Vegan Vanilla Cake With Buttercream Frosting

This Vegan Vanilla Cake is a moist, fluffy double layer cake recipe with creamy vegan buttercream frosting. You can easily customize this cake for birthdays, holidays and more!

Traditional flavors are popular for a reason. And today, I’m bringing you this Vegan Vanilla Cake with buttercream frosting to celebrate that. You may see ‘vanilla cake’ and think ‘bland.’ Not true! This vegan-ized cake is filled with sweet flavor from the vanilla extract, and its buttercream frosting truly melts in your mouth. In other words, this cake is the whole delicious package.

Why You’ll Love This Vegan Vanilla Cake Recipe

• A cake for all reasons and seasons . What can you make this cake for? The real question is what CAN’T you make this cake for? Its colorful sprinkles make it a great choice for a birthday celebration, but with some red and green decorations, it would be perfect for Christmas.
• Easy to make . This recipe is an absolute cinch to make, and to decorate too! Even if you’ve never made a layer cake before, you’ll have an easy time with this recipe.
• Everyday ingredients . Everything you need for this vegan vanilla cake recipe can be found at a regular grocery store—although it’s also likely you have most of the ingredients in your kitchen right now!

Notes on the Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Cake :

• Apple cider vinegar – You can use regular vinegar if you don’t have apple cider vinegar; both will make the soy milk curdle.
• Soy milk – Other vegan milk will work too, but make sure whichever one you decide to use is at room temperature, so that the texture of the cake comes out correctly.
• Brown sugar – Cane sugar is also good, and will make the cake even sweeter than regular or brown sugar would.
• All-purpose flour – White whole wheat flour or gluten-free flour could also work; note that with gluten-free flour the cake may become a little denser and dryer.
• Baking soda – To help the cake layers rise.
• Sea salt – Regular salt is good too, just use a little bit less of it because the granules are smaller.
• Vegan butter – Melt it and then let it cool for the purpose of easy mixing.
• Vanilla extract – Provides the sweet flavor of the cake!

For the Buttercream :

• Powdered sugar – Always sift your powdered sugar!
• Vegan butter – Salted or unsalted works fine here
• Vanilla – To make it vanilla buttercream!
• Vegan milk – You won’t need a lot – this is to loosen up your frosting if it’s too thick.

How to Make Vegan Vanilla Cake

• Grease and line the pan . Grease and flour two round cake pans and line with parchment paper.
• Preheat the oven . Heat oven to 350°F/180°C.
• Mix vinegar and soy milk . In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle.
• Combine dry and wet Ingredients : Whisk together sugar, flour, baking soda and salt in a large bowl. Add milk mixture, melted butter and vanilla. Beat on medium speed for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
• Bake the cake . Divide the batter into the cake pans and place in the middle rack in the centre of that rack. Bake for 40 minutes. Remove from the oven (test with a toothpick in the centre to ensure they’re fully cooked) and allow to cool completely in the pans.

• Make the frosting . Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy. Add the powdered sugar and vegan milk a little at a time until the frosting reaches your desired consistency.
• Spread frosting on the first cake . Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop half of the frosting on top. Cover the top and the sides, distributing it equally.
• Layer the second cake on top of the first . Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. You may have to shave off any doming on the cake so they lay flush.
• Decorate and serve . The frosting sets at room temperature perfectly. Now, once you’ve frosted the cake, you can decide what to put on it. I kept it fun and simple with some colorful sprinkles, but you can put fruit, chopped nuts, chocolate shavings, white chocolate shavings, or whatever else you like on it!

Tips for Success

• Don’t over-mix the batter . This will make the cake turn out too dense because of how the gluten forms. Just mix until the ingredients are combined, and the cake will turn out light and fluffy!
• Use room temperature ingredients . It’s important that you use room temperature ingredients only. Cold milk will affect the texture of the other ingredients and can affect the final cake.
• For a triple layer cake . If you want to make three 8-inch layers, make this recipe, then cut it in half to make the last layer. You may also want to double up on the frosting.
• Let cake cool before frosting . Frosting the cake too quickly usually results in a crumbly mess. It still tastes fantastic, but it won’t look as pretty.
• Weigh and scoop the flour . Weighing the flour will ensure that you have the exact amount you need, so that the cake doesn’t become too heavy. Scooping the flour into the measuring cup with a spoon will also prevent the cake from becoming too dense, because you won’t have packed in any extra flour.

