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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 veganvanilla cake.
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5 from 16 votes
Vegan White Cake Recipe
The best and easiest Vegan White Cake recipe ever! Filled with raspberry jam and topped with coconut whipped cream, this is a super pretty vegan layer cake that’s perfect for a special occasion. Gluten-free & Oil-free options included!
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Dessert
Cuisine: American
Keyword: vegan vanilla layer cake, vegan victoria sponge, vegan white cake recipe
Servings: 8
Calories: 305kcal
Author: Vegan Richa
Ingredients
Wet
- 1 cup (236.59 ml) non dairy milk such as almond, light coconut, oat or soy
- 1.5 tbsp (1 tbsp) applesauce or non dairy yogurt or more non dairy milk (Yogurt work best)
- 1 tsp Apple cider or white vinegar
- 1/4 cup (59.15 ml) neutral oil or use 3 tbsp applesauce to make oil-free
- 1/3 cup (66.67 g) 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 (187.5 g) 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 (170 g) Raspberry preserves
- 1 cup (60 g) 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 veganvanilla 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 dayit’s made, it’s soft and spongey and absolutely perfect.
Nutrition
Nutrition Facts
Vegan White Cake Recipe
Amount Per Serving
Calories 305Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Sodium 238mg10%
Potassium 230mg7%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin C 2mg2%
Calcium 105mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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 dayit’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:
- GF Cashew Butter Chocolate Marble Cake.
- GF Vanilla Cake
- Sweet Potato Crumb Cake. GF
- GF Christmas Cake
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Reader Interactions
Comments
Abhaya
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?Reply
Vegan Richa Support
it will be just as moist, and you definitely try to other milks- it will just have a Different texture
Reply
EK
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!Reply
Richa
Yay
Reply
Andrea
Where do you get coconut whipped cream from? Is that found at the health food store or can you make your own?
Reply
Vegan Richa Support
yes, I like the ones from the health food store or you could def make your own!
Reply
Rabia
I love your website and I love your recipes! Can I use almond butter instead of oil? Thank you!! <3 <3Reply
Vegan Richa Support
thank you! no – but you can use applesauce instead – see notes section
Reply
Gingerbread
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.Reply
Vegan Richa Support
follow your doctor’s advice!
Reply
Ambalacakes
Best eggless vanilla cake recipeReply
Vegan Richa Support
thanks for popping in
Reply
Vicky
Hi! This recipe looks great. Can I replace the milk with carbonated water/sparkling water?
Reply
Richa
Yes use half non dairy milk and half carbonated water. All carbonated might make it dry
Reply
Sandy Learst
I followed the directions exactly as written,, but my cake batter fit into one 6 in pan and is somewhat flat 😅 I’m searching for a recipe to make a fluffy, tall, wedding cake. Help!
Reply
Richa
You need new baking powder :), this is a fluffy and tall cake everytime I make it! You also have to bake longer if you put it one pan. It may have not finished rising or baking. also replace 1/4 cup of non dairy milk with club soda for super fluffy cake
Reply
PADMINI
Greetings!!Leaving in a city where there are 100s of bakers & all the bakers over here use Premix powders, Compound chocolates, Refined sugar to bake their cakes. Your recipes have helped me a lot in creating awareness in people over here. Giving a healthier option is adding life to them.
Thank You So Much…..
Reply
See AlsoSourdough Peach Cobbler RecipeVegan Richa Support
thank you so much for your positive feedback
Reply
Becky
5 stars, easily!Reply
Bea G
I have just noticed that your recipe it is scaled if you change the number of servings. That is great! I was actually thinking how to deal with different tin sizes. I was thinking to make it in a bigger tin (26cm since I don’t have 2 tins of the same size) do you have any tip to use as a reference? Like limit of the batter layer thickness or adding baking time
Thanks this cake looks delicious, looking forwards to tryReply
Vegan Richa Support
have you tried it yet? did you mean 26cm round cake pan?
Reply
Beatriz Gomez
Yes i meant a 26 cm round cake pan. I later read the comment from Karen that used a 10” pan and baked for 25 min so i went for it 🙂
It was delicious!
Since it was for “internal use” and it didn’t need to be pretty i cut it in half lengthwise and put it on top after adding the jam.
