Who says making a delicious, moist vegan cake has to be complicated? If you’re craving something sweet, fluffy, and totally plant-based—but you don’t have time to bake from scratch—this vegan cake recipe with cake mix is about to change your dessert game forever!
Using a simple store-bought cake mix as your base, you’ll whip up a gorgeous, crowd-pleasing cake that’s free from eggs and dairy but full of flavor and joy. Whether you’re baking for a birthday, a special occasion, or you just want a slice of comfort, this recipe proves that vegan baking can be easy, accessible, and downright delicious.
In this blog post, I’ll walk you through every step of the process—no fancy techniques or hard-to-find ingredients required. You’ll learn how to prepare your vegan cake mix, choose the right egg replacer, and even customize your cake with endless flavor and topping ideas.
So grab your favorite mixing bowl, preheat your oven, and let’s get baking!
Why You’ll Love This Recipe
There are so many reasons to fall in love with this vegan cake recipe with cake mix! If you’re new to vegan baking or just looking for a quick, reliable treat, this recipe is sure to become a staple in your kitchen.
- Quick & Easy: No need for complicated steps or specialty ingredients. The cake mix does most of the heavy lifting!
- Customizable: Use your favorite flavors—vanilla, chocolate, spice, or even lemon. Add mix-ins, frostings, or fresh fruit.
- Kid-Friendly: Perfect for little bakers to help with. The prep is simple and safe.
- Foolproof Results: Moist, tender crumb every time, thanks to the reliability of boxed cake mix.
- Dairy-Free & Egg-Free: Naturally vegan, with no compromise on taste or texture.
- Perfect for Any Occasion: Birthdays, holidays, potlucks, or weeknight cravings—this cake has you covered!
Tip: Not just for plant-based eaters! Even non-vegans won’t notice the difference—this cake is just that good.
Ingredients
Before you get started, make sure your cake mix is vegan-friendly (check the label for milk, eggs, or animal-derived ingredients). Many classic brands offer “accidentally vegan” options—just double-check!
| Ingredient | Amount | Notes |
|---|---|---|
| Vegan cake mix | 1 box (15.25 oz / 432g) | Choose vanilla, chocolate, or any favorite flavor |
| Unsweetened non-dairy milk | 1 cup (240ml) | Almond, soy, oat, or cashew milk all work well |
| Neutral oil | 1/2 cup (120ml) | Canola, vegetable, or melted coconut oil |
| Applesauce | 1/2 cup (120g) | Acts as an egg replacer and adds moisture |
| Apple cider vinegar | 1 tsp | Helps with rise; white vinegar works too |
| Vanilla extract | 1 tsp | Optional, enhances flavor |
| Pinch salt | ~1/4 tsp | Balances sweetness |
Optional Add-Ins
- 1/2 cup vegan chocolate chips
- 1/2 cup chopped nuts
- 1/2 cup fresh or dried fruit
- 1 tbsp citrus zest
Pro Tip: For a moist, fudgy chocolate cake, add 1-2 tbsp of brewed coffee to deepen the flavor.
Equipment
- Mixing bowls – One large, one small for wet and dry ingredients
- Whisk or electric mixer – For smooth, lump-free batter
- Measuring cups and spoons
- Rubber spatula – For scraping the bowl
- Cake pan(s) – 9×13 inch pan, two 8-inch round pans, or cupcake tin
- Parchment paper (optional, for easier removal)
- Cooling rack
- Oven mitts
Don’t have a mixer? No worries!
This batter comes together easily by hand with a whisk or sturdy spoon.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your cake pan(s) with oil or line with parchment paper for easy removal.
- Combine wet ingredients: In a large mixing bowl, whisk together the non-dairy milk, oil, applesauce, apple cider vinegar, and vanilla extract until smooth.
- Add the cake mix: Pour the cake mix into the bowl with the wet ingredients. Add a pinch of salt. Mix gently with a whisk or electric mixer on low speed until just combined—do not overmix.
- Fold in add-ins (optional): If you’re using chocolate chips, nuts, fruit, or zest, fold them in with a spatula until evenly distributed.
- Pour into pan: Transfer the batter to your prepared cake pan. Use a spatula to smooth the top for even baking.
- Bake: Place the pan in the preheated oven. Bake for 28-35 minutes (for a 9×13-inch pan) or until a toothpick inserted in the center comes out clean or with a few moist crumbs. For cupcakes, start checking at 18-20 minutes.
- Cool: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, turn out onto a wire rack to cool completely before frosting or serving.
- Decorate and enjoy: Frost with your favorite vegan frosting, dust with powdered sugar, or top with fruit. Slice and serve!
“Don’t rush the cooling process—letting your cake cool fully ensures the best texture and prevents melting your frosting!”