How to Store Homemade Vegan Vanilla Cake

• Room temperature/refrigerator : If you’re going to eat the cake within a few days, you can keep it covered at room temperature on the counter. If you need longer though, you can keep it in an airtight container for about a week in the fridge.
• Freezer : If the cake has already been frosted, it’s not a good idea to freeze it. If you want to freeze the unfrosted cake layers though, that’s totally fine. Wrap them tightly in plastic wrap, or store them in an airtight container for 2-3 months.

More Vegan Cake Recipes

• Vegan Red Velvet Cake
• Vegan Chocolate Cake
• Pumpkin Dump Cake
• Vegan Chocolate Sheet Cake
• Vegan Carrot Cake

Ingredients

For the Vanilla Cake

• 2 tablespoons apple cider vinegar
• 2 cups soy milk , or other vegan milk (480mL), room temperature
• 2 cups brown sugar , or cane sugar (400g)
• 3 cups all-purpose flour , (360g)
• 2 teaspoons baking soda , (10g)
• 1 teaspoon sea salt , (2.8g)
• ⅔ cup vegan butter , melted and cooled (150g)
• 1 tablespoon vanilla extract

For the Whipped Buttercream Frosting

• 3-3 1/2 cups powdered sugar
• 1 cup vegan butter , softened
• 1 teaspoons vanilla extract
• 1 tablespoons vegan milk , add more if needed
• 1/4 teaspoons sea salt , only if using unsalted butter

Instructions

For the Cake

• Grease and flour two 8” cake pans and line with parchment paper. It’s essential so that the cake doesn’t stick.
• Heat oven to 350°F/180°C.
• In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
• Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Beat with an electric whisk on medium speed for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
• Pour the batter equally into the cake pans and place in the middle rack in the centre of that rack. Bake for 40 minutes. Remove from the oven (test with a toothpick in the centre to ensure they’re fully cooked) and allow to cool completely in the pans.

For the Frosting

• Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
• Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the frosting in small increments too, until fully incorporated.
• Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup if you desire.
• Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.

Putting it All Together

• Frost cakes and decorate. The frosting will set at room temperature. Enjoy!
• Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop half of the frosting on top. Cover the top and the sides, distributing it equally.
• Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. You may have to evenly shave off any doming on the cake so they lay flush.
• The frosting sets at room temperature perfectly. Slice and enjoy!

Notes

This Vegan Vanilla Cake is a moist, fluffy double layer cake recipe with creamy vegan buttercream frosting. You can easily customize this cake for birthdays, holidays and more!

Traditional flavors are popular for a reason. And today, I’m bringing you this Vegan Vanilla Cake with buttercream frosting to celebrate that. You may see ‘vanilla cake’ and think ‘bland.’ Not true! This vegan-ized cake is filled with sweet flavor from the vanilla extract, and its buttercream frosting truly melts in your mouth. In other words, this cake is the whole delicious package.

Why You’ll Love This Vegan Vanilla Cake Recipe

• A cake for all reasons and seasons . What can you make this cake for? The real question is what CAN’T you make this cake for? Its colorful sprinkles make it a great choice for a birthday celebration, but with some red and green decorations, it would be perfect for Christmas.
• Easy to make . This recipe is an absolute cinch to make, and to decorate too! Even if you’ve never made a layer cake before, you’ll have an easy time with this recipe.
• Everyday ingredients . Everything you need for this vegan vanilla cake recipe can be found at a regular grocery store—although it’s also likely you have most of the ingredients in your kitchen right now!

Notes on the Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Cake :

• Apple cider vinegar – You can use regular vinegar if you don’t have apple cider vinegar; both will make the soy milk curdle.
• Soy milk – Other vegan milk will work too, but make sure whichever one you decide to use is at room temperature, so that the texture of the cake comes out correctly.
• Brown sugar – Cane sugar is also good, and will make the cake even sweeter than regular or brown sugar would.
• All-purpose flour – White whole wheat flour or gluten-free flour could also work; note that with gluten-free flour the cake may become a little denser and dryer.
• Baking soda – To help the cake layers rise.
• Sea salt – Regular salt is good too, just use a little bit less of it because the granules are smaller.
• Vegan butter – Melt it and then let it cool for the purpose of easy mixing.
• Vanilla extract – Provides the sweet flavor of the cake!

For the Buttercream :

• Powdered sugar – Always sift your powdered sugar!
• Vegan butter – Salted or unsalted works fine here
• Vanilla – To make it vanilla buttercream!
• Vegan milk – You won’t need a lot – this is to loosen up your frosting if it’s too thick.

