This really is the best vegan vanilla cake! Trust me. It doesn’t have any unusual ingredients and it’s very easy to make. Plus, it’s light, fluffy and nobody would guess that it’s vegan. Perfect as a vegan birthday cake.
Fluffy Vegan Sponge Cake
I’m going out on a limb here and calling this cake the BEST (*toots own trumpet*).
I based the recipe on the one for my vegan chocolate cake that has been made by many many readers. You’ve kindly written to me in droves telling me how much you loved it. I’ve had such wonderful feedback on that cake, so I thought I’d create this vanilla version.
And it certainly didn’t disappoint.
Looking for cupcakes? Try my vegan chocolate cupcakes.
Vegan Birthday Cake
This vegan cake recipe is really easy to make and it’s perfect as a vegan birthday cake. Just double the recipe for a four layer cake, or increase the recipe by 50% for three layers!
So, go on, bake this cake and tell me what you think. Is it really the best?
I love making cakes, but I hate it when I need to seek out expensive unusual ingredients first. So, this dairy free cake doesn’t need any unusual egg or dairy substitutes like flax or chia. It’s just a super-easy, light and fluffy vanilla cake that’s vegan that can be made with pantry ingredients. Trust me, nobody will guess that it’s vegan.
Reader Testimonials for The Best Vegan Cake:
I made this yesterday and it was amazing! It’s my new go-to birthday cake recipe. – Jem
I just made this vegan cake for the second time. Amazing. Will make it again! – Ted
I used the ingredients for vanilla cake but I doubled ingredients and made my daughter a four tier rainbow 18th birthday cake I covered it with chocolate frosting.It was a hit again everyone loved it. It’s really rich and moist so only need a small slice. – Jodi
Made this cake yesterday and it was amazing! I can’t believe how well and fluffy it turned out!! And best of all you can’t tell it’s any different to a none vegan sponge!! – Hannah
I have made the vanilla cake and the chocolate. Both are really nice and very moist! – Lou
Why is this the BEST vegan sponge cake?
- Quick and easy to make
- No unusual ingredients
- Light, fluffy texture
- Perfect as a vegan birthday cake
- Delicious delicate vanilla flavour
- Nobody will guess that it’s vegan
- Don’t over-mix the batter when adding the wet ingredients to dry. Combine well, but don’t beat.
- Add 1 tsp of cinnamon to the frosting for a wintery flavour or the zest of a lemon for something zingy.
- Freezable: you can freeze the un-frosted cakes for up to 1 month
- Increase the ingredients by an extra 50% for a three layer cake
- Turn this into vegan cupcakes by filling the cups of a lined muffin pan and bake for 15-20 mins.
Get the vegan cake recipe!
Also, pop down to the comment and let me know how you got on with the vegan sponge cake recipe. It’s always great to hear from my readers. Your support allows me write this UK food blog and bring you vegetable cake recipes as well as vegan desserts, plus savoury vegetarian and vegan recipes and breakfasts and drinks.
- 300 ml (1 1/4 cups) almond milk or other non-dairy milk
- 1 tbsp lemon juice
- 150 g (2/3 cup) dairy-free butter / margarine
- 5 tbsp maple syrup or agave
- 275 g (2 1/4 cups) plain flour (all purpose flour)
- 175 g (3/4 cups) caster sugar
- 2 tsp baking powder
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp sea salt
- 2 tsp vanilla extract
- 75 g (1/3 cup) dairy-free margarine/butter
- 250 g (2 cups) powdered sugar (confectioner's sugar)
- 1 tsp vanilla extract
- 1 tbsp almond milk or other non-dairy milk
- 1 handful berries fresh or frozen
Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2 x 20cm/8inch round baking pans.
- Stir the lemon juice into the non-dairy milk and set aside.
- In a pan over a medium heat, melt the vegan butter and syrup together. Set aside to cool slightly.
Sieve the flour, caster sugar, baking powder and bicarbonate of soda into a large mixing bowl.
- Pour the milk (which will have curdled slightly into ‘buttermilk’), vanilla and melted spread mixture over the flour mixture and stir well until it becomes a smooth runny batter.
- Divide the mixture between the two prepared pans and bake for 30-35 minutes or until an inserted skewer comes out clean. If the cakes are darkening too much, cover them loosely with foil.
- Allow the cakes to cool in the tins for 5 minutes, then turn out onto a wire rack to cool completely.
- Meanwhile, to make the icing beat together all ingredients until smooth. Add more milk or powdered sugar if necessary to get a thick frosting consistency.
- When the cakes are completely cold, sandwich together with half of the icing. Spread the remaining icing over the top of the cake and decorate with the berries.