This post contains affiliate links. Please see our disclosure policy.
The best and easiest Vegan White Cake recipe ever! Filled with raspberry preserves and topped with coconut whipped cream, this is a super pretty vegan vanilla layer cake that’s perfect for a special occasion. Gluten-free & Oil-free options included! Jump to Recipe
If you’re looking for a simple yet elegant vegan layer cake that is perfect for a birthday, or dinner party, this vegan white cake is a good one to try. No matter the occasion, this one will fit the bill! You can keep it simple by just filling the layers with some store-bought raspberry jam and topping it off with some coconut whipped cream for a summer cake or make it fancy and frost it with a sugar frosting or cashew cream frosting plus sprinkles for a birthday cake!
This vegan white cake is light and fluffy, spongey, and perfect and that without any egg or egg-replacer such as aquafaba.
For Glutenfree, see my Glutenfree vegan vanilla cake.
Vegan White Cake Recipe
Ingredients
Wet
- 1 cup non dairy milk such as almond, light coconut, oat or soy
- 1.5 tbsp applesauce or non dairy yogurt or more non dairy milk, (Yogurt work best)
- 1 tsp Apple cider 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
- a few drops of almond extract, optional but wonderful
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
- 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.
- 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)).
- 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.
- 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.
- Let the cake cool completely. Then put in the fridge for half an hour. Use a serrated knife to slice off the domed top. **
- 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.
Video
Notes
- For Glutenfree, see my Glutenfree vegan vanilla cake.
- ** for various reasons like oven and type of pan etc, the cakes might feel like they are drying out. Restore the moisture by mixing 2 tbsp maple syrup and 2 tbsp water (or 2 tbsp sugar and 3 tbsp water Until dissolved ), and brush the cakes liberally.
-
To bake cupcakes, bake for 20 minutes.
You can add spices like cinnamon, nutmeg or pumpkin spice to the cake mix, if you like. As additional add-ins add berries, or pineapple, or some chopped candied ginger if you like. - Instead of oil, you can use 3 tbsp of unsweetened applesauce to make this vegan cake oil-free.
- The cake is best the day it’s made, it’s soft and spongey and absolutely perfect.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
- for wet ingredients, I am using a combination of non-dairy milk such as almond or soy milk, applesauce or non-dairy yogurt and a neutral-tasting oil.
- 1 tsp vinegar makes this cake super fluffy and acts as an egg replacement.
- the dry ingredients are a classic combination of flour and a small amount of cornstarch, which makes the cake extra tender.
- baking powder and baking soda give this vegan layer cake the perfect rise.
- vanilla extract and almond essence give this cake its gorgeous flavor. You can skip the almond extract but I find it makes it just so special.
- for the filling, I went with raspberry preserves as it just looks so pretty against the white cake and makes for a fresh summery cake.
- coconut whipped cream makes the perfect light summer topping.
Tips:
- you can add spices like cinnamon, nutmeg or pumpkin spice to the cake mix, if you like. As additional add-ins add berries, or pineapple, or some chopped candied ginger if you like.
- coconut whipped cream goes so well with the raspberry jam, but you could use any other frosting or my cashew buttercream instead.
- add 2 tbsp almond flour to the dry for additional texture and moisture.
- instead of oil, you can use 3 tbsp of unsweetened applesauce to make this vegan cake oil-free.
- the cake is best the day it’s made, it’s soft and spongey and absolutely perfect.
How to make Vegan White Cake
Line two 6 inch springform pans with parchment paper. Preheat the oven to 350 F (176 C). In a bowl, mix the wet ingredients with sugar until the sugar is fully combined.
In another bowl, whisk 1 1/2 cup flour, cornstarch, baking powder, baking soda, and salt. (see tips and variations for add-ins). 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.
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.
Let the cakes cool completely at room temperature. Then put them in the fridge for half an hour to chill. Use a serrated knife to slice off the domed top.
Warm the preserves in the microwave so that the jam is easier to spread. Add the jam on one of the layers of the cake and spread evenly using a butter knife or offset spatula.
Place the other cake layer on top. Top off this layer cake with some whipped coconut cream and fruit of choice.
Slice and enjoy
MORE VEGAN CAKE RECIPES:
- Eggless Chocolate Cake with Chocolate Peanut Butter Ganache
- Vegan Carrot Cake
- Lemon Blueberry Yogurt Loaf Cake
- Pumpkin Cake with Chocolate Ganache
- Vegan Coffee Cake
- Marbled Vegan Chocolate Banana Bread
- and check out these 25 Eggless Cake Recipes
Gluten-free:
Hello Richa,
Would the recipe work with coconut/ oat condensed milk instead of coconut whipped cream? Or if I had to skip the whipped cream, will it be moist with just the jam layer?
it will be just as moist, and you definitely try to other milks- it will just have a Different texture
I whipped this up in a hurry for Mother’s Day using whole spelt flour and a little almond flour and it was delicious! We ate it with strawberries and coconut whipped cream. It had a very nice soft texture. Thank you for developing it!
Yay
Where do you get coconut whipped cream from? Is that found at the health food store or can you make your own?
yes, I like the ones from the health food store or you could def make your own!
I love your website and I love your recipes! Can I use almond butter instead of oil? Thank you!! <3 <3
thank you! no – but you can use applesauce instead – see notes section
My doctor posted one of your recipes and now I’m hooked. This cake is perfection. Light and not too sweet. I put cherries in between.
follow your doctor’s advice!
Best eggless vanilla cake recipe
thanks for popping in
Hi! This recipe looks great. Can I replace the milk with carbonated water/sparkling water?
Yes use half non dairy milk and half carbonated water. All carbonated might make it dry