How to Make Vegan Vanilla Cake

• Grease and line the pan . Grease and flour two round cake pans and line with parchment paper.
• Preheat the oven . Heat oven to 350°F/180°C.
• Mix vinegar and soy milk . In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle.
• Combine dry and wet Ingredients : Whisk together sugar, flour, baking soda and salt in a large bowl. Add milk mixture, melted butter and vanilla. Beat on medium speed for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
• Bake the cake . Divide the batter into the cake pans and place in the middle rack in the centre of that rack. Bake for 40 minutes. Remove from the oven (test with a toothpick in the centre to ensure they’re fully cooked) and allow to cool completely in the pans.

• Make the frosting . Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy. Add the powdered sugar and vegan milk a little at a time until the frosting reaches your desired consistency.
• Spread frosting on the first cake . Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop half of the frosting on top. Cover the top and the sides, distributing it equally.
• Layer the second cake on top of the first . Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. You may have to shave off any doming on the cake so they lay flush.
• Decorate and serve . The frosting sets at room temperature perfectly. Now, once you’ve frosted the cake, you can decide what to put on it. I kept it fun and simple with some colorful sprinkles, but you can put fruit, chopped nuts, chocolate shavings, white chocolate shavings, or whatever else you like on it!

Tips for Success

• Don’t over-mix the batter . This will make the cake turn out too dense because of how the gluten forms. Just mix until the ingredients are combined, and the cake will turn out light and fluffy!
• Use room temperature ingredients . It’s important that you use room temperature ingredients only. Cold milk will affect the texture of the other ingredients and can affect the final cake.
• For a triple layer cake . If you want to make three 8-inch layers, make this recipe, then cut it in half to make the last layer. You may also want to double up on the frosting.
• Let cake cool before frosting . Frosting the cake too quickly usually results in a crumbly mess. It still tastes fantastic, but it won’t look as pretty.
• Weigh and scoop the flour . Weighing the flour will ensure that you have the exact amount you need, so that the cake doesn’t become too heavy. Scooping the flour into the measuring cup with a spoon will also prevent the cake from becoming too dense, because you won’t have packed in any extra flour.

How to Store Homemade Vegan Vanilla Cake

• Room temperature/refrigerator : If you’re going to eat the cake within a few days, you can keep it covered at room temperature on the counter. If you need longer though, you can keep it in an airtight container for about a week in the fridge.
• Freezer : If the cake has already been frosted, it’s not a good idea to freeze it. If you want to freeze the unfrosted cake layers though, that’s totally fine. Wrap them tightly in plastic wrap, or store them in an airtight container for 2-3 months.

More Vegan Cake Recipes

• Vegan Red Velvet Cake
• Vegan Chocolate Cake
• Pumpkin Dump Cake
• Vegan Chocolate Sheet Cake
• Vegan Carrot Cake

Ingredients

For the Vanilla Cake

• 2 tablespoons apple cider vinegar
• 2 cups soy milk , or other vegan milk (480mL), room temperature
• 2 cups brown sugar , or cane sugar (400g)
• 3 cups all-purpose flour , (360g)
• 2 teaspoons baking soda , (10g)
• 1 teaspoon sea salt , (2.8g)
• ⅔ cup vegan butter , melted and cooled (150g)
• 1 tablespoon vanilla extract

For the Whipped Buttercream Frosting

• 3-3 1/2 cups powdered sugar
• 1 cup vegan butter , softened
• 1 teaspoons vanilla extract
• 1 tablespoons vegan milk , add more if needed
• 1/4 teaspoons sea salt , only if using unsalted butter

Instructions

For the Cake

• Grease and flour two 8” cake pans and line with parchment paper. It’s essential so that the cake doesn’t stick.
• Heat oven to 350°F/180°C.
• In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
• Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Beat with an electric whisk on medium speed for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
• Pour the batter equally into the cake pans and place in the middle rack in the centre of that rack. Bake for 40 minutes. Remove from the oven (test with a toothpick in the centre to ensure they’re fully cooked) and allow to cool completely in the pans.

For the Frosting

• Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
• Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the frosting in small increments too, until fully incorporated.
• Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup if you desire.
• Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.

Putting it All Together

• Frost cakes and decorate. The frosting will set at room temperature. Enjoy!
• Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop half of the frosting on top. Cover the top and the sides, distributing it equally.
• Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. You may have to evenly shave off any doming on the cake so they lay flush.
• The frosting sets at room temperature perfectly. Slice and enjoy!

