Best Vegan Vanilla Cake
The following recipe is calculated to yield 2-7" + 2-5" layers
For the 2-10" layers mix the recipe 1½ more times. Be careful of your math on a recipe for 1½X - this is usually where the recipes fails, POOR MATH or measuring skills!
No matter what pan size you are using though, fill pans half full!
Since the development of The Plant Based Egg egg replacer by Freely Vegan I do prefer to use that now. Not only you do not see the flax specks in the final cake and the binding properties is has compared to other egg replacers is by far my NEW FAV! **You will add the Plant Based egg replacer to the dry ingredients, no need to reconstitute, and add the water to the recipe as shown in the video
  • White Vinegar 1 Tablespoon (15ml)
  • 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 2 Teaspoons egg replacer, see note above
  • Warm Water (*approx 100°F)10 Tablespoons (150ml)
  • Granulated Sugar 1½ cup (300g)
  • Baking Powder 4 teaspoons (20g)
  • Salt 1 teaspoon (6g)
  • Vegan Butter 12 Tablespoons (170g)
  1. Combine the flax meal with the hot water and let stand to thicken, OR if using the Plant Based Egg, add that to the dry and the water goes in separate as shown in the video
  2. Add the vinegar to the soy milk to sour then add the vanilla extract
  3. Sift the flour with the baking powder and salt
  4. Cream the vegan butter with the sugar until light and fluffy and this may take about 3-5 minutes on medium to high speed
  5. Add the flax paste (Or just the water if using the plans based egg) 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
  6. 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
  7. Add another ⅓ of the flour and then the remaining sour milk
  8. Add the last amount of flour and mix just to combine evenly.
  9. 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, or the good ol' toothpick test comes out clean!
  10. Cool cakes in the pan until you can touch them with your hands and then flip them out onto a cooling rack.
Recipe by Gretchen's Vegan Bakery at