If you’ve been searching for the ultimate treat to impress both your vegan and non-vegan friends, look no further because this Vegan Vanilla Cake (Moist & Tender) Recipe is an absolute game changer. Packed with rich vanilla flavor, a luscious moist crumb, and that perfect tender texture everyone adores, it’s the kind of cake that turns any occasion into a celebration. Whether you’re new to plant-based baking or a seasoned pro, this recipe strikes the perfect balance of simplicity and indulgence, giving you a show-stopping dessert that’s allergy-friendly and utterly delicious.
Ingredients You’ll Need
Getting started with this recipe is a breeze because it uses simple, everyday ingredients that come together wonderfully. Each component plays an essential role, from tenderizing the crumb to enhancing the cake’s delicate vanilla aroma and giving it the perfect rise and structure.
- 360 g all-purpose flour: The foundation of the cake that gives it structure and a soft crumb.
- 3 teaspoons baking powder: Helps the cake rise beautifully for that light, airy texture.
- ½ teaspoon baking soda: Works with the vegan buttermilk to give extra lift and tenderness.
- ½ teaspoon sea salt: Balances the sweetness and intensifies the vanilla flavor.
- 300 g granulated sugar: Sweetens the cake; organic sugar adds a subtle depth of flavor.
- 1 vanilla pod: Infuses this cake with the purest vanilla essence—fresh and fragrant.
- 120 g vegan butter (room temperature): Adds richness and creates that tender crumb everyone loves.
- 240 g vegan Greek-style yogurt or Skyr (room temperature): Moisturizes the cake and lends a slight tang for complexity.
- 80 ml olive oil: Keeps the cake moist without weighing it down.
- 1 tablespoon vanilla extract: Boosts the deep vanilla flavor in every bite.
- Vegan buttermilk: A tangy liquid that reacts with baking soda to give the perfect rise and tenderness.
- Vegan buttercream frosting: To coat and decorate the cake, adding that luscious finishing touch.
How to Make Vegan Vanilla Cake (Moist & Tender) Recipe
Step 1: Prepare Your Pans and Oven
Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Greasing and lining your cake tins with parchment ensures your layers come out perfectly intact without sticking, so take a moment to prep two 8-inch or three 6-inch pans carefully. Trust me, this prep work saves you from any later frustration and helps achieve even baking.
Step 2: Mix the Dry Ingredients
Sift together the flour, baking powder, baking soda, and sea salt in a bowl and whisk them briefly to distribute everything evenly. This step is crucial for your Vegan Vanilla Cake (Moist & Tender) Recipe because it guarantees lightness and an even rise in every slice.
Step 3: Infuse the Sugar with Vanilla
Scrape out the seeds from the vanilla pod and add them to your sugar, tossing the whole pod in as well. Rubbing your fingertips through the sugar releases that incredible vanilla aroma, so take your time here. When you remove the pod and any leftover fibers, your sugar will be bursting with natural vanilla goodness—this small step elevates the entire cake.
Step 4: Cream Butter and Vanilla Sugar
Add the vegan butter to your infused sugar and whisk for about 3 minutes. Even if it doesn’t become fluffy right away, keep going. This process helps blend the fat and sugar, which is key for a smooth batter and tender crumb.
Step 5: Combine Wet Ingredients
Mix in the vegan Greek-style yogurt, olive oil, and vanilla extract until everything comes together in a silky smooth mixture. These rich ingredients give the cake body, moisture, and that luxurious mouthfeel we’re all craving.
Step 6: Add Vegan Buttermilk
Whisk in your homemade or store-bought vegan buttermilk. This tangy liquid reacts with the baking soda to create lift and tenderness that make this Vegan Vanilla Cake (Moist & Tender) Recipe so delightfully light.
Step 7: Fold in Dry Ingredients
Add the sifted dry ingredients in two batches, folding gently with a spatula each time. The trick here is to mix just enough so there are no flour pockets but no more. Overmixing leads to toughness, and you definitely want to keep this cake soft as a cloud.
Step 8: Bake the Cake
Divide the batter evenly among your prepared pans and bake in your preheated oven. If you’re using 8-inch pans, bake for 35-40 minutes; for 6-inch pans, bake 25-30 minutes. Test doneness by inserting a toothpick into the center—it should come out with only a few moist crumbs attached, never wet batter.
