With simple pantry staples, a no-fuss method, and the most tender texture, this just-sweet-enough cake is simply delicious. It’s perfect for egg-free and dairy-free baking, and for anyone just looking for a reliable, delicious Vanilla Cake.
Easy Vanilla Cake
I have long wanted to make an easy Vanilla Cake in the style of my Easy Chocolate Cake—where you don’t need a mixer or to cream butter, you simply stir together the most basic of ingredients into a tender, fluffy cake. Ta-da! It’s finally here!
The beauty of this cake is that it works for anyone who needs to bake without eggs or dairy, and it’s also just a reliable, easy cake. I love that this is made with pantry staples that I usually have on hand, tastes just like the real deal, and doesn’t need a stand mixer or hand mixer. Just use a large mixing bowl and a whisk!
We love this vegan cake with Strawberry Cream Cheese Frosting (with vegan alternatives, as needed), but you can use any frosting you prefer. It’s perfect for a Smash Cake, as a birthday cake, for Easter, Valentine’s Day, or really any special day.
This cake can even be made ahead of time and stuck into the fridge of freezer. It’s so versatile.
(You may also like my Funfetti Cake.)
Table of Contents
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Vegan Vanilla Cake
Whenever I post a recipe, I am immediately asked how to make it without eggs and dairy, so I figured it would just be easier to start without those ingredients for this. I love that this is more accessible for more families. And it can even be made without gluten, if needed, by using a cup-for-cup style of gluten-free baking mix like the one from King Arthur Flour.
Ingredients You Need
Here’s a look at the ingredients you need to have on hand, plus anything for your desired frosting recipe, so you know what to pick up from the store.
- All-purpose flour (or whole wheat pastry flour): Using either of these flours ensures the cake is tender and moist.
- Sugar: I use a modest amount of sugar here to make sure the cake tastes like cake, but the flavor isn’t super sweet. (The amount of sugar in this recipe is 2/3 or more less than other similar cake recipes.) You could use coconut sugar if you prefer. Look for a fine grain of coconut sugar to ensure it blends in the same as granulated sugar.
- Baking soda: Fresh, active baking soda ensures the cake bakes through and rises properly. (You won’t need baking powder, just baking soda.)
- Vegetable oil (like canola oil or avocado oil): A neutral oil adds fat and moisture to the cake. You can use unsalted melted butter (if you don’t need the cake to be vegan) or coconut oil, if you prefer.
- White vinegar: You need this acid to react with the baking soda and help the cake to rise and hold together. Do not skip this ingredient.
- Pure vanilla extract: This adds that classic vanilla flavor we all love.
- Strawberry Cream Cheese Frosting (using vegan cream cheese and vegan butter, as needed) or another preferred frosting.
Step-by-Step Instructions
Below is an overview of the process of making this simple layer cake so you know what to expect. Go to the end of this post for the specific amounts and timing.
- Preheat the oven and grease two 6-inch cake pans. Line with a round of parchment paper to further prevent sticking. Add the ingredients, both wet and dry ingredients, to a medium bowl and whisk gently to combine into a smooth mixture. Divide the cake batter between the prepared pans.
- Bake, then let the cake rounds cool on a wire rack for 5 minutes. Carefully remove the cakes from the pans. Let cool completely on the wire rack.
- To frost, place one cake onto a cake stand or plate. Add ⅓ of the frosting to the top of the cake. Spread to the edges.
- Top with the second layer and the remaining frosting, then spread over the top and the sides. Add sprinkles if desired.
You can use vegan butter and vegan cream cheese to make any vegan cream cheese frosting you prefer. My favorites include Chocolate Cream Cheese Frosting, Strawberry Frosting, or classic Cream Cheese Frosting. Or use a favorite vegan buttercream.
This cake is made without eggs, so it’s a perfect and easy egg-free vanilla cake.
The key to the texture of this vegan vanilla cake is fresh, active baking soda and the acid in the white vinegar. The texture will not be gummy if you use those two ingredients.
How to Store
Store leftovers in the fridge, tightly wrapped or in an airtight container. You can also freeze slices for future enjoyment. Wrap tightly in plastic wrap (wrapping slices on small paper plates makes this easy) and freeze for up to 6 months. Thaw at room temperature or in the fridge.
