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
Scale
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.
