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Vegan White Cake (Eggless vanilla cake)

September 17, 2020 By Richa 27 Comments

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The best and easiest Vegan White Cake recipe ever! Filled with raspberry preserves and topped with coconut whipped cream, this is a super pretty vegan vanilla layer cake that’s perfect for a special occasion. Gluten-free & Oil-free options included! Jump to Recipe

a slice of vegan white cake filled with raspberry preserves and topped with coconut whipped cream

If you’re looking for a simple yet elegant vegan layer cake that is perfect for a birthday, or dinner party, this vegan white cake is a good one to try. No matter the occasion, this one will fit the bill! You can keep it simple by just filling the layers with some store-bought raspberry jam and topping it off with some coconut whipped cream for a summer cake or make it fancy and frost it with a sugar frosting or  cashew cream frosting plus sprinkles for a birthday cake!

This vegan white cake is light and fluffy, spongey, and perfect and that without any egg or egg-replacer such as aquafaba.


a vegan white cake topped with coconut whip and raspberries on a white cake stand

For Glutenfree, see my Glutenfree vegan vanilla cake.

side view of a slice of vegan white cake filled with raspberry jam
Print Recipe
5 from 3 votes

Vegan White Cake Recipe

The best and easiest Vegan White Cake recipe ever! Filled with raspberry jam and topped with coconut whipped cream, this is a super pretty vegan layer cake that’s perfect for a special occasion. Gluten-free & Oil-free options included!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: vegan vanilla layer cake, vegan victoria sponge, vegan white cake recipe
Servings: 8
Calories: 305kcal
Author: Vegan Richa

Ingredients

Wet

  • 1 cup (236.59 ml) non dairy milk such as almond, light coconut, oat or soy
  • 1 tbsp applesauce or non dairy yogurt or more non dairy milk (Yogurt work best)
  • 1 tsp Apple cider or white vinegar
  • 1/4 cup (59.15 ml) neutral oil or use 3 tbsp applesauce to make oil-free
  • 1/3 cup (66.67 g) sugar 1 tbsp more for sweeter
  • 1/2 tsp vanilla extract
  • a few drops of almond extract optional but wonderful

Dry:

  • 1.5 to 1.75 cups (187.5 g) flour I use All purpose flour. see GF option in notes
  • 1.5 tbsp cornstarch
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Filling:

  • 1/2 to 3/4 cup (170 g) Raspberry preserves
  • 1 cup (60 g) Coconut Whipped Cream

Instructions

  • Line two 6 inch springform pans with parchment paper. Preheat the oven to 350 F (176 C). In a bowl, mix the wet ingredients until the sugar is fully combined.
  • In another bowl, whisk 1 1/2 cup flour, cornstarch, baking powder, baking soda and salt. (Add spices of choice if you like. Add berries, or pineapple, or candied ginger if you like. Add 2 tbsp almond flour to the dry for additional texture (optional)).
  • Fold dry into the wet ingredients until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into the parchment lined pans.
  • Bake for 20 to 22 minutes or until a toothpick from the center comes out clean. Remove the pan from the oven and cool for 10 minutes then remove the cakes from the pan.
  • Let the cake cool completely. Then put in the fridge for half an hour. Use a serrated knife to slice off the domed top. **
  • Warm the preserves in the microwave so that they are easier to spread. Add the jam on one of the cakes layers and spread evenly using a butter knife or offset spatula. Place the other cake on top. Top of this layer cake with some whipped coconut cream and fruit of choice. Slice and enjoy.
    Baked cakes without frosting can be stored in a covered container in the fridge for upto 7 days. If frosted, then Depending on the frosting they can be stored for 3-5 days.

Notes

  • For Glutenfree, see my Glutenfree vegan vanilla cake.
  • ** for various reasons like oven and type of pan etc, the cakes might feel like they are drying out. Restore the moisture by mixing 2 tbsp maple syrup and 2 tbsp water (or 2 tbsp sugar and 3 tbsp water Until dissolved ), and brush the cakes liberally. 
  • To bake cupcakes, bake for 20 minutes.
    You can add spices like cinnamon, nutmeg or pumpkin spice to the cake mix, if you like. As additional add-ins add berries, or pineapple, or some chopped candied ginger if you like.
  • Instead of oil, you can use 3 tbsp of unsweetened applesauce to make this vegan cake oil-free.
  • The cake is best the day it’s made, it’s soft and spongey and absolutely perfect.

