Vegan Vanilla Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Two golden layers come together with a tender, fine crumb thanks to a batter that leans on applesauce and a touch of vinegar for lift and moisture. Vanilla extract runs through both the cake and the frosting, giving the whole thing that classic, bakery-style flavor in every bite. The frosting whips up light, fluffy, and perfectly spreadable, sweetened with sifted powdered sugar until it's smooth enough to swoop across the top and sides in easy, billowy layers. It's a reliable, crowd-pleasing cake for birthdays or any occasion that calls for something classic, and it fits right into a vegan kitchen. Simple pantry staples and a few careful mixing steps are all it takes to get a bakery-worthy result at home.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Jovial Flour All Purpose Organic Einkorn Bag - 32 Oz Ka Flour Unbleached - 10 LB Arrowhead Mills Organic Unbleached White Flour, 80 oz Arrowhead Mills Organic White All Purpose Flour 22 oz Pkg
See all
1 ½ cups granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup unsweetened applesauce
½ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup neutral oil (such as canola oil or vegetable oil)
2 tsp pure vanilla extract
1 tbsp white vinegar

For the frosting

1 cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 ½ cups powdered sugar, sifted
3 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 ½ tsp pure vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!