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!
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.
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 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.
Why is this the BEST vegan vanilla cake?
- Quick and easy to make
- No unusual ingredients
- Light, fluffy texture
- Delicious delicate vanilla flavour
- Nobody will guess that it’s vegan
If you make this recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes.
Get the recipe!
- 300ml (1¼ cup) non-dairy milk (I used almond)
- 1 tbsp lemon juice
- 150g (2/3 cup) non-dairy spread
- 5 tbsp agave or maple syrup
- 275g (2½ cups) self-raising flour
- 175g (1 cup) caster sugar
- 1 tsp bicarbonate of soda (baking soda)
- ½ tsp sea salt
- 2 tsp vanilla extract
- 75g (1/3 cup) non-dairy spread
- 250g powdered icing sugar (confectioner's sugar)
- 1 tsp vanilla extract
- 1 tbsp non-dairy milk
- Handful of fresh or frozen berries
- Preheat the oven to 180° C/160° C fan/Gas mark 4 (350F). Lightly grease 2x20cm/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 butter and syrup together. Set aside to cool slightly.
- Sieve the flour, caster sugar 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.
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