Vegan Richa

Vegan Food Blog with Healthy and Flavorful Vegan Recipes

  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact

Vegan Yellow Cake Recipe

May 28, 2015 By Richa 35 Comments

Jump to Recipe   Print Recipe

This is a simple vegan yellow cake recipe. Use as a base to make other cakes or use frosting of choice to make a layered Birthday Cake or a Swiss roll! This yellow cake is soft and moist. The almond extract gives is a fabulous flavor profile. 

Jump to Recipe   

Easy Vegan Yellow Cake Recipe. Make any Number of layers, use frosting of choice to make layered birthday cake or holiday cake. | VeganRicha.com #Vegan #Soyfree #Cake #Recipe

 

More Cakes from the blog

  • Vegan Sponge Cake
  • Spiced Apple Cake
  • Vanilla Spelt sponge Cake
  • Chocolate Torte
  • Vanilla Pound Cake – soy-free
  • Fruit and Nut Christmas Cake
  • Cream Cheese Pound Cake


Easy Vegan Yellow Cake Recipe. Make any Number of layers, use frosting of choice to make layered birthday cake or holiday cake. | VeganRicha.com #Vegan #Soyfree #Cake #Recipe

Print Recipe
5 from 3 votes

Vegan Yellow Cake Recipe

Easy Vegan Yellow Cake Recipe. Make any umber of layers, use frosting of choice to make layered birthday cake or holiday cake. Vegan Soy-free Cake Recipe. Makes 1 8 inch pan cake.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: cake
Cuisine: American
Servings: 6
Calories: 248kcal
Author: Vegan Richa

Ingredients

Wet:

  • 3/4 cup (183 ml) non dairy milk
  • 2 (2 tbsp) heaping Tbsp non dairy yogurt
  • 1 Tbsp flax seed meal or chia seed meal
  • 1/2 tsp (0.5 tsp) apple cider vinegar
  • 1/4 cup (56 ml) oil
  • 3/4 to 1 tsp vanilla extract
  • 1/4 tsp (0.25 tsp) almond extract
  • 1/2 cup (60 g) vegan powdered sugar or other sugar (1/3 cup for less sweet)
  • a generous pinch of turmeric for color optional

Dry:

  • 1 1/2 cup (1.25 cup) unbleached white flour (1.25 cups if using a mix of whole wheat and all purpose)
  • 2 tbsp cornstarch or other starch
  • 1/4 tsp (0.25 tsp) salt
  • 1 tsp (0.75 tsp) baking powder
  • 1/4 tsp (0.25 tsp) baking soda

Instructions

  • Preheat the oven to 350 deg F / 180ºc
  • In a bowl, add all the wet ingredients and whisk well until combined.
  • In another bowl mix in the dry ingredients, or sift directly into the bowl with wet ingredients.
  • Whisk until the mixture is smooth and silky. 1 to 2 minutes.
  • Pour the batter intp parchment lined or greased and well floured 8 inch cake pan.
  • Bake for 30 minutes or until tooth pick from the center comes out clean. Cool completely covered with towel, Frost with favorite frosting, slice and serve.

Notes

Nutritional values based on one cake

Nutrition

Nutrition Facts
Vegan Yellow Cake Recipe
Amount Per Serving
Calories 248 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 192mg8%
Potassium 104mg3%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 10g11%
Protein 3g6%
Vitamin C 0.7mg1%
Calcium 79mg8%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Filed Under: Cake Recipes, dessert, holiday, soy free Tagged With: how to, 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! ⭐⭐⭐⭐

« Roasted Cauliflower and Radishes with Mustard seeds, Nigella, and Fennel Seeds
Vegan Swiss Roll with Yellow Cake »

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Bill says

    February 3, 2016 at 9:10 pm

    5 stars
    This was the best yellow layer cake I’ve made yet — excellent crumb! And the pinch of turmeric is an inspired touch for color. Why didn’t I think of that, as I do the same in tofu scrambles? Thank you, I will keep making it!

    Reply
    • Richa says

      February 3, 2016 at 10:08 pm

      Awesome!

      Reply
  2. Victoria says

    April 29, 2016 at 10:15 am

    I wonder if I can make it gluten free using gluten free flour?

    Reply
    • Richa says

      April 29, 2016 at 10:52 am

      I haven’t tried it. You can try use a gf blend that has some gum. I have some gf muffins and quick bread loafs on the blog. Large cakes have generally turned out not too well with the gf blends i have tried so far.

      Reply
  3. Sumeeta says

    May 8, 2016 at 9:59 am

    Hi I tried this cake n for some reason it didn’t rise atall. I is very dense and inside part looks uncooked. But taste is very good. I want to make it correctly again. Could u pls figure out what went wrong.