Step 9: Cool Completely Before Frosting
Allow your cakes to cool in the pans for 15 minutes before transferring to a wire rack. Remove parchment gently once cooled, and chill the layers if not frosting immediately. Patience here means easier frosting and a neater final look.
Step 10: Frost and Assemble
Prepare your vegan buttercream frosting and assemble your layers on a cake turntable if you have one. Use a spatula or pallet knife to spread frosting evenly between layers, then coat the entire cake smoothly. Chill the finished cake for 1-2 hours to let the frosting set perfectly.
How to Serve Vegan Vanilla Cake (Moist & Tender) Recipe
Garnishes
Keep it simple with fresh berries or edible flowers for a beautiful natural touch. Light dustings of powdered sugar or a drizzle of melted dairy-free chocolate elevate the look while complementing the vanilla’s gentle sweetness.
Side Dishes
Pair this sumptuous cake with a cup of freshly brewed coffee or a fragrant herbal tea. For extra indulgence, serve alongside a scoop of vegan ice cream or fresh fruit salad to balance the richness with freshness.
Creative Ways to Present
Try adding layers of jam or vegan lemon curd between cake layers for surprising bursts of flavor. You can also pipe frosting decoratively with different nozzles for a stunning cake centerpiece that’s perfect for birthdays, showers, or any special celebration.
Make Ahead and Storage
Storing Leftovers
This Vegan Vanilla Cake (Moist & Tender) Recipe stays fresh for up to 5 days in the refrigerator when wrapped tightly or kept in an airtight container. Letting it come to room temperature before serving ensures each slice is tender and flavorful.
Freezing
If you want to keep your cake for longer, freeze frosted or unfrosted layers separately, wrapped well in plastic and foil. Thaw in the fridge overnight before you’re ready to enjoy, and finish frosting if needed to maintain that fresh-baked look.
Reheating
Warm your cake slices gently at room temperature or briefly in a low oven if preferred—a few minutes at 150°C (300°F) wrapped in foil is enough to revive that just-baked softness without drying it out.
FAQs
Can I use a different type of flour for this Vegan Vanilla Cake (Moist & Tender) Recipe?
All-purpose flour works best for texture and rise, but you can substitute with gluten-free blends designed for baking if needed. Just expect a slight difference in crumb and moisture.
Is vegan butter necessary, or can I use oil only?
Vegan butter adds richness and a tender crumb that oil alone can’t replicate. This recipe balances olive oil and vegan butter perfectly for moistness and flavor, so swapping it for all oil might change texture.
How do I make vegan buttermilk at home?
Simply mix 1 tablespoon of lemon juice or apple cider vinegar into 240 ml of plant-based milk, let it sit for 5-10 minutes until it curdles slightly, and you have your vegan buttermilk ready to go.
Can I double or halve the recipe easily?
Absolutely! Just adjust the baking time if using different-sized pans and keep an eye on the cake’s doneness. Smaller pans bake faster, so check early.
What frosting pairs best with this cake?
Classic vegan buttercream is a favorite, but you can also try a vegan cream cheese frosting or whipped coconut cream for a unique twist. Each complements the vanilla flavor beautifully.
Final Thoughts
There’s truly something magical about creating a Vegan Vanilla Cake (Moist & Tender) Recipe that delivers crowds-pleasing flavor and texture without any animal products. It’s my go-to for celebrations big and small because it brings genuine joy to the table every time. So grab these ingredients, roll up your sleeves, and treat yourself and your loved ones to this tender, irresistible cake—it’s a slice of happiness you won’t regret!
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Vegan Vanilla Cake (Moist & Tender) Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 25 minutes
- Yield: 16 servings
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Vegan, Western
- Diet: Vegan
Description
This Best Vegan Vanilla Cake is a moist, tender, and delicious cake perfect for any occasion. Made with simple vegan ingredients including vegan butter, yogurt, and a fragrant vanilla pod, this cake offers a classic vanilla flavor without any dairy or eggs. It is finished with a rich vegan buttercream frosting, making it the perfect crowd-pleaser that is both easy to make and beautifully light.
