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This is a simple vegan yellow cake recipe. Use as a base to make other cakes or use frosting of choice to make a layered Birthday Cake or a Swiss roll! This yellow cake is soft and moist. The almond extract gives is a fabulous flavor profile.
More Cakes from the blog
- Vegan Sponge Cake
- Spiced Apple Cake
- Vanilla Spelt sponge Cake
- Chocolate Torte
- Vanilla Pound Cake – soy-free
- Fruit and Nut Christmas Cake
- Cream Cheese Pound Cake
Vegan Yellow Cake Recipe
Easy Vegan Yellow Cake Recipe. Make any umber of layers, use frosting of choice to make layered birthday cake or holiday cake. Vegan Soy-free Cake Recipe. Makes 1 8 inch pan cake.
Ingredients
Wet:
- 3/4 cup non dairy milk
- 2 heaping Tbsp non dairy yogurt
- 1 Tbsp flax seed meal , or chia seed meal
- 1/2 tsp apple cider vinegar
- 1/4 cup oil
- 3/4 to 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup vegan powdered sugar or other sugar, (1/3 cup for less sweet)
- a generous pinch of turmeric for color, optional
Dry:
- 1 1/2 cup unbleached white flour, (1.25 cups if using a mix of whole wheat and all purpose)
- 2 tbsp cornstarch or other starch
- 1/4 tsp salt
- 1 tsp baking powder
- 1/4 tsp baking soda
Instructions
- Preheat the oven to 350 deg F / 180ºc
- In a bowl, add all the wet ingredients and whisk well until combined.
- In another bowl mix in the dry ingredients, or sift directly into the bowl with wet ingredients.
- Whisk until the mixture is smooth and silky. 1 to 2 minutes.
- Pour the batter intp parchment lined or greased and well floured 8 inch cake pan.
- Bake for 30 minutes or until tooth pick from the center comes out clean. Cool completely covered with towel, Frost with favorite frosting, slice and serve.
Notes
Nutritional values based on one cake
Nutrition
Calories: 248kcal, Carbohydrates: 33g, Protein: 3g, Fat: 10g, Sodium: 192mg, Potassium: 104mg, Fiber: 1g, Sugar: 10g, Vitamin C: 0.7mg, Calcium: 79mg, Iron: 1.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Is this recipe easy to double or should I make two batches separately. I am going to make a 3 layer cake.
You can double the reccipe. You might need a few tbsp extra flour for the right consistency.
Olá! Meu nome é Aline e vim pedir a relação dos ingredientes em Português. Seria possível? Agradeço muito❤️!
Use https://translate.google.com/. Copy recipe into it and select language to translate.
Can I substitue yogurt for something else? Can’t get my hands on it where I currently live…
cashew cream or coconut cream
Hi I tried this cake n for some reason it didn’t rise atall. I is very dense and inside part looks uncooked. But taste is very good. I want to make it correctly again. Could u pls figure out what went wrong.
Hi Summeeta, If the cake did not rise at all, then its the baking soda. Baking soda can get stale or be too old and it looses its leavening strength.
If it did rise a bit and did not cook in the middle, then the cake needs to be baked longer as the baking time depends on your oven and pan.
I wonder if I can make it gluten free using gluten free flour?
I haven’t tried it. You can try use a gf blend that has some gum. I have some gf muffins and quick bread loafs on the blog. Large cakes have generally turned out not too well with the gf blends i have tried so far.
This was the best yellow layer cake I’ve made yet — excellent crumb! And the pinch of turmeric is an inspired touch for color. Why didn’t I think of that, as I do the same in tofu scrambles? Thank you, I will keep making it!
Awesome!