The Best Vegan Vanilla Layer Cake
Soft, fluffy, and beginner-friendly, this 6-inch vegan vanilla layer cake is perfect for birthdays, kids’ parties, or any small celebration. Topped with silky dairy-free buttercream, it’s easy to make and fully customizable with your favourite fillings and decorations.
Equipment
- Teaspoon Measure
- Sellotape
- Cake Scraper optional
- Tray optional but recommended to catch runaway sprinkles
Angela's Top Tip
Weigh your dry ingredients in grams with a scale for best results!
Ingredients
Vanilla Cake
- 200 grams Plant Based Butter (unsalted) (Just under 1 US cup or 1 3/4 sticks)
- 200 grams White Sugar (1 US Cup)
- 100 grams Apple Sauce (1/2 US Cup)
- 1 tsp Vanilla Bean Paste
- 120 grams Plant Based Yogurt (See note. 1/2 US Cup)
- 200 grams Cake Flour (1 2/3 US Cups)
- 1 tsp Baking Powder
- 0.5 tsp Salt
- 120 ml Plant Based Milk (1/2 US Cup)
Buttercream
- 480 grams Icing Sugar (4 US Cups)
- 225 grams Plant Based Butter (unsalted) (1 US Cups)
- 50 ml Plant Based Milk (Just under 1/4 US Cup)
- Pinch Salt
- 1 tsp Vanilla Bean Paste
Decoration:
- Strawberry Jam for filling the cake
- Sprinkles
- Blue Food Colouring see note
Instructions
Prep:
- Gather all ingredients and equipment. All ingredients should be at room temperature.
- Grease then line the cake pans with parchment paper.
Making the Cake
- Cream together 200 grams Plant Based Butter (unsalted) and 200 grams White Sugar. Add 100 grams Apple Sauce, 120 grams Plant Based Yogurt and 1 tsp Vanilla Bean Paste. Mix to combine. The batter will look curdled at this point but don't worry!
- In a separate bowl, stir together 200 grams Cake Flour, 1 tsp Baking Powder and 0.5 tsp Salt then add about a quarter to the mixing bowl. Stir to combine.
- Alternate between adding 120 ml Plant Based Milk and the remaining dry ingredients to the cake batter, mixing it with each addition. Scrape down the bowl to ensure everything is fully combined.
- Using an ice cream scoop, evenly distribute the cake batter between the 3 cake pans. Level the batter and tap the pans with your hand or on the counter to remove any trapped air bubbles.
- Bake at 350°F for 20-25 minutes until the cakes are well risen and slightly firm to the touch. They will be pale in colour and slightly removed from the sides of the pan. Let the cakes cool for 10 minutes before removing from the pans and cooling completely on a wire rack.
Making the Buttercream
- Add 225 grams Plant Based Butter (unsalted) to the mixing bowl and mix for 2 minutes until light and fluffy.
- Add in a Pinch Salt and half the 480 grams Icing Sugar. Mix until combined.
- Add the remaining icing sugar, 50 ml Plant Based Milk and 1 tsp Vanilla Bean Paste. Mix until fully combined. The buttercream should be smooth and pale in colour.
Decorating
- Add a small amount of buttercream to your cake circle and attach the first layer. Pipe a dam of icing and fill the centre with Strawberry Jam.
- Add the second layer on top and repeat the filling as before. Then place the final layer on top, crumb side down.
- Crumb coat with buttercream then chill in the fridge for 30 minutes. TOP TIP - use an offset spatula to add the buttercream to the top and sides and finish off the sides with the cake scraper.
- Add your final layer of buttercream. To add a swirl to the top of the cake, angle your spatula so that it slightly touches the cake and then spin the turntable while bringing the spatula slowly towards the centre.
- Move the cake onto a tray then add Sprinkles to the bottom of the cake.
- Colour a small amount of icing with Blue Food Colouring and add to a piping bag. Add a 1M piping tip to a piping bag, cut the end off your blue icing bag and then drop it in the 1M bag. Pipe swirls on top of the cake and add sprinkles.
- Cut the cake and enjoy!
Video
Notes
- Ingredient Prep: For best results, make sure all ingredients are at room temperature before starting. This helps the cake batter come together smoothly and ensures even baking.
- Yogurt Tips: I recommend using an unsweetened plant-based yogurt for creaminess. Almond yogurt works wonderfully, but soy, oat, or coconut yogurt are also great alternatives.
- Yield: This recipe makes 8–10 generously sized triangular slices, or up to 20 smaller party slices. Refer to the full post for tips on cutting methods.
- Storage: Store the cake at room temperature in a cake box or airtight container for 2–3 days to maintain freshness.
- Freezing: Slice the cake first, then wrap each piece in plastic wrap and place in a sealed container. Allow to thaw at room temperature before serving.
- Buttercream Colouring: Use oil-based food colouring for smooth, vibrant buttercream. Water-based colours may separate from the fat in vegan buttercream.
- Measuring Tips: Weighing ingredients is best for consistent results. US cup equivalents are included, but be sure to lightly scoop flour and sugar rather than packing them, as this can affect the texture of your cake.
Did you make this recipe?I'd love to hear what you think - leave a review below. Sharing on socials? Tag me @itsbakeangel and use #makeitwithbakeangel!
