Vegan Vanilla Cake

Layers of fluffy cake are coated in a creamy frosting to create this sweet vegan vanilla cake. Mixing almond milk and apple-cider vinegar creates a vegan alternative to buttermilk. We top the cake with fresh berries, but other fresh fruit like peaches or cherries would be just as delicious.

Active Time:
20 mins
Total Time:
2 hrs
Nutrition Profile:



  • Baking spray with flour

  • 1 ⅔ cups unsweetened plain almond milk

  • 1 ½ teaspoons cider vinegar or lemon juice

  • cup unsweetened applesauce

  • 1 teaspoon vanilla extract

  • 3 ¼ cups unbleached cake flour

  • 1 ⅓ cups granulated sugar

  • 1 ½ teaspoons baking powder

  • 1 ½ teaspoons baking soda

  • ½ teaspoon salt

Vegan Buttercream Frosting

  • 1 cup vegan butter, at room temperature

  • ½ teaspoon vanilla extract

  • 3 ½ cups organic confectioners' sugar, sifted

  • Fresh berries for garnish


  1. To prepare cake: Preheat oven to 350°F and lightly coat 2 (8-inch) round cake pans with baking spray.

  2. Combine almond milk and vinegar (or lemon juice) in a medium bowl; let stand for 5 minutes. Whisk in applesauce and vanilla.

  3. Whisk flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add the milk mixture and whisk until well blended. (The batter should be thick but pourable.) Divide the batter evenly between the prepared pans, about 2 cups per pan.

  4. Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cakes in the pans for 15 minutes. Run a butter knife around the edges to loosen. Remove the cakes from the pans to a wire rack and let cool completely, about 1 hour.

  5. To prepare frosting: Beat butter in a large bowl with an electric mixer on medium speed until creamy, about 1 minute. Beat in vanilla. Gradually add confectioners' sugar, 1/2 cup at a time, beating on low speed until blended and smooth.

  6. To assemble cake: Place 1 cake layer on a cake stand or serving plate; spread with a thick layer of the frosting. Top with the second cake layer. Spread the remaining frosting on the top and sides of the cake. Top with fresh berries, if desired.

    Vegan Vanilla Cake
    Photographer / Antonis Achilleos, Prop Stylist / Christine Kelly, Food Stylist / Karen Rankin


2 (8-inch) round cake pans

To make ahead

Cover and refrigerate frosting (Step 5) for up to 5 days. Store cake at room temperature for 2 to 3 days, refrigerate for 3 to 4 days or freeze for up to 1 month.

Nutrition Facts (per serving)

298 Calories
9g Fat
53g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 298
% Daily Value *
Total Carbohydrate 53g 19%
Total Sugars 34g
Added Sugars 34g 68%
Protein 2g 4%
Total Fat 9g 12%
Saturated Fat 2g 10%
Vitamin A 31IU 1%
Vitamin D 9IU 2%
Vitamin E 3mg 18%
Folate 63mcg 16%
Sodium 257mg 11%
Calcium 63mg 5%
Iron 2mg 11%
Magnesium 5mg 1%
Potassium 80mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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