For those with a sweet tooth, there’s nothing quite like the smell of freshly baked vanilla cake. A slice of vanilla cake, such as the classic English Victoria Sponge, can be the best partner for tea time! Plus, it is such a versatile cake that can be put together with any flavours be that chocolate, strawberry, or blueberry. For vegans, it can be difficult to find vegan-friendly recipes that still deliver the same scrumptious flavour. Fortunately, vegan baking is becoming more popular and accessible than ever before.
If you’re new vegan baking, these two delightful vegan vanilla cake recipes are the perfect place to start, as they are effortless and delicious.
A celebration of pure vanilla, this cake with coconut frosting and the easy cupcakes offer a moist, soft crumb, minus any eggs or dairy. They are the perfect blend of plant-based milk, coconut or vegetable oil, flour and sugar, resulting in a taste so good, you’d hardly believe it’s vegan!
These recipes are versatile as you can change the flavours by adding chocolate or hazelnut frosting, chocolate chips or nuts, and fresh fruit toppings – plus decorations for any special occasions like birthday or Christmas.
The finale? A silky, smooth vegan buttercream frosting that crowns the cake, making it not just an indulgent treat, but a statement of conscious eating. Whether you’re a vegan veteran or new to plant-based baking, this recipe is a sure hit.
So here we have come up with two excellent and delicious vegan cake recipes. Give them a try at your home, and we ensure you won’t be disappointed with the final outcome.
Vegan Vanilla Cake with Coconut Frosting
This simple yet delectable recipe is perfect for those looking for an easy vegan vanilla cake that’s sure to please. The fluffy, moist texture of this cake pairs perfectly with the creamy coconut frosting. It’s a great option for birthdays or special occasions!
Photo by Foodie Flavours
Ingredients
For the sponge cake
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup coconut oil (melted)
• 1 cup almond milk (or other non-dairy alternative)
• ¾ cup granulated sugar
• 2 teaspoons pure vanilla extract
• 2 tablespoons white vinegar
For the frosting
• 1 can full-fat coconut milk (refrigerated overnight)
• 3 tablespoons powdered sugar
• 2 teaspoons pure vanilla extract
Preparation
Preheat oven to 175°C. Grease and line an 8-inch round cake pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined; set aside. In a large bowl, add melted coconut oil and almond milk, and stir until blended together. Add sugar and mix until combined, then add in vanilla extract and white vinegar, and mix well until the batter is smooth.
Gradually add in dry ingredients by folding them into wet ingredients using a rubber spatula or wooden spoon until fully incorporated. Do not overmix the batter, as it will make your cake dense instead of light and fluffy when baked.
Pour batter into the prepared pan, then bake in a preheated oven for 30 minutes or until a toothpick inserted comes out clean from the center of the cake. Allow to cool completely before frosting or serving.
To make the frosting, open a can of refrigerated coconut milk without shaking it, and then scoop out a solidified cream layer at the top only. Discard the remaining liquid layer at the bottom of the can.
Place cream in a medium bowl along with powdered sugar and beat on high speed using an electric mixer until soft peaks form. About 5 minutes of total time beating at high speed should yield desired results, but you may need to adjust the time depending on what type of electric mixer you are using, as some are stronger than others. Do not to overbeat, as this will make your frosting overly thick instead of light and fluffy. Mix in vanilla extract then spread evenly over the cooled vegan vanilla cake before serving.
Easy Vegan Vanilla Cupcakes
These airy little treats are ideal if you’re looking for something quick and easy but still want something that tastes amazing too. The best part? You don’t even need an electric mixer – just two bowls – one for wet ingredients and one for dry ones – plus some stirring action and you’re good to go.
So if you’re short on time, but still want something home-baked and yummy to treat yourself or your friends, these vegan cupcakes fit the bill perfectly every time! You can also add a chocolate buttercream frosting to your cupcakes.
Photo by Jennie Brown
Ingredients
• 1 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ⅓ cup vegetable oil
• ½ cup granulated sugar
• ½ cup almond milk (or other non-dairy alternative)
• 2 teaspoons pure vanilla extract
Preparation
Preheat oven to 175°C. Line 12 muffin tins with paper liners or lightly grease each tin with cooking spray/vegetable oil/butter, whichever preference suits best, then set aside while preparing the batter mixture next step below.
In a medium bowl, whisk together flour, baking powder, baking soda & salt, then set aside again while preparing the wet ingredient mixture next step below. In a separate larger bowl, combine vegetable oil and granulated sugar. Whisk together vigorously for about 30 seconds or so, just enough till they blend nicely together. Ensure there are no lumps left behind. Slowly pour in almond milk while stirring continuously, followed by the addition of all the dry ingredients.
Pour the batter into your cupcake molds and bake for 5 to 7 minutes. Keep aside to cool down your cupcakes, and enjoy them with some sprinklers on the top.
Baking a vegan vanilla cake becomes the easiest with accurate recipes and some techniques. So next time you are planning to bake a vegan vanilla cake, just follow these recipes, and you will have the fluffiest vanilla cake ever.
