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Vegan White Cake Recipe
5 from 51 votes

Vegan White Cake Recipe

The Vegan White Cake Recipe yields soft, spongey layers made without eggs or dairy, using almond milk, applesauce, vinegar, and oil as moistening agents. A balanced mix of all-purpose flour, baking powder, and soda ensures a tender crumb, while raspberry preserves and coconut whipped cream add a fruity, creamy filling perfect for layered cakes or cupcakes.

Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 8
Calories: 305 kcal
Course: Dessert
Cuisine: American

Ingredients

Wet
  • 1 cup almond milk non-dairy milk such as light coconut, oat or soy
  • 1.5 tbsp applesauce Yogurt work best, or non dairy yogurt or more non dairy milk
  • 1 tsp apple cider vinegar 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
  • almond extract optional but wonderful, a few drops
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

    Cup of Yum
  1. 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.
  2. 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)).
  3. 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.
  4. 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.
  5. Let the cake cool completely. Then put in the fridge for half an hour. Use a serrated knife to slice off the domed top. **
  6. 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.

Notes

  • A gluten-free version of this vegan white cake is available separately for those needing it.
  • To make the cake oil-free, replace the oil with 3 tablespoons of unsweetened applesauce.
  • Customize with spices such as cinnamon, nutmeg, or pumpkin spice, or add berries, pineapple, or candied ginger for variation.
  • If the cake starts to dry after baking due to oven or pan differences, brush with a mixture of maple syrup and water or sugar and water to restore moisture.
  • The cake is best eaten the day it is made, when it is soft and spongey.

Nutrition Information

Calories 305kcal (15%) Carbohydrates 44g (15%) Protein 3g (6%) Fat 13g (20%) Saturated Fat 6g (30%) Sodium 238mg (10%) Potassium 230mg (5%) Fiber 1g (4%) Sugar 19g (38%) Vitamin C 2mg (2%) Calcium 105mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 305

% Daily Value*

Calories 305kcal 15%
Carbohydrates 44g 15%
Protein 3g 6%
Fat 13g 20%
Saturated Fat 6g 30%
Sodium 238mg 10%
Potassium 230mg 5%
Fiber 1g 4%
Sugar 19g 38%
Vitamin C 2mg 2%
Calcium 105mg 11%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.