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The best and easiest Vegan White Cake recipe ever! Filled with raspberry preserves and topped with coconut whipped cream, this is a super pretty vegan vanilla layer cake that’s perfect for a special occasion. Gluten-free & Oil-free options included! Jump to Recipe
If you’re looking for a simple yet elegant vegan layer cake that is perfect for a birthday, or dinner party, this vegan white cake is a good one to try. No matter the occasion, this one will fit the bill! You can keep it simple by just filling the layers with some store-bought raspberry jam and topping it off with some coconut whipped cream for a summer cake or make it fancy and frost it with a sugar frosting or cashew cream frosting plus sprinkles for a birthday cake!
This vegan white cake is light and fluffy, spongey, and perfect and that without any egg or egg-replacer such as aquafaba.
For Glutenfree, see my Glutenfree vegan vanilla cake.
Vegan White Cake Recipe
Ingredients
Wet
- 1 cup non dairy milk such as almond, light coconut, oat or soy
- 1.5 tbsp applesauce or non dairy yogurt or more non dairy milk, (Yogurt work best)
- 1 tsp Apple cider or white vinegar
- 1/4 cup neutral oil, or use 3 tbsp applesauce to make oil-free
- 1/3 cup sugar, 1 tbsp more for sweeter
- 1/2 tsp vanilla extract
- a few drops of almond extract, optional but wonderful
Dry:
- 1.5 to 1.75 cups flour, I use All purpose flour. see GF option in notes
- 1.5 tbsp cornstarch
- 2 tsp baking powder
- 1/4 tsp baking soda,
- 1/2 tsp salt,
Filling:
- 1/2 to 3/4 cup Raspberry preserves
- 1 cup Coconut Whipped Cream
Instructions
- Line two 6 inch springform pans with parchment paper. Preheat the oven to 350 F (176 C). In a bowl, mix the wet ingredients until the sugar is fully combined.
- In another bowl, whisk 1 1/2 cup flour, cornstarch, baking powder, baking soda and salt. (Add spices of choice if you like. Add berries, or pineapple, or candied ginger if you like. Add 2 tbsp almond flour to the dry for additional texture (optional)).
- Fold dry into the wet ingredients until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into the parchment lined pans.
- Bake for 20 to 22 minutes or until a toothpick from the center comes out clean. Remove the pan from the oven and cool for 10 minutes then remove the cakes from the pan.
- Let the cake cool completely. Then put in the fridge for half an hour. Use a serrated knife to slice off the domed top. **
- Warm the preserves in the microwave so that they are easier to spread. Add the jam on one of the cakes layers and spread evenly using a butter knife or offset spatula. Place the other cake on top. Top of this layer cake with some whipped coconut cream and fruit of choice. Slice and enjoy. Baked cakes without frosting can be stored in a covered container in the fridge for upto 7 days. If frosted, then Depending on the frosting they can be stored for 3-5 days.
Video
Notes
- For Glutenfree, see my Glutenfree vegan vanilla cake.
- ** for various reasons like oven and type of pan etc, the cakes might feel like they are drying out. Restore the moisture by mixing 2 tbsp maple syrup and 2 tbsp water (or 2 tbsp sugar and 3 tbsp water Until dissolved ), and brush the cakes liberally.
-
To bake cupcakes, bake for 20 minutes.
You can add spices like cinnamon, nutmeg or pumpkin spice to the cake mix, if you like. As additional add-ins add berries, or pineapple, or some chopped candied ginger if you like. - Instead of oil, you can use 3 tbsp of unsweetened applesauce to make this vegan cake oil-free.
- The cake is best the day it’s made, it’s soft and spongey and absolutely perfect.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- for wet ingredients, I am using a combination of non-dairy milk such as almond or soy milk, applesauce or non-dairy yogurt and a neutral-tasting oil.
- 1 tsp vinegar makes this cake super fluffy and acts as an egg replacement.
- the dry ingredients are a classic combination of flour and a small amount of cornstarch, which makes the cake extra tender.
- baking powder and baking soda give this vegan layer cake the perfect rise.
- vanilla extract and almond essence give this cake its gorgeous flavor. You can skip the almond extract but I find it makes it just so special.
- for the filling, I went with raspberry preserves as it just looks so pretty against the white cake and makes for a fresh summery cake.
- coconut whipped cream makes the perfect light summer topping.
Tips:
- you can add spices like cinnamon, nutmeg or pumpkin spice to the cake mix, if you like. As additional add-ins add berries, or pineapple, or some chopped candied ginger if you like.
- coconut whipped cream goes so well with the raspberry jam, but you could use any other frosting or my cashew buttercream instead.
- add 2 tbsp almond flour to the dry for additional texture and moisture.
- instead of oil, you can use 3 tbsp of unsweetened applesauce to make this vegan cake oil-free.
