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.

Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Servings:
8
Yield:
1 8x8-inch pan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.

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  • Stir soy milk and vinegar together in a large glass measuring cup.

  • Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.

  • 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.

  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes.

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.

Nutrition Facts

287 calories; protein 3.4g 7% DV; carbohydrates 45.3g 15% DV; fat 10.1g 16% DV; cholesterolmg; sodium 380.1mg 15% DV. Full Nutrition

Reviews (86)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/17/2013
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! Read More
(68)

Most helpful critical review

Rating: 1 stars
03/16/2014
This was my first vegan cake...delicious! The almond flavoring added just the right touch. I served it with powdered sugar sprinkled on top. Read More
(10)
99 Ratings
  • 5 star values: 72
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 4
Rating: 5 stars
07/17/2013
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! Read More
(68)
Rating: 5 stars
08/12/2013
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! Read More
(21)
Rating: 5 stars
12/06/2013
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. Read More
(21)
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Rating: 5 stars
03/28/2014
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 and provides an element of binding in egg-free baking. I frosted the cake with orange butter creme and it was richer than an all chocolate cake would have been:) It's so easy to make that I'll stop and make a cake for one of the kids in a quick 10 minutes of kitchen time. Read More
(18)
Rating: 5 stars
03/09/2013
Excellent...I use Zweet to decrease calories...thank you for a wonderful recipe! Read More
(14)
Rating: 5 stars
01/29/2014
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 DELICIOUS! After I poured the cake into the pan and licked the bowl (not literally but you know what I mean-using a spoon ate what stuck to the bowl) & it was SO SO SO good..my rats loved it too! I tore up a paper plate and put small amounts of the batter on the two plates and both rats when after I put it up to their lips-when I went to put it down grabbed onto it!..for Frosting I used a recipe from 'Vegan Cupcakes take over the world' made by mixing 1/2c Earth balance 1/2c Spectrum 3.5 cups of organic confectioners sugar 1 and a half teaspoon of vanilla extract and 1/4th cup of soy milk-all blended well together. Read More
(11)
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Rating: 5 stars
03/06/2014
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!! Read More
(10)
Rating: 1 stars
03/15/2014
This was my first vegan cake...delicious! The almond flavoring added just the right touch. I served it with powdered sugar sprinkled on top. Read More
(10)
Rating: 5 stars
05/13/2014
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 was a more dense cake but moist. I used almond milk instead of soy and light olive oil instead of canola because that is what we had. Everything else was the same. We used chocolate frosting on top. This will be my new go to vanilla cake! Read More
(10)