Vegan Yellow Cake Mix Recipe for Fluffy, Delicious Cakes

Is there anything more nostalgic than a fluffy, golden yellow cake? Whether it’s for birthdays, celebrations, or just a sweet afternoon pick-me-up, yellow cake is a classic that never goes out of style.

But if you’re vegan—or baking for someone who is—finding a soft, tender, and truly delicious vegan yellow cake can be a challenge. That’s why I’ve developed this foolproof vegan yellow cake mix recipe.

With pantry staples, no eggs or dairy, and just a few easy steps, you can whip up this mix in minutes and have it ready for whenever your cake cravings strike.

This homemade mix is not only convenient (store it for up to three months!) but also customizable—add-ins, flavors, and frostings are all welcome. Plus, it’s budget-friendly and skips all the preservatives and artificial ingredients of boxed cake mixes.

Ready to bring a piece of classic comfort to your vegan kitchen? Let’s get mixing!

Why You’ll Love This Recipe

• Easy to Make: Just mix a handful of dry ingredients and you’re set! The mix keeps beautifully, so you’re never more than a few steps away from fresh cake.
• Customizable: Use this mix as a base for cupcakes, sheet cakes, layer cakes, or even funfetti treats. Add lemon zest, almond extract, or sprinkles for variety.
• Fluffy Texture & Rich Flavor: Thanks to a blend of leaveners and plant-based milk, this vegan yellow cake is just as moist and tender as the traditional version.
• Allergy-Friendly: This recipe is dairy-free, egg-free, and can be made soy-free or gluten-free with a few simple swaps (see Tips & Variations below).
• Budget Friendly: Skip expensive store-bought vegan mixes and preservatives—this recipe uses basics you probably already have in your pantry.

Ingredients

Below is a handy table overview of the ingredients you’ll need for your vegan yellow cake mix, followed by a detailed list for both the dry mix and the wet ingredients you’ll need when you’re ready to bake.

For the Dry Cake Mix (to make and store):

• 3 cups all-purpose flour (or gluten-free blend if needed)
• 2 cups organic cane sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1/2 teaspoon ground turmeric (for that classic yellow hue; adjust to taste)

Wet Ingredients (to add when baking one 9-inch cake):

• 1 1/2 cups plant-based milk (soy, almond, oat, or your favorite)
• 1/2 cup neutral oil (like canola or sunflower)
• 2 teaspoons apple cider vinegar
• 1 tablespoon pure vanilla extract

Equipment

• Large mixing bowl (for preparing the cake mix)
• Whisk (for combining dry ingredients)
• Measuring cups and spoons
• Airtight container or large jar (for storing the mix)
• Medium mixing bowl (for combining wet ingredients when ready to bake)
• 9-inch cake pan or cupcake tin
• Parchment paper (optional, for lining the pan)
• Spatula
• Oven (preheated to 350°F/175°C)
• Cooling rack

Instructions

1. Prepare the Cake Mix:
   • In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and turmeric until very well combined and evenly yellow.
   • Transfer the mix into an airtight container or jar. Label with the date and store in a cool, dry place for up to 3 months.
2. Preheat Your Oven:
   • When ready to bake, preheat your oven to 350°F (175°C). Lightly grease a 9-inch cake pan or line it with parchment paper.
3. Combine Wet Ingredients:
   • In a medium bowl, whisk together plant-based milk, neutral oil, apple cider vinegar, and vanilla extract.
   • Let the mixture sit for 2 minutes so the vinegar can react with the milk (this helps with leavening and tenderness).
4. Mix Wet and Dry:
   • Pour the wet ingredients into the bowl with 3 cups of your prepared cake mix.
   • Stir gently with a spatula or whisk until just combined. Do not overmix—some small lumps are fine.
5. Bake:
   • Pour the batter into the prepared cake pan. Smooth the top with a spatula.
   • Bake for 32-38 minutes, or until a toothpick inserted in the center comes out clean and the top is lightly golden.
6. Cool:
   • Let the cake cool in the pan for 10 minutes, then carefully transfer to a cooling rack.
   • Allow to cool completely before frosting or slicing.
7. Frost & Serve:
   • Frost with your favorite vegan buttercream, chocolate ganache, or a simple dusting of powdered sugar.

Tips & Variations

• Make it Gluten-Free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend for a delicious gluten-free yellow cake.
• Soy-Free Option: Use oat, almond, or rice milk instead of soy, and check your baking powder brand for hidden soy ingredients.
• Cupcakes: Use the same batter to fill a 12-cup muffin tin 3/4 full and bake for 18-22 minutes.
• Funfetti Cake: Fold in 1/3 cup vegan sprinkles before baking for a kid-friendly treat.
• Layer Cake: Double the recipe and bake in two 8-inch pans for a gorgeous celebration cake.
• Enhance the yellow color naturally by adding a pinch more turmeric or a dash of saffron (soak in warm milk first for best effect).
• Flavor Boosts: Try adding 1 tsp almond extract, lemon zest, or orange zest for a new twist.

• “For extra moistness, substitute 1/4 cup of the plant-based milk with unsweetened applesauce or plain vegan yogurt.”

• Storage: Once baked, the cake keeps well at room temperature (covered) for up to 2 days, or refrigerate for up to 5 days.

Nutrition Facts

These nutrition facts are for one serving, based on 12 servings per 9-inch round cake and using oat milk and canola oil. Values may vary slightly depending on your plant-based milk and flour choice.

Note: To further reduce sugar, you can substitute up to half the sugar with coconut sugar or erythritol, but this may slightly affect texture and color.

Serving Suggestions

• Classic Birthday Cake: Frost your cake with a thick layer of vegan buttercream and top with rainbow sprinkles.
• Chocolate Ganache: Pour a simple vegan chocolate ganache over the cooled cake for a rich, decadent treat.
• Fresh Fruit: Serve with sliced strawberries, raspberries, or mango for a bright, summery dessert.
• Layer with Jam: Spread a thin layer of your favorite fruit jam between cake layers for extra flavor and moisture.
• Afternoon Tea: Slice and serve plain or with a dusting of powdered sugar for an elegant tea-time snack.
• Pairings: Enjoy a slice alongside a cup of herbal tea, coffee, or a glass of oat milk.
• Try it as a base for trifles or parfaits—cube the cake and layer with vegan custard and berries.

Conclusion

Now you can enjoy the comforting, nostalgic flavor of homemade yellow cake—completely vegan and ready at a moment’s notice! This vegan yellow cake mix is a game-changer for busy bakers, party planners, and anyone who loves a little sweetness in their day.

With its fluffy crumb, golden color, and endless adaptability, you’ll find yourself reaching for this mix again and again.

Looking for more plant-based baking inspiration? Try my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious for another crowd-pleasing dessert, or make your mornings special with soft, warm slices from my Vegan Bread Machine Recipe for Soft, Delicious Loaves.

Planning a savory meal? Don’t miss the Vegan Bechamel Sauce Recipe for Creamy Pasta Dishes—perfect for pairing with your cake at a dinner party!

Let the celebrations begin, and happy baking!

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