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4.87 stars (15 ratings)

Vegan Yellow Cake

Spongey and fluffy ​​Vegan Yellow Cake without any eggs! Covered in a rich vegan chocolate frosting, this is the ultimate birthday cake that looks, tastes, and feels just like the classic version.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 446kcal
Author: Nora Taylor

Ingredients

Yellow Cake

  • 2 3/4 cup cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 teaspoon turmeric
  • 1 1/2 cups granulated sugar
  • 3/4 cup neutral flavored oil (I used avocado oil)
  • 1 1/2 cups unsweetened soy milk
  • 2 teaspoons apple cider vinegar
  • 1 tablespoon pure vanilla extract

For Decorating and Frosting

US Customary - Metric

Instructions

Bake the cake

  • Preheat the oven to 350 degrees F and spray two 8 or 9 inch cake pans with oil. I also like to place a circle of round parchment paper in the bottom to prevent the cakes from sticking to the pans.
  • In a large mixing bowl, whisk the flour, baking powder, salt, turmeric and sugar together until well combined.
  • To the same bowl, pour in the oil, soy milk, apple cider vinegar and vanilla. Mix with the dry ingredients using a large spoon until just combined. Be careful not to over mix, or the cake won't be as soft. (You can also use a stand mixer with the whisk attachment.)
  • Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
  • Let the cakes cool in the pans for about 10 minutes, then carefully pop them out and place on a cooling rack. You must allow the cakes to cool completely before frosting.

Frost and decorate

  • Once the cakes are cooled, frost with chocolate frosting as desired. Pipe additional frosting on top and add colorful sprinkles, if desired.
  • Serve and enjoy! The cake will keep at room temperature for 2-3 days, or up to 1 week in the refrigerator. It can also be frozen. Wrap or cover cut parts of the cake to avoid it drying out.

Notes

  1. I haven't tried this cake gluten free, but an all purpose mix might work. It won't be as fluffy and light though.
  2. Use a neutral tasting oil, such as avocado, canola or vegetable oil. Coconut oil can weight down a cake, so avoid it if you can. You could also use melted vegan butter.
  3. May substitute a different plant milk for soy milk, if needed. 

Nutrition

Serving: 1of 16 servings | Calories: 446kcal | Carbohydrates: 64g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 158mg | Potassium: 204mg | Fiber: 1g | Sugar: 45g | Vitamin A: 54IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg