Vegan Vanilla Cake

Published Date
February 5th 2022
From its inception to publication, this recipe underwent meticulous research, writing, review and testing which was the collective efforts of at least five individuals. This rigorous process spans a minimum of three months. We kindly invite you to share your feedback using the comment form located at the bottom of this page. 😇
Front shot of Vegan Vanilla Cake on top of cake stand
Slice of Vegan Vanilla Cake on a plate
Close up shot of sliced Vegan Vanilla Cake

There's nothing like a slice of sweet and fluffy Vegan Vanilla Cake. Rather than using vanilla extract, we chose to make this vegan vanilla cake with vanilla bean extract so that you can see the seeds in the cake and frosting. Furthermore, this vegan vanilla cake is perfect for a birthday party since it is covered in sprinkles. Even though the sprinkles make the cake stand out, they are optional. This vegan vanilla cake is moist, fluffy, and delicious with or without sprinkles.

25% off
$24.99 Now $18.74
16% off
$23.99 Now $20.15
Author: Sarah Leadon
Average: 5 (2 votes)
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
10 persons


Vanilla cake
Buttercream Frosting


Vanilla Cake

Preheat the oven to 350 ºF.

Coat 3 8-inch cake pans with non-stick cooking spray, then place a parchment paper round in the bottom of each cake pan.

Combine the coconut milk and freshly squeezed lemon juice in a medium mixing bowl and set it aside for 5-10 minutes until it clumps up.

In another small bowl, combine the flaxseeds and water and let it sit for 5-10 minutes.

Whisk the all-purpose flour, granulated sugar, baking powder, baking soda, and salt in a large mixing bowl until combined.

Add the vegetable oil, applesauce, vanilla bean paste, and flaxseed mixture to the coconut milk mixture and stir until combined.

Pour the coconut milk oil mixture into the flour and sugar mixture and mix until smooth.

Pour the vegan vanilla cake batter into the prepared cake pans.

Bake the vanilla cakes in a preheated oven for 35-40 minutes until a skewer inserted into the cake comes out clean.

Remove from the vanilla cake oven and let cool in the pan for 10 minutes, then transfer to wire racks to cool completely.

Buttercream Frosting

Place the butter into a mixer fitted with the paddle attachment and beat it for 1 minute.

Add the vanilla bean paste and beat it for 30 seconds.

Add the powdered sugar 1/2 cup at a time until the buttercream reaches your desired consistency.

Add the coconut milk 1 tablespoon at a time until it is your desired consistency.

Frost the vanilla cake with the buttercream frosting and cover the cake with sprinkles.

Healthy dinners to kickstart your weight loss
$7.99 Limited time offer $2.99
As Seen On
Site logo 1
Site logo 2
Site logo 3
Site logo 4
Site logo 5
Site logo 6
Site logo 7
Site logo 8
Site logo 9
Site logo 10
In our commitment to transparency, Classic Bakes may receive a modest commission from the external links on this page, at no expense to you, if you choose to make a purchase. These links have no bearing on our recipes; they are provided solely for your convenience. The revenue generated helps cover essential expenses such as website hosting, maintenance, and editorial compensation. We deeply value your recognition of the dedication involved in delivering these premium recipes to you at no cost. We extend our heartfelt gratitude for your support.
vegan vanilla cake, recipe, gluten-free, best, easy, fluffy, simple

Add new comment

The content of this field is kept private and will not be shown publicly.