Ingredients
Dry Ingredients
- 360 g all-purpose flour (plain flour)
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 300 g granulated sugar (organic if in US)
Wet Ingredients
- 1 vanilla pod (seeds scraped out)
- 120 g vegan butter (room temperature)
- 240 g vegan Greek-style yogurt or Skyr (room temperature)
- 80 ml olive oil
- 1 tablespoon vanilla extract
- 1 batch vegan buttermilk (see notes)
For Frosting
- 1 batch vegan buttercream frosting (see notes)
Instructions
- Prepare: Preheat your oven to fan-forced 160°C (320°F) or conventional 180°C (356°F). Lightly grease the base and sides of two 8-inch or three 6-inch cake tins with oil. Line each base with parchment circles and line the sides with strips of parchment paper to ensure easy removal.
- Mix dry ingredients: Sift together the all-purpose flour, baking powder, baking soda, and sea salt into a large bowl. Stir to combine evenly and set aside.
- Flavor the sugar: Scrape the seeds from the vanilla pod, add the seeds and sugar into a large mixing bowl or stand mixer jug. Rub the vanilla seeds into the sugar with your fingertips to infuse flavor, then remove the leftover vanilla pod and any residue before proceeding.
- Cream sugar and butter: Add the room temperature vegan butter to the vanilla sugar mixture. Whisk for about 3 minutes. The mixture doesn’t need to become fully fluffy at this stage, just well combined.
- Combine wet ingredients: To the butter and sugar mixture, add the vegan Greek-style yogurt (or Skyr), olive oil, and vanilla extract. Mix until all these wet ingredients are well incorporated.
- Add buttermilk: Whisk in the vegan buttermilk to the wet mixture, which will add moisture and tenderness to the cake crumb.
- Make the batter: Add the sifted dry ingredients to the wet mixture in two parts. Fold gently with a spatula each time to combine without overmixing, stopping when no visible pockets of flour remain to keep the batter light and tender.
- Bake: Divide the batter evenly into the prepared cake pans. Bake in the preheated oven — 8-inch pans for 35 to 40 minutes, or 6-inch pans for 25 to 30 minutes. Test doneness by inserting a skewer or toothpick into the center; it should come out nearly clean with a few crumbs attached. If wet batter remains, bake an additional 5 minutes if necessary.
- Cool the cakes: Let the cakes cool in the pans for 15 minutes. Then carefully turn them out onto a cooling rack and peel away the parchment paper gently. Allow the cakes to cool completely before frosting. Cakes can be refrigerated in an airtight container if not frosting immediately.
- Make the frosting: Prepare your choice of vegan buttercream or vegan cream cheese frosting according to your preferred recipe or the recipe notes.
- Assembly: Place a small dab of frosting on a cake turntable or serving plate to secure the first cake layer. Spread an even layer of frosting on top with an offset spatula or palette knife. Add remaining cake layers one by one, frosting between each layer. Finish by frosting the sides and top evenly. Smooth the surface and edges with a cake scraper for a clean finish.
- Storage: Chill the assembled cake in the fridge for 1-2 hours to allow the frosting to set. Wrap tightly in plastic wrap or store in an airtight container and keep refrigerated for up to 5 days. Before serving, let the cake sit at room temperature for 1-2 hours for optimal texture and flavor. If serving the same day it is baked, refrigeration is optional unless in a warm climate; always cover the cake properly.
Notes
- The vanilla pod seeds add an intense natural flavor – be sure to rub them into the sugar to maximize infusion.
- Use a good-quality vegan butter that holds its shape well but is soft enough to cream easily.
- Vegan Greek-style yogurt or Skyr substitutes add the creaminess and moisture similar to traditional dairy yogurt.
- Olive oil adds moisture and richness; mild-flavored olive oil is preferred to avoid overpowering the vanilla flavor.
- Use pure vanilla extract to complement the fresh vanilla pod flavor.
- For vegan buttermilk, mix 1 tablespoon lemon juice or apple cider vinegar with 240 ml plant-based milk and let sit for 5-10 minutes until curdled.
- For vegan buttercream frosting, use vegan butter, powdered sugar, a splash of plant milk, and vanilla extract whipped together until smooth and creamy.