- the cake is best the day it’s made, it’s soft and spongey and absolutely perfect.
How to make Vegan White Cake
Line two 6 inch springform pans with parchment paper. Preheat the oven to 350 F (176 C). In a bowl, mix the wet ingredients with sugar until the sugar is fully combined.
In another bowl, whisk 1 1/2 cup flour, cornstarch, baking powder, baking soda, and salt. (see tips and variations for add-ins). Fold dry into the wet ingredients until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into the parchment-lined pans.
Bake for 20 to 22 minutes or until a toothpick from the center comes out clean. Remove the pan from the oven and cool for 10 minutes then remove the cakes from the pan.
Let the cakes cool completely at room temperature. Then put them in the fridge for half an hour to chill. Use a serrated knife to slice off the domed top.
Warm the preserves in the microwave so that the jam is easier to spread. Add the jam on one of the layers of the cake and spread evenly using a butter knife or offset spatula.
Place the other cake layer on top. Top off this layer cake with some whipped coconut cream and fruit of choice.
Slice and enjoy
MORE VEGAN CAKE RECIPES:
- Eggless Chocolate Cake with Chocolate Peanut Butter Ganache
- Vegan Carrot Cake
- Lemon Blueberry Yogurt Loaf Cake
- Pumpkin Cake with Chocolate Ganache
- Vegan Coffee Cake
- Marbled Vegan Chocolate Banana Bread
- and check out these 25 Eggless Cake Recipes
Gluten-free:
I followed the directions exactly as written,, but my cake batter fit into one 6 in pan and is somewhat flat 😅 I’m searching for a recipe to make a fluffy, tall, wedding cake. Help!
You need new baking powder :), this is a fluffy and tall cake everytime I make it! You also have to bake longer if you put it one pan. It may have not finished rising or baking. also replace 1/4 cup of non dairy milk with club soda for super fluffy cake
Greetings!!
Leaving in a city where there are 100s of bakers & all the bakers over here use Premix powders, Compound chocolates, Refined sugar to bake their cakes. Your recipes have helped me a lot in creating awareness in people over here. Giving a healthier option is adding life to them.
Thank You So Much…..
thank you so much for your positive feedback
5 stars, easily!
I have just noticed that your recipe it is scaled if you change the number of servings. That is great! I was actually thinking how to deal with different tin sizes. I was thinking to make it in a bigger tin (26cm since I don’t have 2 tins of the same size) do you have any tip to use as a reference? Like limit of the batter layer thickness or adding baking time
Thanks this cake looks delicious, looking forwards to try
have you tried it yet? did you mean 26cm round cake pan?
Yes i meant a 26 cm round cake pan. I later read the comment from Karen that used a 10” pan and baked for 25 min so i went for it 🙂
It was delicious!
Since it was for “internal use” and it didn’t need to be pretty i cut it in half lengthwise and put it on top after adding the jam.
Great recipe, thanks!
excellent!! sounds yummy
Thank you so much for this recipe! This makes an absolutely wonderful sponge cake, moist and fluffy and light! Finally I found a vegan white cake that isn’t oily and stodgy like so many recipes produce. It’s a great recipe to add flavor too, also. I added some inatant coffee powder and used your magical salted date caramel as a filling between the layers!! And it kept very well in the fridge overnight, stayed moist. Thank you again for sharing your delicious recipes with us! Be well 🙂
P.s. I will certainly make this with the strawberries when they’re in season this summer.
excellent! Do leave a rating too!
Great! Vegan white cake seems really good. I must try it. Thanks for sharing.
let me know how you like it
Hi! Can I replace the soy milk, with normal dairy milk? and vegan butter with normal dairy butter? and for the coconut whipped cream, could I used normal whipped cream?
I’m not vegan, but would love to try this recipe and I have the dairy version of these ingredients.
Is there a substitute for the sugar for someone who is diabetic?
Thanks for the question Nancy – sure, coconut sugar or Splenda would be nice
Can this be frozen?
although it is best the day it’s made, like many things, you can freeze it for up to 3 months. – Bake and completely cool, wrap it in Press & Seal. …
Write the type of cake and use-by date on a large piece of aluminum foil. …
Wrap the cake in the aluminum foil.
Place the cake(s) in a freezer-safe container. …
Thanks ! I made these today in mini cakes using a silicone baking mold. It rises very nicely almost too nicely lol. I had. Question regarding storage. Can it be kept refrigerated or under a cake storage for 2 days at least?
yes, fridge is ideal
This is the perfect cake I was looking for, for Strawberry Shortcake. It’s moist and rich and delicious. I used some of the alternate ingredients suggested in the recipe – applesauce instead of oil and added 2 T almond flour. I didn’t have the small cake pan size so used one 10″ pan and baked it 25 minutes.
Yay