There’s something truly magical about a classic vanilla cake, especially when it’s made entirely plant-based. Whether you’re celebrating a special occasion or simply craving a slice of comfort, my Vegan Vanilla Bean Cake brings together the nostalgic flavors you love with a modern, compassionate twist.
This cake is soft, fluffy, and bursting with the unmistakable aroma of real vanilla bean. It’s a recipe you’ll treasure, perfect for birthdays, gatherings, or a sweet treat on a cozy afternoon.
What makes this cake stand out is its simplicity and elegance. Using pantry staples and easy-to-follow steps, you can create a beautiful centerpiece that’s just as impressive as any traditional cake—no eggs or dairy required!
The tender crumb, rich vanilla flavor, and delicate sweetness make it a crowd-pleaser for vegans and non-vegans alike. Read on to discover why you’ll fall in love with this vegan vanilla bean cake and how you can make it at home today.
Why You’ll Love This Recipe
- Ultra-Moist and Tender: The combination of plant-based milk and oil creates a cake that’s soft, fluffy, and never dry.
- Pure Vanilla Flavor: Using real vanilla bean brings a depth and aroma you simply can’t get from extract alone.
- Easy, One-Bowl Batter: Minimal clean-up and straightforward steps mean less fuss and more fun in the kitchen.
- Allergen-Friendly: Completely dairy-free and egg-free, and easily adaptable for a nut-free version.
- Perfect for Any Occasion: Dress it up for a celebration or enjoy a simple slice with your afternoon tea.
- Proven Crowd-Pleaser: Even non-vegans rave about this cake’s flavor and texture!
“You don’t have to be vegan to appreciate how luscious and satisfying this cake is. It’s the perfect blank canvas for your favorite toppings or fillings.”
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 2 1/2 cups (315g) | Use unbleached for best texture |
| Organic cane sugar | 1 1/4 cups (250g) | Or coconut sugar for a deeper flavor |
| Baking powder | 2 1/2 tsp | Ensures a lovely rise |
| Baking soda | 1/2 tsp | Balances acidity |
| Salt | 1/2 tsp | Enhances flavor |
| Unsweetened plant-based milk | 1 1/4 cups (300ml) | Almond, soy, oat, or coconut milk |
| Neutral oil | 1/2 cup (120ml) | Canola, sunflower, or grapeseed |
| Apple cider vinegar | 2 tsp | React with baking soda for lift |
| Vanilla bean | 1 whole bean | Split and scraped |
| Pure vanilla extract | 2 tsp | Optional, for extra flavor |
Equipment
- Mixing bowls (at least two, medium and large)
- Whisk
- Spatula
- Measuring cups and spoons
- 8-inch (20cm) round cake pans (2 pans for layers)
- Parchment paper
- Baking spray or oil (for greasing pans)
- Wire cooling rack
- Oven
- Sharp knife (for splitting the vanilla bean)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
- Prepare the vanilla bean: Using a sharp knife, split the vanilla bean lengthwise. Scrape the seeds from both halves with the back of the knife and set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, cane sugar, baking powder, baking soda, and salt until well combined.
- Combine wet ingredients: In a medium bowl, mix the plant-based milk, neutral oil, apple cider vinegar, vanilla bean seeds, and vanilla extract (if using).
- Combine wet and dry: Pour the wet ingredients into the dry ingredients. Use a whisk or spatula to gently fold the batter together until just combined. Do not overmix—a few lumps are okay.
- Divide and smooth: Evenly divide the batter between your prepared pans. Smooth the tops with a spatula for even baking.
- Bake: Place pans on the center rack of your oven. Bake for 26–30 minutes, or until a toothpick inserted in the center comes out clean and the cakes spring back lightly when touched.
- Cool: Remove cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully turn them out onto a wire rack to cool completely.
- Frost and decorate: Once fully cooled, frost with your favorite vegan buttercream or whipped coconut cream. Decorate with fresh fruit, sprinkles, or edible flowers as desired.