Tips & Variations
- Choose Your Cake Mix Carefully: Many classic brands like Duncan Hines and Betty Crocker have vegan-friendly cake mixes, but always check the label for milk, eggs, or animal-derived ingredients.
- Egg Replacers: Unsweetened applesauce is my go-to, but you can also use mashed banana, vegan yogurt, or commercial egg replacers. Each will give a slightly different texture—experiment to find your favorite!
- Flavor Boosts: Add 2 tbsp cocoa powder for a richer chocolate cake, or 1 tbsp lemon zest for a bright, citrusy sponge.
- Moisture Matters: If your batter looks too thick, add an extra splash of non-dairy milk, 1 tbsp at a time, until smooth.
- Make it a Layer Cake: Divide batter between two 8-inch round pans for a classic layer cake. Fill and frost with vegan buttercream!
- Gluten-Free Option: Try a gluten-free vegan cake mix and check that all your add-ins are gluten-free.
- Mini Cakes or Cupcakes: This recipe is perfect for cupcakes—bake for 18-22 minutes and check doneness at 18 minutes.
- Mix & Match Frostings: Try a rich vegan chocolate ganache, classic vanilla buttercream, or tangy vegan cream cheese frosting.
“The possibilities are endless! Change up the flavors and toppings to suit your mood or the season.”
Nutrition Facts
Nutrition will vary based on the brand of cake mix and add-ins, but here’s an approximate breakdown per 1/12 of a 9×13-inch cake, unfrosted:
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Total Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 310mg |
| Total Carbohydrate | 34g |
| Dietary Fiber | 1g |
| Sugars | 18g |
| Protein | 2g |
Note: Adding frosting, chocolate chips, or nuts will increase the calories and fat content.
Looking for more healthy vegan recipes? Be sure to check out my Peruvian Vegetable Recipes for Flavorful Healthy Meals and Low Calorie Vegetable Soup Recipe for Healthy Eating!
Serving Suggestions
- Classic Vegan Frosting: Top with a luscious layer of vegan buttercream, chocolate ganache, or cream cheese frosting. For a simple finish, dust with powdered sugar.
- Fresh Fruit: Decorate with sliced strawberries, raspberries, blueberries, or citrus segments for a fresh, vibrant touch.
- Birthday Celebration: Add vegan sprinkles or edible flowers for a festive look.
- Warm with Ice Cream: Serve slices slightly warm with a scoop of vegan vanilla or chocolate ice cream.
- For a Brunch Treat: Pair a slice with coffee or tea as part of a plant-based brunch spread. Try it alongside my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for a cake lover’s dream!
- Layered Dessert: Cut cake into cubes and layer with fruit and whipped coconut cream for an easy vegan trifle.
- On-the-Go: Bake as cupcakes for easy lunchbox treats or picnic desserts.
Hosting a vegan-friendly party? This cake pairs beautifully with savory finger foods like my Vegetable Crackers Recipe for Healthy Homemade Snacking!
Conclusion
Baking a vegan cake with cake mix isn’t just about saving time—it’s about creating a dessert that everyone at your table can enjoy, regardless of dietary preferences. With this simple, foolproof recipe, you get the best of both worlds: all the convenience of a boxed mix and all the flavor, texture, and compassion of plant-based baking.
Whether you’re craving a sweet treat for yourself or celebrating with friends and family, this cake is bound to delight.
Remember, vegan baking should be fun, creative, and stress-free. Feel free to experiment with flavors, add-ins, and toppings to make this recipe your own.
If you’re hungry for more easy vegan inspiration, don’t miss my Vegan Bread Machine Recipe for Soft, Delicious Loaves or explore a world of plant-based possibilities with my other dessert and snack recipes.
Happy baking—and even happier eating!
📖 Recipe Card: Vegan Cake with Cake Mix
Description: This easy vegan cake uses a store-bought cake mix and simple swaps for a delicious, dairy-free treat. Perfect for birthdays or any occasion.
Prep Time: PT10M
Cook Time: PT30M
Total Time: PT40M
Servings: 12 slices
Ingredients
- 1 box (15.25 oz) vegan-friendly cake mix (chocolate or vanilla)
- 1 cup unsweetened non-dairy milk (such as almond or soy)
- 1/2 cup vegetable oil
- 1/2 cup unsweetened applesauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking pan.
- In a large bowl, combine cake mix, non-dairy milk, vegetable oil, applesauce, apple cider vinegar, vanilla extract, and salt.
- Mix until smooth and well combined.
- Pour batter into prepared pan and spread evenly.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely before slicing and serving.
Nutrition: Calories: 210 | Protein: 2g | Fat: 8g | Carbs: 34g
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