Notes

This Vegan Vanilla Cake is a moist, fluffy double layer cake recipe with creamy vegan buttercream frosting. You can easily customize this cake for birthdays, holidays and more!

Traditional flavors are popular for a reason. And today, I’m bringing you this Vegan Vanilla Cake with buttercream frosting to celebrate that. You may see ‘vanilla cake’ and think ‘bland.’ Not true! This vegan-ized cake is filled with sweet flavor from the vanilla extract, and its buttercream frosting truly melts in your mouth. In other words, this cake is the whole delicious package.

Why You’ll Love This Vegan Vanilla Cake Recipe

• A cake for all reasons and seasons . What can you make this cake for? The real question is what CAN’T you make this cake for? Its colorful sprinkles make it a great choice for a birthday celebration, but with some red and green decorations, it would be perfect for Christmas.
• Easy to make . This recipe is an absolute cinch to make, and to decorate too! Even if you’ve never made a layer cake before, you’ll have an easy time with this recipe.
• Everyday ingredients . Everything you need for this vegan vanilla cake recipe can be found at a regular grocery store—although it’s also likely you have most of the ingredients in your kitchen right now!

Notes on the Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Cake :

• Apple cider vinegar – You can use regular vinegar if you don’t have apple cider vinegar; both will make the soy milk curdle.
• Soy milk – Other vegan milk will work too, but make sure whichever one you decide to use is at room temperature, so that the texture of the cake comes out correctly.
• Brown sugar – Cane sugar is also good, and will make the cake even sweeter than regular or brown sugar would.
• All-purpose flour – White whole wheat flour or gluten-free flour could also work; note that with gluten-free flour the cake may become a little denser and dryer.
• Baking soda – To help the cake layers rise.
• Sea salt – Regular salt is good too, just use a little bit less of it because the granules are smaller.
• Vegan butter – Melt it and then let it cool for the purpose of easy mixing.
• Vanilla extract – Provides the sweet flavor of the cake!

For the Buttercream :

• Powdered sugar – Always sift your powdered sugar!
• Vegan butter – Salted or unsalted works fine here
• Vanilla – To make it vanilla buttercream!
• Vegan milk – You won’t need a lot – this is to loosen up your frosting if it’s too thick.

How to Make Vegan Vanilla Cake

• Grease and line the pan . Grease and flour two round cake pans and line with parchment paper.
• Preheat the oven . Heat oven to 350°F/180°C.
• Mix vinegar and soy milk . In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle.
• Combine dry and wet Ingredients : Whisk together sugar, flour, baking soda and salt in a large bowl. Add milk mixture, melted butter and vanilla. Beat on medium speed for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
• Bake the cake . Divide the batter into the cake pans and place in the middle rack in the centre of that rack. Bake for 40 minutes. Remove from the oven (test with a toothpick in the centre to ensure they’re fully cooked) and allow to cool completely in the pans.

• Make the frosting . Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy. Add the powdered sugar and vegan milk a little at a time until the frosting reaches your desired consistency.
• Spread frosting on the first cake . Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop half of the frosting on top. Cover the top and the sides, distributing it equally.
• Layer the second cake on top of the first . Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. You may have to shave off any doming on the cake so they lay flush.
• Decorate and serve . The frosting sets at room temperature perfectly. Now, once you’ve frosted the cake, you can decide what to put on it. I kept it fun and simple with some colorful sprinkles, but you can put fruit, chopped nuts, chocolate shavings, white chocolate shavings, or whatever else you like on it!

Tips for Success

• Don’t over-mix the batter . This will make the cake turn out too dense because of how the gluten forms. Just mix until the ingredients are combined, and the cake will turn out light and fluffy!
• Use room temperature ingredients . It’s important that you use room temperature ingredients only. Cold milk will affect the texture of the other ingredients and can affect the final cake.
• For a triple layer cake . If you want to make three 8-inch layers, make this recipe, then cut it in half to make the last layer. You may also want to double up on the frosting.
• Let cake cool before frosting . Frosting the cake too quickly usually results in a crumbly mess. It still tastes fantastic, but it won’t look as pretty.
• Weigh and scoop the flour . Weighing the flour will ensure that you have the exact amount you need, so that the cake doesn’t become too heavy. Scooping the flour into the measuring cup with a spoon will also prevent the cake from becoming too dense, because you won’t have packed in any extra flour.

