The Best Vegan Vanilla Cake Recipe
Prep time
Bake time
Total time
serves 8-10 ppl I am using 3- 7" cake pans for a 3 layer cake, but you can use 2-8" pans instead for a 2 layer cake
I am omitting the salt from the recipe, since there is a heavy amount of baking powder in addition to the Vegan Butter (*earth balance tends to be high in salt) I will recommend using Aluminum Free and low sodium baking powder as well
If you want to use an egg replacer instead of the flax as listed below, you can use any one you prefer and follow the directions listed on the package to replace 2 eggs. If your egg replacer asks you to reconstitute with liquid, use some of the liquid from this recipe listed below DO NOT ADD MORE LIQUID.
Serves: serves 10ppl
  • For the Vanilla Cake
  • White Vinegar 1 Tablespoon (15ml)
  • Vanilla Soy Milk 1 cup (237ml) *or any milk alternative of your choice
  • Vanilla Extract 2 teaspoon (10ml)
  • Cake Flour 2½ cup (300g) *all purpose is ok if you cannot get cake flour CLICKHERE
  • Golden Flax meal 4 Tablespoons (36g) *Or egg replacer, see note above
  • Hot Water 10 Tablespoons (150ml)
  • Granulated Sugar 1½ cup (300g)
  • Baking Powder 4 teaspoons (20g) *see not above
  • Vegan Butter 12 Tablespoons (170g)
  • 1 recipe Buttercream of your choice * I am using the Aquafaba Swiss meringue Buttercream for this cake
  • 1 Recipe Homemade Vegan Sprinkles
  1. Preheat the oven to 350°F
  2. Prepare your cake pans *see note above with professional bakery pan grease and parchment liners.
  3. First prepare the cake batter
  4. Combine the flax meal with the hot water and let stand to thicken
  5. Add the vinegar to the soy milk to sour then add the vanilla extract
  6. Sift the flour with the baking powder and slat if you are using it
  7. Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed, scrape the bottom & sides of the bowl to ensure an even mix
  8. Add the flax paste to the creaming mixture while mixing on medium speed, scrape the bottom and sides of the bowl to incorporate evenly, whip on high for 30 seconds to emulsify
  9. Add about ⅓ of the flour to the creamed mixture while mixing on low speed just until combined, then add half of the remaining soured milk
  10. Add another ⅓ of the flour and then the remaining sour milk
  11. Add the last amount of flour and mix just to combine evenly.
  12. Portion the batter between your greased and parchment lined cake pans and bake immediately in a preheated 350°F oven for approximately 25-30 minutes or until they are springy to the touch when you gently press the centers.
  13. Meanwhile prepare the buttercream recipe of your choice by following the recipe on that blog post
  14. Build and ice the cake as you desire or as shown in the video and then decorate with my recipe for homemade vegan sprinkles!
Cake will stay fresh at room temperature for a day, but I like to store in the refrigerator for a longer shelf life- up to 1 week.

I do not like to freeze vegan cakes, as the texture will be compromised to a very dense heavy cake.
Recipe by Gretchen's Vegan Bakery at