Vegan Vanilla Cake

This Vegan Vanilla Cake has layers of fluffy vanilla cake surrounded by creamy vegan vanilla frosting with a little crunch of some sprinkles. This layer cake is so simple to make, no mixer is needed for the batter! This beauty is a must try for all the vegan vanilla lovers out there. No one will ever know it’s gluten free, nut free and vegan!

This Vegan Vanilla Cake is so soft and delish, you won't even miss the dairy!  Not only is this a vegan vanilla cake, but like all my recipes, it is also a gluten free vanilla cake! The batter comes together in one large bowl without the use of a mixer and takes less than 20 minutes to get into the oven. Not vegan? No worries! Just swap out the vegan butter for regular butter in the frosting! My girl ate two large pieces the first day I made it; hope you guys love it as much as she does!

For more layer cake recipes, try my Strawberry Red Velvet Cake, Triple Chocolate Layer Cake and Yellow Cake with Chocolate Frosting.

Reasons to Love This Vegan Vanilla Cake

• Allergy Friendly- This cake is gluten free, nut free, egg free and dairy free (vegan)!
• Soft & Fluffy- This cake is super light and delicious.
• Vegan Vanilla Frosting- Layers of our vegan vanilla frosting ensure you get sweetness in every bite. 
• Easy to Make- The batter mixes up in just one large bowl with a whisk!
• Completely Vegan- This layer cake is completely vegan! For more vegan desserts, check out my Vegan Flourless Chocolate Cake, my Vegan Chocolate Pudding Pie and my Olive Oil Cake!

Ingredient Notes

• Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
• Vegetable Oil- Adds moisture into this cake; there is no butter or vegan baking stick in the batter.
• Pure Vanilla Extract- Make sure the vanilla you use is pure and gluten free or the cake can have a chemical flavor.
• Butter/ Vegan Baking Stick-  Only use room temperature vegan baking sticks in the frosting. Make sure it's on the cold side versus room temperature. Also,do not use vegan butter from a tub; it is too liquidy.
• Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations

This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

How to Make Vegan Vanilla Cake

Here are the step by step instructions to make this gluten free vegan cake!

Step 1: Whisk Together the Dry Ingredients

 In a large bowl whisk together the gluten free flour, sugar, baking soda, and salt.

Step 2: Make 3 Wells and Add the Wet Ingredients

Into the dry ingredients, make 3 wells for the wet ingredients to be poured into. In one well pour the vegetable oil, in the other pour the white vinegar and in the last, pour the vanilla.

Pour the cold water on top of all the ingredients. Whisk everything together until fully combined. Switch to using a spatula when the batter gets too thick.

Step 3: Scoop the Batter and Bake

Divide the batter evenly into two greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.

Bake the cake in the center rack at 350 degrees Fahrenheit for 50 minutes.

Then remove cakes from the oven and let them cool in the cake pans.

Step 4: Make the Vanilla Frosting

In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.

With the mixer on very low speed, slowly add in the confectioners' sugar and vanilla; beat until combined.

Slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.

Step 5: Cut the Cakes in Half

Once the cakes have completely cooled, slice the cakes in half horizontally to create 4 thinner layers of cake.

If the tops of your cakes have domes, you can then very carefully cut them off to make them flat.

Step 6: Frost the Cake and Chill

Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.

Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.

Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.

Pop the entire cake in the fridge uncovered for 15-20 minutes.

Step 7: Frost the Cake Again and Add Sprinkles (If Desired)

Take the cake out of the fridge. Frost the top and the sides again with more frosting.

If desired, use the back of your icing spatula or the back of a spoon to make designs.

Place sprinkles on top of the cake if desired.

Expert Baking Tips

• Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
• Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cake pans, gently smooth the tops with a butter knife prior to baking.
• Use a Cake Scraper- Work with a cake scraper or a large icing spatula. The frosting should be super thin on the sides.
• Chill the Cake- Popping the entire cake in the fridge uncovered for 15 min makes it more stable to work with when frosting.
• Use Cooler Vegan Butter in the Frosting- Do not use softened or melted vegan baking sticks. The frosting will be way too runny. Make sure it's on the cold side versus room temperature. Also, do not use vegan butter from a tub as it's far too liquidy.
• Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cake and not run off. If the buttercream appears too thick, add a little water ¼ teaspoon at a time until you reach the desired consistency.
• Make the Frosting the Day Before- You don’t have to do this the day before, but it definitely makes assembling the cake a much quicker process. Store the frosting in a bowl covered with plastic wrap in the fridge. When ready to use, let it come to room temperature and rewhip to regain the creamy texture.
• Frosting Designs-  I used my icing spatula to make marks all over. I wanted the cake to kind of look like a snowy hill. You don’t have to do this step; it’s completely up to you.

