Description

This vegan vanilla cake recipe is incredibly simple, using just 9 basic ingredients to create a soft and fluffy cake that’s perfect for any occasion! It’s a versatile base that you need to have in your recipe book, you can customise it with your favourite flavours, frostings, or mix-ins to suit your taste buds. Bake this vanilla cake for a birthday, a celebration, or just craving a delicious dessert, it will be sure to become your go-to favourite recipe!

Ingredients

*Use room temperature ingredients

For 3 layer cake bse

4 & 1/4 cups (470g) plain flour
1 cup (200g) melted vegan butter
1 & 1/2 cup (310g) caster sugar
1 & 3/4 cup (430ml) soy milk or any plant milk
3 tbsp cornflour
1 tbsp vanilla extract with vanilla beans
1 & 1/2 tbsp apple cider vinegar
1 & 1/2 tsp baking powder
1 tsp baking soda

*Add either 1-2 tbsp of vegetable oil or 1/4 cup of applesauce to the batter if you want to add a little more moisture to the cake.

For 2 layer cake base

2 & 3/4 cups (310g) plain flour
2/3 cups (130g) melted vegan butter
1 cup (200g) caster sugar
1 cup + 2 & 1/2 tbsp (285ml) soy milk or any plant milk
2 tbsp cornflour
1 – 2 tsp vanilla extract with vanilla beans
1 tbsp apple cider vinegar
1 tsp baking powder
1/2 – 1 tsp baking soda

*Add either ~1 tbsp of vegetable oil or 2 tbsp of applesauce to the batter if you want to add a little more moisture to the cake.

*Use your favourite frosting recipe for the cake! Here are some of the frosting recipes on The Chestnut Bakery. Use 1 – 2 batches depending on the size of the cake and the desired coverage.

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 180°C (350°F).
Make vegan buttermilk by mixing the soy milk and apple cider vinegar in a bowl or a jug. Set aside.
Mix the flour, sugar, cornflour, baking powder, and baking soda in a mixing bowl until thoroughly combined. Set aside.
In a large mixing bowl, mix the vegan buttermilk, melted vegan butter, and vanilla extract with a whisk until well combined.
Add the dry mixture to the wet mixture and mix with a large wooden spoon or silicone spatula until just combined. Do not overmix here!
Pour the batter evenly into 3 7-inch (18cm) cake tins lined with parchment paper and smooth out the top. Tap the bottom carefully to let air out.
Bake in the oven for 30 to 35 mins until an inserted toothpick comes out clean with moist crumbs. If it comes out with wet batter, bake for another 5 mins and test again.
Take the cake out of the oven and let it cool at room temperature for 10 to 15 mins. Take the cake out of the tin and transfer to a cooling rack to further cool before frosting.
Cut the domed top of the cake(or not, it’s up to you!) and frost the cake with your favourite frosting. Enjoy!