Skip to main content New this month
Get the Allrecipes magazine

Vegan Basic Vanilla Cake

Rated as 4.4 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.

Ingredients

50 m servings 287 cals
Original recipe yields 8 servings (1 8x8-inch pan)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
  2. Stir soy milk and vinegar together in a large glass measuring cup.
  3. Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
  4. Briskly mix canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork. Stir soy milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
  5. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

Footnotes

  • Cook's Notes:
  • You can use all water in place of the soy milk, but the soy milk adds more flavor. Also, consider that for this to be truly vegan you must purchase sugar made without the use of animal byproduct which you can usually buy at your local, friendly health food market.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 287 calories; 10.1 g fat; 45.3 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 380 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 69
  1. 80 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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 ...

Most helpful critical review

This was my first vegan cake...delicious! The almond flavoring added just the right touch. I served it with powdered sugar sprinkled on top.

Most helpful
Most positive
Least positive
Newest

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 ...

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!

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 ...

Fast, easy, delicious, moist & dense enough to feel rich, spongy enough to feel like 'cake'. I substituted half the 'milk' for applesauce (and left out the 1/4 c water) - increases moistness an...

Excellent...I use Zweet to decrease calories...thank you for a wonderful recipe!

I made this cake but substituted melted Earth Balance in place of the Canola oil since Canola might contain GMO's...plus I overlooked the 1/4 c of water and the cake turned out AMAZINGLY DELICIO...

This cake was really good and moist! We are not vegan (or vegetarian) but this was the only vanilla cake I could find on this site with really good reviews so my 9 year old and I made it. It w...

This was my first vegan cake...delicious! The almond flavoring added just the right touch. I served it with powdered sugar sprinkled on top.

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 suitab...