Who says delicious, moist cake has to be expensive or complicated? If you’re searching for a cheap vegan cake recipe that doesn’t sacrifice taste for thriftiness, you’re in the right place.
Whether you’re baking for a celebration, craving a sweet treat, or just want a simple dessert to brighten your week, this recipe is for you. With pantry staples and zero fancy ingredients, this vegan cake is as easy on your wallet as it is on your time.
It’s proof that plant-based baking can be both affordable and scrumptious.
What makes this recipe extra special is its versatility. Not only can you whip it up in less than an hour, but you can also easily customize it with whatever you have on hand.
Plus, it comes together in a single bowl, making clean-up a breeze. If you love cake but don’t want to splurge on expensive vegan substitutes, keep reading – this cake will become your new go-to dessert.
Why You’ll Love This Recipe
- Budget-Friendly: Uses only affordable pantry staples. No need for pricey vegan specialty items!
- Quick & Easy: One bowl, minimal prep, and no complicated steps. Perfect for beginner bakers.
- Moist & Delicious: Despite being dairy- and egg-free, this cake is tender and full of flavor.
- Customizable: Swap in your favorite add-ins like nuts, fruit, or spices.
- Allergy-Friendly: Naturally dairy-free and egg-free, with nut-free options.
If you enjoy simple, wholesome treats, you might also like our Lemon Ricotta Pasta With Arugula Recipe or the cozy Harvest Hash Recipe: A Delicious and Easy Fall Comfort Food.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups | Sifted for best results |
| Granulated sugar | 3/4 cup | White or cane sugar |
| Baking soda | 1 tsp | Leavening agent |
| Salt | 1/2 tsp | |
| Vinegar (white or apple cider) | 1 tbsp | Helps the cake rise |
| Vegetable oil | 1/3 cup | Canola, sunflower or light olive oil work well |
| Vanilla extract | 1 tsp | For flavor |
| Water | 1 cup | Room temperature |
| Cocoa powder (optional for chocolate version) | 1/4 cup | Unsweetened, for chocolate cake |
Optional add-ins: 1/2 cup chopped nuts, dried fruit, or 1 tsp ground cinnamon for extra flavor.
Equipment
- Mixing bowl – Large enough to hold all ingredients
- Whisk or fork – For blending dry and wet ingredients
- Baking pan – 8×8-inch square or 9-inch round pan
- Measuring cups and spoons
- Spatula – For scraping the bowl and spreading the batter evenly
- Oven – Preheated to 350°F (175°C)
- Cooling rack (optional, but recommended)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease your baking pan with oil or line it with parchment paper.
- Combine dry ingredients: In your mixing bowl, whisk together the flour, sugar, baking soda, salt, and cocoa powder (if using).
- Mix wet ingredients: Add the vinegar, oil, vanilla extract, and water to the dry ingredients. Stir gently until just combined. Avoid over-mixing to keep your cake tender.
- Add-ins (optional): Fold in any extras like nuts, dried fruit, or spices.
- Pour the batter into the prepared pan, using a spatula to smooth the top.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10-15 minutes. Then transfer to a cooling rack to finish cooling completely.
- Serve and enjoy! Slice into squares or wedges. Top with powdered sugar, fruit, or your favorite vegan frosting.
Tip: For a richer chocolate flavor, use coffee instead of water. It deepens the taste without adding extra cost!
Tips & Variations
- Make it chocolate: Add 1/4 cup cocoa powder to the dry ingredients for a classic vegan chocolate cake.
- Add fruit: Stir in 1/2 cup chopped apples, pears, or mashed bananas for extra moisture and sweetness.
- Spice it up: Try cinnamon, nutmeg, or pumpkin spice in the batter for a warm, cozy flavor.
- Gluten-free option: Swap all-purpose flour for a 1:1 gluten-free baking blend.
- Frosting ideas: Dust the cooled cake with powdered sugar, or top with a simple glaze of powdered sugar and water. For a decadent treat, use a vegan buttercream like the one in our C&H Powdered Sugar Buttercream Frosting Recipe.
- Muffin variation: Divide the batter among muffin tins and bake for 18–20 minutes for quick cupcakes.
“Even if you’re new to vegan baking, this cake is nearly foolproof. Don’t be afraid to experiment!”
Nutrition Facts
| Nutrient | Per Serving (1/9 of cake) |
|---|---|
| Calories | 180 |
| Fat | 5g |
| Carbohydrates | 34g |
| Fiber | 1g |
| Sugar | 12g |
| Protein | 2g |
| Sodium | 180mg |
Note: Nutrition facts will vary based on any add-ins or frosting choices.
Serving Suggestions
- Enjoy plain for a simple, snackable treat.
- Top with fresh berries, sliced bananas, or a dollop of coconut whipped cream.
- Serve with a drizzle of chocolate or caramel sauce for a decadent dessert.
- Pair with hot tea or coffee for a cozy afternoon break.
- Slice and pack into lunchboxes for an easy, budget-friendly dessert.
- Try it with a scoop of vegan ice cream for special occasions.
If you love trying unique desserts, check out our Kolasnittar Recipe for a chewy Swedish treat, or dive into something classic like our Medieval Honey Cake Recipe (not vegan, but a fun read!).
Conclusion
Baking a cheap vegan cake doesn’t mean sacrificing flavor, texture, or joy. This recipe is living proof that you can enjoy a moist, tender, and utterly satisfying cake using only a handful of pantry staples and a few minutes of your time.
Whether you’re a student, a busy parent, or anyone who loves to save money without giving up dessert, this cake is for you.
Don’t be shy about making this recipe your own! Add your favorite fruits, spices, or toppings to suit every mood and season.
And if you’re in the mood to explore more creative cooking, why not try something adventurous from our recipe collection? From savory to sweet, we have plenty of inspiration, including the unique Maple Bourbon Pickles Recipe and comforting Low Fodmap Appetizer Recipes.
Happy baking, and remember: the best cakes are the ones you share!
📖 Recipe Card: Cheap Vegan Chocolate Cake
Description: A simple, delicious, and budget-friendly vegan chocolate cake made with pantry staples. Perfect for any occasion and ready in under an hour.
Prep Time: PT10M
Cook Time: PT35M
Total Time: PT45M
Servings: 8 servings
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp white or apple cider vinegar
- 1 cup water
Instructions
- Preheat oven to 350°F (175°C).
- Grease an 8-inch round cake pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- Add oil, vanilla, vinegar, and water to the dry ingredients.
- Stir until just combined and no lumps remain.
- Pour batter into prepared pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool before serving.
Nutrition: Calories: 190 | Protein: 2g | Fat: 6g | Carbs: 34g
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