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Vegan Cake Recipe

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A perfectly moist and fluffy vegan cake that’s dairy-free, egg-free, and absolutely delicious. This easy one-bowl recipe uses simple pantry ingredients to create a tender, flavorful cake that’s perfect for any occasion. No one will guess it’s vegan!

Ingredients

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  • 2 cups all-purpose flour
  • 1½ cups granulated sugar
  • ⅓ cup unsweetened cocoa powder (for chocolate cake, omit for vanilla)
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 1½ cups plant-based milk (almond, soy, or oat milk)
  • ⅔ cup vegetable oil (canola, sunflower, or light olive oil)
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper and lightly grease the sides with oil or cooking spray. This prevents sticking and ensures easy removal after baking.
  2. Combine the dry ingredients in a large mixing bowl. Whisk together the flour, sugar, cocoa powder (if using), baking soda, and salt until well combined. Make sure there are no lumps—this ensures even distribution of the leavening agents.
  3. Mix the wet ingredients in a separate bowl or large measuring cup. Combine the plant-based milk, vegetable oil, apple cider vinegar, and vanilla extract. Whisk until smooth and emulsified.
  4. Combine wet and dry ingredients by pouring the liquid mixture into the bowl with the dry ingredients. Gently whisk or stir with a rubber spatula until just combined. Don’t overmix—a few small lumps are perfectly fine. Overmixing can develop too much gluten, resulting in a tougher cake.
  5. Pour the batter evenly into your prepared cake pans. Tap the pans gently on the counter a few times to release any air bubbles trapped in the batter.
  6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The top should spring back when lightly touched. Start checking at 28 minutes to avoid overbaking.
  7. Cool the cakes in the pans for 10 minutes on a wire rack. Then carefully invert onto the rack to cool completely before frosting. This prevents condensation from forming on the cake surface.
  8. Frost and decorate once completely cooled. Use your favorite vegan frosting, fresh fruit, or a simple dusting of powdered sugar.

Notes

  • For a vanilla cake, simply omit the cocoa powder and reduce the sugar slightly to 1¼ cups.
  • Don’t substitute the apple cider vinegar with lemon juice—the acidity level affects the rise.
  • The batter will be thin—this is normal and results in a moist, tender cake.
  • For cupcakes, fill liners ⅔ full and bake for 18-22 minutes.
  • Always measure flour by spooning it into the measuring cup and leveling off, not scooping directly from the bag.

Nutrition

Find it online: https://focialy.com/vegan-cake-recipe/