If you’re in the mood for a quick and tasty dessert, this Vegan Vanilla Cake is a great option! It’s moist, fluffy, and really easy to make, making it a nice treat for any occasion. Whether you’re hosting a casual gathering, celebrating a birthday, or just want something sweet, this cake hits the spot without any fuss. With minimal ingredients and straightforward steps, you’ll have a delicious dessert ready in no time.
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Ingredients You’ll Need
- All-purpose flour
- Granulated sugar
- Vanilla sugar
- Baking powder
- Baking soda
- Salt
- Plant-based milk (like oat milk)
- Neutral oil (like canola or vegetable oil)
- Apple cider vinegar
- Vanilla extract (optional)
- Vegan butter (melted)
For the Vanilla Butter Glaze:
- Powdered sugar
- Vegan butter (melted)
- Vanilla extract or vanilla sugar
- Plant-based milk (like oat milk)
- Salt
Equipment You’ll Need
- 24 cm springform pan
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Spatula
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Instructions
- Preparation: Preheat your oven to 175°C (350°F). Grease the 24 cm springform pan or line it with parchment paper.
- Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, vanilla sugar, baking powder, baking soda, and salt until well combined.
- Wet Ingredients: In a separate bowl, mix the oat milk, neutral oil, melted vegan butter, apple cider vinegar, and vanilla extract until smooth.
- Combine: Pour the wet mixture into the dry ingredients. Gently mix until the batter is smooth, being careful not to over-mix.
- Bake: Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.
- Vanilla Butter Glaze: In a bowl, cream together the melted vegan butter and powdered sugar until smooth. Add the 2 teaspoons of vanilla extract (or vanilla sugar) and a pinch of salt, mixing well. Gradually add plant-based milk, one tablespoon at a time, until the glaze reaches a thick yet spreadable consistency. If it’s too runny, add more powdered sugar until thickened. Spread the glaze over the cooled cake and let it set.
How to Store
To keep your Vegan Vanilla Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can refrigerate it for up to a week. For longer storage, freeze the cake (without glaze) wrapped tightly in plastic wrap for up to 3 months. When ready to enjoy, simply thaw at room temperature and glaze before serving.
If you’re interested in other plant-based recipes, my Vegan Almond Bundt Cake: Moist and Flavorful is a truly rich and moist cake.
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Vegan Vanilla Cake
Equipment
- 22-24 cm springform pan
- Mixing Bowls
- Whisk
- Measuring Cups and Spoons
- Spatula
Ingredients
For the Cake:
- 300 g all-purpose flour
- 250 g granulated sugar
- 4 tsp vanilla sugar (or 2 tsp vanilla extract
- 2 tsp tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 300 ml oat milk
- 100 ml neutral oil
- 2 tbsp apple cider vinegar
For the Vanilla Butter Glaze:
- 150 g powdered sugar
- 30 g vegan butter, melted
- 1 tsp vanilla extract (or 2 tsp vanilla sugar)
- 1 tbsp plant-based milk
- A pinch of salt
Instructions
- Preparation: Preheat the oven to 175°C (350°F). Grease a 24 cm springform pan or line it with parchment paper.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, vanilla sugar (or extract), baking powder, baking soda, and salt.
- Wet Ingredients: In a separate bowl, combine the oat milk, oil, apple cider vinegar, and vanilla extract. Stir until smooth.
- Combine: Pour the wet mixture into the dry ingredients and mix gently until smooth. Avoid over-mixing.
- Bake: Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.
- Vanilla Butter Glaze: In a bowl, cream together the melted vegan butter and powdered sugar until smooth. Add the vanilla extract and a pinch of salt, mixing well. Gradually add plant-based milk, one tablespoon at a time, until the glaze reaches a thick yet spreadable consistency. If it’s too runny, add more powdered sugar until thickened. Spread the glaze over the cooled cake and let it set.
