This Vegan Vanilla Cake is soft, fluffy, and beautifully moist the kind of simple, dependable cake you’ll want to make again and again. It’s made with everyday pantry ingredients, no eggs or dairy, and turns out tender and flavorful every single time. Perfect for birthdays, celebrations, or a sweet afternoon treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened plant-based milk (almond, soy, or oat)
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla extract
Optional swap: Use melted coconut oil for a slightly richer flavor.
Steps
- Preheat and prep. Heat the oven to 350°F and grease an 8×8 pan or round cake pan.
- Mix the dry ingredients. In a large bowl, whisk flour, sugar, baking soda, and salt until evenly combined.
- Add the wet ingredients. Pour in plant milk, oil, vinegar, and vanilla. Stir gently until smooth. Don’t worry if the batter looks thin that’s exactly right.
- Pour and smooth. Transfer the batter into the prepared pan and gently level the top.
- Bake for 30–35 minutes, until a toothpick comes out clean or with just a few moist crumbs.
- Cool completely. Let the cake cool in the pan before frosting or slicing so it stays tender.
Chef’s Tips
- The vinegar matters: It reacts with the baking soda for lift no vinegar taste at all.
- Don’t overmix: Gentle stirring keeps the crumb soft and fluffy.
- Check early: Ovens vary; start checking at 30 minutes.
Variations
- Vegan vanilla cupcakes: Bake in lined muffin tins for 18–20 minutes.
- Lemon vanilla cake: Add 1 tsp lemon zest to the batter.
- Almond vanilla: Replace 1/2 tsp vanilla with almond extract for a bakery-style note.