Vegan Vanilla Cake Recipe

Ingredients

• 250 g (2 cups)self-raising flour
• 200 g (1 cup)sugar
• 1 tspbicarbonate of soda
• 150 g (2/3 cup)vegan butter
• 360 ml (1 1/2 cups)dairy-free milk, such as almond or soya milk
• 1 tbspapple cider vinegar
• 1 tspvanilla extract
• 150 g (2/3 cup)vegan butter
• 180 g (1 1/2 cups)icing sugar
• 1 tspvanilla extract
• 15 ml (1 tbsp)almond milk
• 80 g (1/2 cup)sprinkles

Instructions

1. 1

   Prepare the oven

   Preheat the oven to 180°C (350°F) and grease an 20 cm (8-inch) baking tin.

2. 2

   Mix the milk

   Stir the dairy-free milk, vanilla extract and vinegar together, then leave the mixture for a few minutes.

3. 3

   Make the batter

   Put all the dry ingredients in a large bowl and add the vegan butter. Pour in the milk mixture and combine everything well with a wooden spoon.

4. 4

   Bake the cake

   Pour the batter into the prepared tin. Bake for about 60 minutes, or until a toothpick inserted into the cake comes out clean.

5. 5

   Whisk the frosting

   Beat the icing sugar and dairy-free butter together in a stand mixer. Add the almond milk and vanilla extract, then whisk until creamy.

6. 6

   Layer and decorate

   Take the cake out of the oven and let it cool completely. Use a sharp knife to cut it into 2 layers. Spread frosting over the first layer, place the second layer on top, then frost the outside and add the sprinkles.

What is vegan vanilla cake?

Vegan vanilla cake is a celebration-style sponge made without eggs or dairy. This version uses dairy-free milk and vegan butter, with vinegar mixed into the milk before it goes into the batter.

Self-raising flour helps keep the method straightforward, while a layer of frosting and sprinkles gives the cake a classic party finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 625 calories, 5g protein, 81g carbs, 32g fat.

The flour and sugar provide most of the carbohydrate, while vegan butter contributes much of the fat. The cake contains a smaller amount of protein, mainly from the flour and whichever dairy-free milk you choose. Serve a slice with fresh fruit to add a refreshing contrast to the rich frosting.

The ingredients that shape the cake

Flour and sugar: self-raising flour forms the sponge, while sugar brings sweetness to both the cake and its topping.

Dairy-free mixture: milk, vinegar and vanilla are stirred together before being added to the dry ingredients and vegan butter. The recipe allows almond or soya milk for the cake.

Getting the batter together

Combine the dry ingredients and vegan butter in a large bowl, then pour in the milk mixture. Stir with a wooden spoon until the ingredients are well combined.

Avoid adding extra flour or liquid by eye; the recipe gives no further adjustment for the batter.

Checking when it is baked

The cake bakes at 180°C for about 60 minutes. Start checking for doneness with a toothpick: it should come out clean when inserted into the cake.

The method gives a time estimate, but the toothpick check is the stated cue for when to take the cake out.

Making creamy frosting

Beat the icing sugar with the vegan butter, then add the tablespoon of almond milk and vanilla. Whisk until the frosting has a creamy texture.

The frosting is used between the two cake layers and over the outside, so divide it as needed while assembling.

Layering and serving

Cool the cake completely before cutting it horizontally into two layers. This gives the sponge time to firm up for assembly.

Spread frosting over the lower layer, stack the top layer carefully, and coat the outside. Finish with sprinkles, then serve as a celebration dessert.

Recipe notes & tips

• Grease the baking tin before adding the batter.
• Let the milk, vinegar and vanilla mixture stand for a few minutes as directed.
• Use a wooden spoon to combine the batter well.
• Check the centre of the cake with a toothpick before taking it out of the oven.
• Wait until the cake is completely cool before slicing and frosting it.
• Use a sharp knife to divide the cake into two layers.

Variations

• Soya milk: use it in place of almond milk in the cake mixture.
• Simple finish: leave off the sprinkles for a plain frosted cake.
• Party colours: choose sprinkles to suit the occasion.
• Vanilla frosting: keep the stated vanilla in the frosting for a pronounced vanilla flavour.

Common mistakes to avoid

• Cutting while warm: the layers may be harder to handle; cool the cake completely first.
• Skipping the toothpick check: bake for about 60 minutes, then check that a toothpick comes out clean.
• Overlooking the vinegar mixture: stir it with the milk and vanilla and leave it for a few minutes.
• Uneven layering: use a sharp knife to cut the cooled cake into two layers.
• Adding frosting to a warm cake: let the cake cool completely before assembling it.

How to store

Keep the frosted cake covered in the fridge and eat within 3 days. Bring slices towards room temperature before serving, or warm them briefly if you prefer.

Frequently asked questions