How to Store Homemade Vegan Vanilla Cake

• Room temperature/refrigerator : If you’re going to eat the cake within a few days, you can keep it covered at room temperature on the counter. If you need longer though, you can keep it in an airtight container for about a week in the fridge.
• Freezer : If the cake has already been frosted, it’s not a good idea to freeze it. If you want to freeze the unfrosted cake layers though, that’s totally fine. Wrap them tightly in plastic wrap, or store them in an airtight container for 2-3 months.

More Vegan Cake Recipes

• Vegan Red Velvet Cake
• Vegan Chocolate Cake
• Pumpkin Dump Cake
• Vegan Chocolate Sheet Cake
• Vegan Carrot Cake

Ingredients

For the Vanilla Cake

• 2 tablespoons apple cider vinegar
• 2 cups soy milk , or other vegan milk (480mL), room temperature
• 2 cups brown sugar , or cane sugar (400g)
• 3 cups all-purpose flour , (360g)
• 2 teaspoons baking soda , (10g)
• 1 teaspoon sea salt , (2.8g)
• ⅔ cup vegan butter , melted and cooled (150g)
• 1 tablespoon vanilla extract

For the Whipped Buttercream Frosting

• 3-3 1/2 cups powdered sugar
• 1 cup vegan butter , softened
• 1 teaspoons vanilla extract
• 1 tablespoons vegan milk , add more if needed
• 1/4 teaspoons sea salt , only if using unsalted butter

Instructions

For the Cake

• Grease and flour two 8” cake pans and line with parchment paper. It’s essential so that the cake doesn’t stick.
• Heat oven to 350°F/180°C.
• In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
• Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Beat with an electric whisk on medium speed for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
• Pour the batter equally into the cake pans and place in the middle rack in the centre of that rack. Bake for 40 minutes. Remove from the oven (test with a toothpick in the centre to ensure they’re fully cooked) and allow to cool completely in the pans.

For the Frosting

• Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
• Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the frosting in small increments too, until fully incorporated.
• Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup if you desire.
• Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.

Putting it All Together

• Frost cakes and decorate. The frosting will set at room temperature. Enjoy!
• Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop half of the frosting on top. Cover the top and the sides, distributing it equally.
• Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. You may have to evenly shave off any doming on the cake so they lay flush.
• The frosting sets at room temperature perfectly. Slice and enjoy!

Notes

This Vegan Vanilla Cake is a moist, fluffy double layer cake recipe with creamy vegan buttercream frosting. You can easily customize this cake for birthdays, holidays and more!

Traditional flavors are popular for a reason. And today, I’m bringing you this Vegan Vanilla Cake with buttercream frosting to celebrate that. You may see ‘vanilla cake’ and think ‘bland.’ Not true! This vegan-ized cake is filled with sweet flavor from the vanilla extract, and its buttercream frosting truly melts in your mouth. In other words, this cake is the whole delicious package.

Why You’ll Love This Vegan Vanilla Cake Recipe

• A cake for all reasons and seasons . What can you make this cake for? The real question is what CAN’T you make this cake for? Its colorful sprinkles make it a great choice for a birthday celebration, but with some red and green decorations, it would be perfect for Christmas.
• Easy to make . This recipe is an absolute cinch to make, and to decorate too! Even if you’ve never made a layer cake before, you’ll have an easy time with this recipe.
• Everyday ingredients . Everything you need for this vegan vanilla cake recipe can be found at a regular grocery store—although it’s also likely you have most of the ingredients in your kitchen right now!

Notes on the Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Cake :

• Apple cider vinegar – You can use regular vinegar if you don’t have apple cider vinegar; both will make the soy milk curdle.
• Soy milk – Other vegan milk will work too, but make sure whichever one you decide to use is at room temperature, so that the texture of the cake comes out correctly.
• Brown sugar – Cane sugar is also good, and will make the cake even sweeter than regular or brown sugar would.
• All-purpose flour – White whole wheat flour or gluten-free flour could also work; note that with gluten-free flour the cake may become a little denser and dryer.
• Baking soda – To help the cake layers rise.
• Sea salt – Regular salt is good too, just use a little bit less of it because the granules are smaller.
• Vegan butter – Melt it and then let it cool for the purpose of easy mixing.
• Vanilla extract – Provides the sweet flavor of the cake!

For the Buttercream :

• Powdered sugar – Always sift your powdered sugar!
• Vegan butter – Salted or unsalted works fine here
• Vanilla – To make it vanilla buttercream!
• Vegan milk – You won’t need a lot – this is to loosen up your frosting if it’s too thick.

