This Vegan White Cake is soft, fluffy, and perfectly sweet, making it an ideal base for birthdays, holidays, and special occasions. With its delicate crumb and classic vanilla flavor, it delivers everything you want from a traditional white cake—without eggs or dairy. The use of almond milk and coconut oil keeps the cake moist and tender, while clear vanilla preserves that bright, bakery-style white color.
Finished with a creamy vegan buttercream and festive sprinkles, this cake is simple yet elegant and easy to customize. Whether you’re baking for vegans, dairy-free guests, or anyone who loves a good slice of cake, this recipe is dependable, approachable, and celebration-ready.
Ingredients
Cake
- 2½ cups + 2 Tbsp (312 g) all-purpose flour
- 1½ cups (300 g) granulated white sugar
- 1½ tsp baking soda
- ¾ tsp salt
- 1½ cups (360 ml) unsweetened almond milk
- ½ cup (120 ml) coconut oil, melted and slightly cooled
- 1 Tbsp white vinegar
- 2 tsp clear vanilla extract
Vegan Buttercream Frosting
- 4½ cups (540 g) powdered sugar
- ½ cup (112 g) vegan butter, softened
- 3½ Tbsp almond milk (plus more as needed)
- 2 tsp clear vanilla extract
Decoration
- Vegan sprinkles
Directions
- Preheat the oven to 350°F (180°C). Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper.
- In a large bowl, sift together the flour, sugar, baking soda, and salt.
- Add almond milk, melted coconut oil, vinegar, and vanilla. Whisk gently until just combined—do not overmix. A few small lumps are fine.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool cakes in the pans for 10 minutes, then turn out onto a wire rack and cool completely before frosting.
Buttercream Frosting
- Add powdered sugar, vegan butter, almond milk, and vanilla to the bowl of a stand mixer or use a hand mixer.
- Mix on low speed to combine, then increase to medium-high and beat until smooth and fluffy.
- Adjust consistency as needed: add powdered sugar to thicken or almond milk (a teaspoon at a time) to thin.
Assemble the Cake
- Frost one cake layer, place the second layer on top, and frost the top and sides evenly.
- Decorate with vegan sprinkles.
Tips & Variations
- For extra-light texture, ensure all ingredients are at room temperature.
- Swap almond milk for soy or oat milk if needed.
- This cake can be baked one day ahead and stored unfrosted, tightly wrapped, at room temperature.
Based on recipe found on LovingItVegan