Recipe by Christine
"This is a dense, yet somewhat spongy basic vegan cake. It can be topped with a basic vegan chocolate or vegan vanilla buttercream frosting. A nice, easy, basic, homemade favorite that doesn't taste like a box mix AND can be used as a tasty vegan birthday cake! Cool completely before topping with your favorite vegan buttercream frosting."
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plain soy milk
apple cider vinegar
1 1/2 cups
unbleached all-purpose flour
Excellent...I use Zweet to decrease calories...thank you for a wonderful recipe!
It worked. I needed an egg-free white cake and so I tried this, the only substitute I made was using cow's milk cuz I didn't have soy. My daughter, my husband, and I all thought it tasted like corn muffins. I'm not quite sure why, it doesn't have any corn in it at all. Fortunately (most of) the kids at the birthday party ate them anyway. I probably won't make it again though.
This cake is delicious. I made some replacements though. I was going to put whipped coconut cream on top, so instead of soy milk I put coconut milk (the watery part of the coconut can). Instead of canola oil, I put coconut oil, and instead of white sugar, I put coconut sugar. As flour, I used half whole wheat, half amaranth flour. I skipped almond extract. I definitely recommend this recipe. Thanks!
I made this cake for my vegan niece's birthday. Frosted it with a quick vegan chocolate frosting topped with fruit. It was a big hit!
Substituted Coconut oil, coconut milk and coconut extract for oil, milk, water and vanilla. Yummy moist cake!!
I made this for my vegan friend's b-day. Everyone, including non-vegans loved it. I used 2, aluminum round cake pans to make a layer cake. I dropped the temp by 5 degrees, and the cake was done 8 minutes less than the time in the recipe. This paired nicely with a vegan, vanilla buttercream and fresh berries.
I frosted it the night before and promptly refrigerated it. No issues with the cake or frosting. I may try adding vegan cocoa powder next time for a chocolate cake.
I plan on using this recipe for my daughter's smashcake. I replaced the sugar with agave nectar and the oil with pure applesauce. Makes for a yummy and healthier version. A little more suitable for my one year old!!
This cake turned out so moist and delicious! loved it. I cooked it for 40 minutes. My cake did fall in the middle, does anyone know what might cause that?
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Basic Vanilla Cake
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 91
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