- Slice & enjoy: Slice and serve your beautiful vegan vanilla bean cake to friends and family!
Pro Tip: For an extra-moist cake, lightly brush the cooled layers with a simple syrup before frosting. This is a classic bakery trick!
Tips & Variations
- Gluten-Free Option: Substitute the all-purpose flour for a high-quality gluten-free flour blend. Make sure it contains xanthan gum for best results.
- Nut-Free Version: Use oat milk or soy milk instead of almond milk, and double-check that all your ingredients are nut-free.
- Frosting Ideas: This cake is delicious with classic vegan vanilla buttercream, chocolate ganache, or even a tangy lemon glaze.
- Make Cupcakes: Divide the batter into lined muffin tins and bake for 18–22 minutes for perfect vanilla cupcakes.
- Flavor Boosters: Add a pinch of almond extract or a splash of orange zest for a unique twist.
- Layering: For a more dramatic cake, double the recipe and create a tall, bakery-style layer cake.
“Don’t let leftover vanilla bean pods go to waste! Add them to your sugar jar for homemade vanilla sugar.”
Nutrition Facts
| Nutrient (per slice, 1/12 cake) | Amount |
|---|---|
| Calories | 250 |
| Fat | 8g |
| Saturated Fat | 1g |
| Carbohydrates | 41g |
| Sugar | 16g |
| Fiber | 1g |
| Protein | 3g |
| Sodium | 180mg |
Nutrition facts are estimates and will vary based on ingredients and frosting choices.
Serving Suggestions
- Classic Celebration Cake: Frost with vegan vanilla or chocolate buttercream, top with edible flowers or sprinkles.
- Fresh Berries: Layer the cake with a dollop of vegan whipped cream and a medley of fresh strawberries, blueberries, or raspberries for a burst of color and flavor.
- Simple Glaze: Drizzle with a lemon or vanilla glaze for a lighter finish.
- Seasonal Fruit Compote: Serve each slice with a spoonful of homemade fruit compote for added moisture and sweetness.
- Elegant Dessert Plate: Plate slices with a dusting of powdered sugar and a sprig of mint for a restaurant-worthy presentation.
- Picnic Treat: Bake as cupcakes or in a sheet pan for easy transport, perfect for outdoor gatherings.
- Paired with Vegan Sides: Serve alongside a cup of tea or as a sweet ending after enjoying savory vegan favorites. For more inspiration, check out these Vegetarian Swiss Chard Recipes for Healthy Meals.
Serving Tip: Always let your cake cool completely before frosting. This ensures your frosting stays smooth and doesn’t melt!
Conclusion
Baking a vegan vanilla bean cake at home is a joyful experience that brings together simple ingredients, big flavor, and a whole lot of love. Whether you’re new to vegan baking or a seasoned pro, this recipe will become a staple in your kitchen.
The cake’s soft crumb, rich vanilla aroma, and versatile serving options make it suitable for any occasion, from birthdays to brunches or just because.
Don’t be afraid to get creative! Experiment with different toppings, fillings, or even a hint of citrus zest for a refreshing twist.
If you enjoyed this recipe, you might also love my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or try your hand at homemade loaves with the Vegan Bread Machine Recipe for Soft, Delicious Loaves.
For a savory complement, my Peruvian Vegetable Recipes for Flavorful Healthy Meals make the perfect pairing.
Share this vegan vanilla bean cake with your loved ones and watch it disappear in no time. Happy baking!
📖 Recipe Card: Vegan Vanilla Bean Cake
Description: A moist and fluffy vanilla bean cake that's completely dairy and egg free. Perfect for celebrations or as a simple sweet treat.
Prep Time: PT20M
Cook Time: PT35M
Total Time: PT55M
Servings: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup organic cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened almond milk
- 1/2 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure vanilla bean paste
- 1/4 cup unsweetened applesauce
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix almond milk, oil, vinegar, vanilla bean paste, and applesauce.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition: Calories: 260 kcal | Protein: 3 g | Fat: 10 g | Carbs: 40 g
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