Recipe FAQs

More Layer Cake Recipes You'll Love

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📖 Recipe

Vegan Vanilla Cake

Author: Lee

This Vegan Vanilla Cake has layers of fluffy vanilla cake surrounded by creamy vegan vanilla frosting with a little crunch of some sprinkles. This layer cake is so simple to make, no mixer is needed for the batter! This beauty is a must try for all the vegan vanilla lovers out there. No one will ever know it’s gluten free, nut free and vegan!

5 from 2 votes

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Assembly and Chill Time 30 minutes mins

Total Time 1 hour hr 40 minutes mins

Course Dessert

Cuisine American

Servings 12 Slices

Calories 848 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Vegan Vanilla Cake

• ▢ 3.5 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
• ▢ 2 cups granulated sugar
• ▢ 2 teaspoons baking soda
• ▢ 2 teaspoons kosher salt
• ▢ ¾ cup plus 2 tablespoons vegetable oil
• ▢ 2 tablespoons white vinegar
• ▢ 2 teaspoons pure vanilla extract
• ▢ 2 cups cold water

For the Vegan Vanilla Frosting

• ▢ 1 cup unsalted vegan baking sticks
• ▢ 9 cups confectioners’ sugar
• ▢ 4 teaspoons pure vanilla extract
• ▢ ½ cup water , room temperature

For the Decorations

• ▢ 1 tablespoon Gluten Free/Vegan sprinkles

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit. Grease two 8 inch cake pans with vegetable oil, line with parchment paper and then lightly grease again with vegetable oil.
•  In a large bowl whisk together the 3.5 cups gluten free flour, 2 cups granulated sugar, 2 teaspoons baking soda and 2 teaspoons kosher salt.
• Using clean hands, make 3 wells in the dry ingredients for the wet ingredients to be poured into.

  In one well pour the ¾ cup plus 2 tablespoons vegetable oil, in the other well pour the 2 tablespoons white vinegar and in the last, pour the 2 teaspoons pure vanilla extract.
• Pour the 2 cups cold water on top of all the ingredients.

  Use a whisk to mix everything together until fully combined. If it gets too thick for the whisk, switch to using a spatula. Do not over-mix.
• Using a spatula, scoop the batter evenly into 2 greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.

  Bake the cakes in the center rack at 350 degrees Fahrenheit for 50 minutes until the top is slightly springy when carefully touched.

  Let the cakes cool almost completely in the pan for 15 mins before trying to remove. Then remove from pans and let cool completely on a wire cooling rack.
• Once cool, slice both cakes in half horizontally. Now you have 4 thin layers of cake.

  If your cakes have dome tops, you can take a thin layer off the tops of the cake with a knife, to make a flat surface.
• In the large bowl of an electric mixer or using a hand held mixer, beat the 1 cup unsalted vegan baking sticks until smooth.
• Slowly add in the 9 cups plus confectioners' sugar and the 4 teaspoons pure vanilla extract and beat until combined.
• Add in the 1 cup of room temperature water...a little at a time until you get the desired consistency. 

  You may not need to use all the water.
• Divide frosting into 5 equal servings.
• Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
• Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
• Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.

  You should only use a fifth of the frosting on the top and sides combined.

  Pop the entire cake in the fridge uncovered for 15-20 minutes.
• Take the cake out of the fridge. Frost the top and the sides again with the last ⅕ of frosting.

  If desired, use the back of your icing spatula or the back of a spoon to make designs.

  Place sprinkles on top of the cake if desired.

Notes

To Ensure Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks and vegan sprinkles.

All Purpose Flour: I cannot test this due to celiac disease, but use 3.5 cups packed AP flour (588 grams) and ¾ cup vegetable oil.

Storing: Once the cake is cut into, cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge for up to 2 days.

When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft. If desired, warm each slice in the microwave for 5-10 seconds; be careful not to burn your mouth.

Freezing: Wrap slices in foil, place in the zip top bag and freeze for up to 30 days.

When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft. If desired, warm each slice in the microwave for 5-10 seconds; be careful not to burn your mouth.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate. 

Nutrition

Calories: 848kcalCarbohydrates: 149gProtein: 4gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 12gMonounsaturated Fat: 10gTrans Fat: 3gSodium: 690mgPotassium: 9mgFiber: 4gSugar: 123gCalcium: 27mgIron: 1mg

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