Great recipe, thanks!Reply
Vegan Richa Support
excellent!! sounds yummy
Reply
Becky
Thank you so much for this recipe! This makes an absolutely wonderful sponge cake, moist and fluffy and light! Finally I found a vegan white cake that isn’t oily and stodgy like so many recipes produce. It’s a great recipe to add flavor too, also. I added some inatant coffee powder and used your magical salted date caramel as a filling between the layers!! And it kept very well in the fridge overnight, stayed moist. Thank you again for sharing your delicious recipes with us! Be well 🙂
P.s. I will certainly make this with the strawberries when they’re in season this summer.Reply
Vegan Richa Support
excellent! Do leave a rating too!
Reply
Aryan Bansal
Great! Vegan white cake seems really good. I must try it. Thanks for sharing.
Reply
Vegan Richa Support
let me know how you like it
Reply
Pragya Sinha
Hi! Can I replace the soy milk, with normal dairy milk? and vegan butter with normal dairy butter? and for the coconut whipped cream, could I used normal whipped cream?
I’m not vegan, but would love to try this recipe and I have the dairy version of these ingredients.Reply
Nancy
Is there a substitute for the sugar for someone who is diabetic?
Reply
Vegan Richa Support
Thanks for the question Nancy – sure, coconut sugar or Splenda would be nice
Reply
El
Can this be frozen?
Reply
Vegan Richa Support
although it is best the day it’s made, like many things, you can freeze it for up to 3 months. – Bake and completely cool, wrap it in Press & Seal. …
Write the type of cake and use-by date on a large piece of aluminum foil. …
Wrap the cake in the aluminum foil.
Place the cake(s) in a freezer-safe container. …Reply
Zz
Thanks ! I made these today in mini cakes using a silicone baking mold. It rises very nicely almost too nicely lol. I had. Question regarding storage. Can it be kept refrigerated or under a cake storage for 2 days at least?Reply
Vegan Richa Support
yes, fridge is ideal
Reply
Karen Ricketts
This is the perfect cake I was looking for, for Strawberry Shortcake. It’s moist and rich and delicious. I used some of the alternate ingredients suggested in the recipe – applesauce instead of oil and added 2 T almond flour. I didn’t have the small cake pan size so used one 10″ pan and baked it 25 minutes.
Reply
Richa
Yay
Reply
Monal
Hello. Can I use lemon juice / ground Flax instead of vinegar ?
Reply
Richa
Yes use lemon juice
Reply
Lori
OMG you are my new favorite vegan foodie!! Every one of your recipes I’ve made has been so good!
Reply
Geoffrey
I was looking for the perfect vegan cake recipe for my catering events and this looks like a great one to try! Thanks for sharing!
Reply
Vegan Richa Support
I’m sure taht you’ll be increasing the amounts many times then!!
Reply
Ellie
I only have one 6″ pan, could I bake it all in one go?
Reply
Richa
If it’s a tall pan then yes. Add five minutes to the baking time. Or you can use larger pans such as an 8 inch so that the cake will not be too tall.
Reply
Varun Sharma
This is so good. It is quite easy to make. I’ll definitely try this. Thank You.Reply
Laura
This cake looks amazing! I love how simple it is and with ingredients that I always have on hand! I love your recipes, simple but never dull and full of healthy ingredients, love your books as well!Reply
Richa
Thanks!
Reply
Laurel
You always make me hungry, Richa. I need to invite some family over a) for an excuse to bake (who needs an excuse to bake? scratch that) and b) so I don’t devour the entire thing myself before my husband gets home. This lady has absolutely no, none, zero self control where deliciousness is concerned.
Stay safe and well.Reply
Richa
🙂
Reply
Nuala
It’s difficult to follow baking recipes that are not in grams. There are so many variables when using cup measurements. I would always weigh ingredients for baking. Going forward is it possible that your site could offer both? Other baking websites do. It would be appreciated 😊
Thank youReply
Richa
I have both on the recipe widget. They are in parenthesis besides the cop measure like 1 cup(170 g) etc. sometimes the widget doesn’t convert the values if it’s a range and i check and add them. I think the flour conversion was missed when I posted earlier but it’s updated now
Reply
Tiffany
This looks great! Do you think it would work in a cupcake pan instead? Same oven temperature, maybe a few minutes less?
Reply
Richa
Yes check at 20 mins
Reply
El bocado de la huerta
Se ve bien linda.
1 saluditoReply
Vegan Richa Support
gracias =)
Reply
Alice
Delicious, very light.Reply
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