Finding the perfect vegan white cake recipe is clutch. A vegan version that is both delicious and doesn’t call for random ingredients is amazing! This classic recipe is my easy version, perfect for every occasion.
After some sleuthing and tweaking, we finally have a classic vegan white cake for every occasion, that’s also easy to make. Its clutch! I found the original recipe for this cake via Veggie Desserts and then modified it to make it even easier for you. The best part about this recipe is that you can truly put your own spin on it. I love recipes like that, because they can be used for any occasion.
I created this recipe because I wanted to make an easy cake for my husband and daughter. It had been a while since I made a cake, and I knew I could create a killer vegan version of this classic. Cookies and breads had been the norm for me, but I felt an urge to make a cake. It turned out great!
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This vegan white cake recipe doesn’t call for any random ingredients, which makes it easy to make on a whim. As long as you have vegan butter and non-dairy milk, you’re good to go. If you’ve never made a vegan cake before, it’s just like making a regular cake. You always cream your butter and this recipe calls for making a “buttermilk.” This involves mixing the non-dairy milk with lemon juice. Besides that, it’s just mixing your ingredients together in a bowl, and baking.
One part of this recipe did trip me up at first. Making the icing and adding some flair to the cake felt challenging. I wasn’t sure what to do, so I turned to my family for inspiration. Ultimately, I added pecans between the two layers of cake and blueberries on top. You can add whatever you like to this cake, so if it’s someone’s birthday, add some funfetti. Make it a berry cake, chocolate cake, or even pumpkin. The world is your oyster with this cake.
Vegan White Cake Ingredients
For the cake:
- 1 and 1/4 cups almond milk (non-dairy)
- 1 tbsp lemon juice
- 2/3 cup non-dairy butter
- 5 tbsp agave or maple syrup
- 2 and 1/4 cups white flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
For the icing (double to cover sides):
- 1/3 cup non-dairy butter
- 2 cups powdered sugar
- 2 tbsp almond milk
- 1/2 cup pecans
- 1/2 cup blueberries
Vegan White Cake Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Lightly grease two 8-inch round baking pans.
- Mix your non-dairy milk and lemon juice. This is your buttermilk. Set it aside.
- In a pan, over medium heat, melt your non-dairy butter and agave. Set aside to cool.
- Mix flour, sugar, baking soda, and baking powder into a large bowl.
- Pour your buttermilk, vanilla, and melted butter mixture into the large bowl and mix completely together. I used a hand mixer, but a spoon will work.
- Divide the mixture between your two pans and bake for 30 to 35 minutes. If the cakes are darkening too much on top, then lightly cover them with tin foil.
- Remove cakes from oven and let them cool in the pan for 5 minutes. Then transfer them to a drying rack.
The Icing and Decorating:
- Mix non-dairy butter, sugar, and non-dairy milk in a medium bowl. You might need to add a little extra non-dairy milk if the sugar and butter don’t completely cream.
- When the cakes are fully cooled, spread icing on the top of your bottom cake layer and add pecans (or another ingredient) on top.
- Sandwich your cake layers together, gently placing the top cake on the bottom cake.
- Use the rest of your icing on the top and sides of your cake. Top with blueberries, or another ingredient of your choosing.
- I didn’t go overboard with the icing, so I was able to ice the whole cake without doubling the ingredients. This also cuts down on sugar.
Enjoy this amazing dessert and share with me your pictures once you make it!
Meet Our Writer:
Mandi Mellen is Lead Editor, Staff Writer, and Featured Host at BuzzChomp. She’s an Actress, Writer, Director and Producer. Get lost in her Youtube comedy channel PillowTalk TV. Follow her on Twitter, Facebook, and Instagram.
Photo Credits to Yours Truly
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