You can make the cakes the day before you plan to serve. Let cool fully, then place on two separate plates and wrap well with plastic wrap. Store at room temperature. Frost just before serving if possible.
Best Tips for Success
- Frost with Quick Chocolate Frosting, Chocolate Cream Cheese Frosting, or Strawberry Frosting. You could also use classic Cream Cheese Frosting. Use nondairy cream cheese and vegan butter as substitution as needed.
- To make this in a 9-inch cake pan, use just one pan and bake for 16-20 minutes or until a cake tester inserted in the center comes out clean. Be sure to grease the pan well to ensure it doesn’t stick. Double the recipe to make a two layer 9-inch cake.
- To bake as cupcakes, use ¼ cup batter in each standard size muffin cup (greased well with nonstick spray) and bake for 14-16 minutes, or until a cake tester inserted into the center comes out clean.
- Gluten-free: Use cup-for-cup gluten-free flour blend in place of the wheat flour.
- Try to avoid overbaking to ensure the cake is moist and doesn’t crumble too much.
Related Recipes
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I’d love to hear your feedback on this post, so please rate and comment below!
Easy Vanilla Cake (Vegan)
Ingredients
- 1⅔ cups all-purpose flour (or whole wheat flour)
- ⅔ cup sugar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup water
- ⅓ cup vegetable oil (or avocado oil)
- 1 tablespoon white vinegar
- 2 teaspoons pure vanilla extract
- 1 recipe Strawberry Cream Cheese Frosting (using vegan cream cheese and butter, as needed)
Instructions
- Preheat the oven to 350 degrees F and grease two 6-inch cake pans very well on the bottom and sides with nonstick spray. Line with a round of parchment paper to further prevent sticking.
- Add all ingredients, except the frosting, to a medium bowl and whisk gently to combine. Divide the batter between the prepared pans, using about 1¼ cup in each pan.
- Bake for 18-20 minutes or until the middle is firm to a light touch and a cake tester inserted into the center comes out clean. Try not to overbake.
- Let cool on a wire rack for 5 minutes, then carefully remove the cakes from the pans by running a paring knife around the edges to loosen. Working with one pan at a time, carefully turn the pan over onto a wire rack. The cakes should slide out easily. Let cool completely on the wire rack.
- To frost, place one cake onto a cake stand or plate. Add ⅓ of the frosting to the top of the cake. Spread to the edges. Top with the second layer and the remaining frosting, then spread over the top and the sides. Add sprinkles if desired.
Equipment
Notes
- Store leftovers tightly wrapped in the fridge. You can also freeze slices for future enjoyment. Wrap tightly in plastic wrap (wrapping slices on small paper plates makes this easy) and freeze for up to 6 months. Thaw at room temperature or in the fridge.
- You can make the cakes the day before you plan to serve. Let cool fully, then place on two separate plates and wrap well with plastic wrap. Store at room temperature. Frost just before serving if possible.
- Frost with Quick Chocolate Frosting, Chocolate Cream Cheese Frosting, or Strawberry Frosting. You could also use classic Cream Cheese Frosting. Use nondairy cream cheese and butter as needed.
- To make this in a 9-inch cake pan, use just one pan and bake for 16-20 minutes or until a cake tester inserted in the center comes out clean. Be sure to grease the pan well to ensure it doesn’t stick. Double the recipe to make a two layer 9-inch cake.
- To bake as cupcakes, use ¼ cup batter in each standard-size muffin cup (greased well with nonstick spray) and bake for 14-16 minutes, or until a cake tester inserted into the center comes out cleanly.
- Gluten-free: Use cup-for-cup gluten-free flour blend in place of the wheat flour.
- Try to avoid overbaking to ensure the cake is moist and doesn’t crumble too much.
Made this for my sons 1st birthday since he’s currently got a dairy allergy we’re hoping he’ll grow out of but ended up loving it!
I would want to make it again but have the cakes me a little thicker in size do you have any recommendations on how to do this including cook time?
