This Best Vegan Vanilla Cake recipe is easy to make and so delicious! It’s a soft and moist vanilla layer cake with homemade buttercream frosting. Perfect for birthday parties, weddings, and for any occasion!
Combine the non-dairy milk and the vinegar and set aside until to curdle into vegan buttermilk.
Preheat oven to 356°F (180°C). Grease three 8-inch (20cm) cake pans and line the bottoms with parchment paper.
In a large bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
Pour the liquid from a can of chickpeas into a mixing bowl and beat with a hand mixer for a minute just until foamy. (It is similar to real eggwhites and makes the cake fluffier but you can skip it and just add more non-dairy milk instead).
In another bowl, beat the softened vegan butter, oil and sugar until creamy and fluffy, about 2-3 minutes. Reduce the speed to low, add the whipped aquafaba and the vanilla extract and mix until well combined.
Now alternate adding the flour mixture and vegan buttermilk in 4 batches, mixing until just combined after each batch. (Please do not overmix or your cakes will get dense).
Divide the batter evenly between your prepared cake pans and bake for about 30-35 minutes or until a toothpick inserted into the center comes out almost clean. (Please do not skip the test as the baking time may vary, depending on your oven.)
Let cool in the pans for 20 minutes, then carefully invert them onto a cooling rack and allow to cool completely before frosting. (If making the cakes ahead, you can wrap each cake in foil and store in the refrigerator for up to 3 days).
Beat the soft vegan butter with a hand mixer until creamy and fluffy. Then add the softened cream cheese and mix until combined. Gradually, add the powdered sugar, and a squeeze of lemon juice and mix until creamy and well combined. (If the frosting is too firm and not spreadable, add a little more lemon juice. Or if it is too soft, add more powdered sugar).*
Assembling the Cake:
Place one cake layer on a serving plate. Spread ¼ of the buttercream over. Top with the next layer, and repeat this process for the second and third layers. Finally, spread the remaining buttercream frosting all over your cake and sides creating a naked cake style.
Chill 3-4 hours in the fridge before decorating and serving.
Make sure that the vegan butter is softened, but please do not melt in the pot or microwave! Simply remove from the fridge approx. 1/2 hour before you start, cut into small cubes and set aside until soft.
You can store the buttercream frosting in the refrigerator for 1-2 weeks. It will firm up when it cools, and it softens at room temperature.