If you’re searching for a delicious, moist, and fluffy cake that’s completely vegan and nut-free, you’ve come to the right place! Baking without eggs, dairy, or nuts can sometimes feel limiting, but this recipe breaks all the stereotypes.
Whether you have allergies, dietary restrictions, or simply prefer a plant-based lifestyle, this cake will impress everyone at your table. It’s perfect for birthdays, celebrations, or even a simple weekend treat.
The texture is rich yet light, with a subtly sweet flavor that pairs wonderfully with a variety of frostings or fresh fruit toppings.
Best of all, this cake is easy to make with common pantry staples and requires no fancy ingredients or complicated techniques. Get ready to enjoy a scrumptious vegan no-nut cake that will quickly become a household favorite!
Why You’ll Love This Recipe
This vegan no-nut cake is a game changer for those with nut allergies or anyone avoiding nuts for dietary reasons. Unlike many vegan cakes that rely on nut flours or nut-based milk, this recipe uses simple, accessible ingredients that you likely already have on hand.
Its tender crumb and balanced sweetness mean it’s delicious on its own or perfect for customization with your favorite toppings. It’s also incredibly versatile — from a classic vanilla flavor to a hint of citrus or cocoa, the possibilities are endless.
Most importantly, it’s allergy-friendly and crowd-pleasing, so no one has to miss out on dessert!
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (240ml) water
- ⅓ cup (80ml) vegetable oil (canola or sunflower oil works well)
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- Optional: zest of 1 lemon or orange for a citrus twist
Equipment
- Mixing bowls (medium and large)
- Whisk or electric mixer
- Measuring cups and spoons
- 8-inch (20cm) round cake pan
- Parchment paper (for lining the pan)
- Cooling rack
- Spatula
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of your cake pan with parchment paper and lightly grease the sides with oil to prevent sticking.
- In a large bowl, sift together the all-purpose flour, sugar, baking soda, and salt. This ensures even distribution of the leavening agents and removes any lumps.
- In a separate medium bowl, combine the water, vegetable oil, apple cider vinegar, and vanilla extract. If you want a citrus flavor, add the zest now.
- Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Be careful not to overmix; a few lumps are fine.
- Pour the batter into your prepared cake pan. Smooth the top with a spatula for even baking.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Ovens vary, so start checking at 30 minutes.
- Allow the cake to cool in the pan for 10 minutes. Then transfer it to a cooling rack to cool completely before frosting or serving.
Tips & Variations
Tip: Use fresh baking soda and vinegar to ensure your cake rises perfectly. Old baking soda can lose potency.
For a chocolate version, replace ¼ cup of the flour with unsweetened cocoa powder. You can also add ½ tsp of cinnamon for a warm spice note.
If you want to make this cake gluten-free, try swapping the all-purpose flour for a gluten-free blend that includes xanthan gum.
Looking for frosting ideas? A simple vegan buttercream or coconut whipped cream pairs beautifully with this cake.
Nutrition Facts
| Nutrient | Per Serving (1/8 cake) |
|---|---|
| Calories | 220 kcal |
| Fat | 9 g |
| Carbohydrates | 33 g |
| Fiber | 1 g |
| Sugar | 17 g |
| Protein | 2 g |
Serving Suggestions
This vegan no-nut cake is incredibly versatile. Serve it plain with a dusting of powdered sugar for a simple treat.
For more indulgence, add vegan frosting or fresh berries.
It also pairs wonderfully with a scoop of dairy-free ice cream or a dollop of coconut cream for dessert parties. For brunch or afternoon tea, consider slicing and serving alongside a cup of your favorite herbal tea or coffee.
Want to explore more vegan treats? Check out our Leche De Pantera Recipe for a rich vegan dessert or try the Julie Marie Eats Recipes collection for more plant-based inspirations.
Conclusion
Baking a vegan no-nut cake that’s both delicious and allergy-friendly is easier than you might think. This recipe delivers a moist, tender cake with minimal fuss and maximum flavor.
Plus, it’s made with simple ingredients you can find in any pantry, making it a fantastic option for last-minute baking or when catering to guests with dietary restrictions.
Whether you’re new to vegan baking or a seasoned pro, this cake will quickly become a favorite. Don’t hesitate to experiment with flavors and toppings to make it your own.
And if you enjoyed this recipe, be sure to try our Lump Of Coal Recipe or the decadent Marzipan Challah Recipe for more tasty treats that everyone will love.
📖 Recipe Card: Best Vegan No-Nut Cake
Description: A moist and fluffy vegan cake free from nuts, perfect for all occasions. Easy to make with simple ingredients you likely have at home.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened almond-free plant milk (e.g. oat or soy)
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- 1/2 cup unsweetened applesauce
- 1/2 cup vegan chocolate chips (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease an 8-inch cake pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- In a separate bowl, mix plant milk, oil, apple cider vinegar, vanilla, and applesauce.
- Pour wet ingredients into dry ingredients and stir until just combined.
- Fold in vegan chocolate chips if using.
- Pour batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes until a toothpick comes out clean.
- Allow to cool before removing from pan and serving.
Nutrition: Calories: 220 kcal | Protein: 3 g | Fat: 8 g | Carbs: 33 g
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