Easy Vegan Cake Recipe

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 cup Granulated Sugar
• 1 teaspoon Baking Soda
• 1/2 teaspoon Salt
• 1 cup Unsweetened Vanilla Almond Milk
• 1/3 cup Neutral Oil (e.g., canola or vegetable oil)
• 1 teaspoon Vanilla Extract
• 1 teaspoon Almond Extract
• 1 tablespoon Apple Cider Vinegar (added last to react with baking soda)
• 1 cup Vegetable Shortening (softened, for frosting)
• 3 cups Powdered Sugar (sifted)
• 1 teaspoon Almond Extract (for frosting)
• 1/2 cup Vegan Sprinkles (any brand)

Instructions

1. Combine Dry Ingredients

   In a large mixing bowl whisk together the all‑purpose flour, granulated sugar, baking soda, and salt until evenly combined.

   Time: PT5M

2. Add Wet Ingredients

   Add the unsweetened vanilla almond milk, neutral oil, vanilla extract, and almond extract to the dry mixture. Stir gently until just incorporated.

   Time: PT5M

3. Whisk to a Smooth Batter

   Using the whisk, beat the batter until it is smooth and free of lumps.

   Time: PT3M

4. Add Vinegar – The Reaction Step

   Stir in the apple cider vinegar last. It will react with the baking soda, creating a light fizz that helps the cake rise.

   Time: PT1M

5. Divide Batter into Pans

   Spray the three 6‑inch cake pans with nonstick cooking spray, line each with a parchment round, then pour the batter evenly into the pans.

   Time: PT2M

6. Bake the Cakes

   Place the pans on the middle rack of a pre‑heated 350°F (177°C) oven and bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

   Time: PT30M

   Temperature: 350°F

7. Cool and Level Layers

   Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a cooling rack. Once completely cool, level the tops with a serrated knife.

   Time: PT10M

8. Prepare Vegan Buttercream Frosting

   In a clean bowl, beat the softened vegetable shortening until fluffy. Gradually add sifted powdered sugar, vanilla extract, and almond extract, mixing until smooth and spreadable.

   Time: PT5M

9. Assemble the Cake

   Place one cake layer on an 8‑inch grease‑proof cake board. Spread a generous layer of frosting on top, then stack the second layer and repeat. Finish with the third layer on top.

   Time: PT5M

10. Crumb Coat and Chill

    Apply a thin “crumb coat” of frosting over the entire cake using a small offset spatula. Smooth it with a bench scraper, then place the cake in the freezer for about 5 minutes to set the coat.

    Time: PT7M

11. Final Frosting and Decoration

    Using the Ateco 869 tip (or a large round tip), pipe decorative dollops of frosting around the top. Sprinkle vegan sprinkles over the dollops and around the base with an offset spatula.

    Time: PT10M

12. Serve

    Slice with a sharp serrated knife and enjoy! Store leftovers as directed below.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

38 g

Fat

11 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour, Gluten‑Free Flour Blend
• Instead of Granulated Sugar: Coconut Sugar, Organic Cane Sugar
• Instead of Baking Soda: Baking Powder (use 3 tsp)
• Instead of Unsweetened Vanilla Almond Milk: Other unsweetened plant milks
• Instead of Neutral Oil: Melted coconut oil, Applesauce (for lower fat)
• Instead of Vanilla Extract: Maple extract
• Instead of Almond Extract: Additional vanilla
• Instead of Apple Cider Vinegar: White vinegar
• Instead of Vegetable Shortening: Coconut oil, Vegan butter
• Instead of Powdered Sugar: Confectioners’ sugar
• Instead of Vegan Sprinkles: Colored sugar

Equipment Needed

• Mixing Bowl
• Whisk
• Kitchen Scale
• Measuring Cups and Spoons
• Six‑Inch Cake Pans (3)
• Nonstick Cooking Spray
• Parchment Paper Rounds
• Oven
• Cooling Rack
• Serrated Knife
• Offset Spatula
• Bench Scraper
• Freezer (or deep freezer compartment)
• Ateco 869 Piping Tip (optional)

Critical Steps — Do Not Skip

• Add the vinegar as the final ingredient to activate the leavening
• Evenly divide batter using a kitchen scale for uniform layers
• Apply a crumb coat and chill before the final frosting to prevent crumbs
• Level each cake layer before stacking

Chef Tips from the Video

• Use a kitchen scale for precise batter division
• Line pans with parchment rounds for easy removal
• If you prefer a richer flavor, increase almond extract to 1½ tsp

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Can sit at room temperature for 2‑3 hours after frosting, but keep covered.

Make-Ahead Tips

• Bake the layers up to 2 days ahead and store wrapped in the fridge
• Frosting can be made 1 day ahead; keep covered at room temperature
• After assembling, chill the cake for 5‑10 minutes before applying the final coat

Frequently Asked Questions