How to Make Vegan Vanilla Cake

• Grease and line the pan . Grease and flour two round cake pans and line with parchment paper.
• Preheat the oven . Heat oven to 350°F/180°C.
• Mix vinegar and soy milk . In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle.
• Combine dry and wet Ingredients : Whisk together sugar, flour, baking soda and salt in a large bowl. Add milk mixture, melted butter and vanilla. Beat on medium speed for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
• Bake the cake . Divide the batter into the cake pans and place in the middle rack in the centre of that rack. Bake for 40 minutes. Remove from the oven (test with a toothpick in the centre to ensure they’re fully cooked) and allow to cool completely in the pans.

• Make the frosting . Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy. Add the powdered sugar and vegan milk a little at a time until the frosting reaches your desired consistency.
• Spread frosting on the first cake . Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop half of the frosting on top. Cover the top and the sides, distributing it equally.
• Layer the second cake on top of the first . Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. You may have to shave off any doming on the cake so they lay flush.
• Decorate and serve . The frosting sets at room temperature perfectly. Now, once you’ve frosted the cake, you can decide what to put on it. I kept it fun and simple with some colorful sprinkles, but you can put fruit, chopped nuts, chocolate shavings, white chocolate shavings, or whatever else you like on it!

Tips for Success

• Don’t over-mix the batter . This will make the cake turn out too dense because of how the gluten forms. Just mix until the ingredients are combined, and the cake will turn out light and fluffy!
• Use room temperature ingredients . It’s important that you use room temperature ingredients only. Cold milk will affect the texture of the other ingredients and can affect the final cake.
• For a triple layer cake . If you want to make three 8-inch layers, make this recipe, then cut it in half to make the last layer. You may also want to double up on the frosting.
• Let cake cool before frosting . Frosting the cake too quickly usually results in a crumbly mess. It still tastes fantastic, but it won’t look as pretty.
• Weigh and scoop the flour . Weighing the flour will ensure that you have the exact amount you need, so that the cake doesn’t become too heavy. Scooping the flour into the measuring cup with a spoon will also prevent the cake from becoming too dense, because you won’t have packed in any extra flour.

How to Store Homemade Vegan Vanilla Cake

• Room temperature/refrigerator : If you’re going to eat the cake within a few days, you can keep it covered at room temperature on the counter. If you need longer though, you can keep it in an airtight container for about a week in the fridge.
• Freezer : If the cake has already been frosted, it’s not a good idea to freeze it. If you want to freeze the unfrosted cake layers though, that’s totally fine. Wrap them tightly in plastic wrap, or store them in an airtight container for 2-3 months.

More Vegan Cake Recipes

• Vegan Red Velvet Cake
• Vegan Chocolate Cake
• Pumpkin Dump Cake
• Vegan Chocolate Sheet Cake
• Vegan Carrot Cake

Ingredients

For the Vanilla Cake

• 2 tablespoons apple cider vinegar
• 2 cups soy milk , or other vegan milk (480mL), room temperature
• 2 cups brown sugar , or cane sugar (400g)
• 3 cups all-purpose flour , (360g)
• 2 teaspoons baking soda , (10g)
• 1 teaspoon sea salt , (2.8g)
• ⅔ cup vegan butter , melted and cooled (150g)
• 1 tablespoon vanilla extract

For the Whipped Buttercream Frosting

• 3-3 1/2 cups powdered sugar
• 1 cup vegan butter , softened
• 1 teaspoons vanilla extract
• 1 tablespoons vegan milk , add more if needed
• 1/4 teaspoons sea salt , only if using unsalted butter

Instructions

For the Cake

• Grease and flour two 8” cake pans and line with parchment paper. It’s essential so that the cake doesn’t stick.
• Heat oven to 350°F/180°C.
• In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
• Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Beat with an electric whisk on medium speed for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
• Pour the batter equally into the cake pans and place in the middle rack in the centre of that rack. Bake for 40 minutes. Remove from the oven (test with a toothpick in the centre to ensure they’re fully cooked) and allow to cool completely in the pans.

For the Frosting

• Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
• Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the frosting in small increments too, until fully incorporated.
• Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup if you desire.
• Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.

Putting it All Together

• Frost cakes and decorate. The frosting will set at room temperature. Enjoy!
• Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop half of the frosting on top. Cover the top and the sides, distributing it equally.
• Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. You may have to evenly shave off any doming on the cake so they lay flush.
• The frosting sets at room temperature perfectly. Slice and enjoy!

