Name: Vegan Vanilla Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1 cup water; 1/4 cup neutral oil; 1 tablespoon vanilla extract; 1/2 cup vegan butter, softened; 1 1/2 cups powdered sugar; 1 teaspoon vanilla extract; 1 tablespoon plant-based milk

Why You’ll Love This Recipe

I love this recipe because it uses simple pantry ingredients and does not need eggs or dairy. The cake bakes up tender and light, and the creamy vegan vanilla frosting makes it feel perfect for celebrations or everyday dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the cake:

1 1/2 cups all-purpose flour

1 cup granulated sugar

1/4 teaspoon salt

1 1/2 teaspoons baking powder

1 cup water

1/4 cup neutral oil

1 tablespoon vanilla extract

For the frosting:

1 1/2 cups powdered sugar

1/2 cup vegan butter, softened

1 teaspoon vanilla extract

1 tablespoon plant-based milk

Directions

I preheat the oven to 340°F and line an 8-inch square pan with parchment paper.

I whisk the flour, sugar, baking powder, and salt in a large bowl.

In another bowl, I whisk the water, oil, and vanilla extract.

I pour the wet ingredients into the dry ingredients and mix just until smooth.

I transfer the batter to the prepared pan and bake for 35 minutes, or until a toothpick comes out clean.

Then I let the cake cool completely before frosting.

I beat the vegan butter, powdered sugar, vanilla, and plant-based milk until creamy.

I spread the frosting over the cooled cake, slice it, and serve.

Servings and Timing

Prep Time: 10 minutes

Cooking Time: 35 minutes

Total Time: 45 minutes

Servings: 12 servings

Calories: 215 kcal per serving

Variations

I sometimes add lemon zest for a fresh citrus flavor. I also like adding sprinkles to the batter for a fun birthday-style cake. For a richer version, I can add a thin layer of berry jam under the frosting.

Storage/Reheating

I store leftover cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

I do not usually reheat frosted cake, but I let refrigerated slices sit at room temperature for about 15 minutes before serving so the texture softens.

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FAQs

Can I make this vegan vanilla cake ahead of time?

Yes, I can bake the cake a day ahead and frost it once it has completely cooled.

Can I use a different pan?

Yes, I can use a similar-sized pan, but the baking time may change slightly depending on the depth of the batter.

Can I make this cake gluten-free?

I can try using a 1:1 gluten-free baking flour, though the texture may be slightly different.

What oil works best?

I like using neutral oil, such as canola, vegetable, or sunflower oil, because it keeps the vanilla flavor clear.

Can I freeze this cake?

Yes, I can freeze the unfrosted cake tightly wrapped for up to 2 months. I thaw it before frosting and serving.

Conclusion

This vegan vanilla cake is an easy, fluffy, and delicious dessert that I can make with simple ingredients. I like how it works for both special occasions and casual sweet cravings.

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