bit of an aftertaste. The shortening has a neutral flavor but the texture can be greasy, so I like a combo of the two.
Thanks for getting back to me!! I was wondering if I could make this into a chocolate cake and if so, how?
Thanks!!!
This is a chocolate version I posted a few years ago.
http://cakemerchant.com/2015/02/19/chocolate-overload-cake/
Oh thank you!!! I appreciate it so much!!
I read some of the comments here with a sinking heart whilst the cakes (we made cup cakes) were in the oven. I worried a tray of dense flat pancakes would come out!
The cakes were brilliant, perfect texture and taste. We aren’t vegan but my children and I loved them. We can’t wait to give them to my vegan twin sister for her birthday.
Thank you very much for the recipe.
This is the best vanilla cake recipe I’ve ever had! I used turbinado cane sugar (bigger granules) because I only had that and non vegan white sugar on hand. It still tasted great!
I made this cake for my 18th birthday and I was hoping to please every guest with it. It sure did happen. My mom, who has yet to 100% like a vegan baked good, and who ALSO is known to hate buttercream frosting, absolutely adored this cake! Yay!
Instead of sprinkle I used fresh raspberries and spearmint on the top and it made it just right. Thank you for the great recipe and I will DEFINITELY use this recipe again!!
Can this be modified to be gluten free as well? Wondering if you or anyone had tried that. I didn’t read through all the comments so if the answer is there, I apologize in advance.
I haven’t tried it, but some readers have mentioned success with gluten free flour.
Hi!
I tried making this cake for my daughter’s birthday and for some reason my frosting separated and was too runny? It had been fine up until I added the almond milk, but even then I had only added about 1 1/2 tablespoons. I went back and double checked that I added the right amount of ingredients up until that point and I had done everything right. I’m not sure what had happened. The cake was still super good! Just wondering what happened to the frosting and what I can do differently? Could I just leave out the almond milk?
I’ve made this twice now! Everyone & non vegans LOVE it♥️! It has been requested for all birthdays. Ps is i made it on a Saturday and need it for a Monday so i freeze it?
Can you yes replace the oil with applesauce and use cake flour?
You can use cake flour. You can probably replace up to half of the oil with applesauce, although the cake will be more dense.
I’m thinking of using white matcha powder in place of 1/2 cup of the powdered sugar to counteract some of the sweetness of the frosting. Do you think it will work?
I’ve never tried white match powder, but if it tastes like regular matcha then it would probably balance out the sweetness.
Hi Natasha,
I would like to make this cake in 9×13’inch cake pan. Would you mind advise me if I need to double up the measurement / ingredients? Or anything? As I need thicker cake.
This cake was not good if you use 8 inch pans. It was too dense and I had to make another cake because it was too small. The pictures of this cake looked nothing like the color of the cake I made. Would not make again.
Can this icing whole up well if making flowers?
I made this cake again tonight, my gosh! so moist and delicious. Thank You so much for sharing!
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This Vegan Vanilla Birthday Cake sounds absolutely delightful! I love how you’ve taken a classic recipe and made it accessible for everyone, plus the troubleshooting tips are super helpful. It’s impressive how you’ve adapted it for different sizes and variations—definitely something I’d like to try! The layers look so fluffy and inviting, and I can’t wait to see how the non-dairy milk affects the flavor. Thanks for sharing such a thorough recipe; I’m excited to whip this up for my next celebration! 🎉✨