This layered vanilla cake gets its soft, tender crumb from a simple flour base lifted with baking powder and baking soda, plus a splash of apple cider vinegar stirred into plant-based milk for that classic tangy lift. Creamed vegan butter, cane sugar, and a touch of neutral oil build a rich, fluffy batter that bakes up golden and springs back to the touch. Once cooled, each layer gets a generous spread of vanilla frosting made from whipped vegan butter and sifted powdered sugar, smoothed thick over the top and sides for that bakery-style finish. It's a straightforward two-layer cake with real vanilla flavor throughout, from the batter to the frosting. This one is a great fit for an egg free kitchen, no special equipment or tricky techniques required — just classic mixing-bowl method and a good stand mixer or hand mixer. Slice it up for birthdays, potlucks, or any day that calls for cake.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Stir together the 1 cup plant-based milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled.
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