Nutrition

Nutrition Facts
Vegan White Cake Recipe
Amount Per Serving
Calories 305 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Sodium 238mg10%
Potassium 230mg7%
Carbohydrates 44g15%
Fiber 1g4%
Sugar 19g21%
Protein 3g6%
Vitamin C 2mg2%
Calcium 105mg11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients:

  • for wet ingredients, I am using a combination of non-dairy milk such as almond or soy milk, applesauce or non-dairy yogurt and a neutral-tasting oil.
  • 1 tsp vinegar makes this cake super fluffy and acts as an egg replacement.
  • the dry ingredients are a classic combination of flour and a small amount of cornstarch, which makes the cake extra tender.
  • baking powder and baking soda give this vegan layer cake the perfect rise.
  •  vanilla extract and almond essence give this cake its gorgeous flavor. You can skip the almond extract but I find it makes it just so special.
  • for the filling, I went with raspberry preserves as it just looks so pretty against the white cake and makes for a fresh summery cake.
  • coconut whipped cream makes the perfect light summer topping.

Tips:

  • you can add spices like cinnamon, nutmeg or pumpkin spice to the cake mix, if you like. As additional add-ins add berries, or pineapple, or some chopped candied ginger if you like.
  • coconut whipped cream goes so well with the raspberry jam, but you could use any other frosting or my  cashew buttercream instead.
  • add 2 tbsp almond flour to the dry for additional texture and moisture.
  • instead of oil, you can use 3 tbsp of unsweetened applesauce to make this vegan cake oil-free.
  • the cake is best the day it’s made, it’s soft and spongey and absolutely perfect.

ingredients for making vegan white cake on a marble kitchen counter

How to make Vegan White Cake

Line two 6 inch springform pans with parchment paper. Preheat the oven to 350 F (176 C). In a bowl, mix the wet ingredients with sugar until the sugar is fully combined.

vegan white cake batter being mixed in a glass bowl

In another bowl, whisk 1 1/2 cup flour, cornstarch, baking powder, baking soda, and salt. (see tips and variations for add-ins). Fold dry into the wet ingredients until just about combined. Add more flour if needed 1 tbsp at a time to make just slightly thick batter. Pour into the parchment-lined pans.

vegan white cake batter in two springform pans

Bake for 20 to 22 minutes or until a toothpick from the center comes out clean. Remove the pan from the oven and cool for 10 minutes then remove the cakes from the pan.

two vegan white cakes cooling next to each other on a cooling rack

Let the cakes cool completely at room temperature. Then put them in the fridge for half an hour to chill. Use a serrated knife to slice off the domed top.

half a vegan white cake on a cake stand ready to be assembled into a layer cake

Warm the preserves in the microwave so that the jam is easier to spread. Add the jam on one of the layers of the cake and spread evenly using a butter knife or offset spatula.

vegan sponge cake topped with raspberry jam

Place the other cake layer on top. Top off this layer cake with some whipped coconut cream and fruit of choice.

assembled vegan white cake filled with raspberry jam on a cake stand

Slice and enjoy

a jam filled and coconut whip topped slice of vegan white cake with fresh raspberries on a white plate

 

MORE VEGAN CAKE RECIPES:

  • Eggless Chocolate Cake with Chocolate Peanut Butter Ganache
  • Vegan Carrot Cake
  • Lemon Blueberry Yogurt Loaf Cake
  • Pumpkin Cake with Chocolate Ganache
  • Vegan Coffee Cake
  • Marbled Vegan Chocolate Banana Bread
  • and check out these 25 Eggless Cake Recipes

Gluten-free:

  • GF Cashew Butter Chocolate Marble Cake. 
  • GF Vanilla Cake
  • Sweet Potato Crumb Cake. GF
  • GF Christmas Cake

Filed Under: Cake Recipes, dessert, Gluten free Option, july 4th, kid approved, mothers day, nut free, Oil free option, soy free, summer, valentines day Tagged With: almond milk, baking powder, baking soda, flour, jam, raspberry, sugar, vanilla, vegan



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. El bocado de la huerta says

    September 17, 2020 at 6:42 am

    Se ve bien linda.
    1 saludito

    Reply
    • Vegan Richa Support says

      September 17, 2020 at 8:21 pm

      gracias =)

      Reply
  2. Tiffany says

    September 17, 2020 at 11:09 am

    This looks great! Do you think it would work in a cupcake pan instead? Same oven temperature, maybe a few minutes less?

