Ultimate Vegan Vanilla Cake
This Ultimate Vegan Vanilla Cake (Simple & Elegant) is one of the easiest cakes to make. From the super moist vanilla cake slices to the dreamy creamy, fragrant vanilla frosting on top, it’s a complete lovely one layer naked cake.
Servings: 8 Servings
Calories: 420kcal
Ingredients
Vanilla Cake:
- 1¾ cups All-Purpose Flour or gluten-free flour like Red Bob's
- 1 cup Sugar
- 1 tsp Baking Soda
- ½ tsp Salt
- 1 cup Non-dairy milk we used unsweetened almond milk
- 2 tsp Vanilla Extract
- ⅓ cup Extra Virgin Olive Oil or oil of choice
- 1 Tbsp White Vinegar or sub Apple Cider Vinegar
Vanilla Frosting
- 1¾ + 2 tablespoons Organic Powdered Sugar
- 2 Tbsp Vegan Butter
- 2 Tbsp non-dairy milk
- 2 tsp Vanilla Extract
- Optional Fresh fruit sprinkles, nuts, fresh flowers
Instructions
- Preheat the oven to 350°F
- Trace the bottom of the tube pan or angel food cake pan onto parchment paper using a pencil. Cut out the traced shape with scissors, staying close to the inside of both lines. Place the parchment paper cutout in the bottom of the tube pan.
- Grease and flour the tube pan and set aside.
Vegan Vanilla Cake
- Sift the flour into a large mixing bowl.
- Add the sugar, baking soda and salt and mix together.
- Add the milk, vanilla, oil and vinegar and use whisk or use mixer until just combined. Pour cake batter into your prepared pan.
- is light golden brown, then remove from oven. You can also check the top of the cake and lightly press with your fingertip, if it leaves an indentation, it probably needs to bake a little more, or you can do the toothpick trick and place the tip in the middle of the cake. If the toothpick comes back clean with no batter on it, you're good to go!
- Allow the cake to sit on the wire cooling rack for ten minutes. Use a knife and loosen the cake.
- Using pot holders, hold the cake plate in place with one hand. Carefully, but quickly turn the tube cake upside down onto a cake plate with the other hand. Depending what side you want up on your cake, you can place another plate on top and reverse.
- Let cake continue to cool.
Vanilla Frosting
- Add the vegan butter, powdered sugar and 3/4 of the milk and beginning on low speed, using a mixer, slowly increasing speed until it is smooth and creamy. Add more milk if you want it creamier. If your vegan butter has a higher water content, you may not need to use all of the milk.
- If your frosting is still a little thin, add more powdered sugar, if it’s a little thick, add more milk. The consistency must be thick enough that it doesn’t slide off the cake, but thin enough to be spreadable.
- When your cake is completely cool, add frosting to the sides of the cake using an offset spatula, like light crumb coat, very thin layer of frosting, then frost the top with a nice layer of frosting.
- Decorate as needed. Best to decorate before serving.
Notes
If you don't have a tube pan or tube pan, you could use a small bundt pan. Makes a 2 1/2 inch layer cake.
Also can use 2 7" cake pans or 1 9x13 pan (reducing time to 25-30 minutes) or a 12 inch cake pan, or springform pan.
If you want a larger double layer cake, double the recipe and use 2 9" pans.
Can also be made into 12 cupcakes, 15-18 minutes.
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