Notes

Vegan Vanilla Cake with Buttercream Frosting

Ingredients

For the Vanilla Cake

• 2 tablespoons apple cider vinegar
• 2 cups soy milk or other vegan milk (480mL), room temperature
• 2 cups brown sugar or cane sugar (400g)
• 3 cups all-purpose flour (360g)
• 2 teaspoons baking soda (10g)
• 1 teaspoon sea salt (2.8g)
• ⅔ cup vegan butter melted and cooled (150g)
• 1 tablespoon vanilla extract

For the Whipped Buttercream Frosting

• 3-3 1/2 cups powdered sugar
• 1 cup vegan butter softened
• 1 teaspoons vanilla extract
• 1 tablespoons vegan milk add more if needed
• 1/4 teaspoons sea salt only if using unsalted butter

Instructions

For the Cake

• Grease and flour two 8” cake pans and line with parchment paper. It’s essential so that the cake doesn’t stick.
• Heat oven to 350°F/180°C.
• In a small bowl or jar, add the apple cider vinegar and the soy milk together and stir to combine. It will curdle. Set aside.
• Whisk together sugar, flour, baking soda and salt in a large bowl until thoroughly combined. Add milk mixture, melted butter and vanilla. Beat with an electric whisk on medium speed for about 1 to 2 minutes until everything is just combined. Scrape down the sides of the bowl and stir one more time to ensure everything is incorporated. Do not overmix.
• Pour the batter equally into the cake pans and place in the middle rack in the centre of that rack. Bake for 40 minutes. Remove from the oven (test with a toothpick in the centre to ensure they’re fully cooked) and allow to cool completely in the pans.

For the Frosting

• Beat the butter and vanilla for about 2-3 minutes with a stand mixer or a handheld mixer, until fluffy.
• Add 1 cup of powdered sugar. Fold it in with a spatula so it doesn’t fly everywhere, then beat for about 1 minute. Add the rest of the frosting in small increments too, until fully incorporated.
• Add in a 1/2 tablespoon of vegan milk at a time until it reaches your preferred volume and consistency. Add that last ½ cup if you desire.
• Then beat for about 5 minutes, using the spatula to mix everything together every other minute, until the frosting is fluffy, white, smooth and creamy.

Putting it All Together

• Frost cakes and decorate. The frosting will set at room temperature. Enjoy!
• Place 1 of the fully cooled cakes on a platter (or any plate wide enough) and dollop half of the frosting on top. Cover the top and the sides, distributing it equally.
• Place the remaining cake upside down on top of the frosted cake and spread the remaining frosting on the top and sides, blending the upper and lower portions of the sides as you go. You may have to evenly shave off any doming on the cake so they lay flush.
• The frosting sets at room temperature perfectly. Slice and enjoy!

Video

Notes

Nutrition

Vegan Vanilla Cake with Buttercream Frosting https://jessicainthekitchen.com/vegan-vanilla-cake-with-buttercream-frosting/ December 16, 2020

This decadent slow cooker hot chocolate is rich, creamy, and vegan-friendly, made with cocoa powder and coconut milk. With just 10 minutes of prep time, it’s incredibly chocolatey, tastes delicious, and is perfect for making hot cocoa for a crowd!

Pair slow cooker hot chocolate with vegan Moravian sugar cake for a cozy, indulgent treat everyone will love.

My usual go-to drink for the holidays is my vegan eggnog . But now it’s sharing the spotlight with this crockpot version of my favorite vegan hot chocolate , or as I’ve always called it, vegan hot cocoa. The idea to make this cozy holiday drink in the slow cooker first came after I made my slow cooker apple cider years ago. This slow cooker hot chocolate is the winter version! It’s warm and decadent, prepared with ingredients like fudgy cocoa powder and creamy coconut milk, sweetened up with brown sugar.

