Easy Vanilla Cake (Vegan)

This Easy Vanilla Cake is egg-free, dairy-free, and SO darn delicious. It's lower in sugar but delivers on classic vanilla cake flavor and texture you expect.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 163kcal

Author Amy Palanjian

Equipment

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)

US Customary - Metric

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 1/3 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.

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 1/4 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.

Nutrition