Vegan White Cake Recipe for Fluffy, Delicious Desserts

There’s something undeniably magical about a classic white cake—light, fluffy, and delicately sweet, it’s the perfect canvas for any celebration. But what if you could enjoy all that magic, completely plant-based?

Enter this vegan white cake recipe: a show-stopping dessert that’s egg-free, dairy-free, and every bit as tender and delicious as the traditional version. Whether you’re celebrating a birthday, wedding, or just a Tuesday night, this cake is your ticket to a cruelty-free, festive treat.

This recipe is tried-and-true, developed after many rounds of testing to achieve that sought-after crumb: moist yet airy, soft yet sturdy enough to hold layers of frosting. Whether you’re new to vegan baking or a seasoned plant-based chef, you’ll love how simple the process is—and how spectacular the results are.

Let’s dive into the secrets behind the fluffiest, most beautiful vegan white cake you’ve ever tasted!

Why You’ll Love This Recipe

• Light & Fluffy Texture: This cake rivals any traditional white cake in both structure and mouthfeel. You won’t miss the eggs or dairy!
• Simple Ingredients: Every item is easy to find, with no specialty flours or hard-to-pronounce substitutes.
• Versatile: Dress it up with your favorite vegan buttercream, fruit fillings, or even a drizzle of vegan chocolate ganache.
• Perfect for All Occasions: From birthdays to anniversaries, this cake is always a crowd-pleaser.
• Allergy-Friendly: Naturally dairy-free and egg-free; easily adaptable for nut or soy allergies.

Looking for more vegan baking inspiration? Try this Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for another show-stopping dessert!

Ingredients

Tip: For an extra-white crumb, use clear vanilla extract and avoid unrefined sugars.

Equipment

• Two 8-inch (20cm) round cake pans (or three 6-inch for taller layers)
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Electric mixer (optional but helpful for aerating batter)
• Parchment paper
• Cooling rack
• Measuring cups and spoons

Instructions

1. Prepare the pans and oven:

   Preheat your oven to 350°F (175°C). Line the bottoms of your cake pans with parchment paper and lightly grease the sides with oil or non-stick spray.

   This ensures easy release and a smooth finish.

2. Mix the non-dairy buttermilk:

   In a small bowl or measuring cup, combine non-dairy milk and apple cider vinegar. Stir and let it sit for 5–10 minutes.

   It will curdle slightly—this is your vegan “buttermilk” and helps create a tender crumb.

   Don’t skip this step! The acidity from the vinegar is essential for activating the baking soda and giving your cake lift.

3. Combine dry ingredients:

   In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well blended. Sifting the flour beforehand makes the cake even lighter.

4. Add wet ingredients:

   To the bowl of dry ingredients, add the oil, vanilla extract, and almond extract (if using). Pour in the curdled non-dairy buttermilk.

   Using a whisk or electric mixer, mix until just combined. Avoid over-mixing—some small lumps are okay.

   Over-mixing can make the cake dense. Mix just until no dry flour remains.

5. Divide and smooth the batter:

   Evenly divide the batter between your prepared pans. Use a spatula to smooth the tops, tap the pans lightly on the counter to release any air bubbles.

6. Bake:

   Place the pans in the center of your oven and bake for 28–32 minutes, or until the tops are springy and a toothpick inserted in the center comes out clean or with a few crumbs. Don’t overbake—check at the 28-minute mark.

7. Cool:

   Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, invert onto a cooling rack, peel away the parchment, and cool completely before frosting.

8. Frost and decorate:

   Once fully cool, frost with your favorite vegan buttercream, whipped coconut cream, or a simple glaze. Decorate with fresh berries, edible flowers, or sprinkles for a festive touch.

Tips & Variations

• For an extra-white cake: Use bleached all-purpose flour, clear vanilla extract, and avoid unrefined sugars. This keeps the crumb pale and elegant.
• Gluten-free version: Substitute an all-purpose gluten-free flour blend (make sure it contains xanthan gum). Check out our Gluten Free Soy Free Vegetarian Recipes for Healthy Meals for more inspiration!
• Almond-free: Omit almond extract if nut allergies are a concern. Vanilla alone is still delicious.
• Cupcake option: This batter works beautifully for cupcakes. Fill lined tins 2/3 full and bake for 18–20 minutes.
• Add-ins: Stir in up to 1 cup of vegan white chocolate chips, fresh raspberries, or diced strawberries for a twist.
• Frosting ideas: Pair with lemon or berry buttercream for a springtime vibe, or classic vegan vanilla buttercream for weddings and birthdays.
• Storage: This cake keeps well covered at room temperature for 2 days, or refrigerated for up to 5. Unfrosted layers freeze beautifully—wrap tightly and freeze for up to 2 months.
• Layering tips: For super-flat layers, trim the domed tops with a serrated knife once cool.

“The right pan prep and gentle mixing are the secrets to a bakery-worthy vegan white cake.”

For more special-occasion vegan recipes, don’t miss our Vegan Valentine Recipes for a Sweet and Healthy Celebration!

Nutrition Facts

Note: Nutrition facts are estimates and will vary based on the specific brands and frostings used.

Serving Suggestions

• Classic Layer Cake: Frost with vegan vanilla or lemon buttercream and decorate with fresh berries or edible flowers for a wedding-worthy centerpiece.
• Birthday Fun: Add vegan rainbow sprinkles between layers and on top. Pair with vegan chocolate frosting for a crowd-pleaser.
• Single-Serve Cupcakes: Make cupcakes and top with vegan whipped coconut cream and a cherry for a retro dessert.
• Trifle: Layer cubes of cake with vegan custard, fresh fruit, and whipped cream in glasses for an elegant dessert.
• Holiday Variation: Add almond extract and fill with cherry preserves for a festive twist.
• Pairings: Serve alongside a hot mug of tea, or with a scoop of vegan ice cream for an indulgent finish.
• Cake Pops: Crumble leftover cake, mix with a little vegan frosting, roll into balls, and dip in vegan white chocolate for fun treats.

For a savory counterpoint to your dessert, try our Veg Recipes for Slow Cooker: Easy, Tasty Meal Ideas for your next gathering.

Conclusion

Baking a vegan white cake doesn’t mean sacrificing flavor, texture, or beauty. In fact, plant-based versions can be just as impressive—if not more so—than their traditional counterparts.

With this recipe, you have all the tools you need to create a cake that’s light, moist, and perfect for any celebration. The secret lies in simple, wholesome ingredients and a few gentle baking techniques that make all the difference.

Whether you’re new to vegan baking or a longtime enthusiast, this white cake recipe is sure to become a staple in your repertoire. It’s endlessly adaptable with different flavorings and frostings, and it’s guaranteed to bring a smile to anyone who takes a bite.

Don’t forget to explore more creative vegan recipes like our Vegan Bread Machine Recipe for Soft, Delicious Loaves for even more plant-based baking adventures. Happy baking—may every slice be a celebration!

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