    Reply
    • Richa says

      September 17, 2020 at 7:41 pm

      Yes check at 20 mins

      Reply
  3. Nuala says

    September 18, 2020 at 2:03 am

    It’s difficult to follow baking recipes that are not in grams. There are so many variables when using cup measurements. I would always weigh ingredients for baking. Going forward is it possible that your site could offer both? Other baking websites do. It would be appreciated 😊
    Thank you

    Reply
    • Richa says

      September 18, 2020 at 6:46 am

      I have both on the recipe widget. They are in parenthesis besides the cop measure like 1 cup(170 g) etc. sometimes the widget doesn’t convert the values if it’s a range and i check and add them. I think the flour conversion was missed when I posted earlier but it’s updated now

      Reply
  4. Laurel says

    September 18, 2020 at 7:51 am

    5 stars
    You always make me hungry, Richa. I need to invite some family over a) for an excuse to bake (who needs an excuse to bake? scratch that) and b) so I don’t devour the entire thing myself before my husband gets home. This lady has absolutely no, none, zero self control where deliciousness is concerned.
    Stay safe and well.

    Reply
    • Richa says

      September 18, 2020 at 8:15 am

      🙂

      Reply
  5. Laura says

    September 18, 2020 at 3:02 pm

    5 stars
    This cake looks amazing! I love how simple it is and with ingredients that I always have on hand! I love your recipes, simple but never dull and full of healthy ingredients, love your books as well!

    Reply
    • Richa says

      September 18, 2020 at 4:49 pm

      Thanks!

      Reply
  6. Varun Sharma says

    September 19, 2020 at 2:50 am

    5 stars
    This is so good. It is quite easy to make. I’ll definitely try this. Thank You.

    Reply
  7. Ellie says

    September 20, 2020 at 7:59 am

    I only have one 6″ pan, could I bake it all in one go?

    Reply
    • Richa says

      September 20, 2020 at 12:05 pm

      If it’s a tall pan then yes. Add five minutes to the baking time. Or you can use larger pans such as an 8 inch so that the cake will not be too tall.

      Reply
  8. Geoffrey says

    September 20, 2020 at 1:38 pm

    I was looking for the perfect vegan cake recipe for my catering events and this looks like a great one to try! Thanks for sharing!

    Reply
    • Vegan Richa Support says

      September 20, 2020 at 10:09 pm

      I’m sure taht you’ll be increasing the amounts many times then!!

      Reply
  9. Lori says

    September 20, 2020 at 7:31 pm

    OMG you are my new favorite vegan foodie!! Every one of your recipes I’ve made has been so good!

    Reply
  10. Monal says

    October 3, 2020 at 2:58 am

    Hello. Can I use lemon juice / ground Flax instead of vinegar ?

    Reply
    • Richa says

      October 3, 2020 at 11:11 am

      Yes use lemon juice

      Reply
  11. Karen Ricketts says

    October 4, 2020 at 4:10 am

    This is the perfect cake I was looking for, for Strawberry Shortcake. It’s moist and rich and delicious. I used some of the alternate ingredients suggested in the recipe – applesauce instead of oil and added 2 T almond flour. I didn’t have the small cake pan size so used one 10″ pan and baked it 25 minutes.

    Reply
    • Richa says

      October 4, 2020 at 6:30 am

      Yay

      Reply
  12. El says

    October 24, 2020 at 7:40 am

    Can this be frozen?

    Reply
    • Vegan Richa Support says

      October 25, 2020 at 6:18 pm

      although it is best the day it’s made, like many things, you can freeze it for up to 3 months. – Bake and completely cool, wrap it in Press & Seal. …
      Write the type of cake and use-by date on a large piece of aluminum foil. …
      Wrap the cake in the aluminum foil.
      Place the cake(s) in a freezer-safe container. …

      Reply
  13. Nancy says

    October 27, 2020 at 12:25 pm

    Is there a substitute for the sugar for someone who is diabetic?

    Reply
    • Vegan Richa Support says

      October 28, 2020 at 2:03 pm

      Thanks for the question Nancy – sure, coconut sugar or Splenda would be nice

      Reply
  14. Pragya Sinha says

    November 8, 2020 at 4:50 am

    Hi! Can I replace the soy milk, with normal dairy milk? and vegan butter with normal dairy butter? and for the coconut whipped cream, could I used normal whipped cream?
    I’m not vegan, but would love to try this recipe and I have the dairy version of these ingredients.

    Reply
  15. Aryan Bansal says

    December 29, 2020 at 3:04 am

    Great! Vegan white cake seems really good. I must try it. Thanks for sharing.

    Reply
    • Vegan Richa Support says

      December 31, 2020 at 9:44 am

      let me know how you like it

      Reply

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Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options. Read more about me and the blog...

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