What Makes This Slow Cooker Hot Chocolate Recipe So Great

• Easy to make . And not only is this recipe unbelievably easy to make, but you only need 6 ingredients to whip it up! There’s very little prep to do before your slow cooker or crockpot takes over.
• Dairy-free and vegan. Of course, you could swap out the vegan ingredients with real dairy if you’d prefer. But if you’ve never made hot chocolate with coconut milk before, I urge you to try it. You may never go back!
• Perfect for a party . This will for sure be at the centrepiece of your holiday dessert or drink table. Since it stays warm, your family members can easily serve themselves the whole night.
• Cozy and creamy . All the cocoa flavours really come together in the slow cooker, yielding the best hot chocolate you’ll ever have, vegan or otherwise.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Brown sugar or white sugar – Either one works, but I prefer brown sugar for the warmth it adds. You can easily up the sugar if you want more. I like my hot cocoa more dark chocolate-y, so if you want yours sweeter, add more sugar, a tablespoon at a time.
• Unsweetened cocoa powder – Use the best kind that you can get or your favourite, since this makes the entire recipe!
• Sea salt – Don’t leave this out! It balances out the cocoa perfectly. Remember, I use sea salt, so if you’re using table salt, use less since the saltiness is stronger.
• Vegan milk – I prefer soy milk here for its high protein content, which helps to make this thick and smooth and creamy, but you can also use cashew milk or another semi-thick vegan milk.
• Coconut milk – You can also use a separate very thick vegan milk here, but you need something to help with the thickness. You don’t taste any coconut flavour after it’s been cooked.
• Vanilla extract or paste – This is optional, but recommended. You could even add more here, or another extract, such as peppermint, for a festive twist.

How to Make Slow Cooker Hot Chocolate

• Combine the ingredients . First, add the sugar, sifted cocoa powder, and salt to the slow cooker, then add the milks and vanilla.
• Mix . Whisk vigorously for at least 3 minutes until fully incorporated and the cocoa is no longer floating on top but is fully mixed in.
• Cook . Add the lid and cook on low for 2 hours, stirring halfway through if you’d like.
• Enjoy ! It’s okay if some chocolate is at the edges when you open the slow cooker; just stir it all back in for another minute or so.

Sure thing. To make this recipe on the stovetop, combine the ingredients in a heavy pot or Dutch oven over medium-low heat. Whisk until the cocoa is well-incorporated, then bring the pot to a simmer. Keep the pot simmering for 15-20 minutes, whisking occasionally, until it’s warmed through.

I strongly recommend it! Sifting the cocoa for your slow cooker hot chocolate prevents any clumps of cocoa (bleh!) and gives you the smoothest possible results.

Tips for the Best Vegan Hot Chocolate

• Start with room temperature ingredients . This helps to ensure that the cocoa doesn’t get clumped.
• Use a scale for your cocoa if you can . Cocoa can be very densely packed, and you don’t want to end up overdoing it. If you don’t have a scale, ensure you thoroughly fluff the cocoa first with a fork. This will break it up. Then scoop it in until it reaches one cup. Don’t pack it down.
• Whisk thoroughly. You want to ensure your mix goes from cocoa floating on top to thoroughly incorporated. I stir for at least 3 minutes.
• Don’t leave out the salt ! After over half a decade of making vegan hot chocolate, this was a classic touch that truly amps up the cocoa flavour. It does not taste salty.

Topping Ideas and Variations

• Coconut cream. Coconut whipped cream is my first choice for a vegan-friendly hot chocolate topping. I also add a sprinkle of cinnamon. You could also add cashew whipped cream if you’d like.
• Pumpkin spice. Add a drizzle of pumpkin spice syrup to your slow cooker hot chocolate and dust the top with homemade pumpkin pie spice when serving.
• Add flavors . You can add any of your favourite touches to this. Peppermint, cinnamon, and even turmeric for cozy golden milk vibes.

More Vegan Drink Recipes

• Hot Matcha Latte
• Whipped Coffee (Dalgona Coffee)
• Banana Milk
• Pumpkin Spice Matcha Latte
• Cashew Milk

Ingredients

• 1 ¼ cups brown sugar , or white sugar
• 1 cup unsweetened cocoa powder , sifted (80g)
• ½ teaspoon sea salt , do not leave out!
• 6 cups soy milk , or almond or cashew or other vegan milk
• 2 cups coconut milk from the can , carton or homemade creamy coconut milk, your choice
• 1 teaspoon vanilla paste , or vanilla extract
• Top with coconut cream and cinnamon

Instructions

• In your Crockpot™ MyTime Programmable Slow Cooker , add in your sugar, sifted cocoa powder and salt.
• Add in your soy or other vegan milk and your coconut milk. Add over your vanilla extract.
• Stir vigorously to combine with a whisk for at least 3 minutes until fully incorporated and the cocoa is no longer floating on top but is fully mixed in.
• Add your lid and cook on low for 2 hours, optionally stirring halfway through! You can easily up the sugar if you want more, a tablespoon at a time. Then allow a few minutes for it to melt out and sweeten to your preferred sweetness.
• When finished, stir completely. It’s okay if some of the cocoa has darkened at the edges, just stir it all in. Enjoy! Serve with vegan marshmallows, coconut cream and cinnamon on top!