Thank you, thank you, thank you!! My little one is allergic to dairy, eggs, and soy. I’ve been looking everywhere for recipes to bake her a DIY smash cake for her first birthday. Your recipe is straightforward and most importantly, DELICIOUS! Topped with your strawberry frosting recipe, it was a crowd favorite. I can’t wait to make this cake again for all our upcoming special occasions!
amazing! i didn’t need it to be vegan but with zero eggs at the 3 stores i went to i needed a solution to the birthday cake dilemma i had found myself in! this was the easiest and least annoying cake recipe i found BY FAR! i used melted butter in place of oil and milk with vinegar (creating buttermilk) in place of the water and vinegar and it was delicious. with a double recipe i made 4 layers (7 inch) which i dressed with a standard buttercream and it held up perfectly. i usually do elaborate sourdough cakes for birthdays but i might switch to this simple and just as tasty new find! i wish i could share the pic of beautiful birthday girl digging in <3 thanks amy!
Oh yay!!
Taste is fantastic, but I baked it at 350 for 35 minutes and it was still dense and gooey in the middle. I noticed another comment said the same and you said maybe it was the baking soda. I just bought a new box, so I’m not sure what it was. Maybe higher temp would be better?
The only reason I know of that would happen is if the baking soda isn’t fresh or if the vinegar is left out (since the baking soda needs the acid to react with to help the cake rise). Hopefully that was a fluke though!
I’m planning to make this today March 7th and want to use King Arthur’s gluten free flour. Is there anything I can add so that the cake won’t be crumbly? Anything to make it moist ? Banana perhaps? Im also going to do the 9inch size so I’ll follow the notes for that. Thanks
This cake is so good! Perfect for my little ones 1st birthday cake smash!
(He is allergic to egg and dairy, so it’s been a bit of trial and error of a few recipes to find one that’s perfect).
Thank you for sharing!
I’m so glad to hear this and happiest birthday to your little one!
It should work well to use that flour and expect the same results as if you were using all purpose flour. Enjoy!
YES, this is THE cake recipe for anyone who doesn’t want to use a lot of sugar, but still wants people to enjoy the cake, haha. All the adults loved that it wasn’t *too* sweet, and my toddler liked it too! This will be my go-to birthday cake recipe. OH and bonus that it’s vegan!
I’ve made this recipe twice and my family loves it. I have to bake for about 35 minutes though because the center is still runny at the 20 min mark.
Maybe check the baking soda for freshness.
Can I use brown sugar instead of granulated sugar?
I haven’t tried it that way so I can’t say for sure and it may not blend in as well as granulated sugar. Let me know if you try it.
Do I still need the white vinegar and baking soda if I want to use egg?
You still need the baking soda but you can likely skip the vinegar.
Hi! I’m hoping to use this recipe to make a “3” shaped cake for my daughter’s birthday. Would you say that this makes enough batter for that (~15.25 oz)? Thank you!
It makes 2.5 cups of batter so you could add that amount of water to the pan and see if it’s 1/4-1/3 full at minimum to know?
What would you suggest for the cook time if I’m using 4 inch round cake pans instead?
Are you planning to make 2 or 3 layers?
Just two layers.
This looks great! Any chance you could use a stevia sugar or maybe coconut sugar? Has anyone tried? Thank you!
Coconut sugar works!
Would I double the recipe to make it in a 9×13?
Yes
I really want to make this cake, but can’t find white vinegar for the life of me. I can get white wine vinegar, malt vinegar, apple cider vinegar, white rice vinegar. Do you know if any of these would work?
I haven’t tried those so I can’t say for sure but I think I’d pick apple cider (I worry about the flavors of the others). If you ask the manager of your store for distilled white vinegar and you’re in the US, I would be shocked if they don’t carry it. Enjoy!
Thanks so much Amy! I’m in Ireland and couldn’t find it when I ordered my groceries online this morning, but I’ll check in store this week. Otherwise I’ll give the apple cider vinegar a go and hopefully that small amount won’t make a huge difference in terms of flavour. I’ll let you know how it goes.
I tried it with apple cider vinegar and the acid content wasn’t high enough to make the cake rise much 😬 it’s very flat and dense