Looking for the perfect vegan vanilla cake that’s moist, fluffy, and bursting with classic flavour? You’re in the right place!
Whether you’re new to vegan baking or a seasoned pro, this best vegan vanilla cake recipe UK offers an easy-to-follow, foolproof method using ingredients readily available in British supermarkets. No eggs, no dairy, just pure plant-based goodness that everyone will love—vegans and non-vegans alike.
This cake delivers the comforting sweetness of vanilla, balanced with a tender crumb and a light crumb structure that rivals traditional cakes. It’s ideal for birthdays, afternoon teas, or any celebration where you want a delightful, cruelty-free dessert.
Plus, it pairs beautifully with a variety of frostings—from classic buttercream to tangy lemon glaze.
Ready to bake your new favourite cake? Let’s dive in!
Why You’ll Love This Recipe
This vegan vanilla cake recipe is a game-changer for several reasons. First, it uses simple, wholesome ingredients that you can find in any UK supermarket—no specialty items needed.
Second, the texture is incredibly light and fluffy thanks to the clever use of plant-based milk and apple cider vinegar, which helps the cake rise beautifully.
Third, it’s versatile! You can easily customise the flavour, swap out ingredients for gluten-free versions, or dress it up with your favourite frosting or toppings.
Lastly, it’s perfect for all occasions, from casual teatime treats to elegant celebrations.
Ingredients
- 300g plain flour (all-purpose flour)
- 200g caster sugar
- 1 tbsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- ¼ tsp salt
- 240ml unsweetened plant-based milk (soya, oat, or almond)
- 1 tbsp apple cider vinegar
- 120ml vegetable oil (sunflower or rapeseed oil)
- 2 tsp vanilla extract
- 150ml sparkling water (helps lighten the batter)
Equipment
- Two 20cm (8-inch) round cake tins
- Mixing bowls
- Electric hand whisk or stand mixer
- Measuring spoons and cups
- Spatula
- Cooling rack
- Oven
Instructions
- Preheat your oven to 180°C (160°C fan) / 350°F / Gas Mark 4. Grease and line your cake tins with parchment paper to prevent sticking.
- Prepare your vegan buttermilk: In a small bowl, combine the plant-based milk with the apple cider vinegar. Stir and let it sit for 5 minutes to curdle slightly.
- Mix dry ingredients: In a large mixing bowl, sift together the plain flour, caster sugar, baking powder, bicarbonate of soda, and salt.
- Combine wet ingredients: Add the oil, vanilla extract, and vegan buttermilk to the dry ingredients. Mix gently using a whisk or mixer until just combined—avoid overmixing.
- Add sparkling water: Slowly pour in the sparkling water and fold it into the batter carefully. This will help keep the cake airy and light.
- Divide the batter evenly: Pour the batter into the prepared tins, smoothing the tops with a spatula for even baking.
- Bake: Place the tins in the preheated oven and bake for 30-35 minutes, or until a skewer inserted into the centre comes out clean.
- Cool: Remove the cakes from the oven and set on a cooling rack. Let them cool in the tins for 10 minutes before turning out to cool completely.
- Decorate: Once fully cooled, frost with your favourite vegan frosting or enjoy plain with a dusting of icing sugar.
Tips & Variations
“For a lighter cake, be sure to gently fold in the sparkling water at the end rather than mixing vigorously.”
Substitutions: You can replace the plain flour with gluten-free flour for a gluten-free version, but check your baking powder is gluten-free too.
Flavour twists: Add a teaspoon of almond extract or lemon zest to the batter for a personalized touch.
Frosting ideas: Try a vegan buttercream, coconut cream frosting, or a simple glaze made with icing sugar and lemon juice.
Storage: Store the cake in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition Facts
| Nutrient | Per Serving (1 slice, approx. 1/12 cake) |
|---|---|
| Calories | 210 kcal |
| Fat | 9g |
| Saturated Fat | 1g |
| Carbohydrates | 30g |
| Sugars | 18g |
| Fibre | 1g |
| Protein | 2g |
| Sodium | 180mg |
Serving Suggestions
This cake is delightfully versatile when it comes to serving. A generous spread of vegan buttercream or a drizzle of lemon glaze complements the vanilla base perfectly.
For a fresh twist, serve slices with seasonal berries or a dollop of coconut yoghurt. It also pairs wonderfully with a hot cup of tea or coffee for afternoon tea moments.
Don’t miss trying it alongside other delicious desserts like our Chocolate Heaven Cake Recipe for a flavour-packed celebration platter.
Conclusion
This vegan vanilla cake recipe is truly a crowd-pleaser that proves plant-based baking can be simple, delicious, and satisfying. The combination of readily available UK ingredients and straightforward steps means you can whip up a moist, tender cake perfect for any occasion.
Whether you’re celebrating a special event or simply craving a sweet treat, this recipe offers a reliable, tasty solution that everyone will enjoy—no compromises on flavour or texture. Plus, it’s a fantastic base to customise with your favourite frostings and toppings.
Ready to explore more vegan and plant-based treats? Check out our other recipes like the creamy Cinnamon Pecan Ice Cream Recipe or the comforting Costco Vegan Mushroom Stew Recipe for your next delicious adventure!
📖 Recipe Card: Best Vegan Vanilla Cake Recipe UK
Description: A moist and fluffy vegan vanilla cake perfect for any occasion. Easy to make with common UK ingredients and no animal products.
Prep Time: PT15M
Cook Time: PT30M
Total Time: PT45M
Servings: 8 servings
Ingredients
- 250g self-raising flour
- 200g caster sugar
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 240ml unsweetened soy milk
- 80ml sunflower oil
- 1 tbsp apple cider vinegar
- 2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat oven to 180°C (160°C fan) and grease a 20cm cake tin.
- In a bowl, mix soy milk and apple cider vinegar; set aside for 5 minutes.
- Combine flour, sugar, baking powder, bicarbonate of soda, and salt in a large bowl.
- Add the soy milk mixture, sunflower oil, and vanilla extract to the dry ingredients.
- Mix until smooth and well combined.
- Pour batter into the prepared tin and bake for 30 minutes or until a skewer comes out clean.
- Allow cake to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Nutrition: Calories: 280 kcal | Protein: 4 g | Fat: 9 g | Carbs: 45 g
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