    Reply
    • Richa says

      May 8, 2016 at 10:39 am

      Hi Summeeta, If the cake did not rise at all, then its the baking soda. Baking soda can get stale or be too old and it looses its leavening strength.
      If it did rise a bit and did not cook in the middle, then the cake needs to be baked longer as the baking time depends on your oven and pan.

      Reply
  4. Lisa says

    October 27, 2016 at 9:37 pm

    Can I substitue yogurt for something else? Can’t get my hands on it where I currently live…

    Reply
    • Richa says

      October 28, 2016 at 5:09 pm

      cashew cream or coconut cream

      Reply
  5. Aline says

    July 7, 2017 at 4:00 am

    Olá! Meu nome é Aline e vim pedir a relação dos ingredientes em Português. Seria possível? Agradeço muito❤️!

    Reply
    • Richa says

      July 8, 2017 at 10:31 am

      Use https://translate.google.com/. Copy recipe into it and select language to translate.

      Reply
  6. Patricia says

    September 26, 2017 at 8:37 pm

    Is this recipe easy to double or should I make two batches separately. I am going to make a 3 layer cake.

    Reply
    • Richa says

      September 28, 2017 at 10:47 am

      You can double the reccipe. You might need a few tbsp extra flour for the right consistency.

      Reply
  7. Srk says

    April 19, 2018 at 3:20 pm

    Can I skip vinegar?

    Reply
    • Richa says

      April 19, 2018 at 3:28 pm

      yes use lime or lemon juicce instead

      Reply
      • Srk says

        April 20, 2018 at 4:47 am

        Thanks.
        I understand that baking soda needs the acid (vinegar/lemon juice) to rise.
        Can I skip the baking soda/vinegar combo and use extra baking powder instead?

        Reply
  8. srk says

    September 25, 2018 at 8:16 am

    I made this cake today. The texture was great, but there were pink blotches in the cake. Any idea what that could have been from? Could it be the turmeric? Should the turmeric be dissolved in the wet ingredients?

    Reply
    • Richa says

      September 25, 2018 at 10:21 am

      yes turmeric sometimes reacts with baking powder and turns pink on baking. its a harmless reaction, ie. everything is edible. See my turmeric loaf post where i mention it. The loaf would always be pink when i baked, it resolved when i added lemon to the cake. This cake hasnt turned pink for me, but maybe turmeric didnt mix in well or the brand of turmeric is more reactive etc. Just add 2 tsp lemon juice to the wet and dissolve turmeric in the wet.

      Reply
  9. Cross says

    June 28, 2019 at 6:37 pm

    Mine turned out too dense as well. Did not rise. Consistency of sponge.

    Reply
    • Richa says

      June 28, 2019 at 6:58 pm

      The baking powder might be old? What flour did you use? did you change anything in the recipe?

      Reply
  10. Clay says

    March 20, 2020 at 12:14 pm

    What kind of oil do you use for this recipe?

    Reply
    • Richa says

      March 20, 2020 at 12:22 pm

      neutral safflower , sunflower or canola

      Reply
      • Clay says

        March 20, 2020 at 6:25 pm

        Great. Thank you! I love your recipes. Can’t wait to make this.

        Reply
  11. Nikki says

    May 24, 2020 at 3:24 am

    Hi. Could powdered sugar be replaced with maple syrup?
    Thanks

    Reply
    • Vegan Richa Support says

      May 24, 2020 at 12:19 pm

      Yes, it may be a bit sweeter but that’s up to you. 🙂

      Reply
  12. Nancy R says

    June 21, 2020 at 9:01 am

    5 stars
    Love this recipe! Made it today and served it with strawberry rhubarb sauce!

    Reply
    • Vegan Richa Support says

      June 21, 2020 at 12:17 pm

      So glad you enjoyed it!

      Reply
  13. Janet Breen Wakefield says

    August 16, 2020 at 12:29 pm

    5 stars
    Delicious and So easy!

    Reply
    • Vegan Richa Support says

      August 16, 2020 at 6:08 pm

      Hooray!! thank you so much

      Reply
  14. Amy says

    September 28, 2020 at 4:41 pm

    This cake became a wacky science event for me. The cupcakes looked like puff balls and were super gluey and sort of looked like baked Play-Dough. I think it was the cornstarch, and the flavor was also strange. Turns out (I did further research) that yellow cake is one of the most difficult things to make vegan. I tried a vegan olive oil cake and that gave it some color and the flavor was better (no cornstarch) but it still wasn’t close to my all time fave, Silver Palate yellow cake. That has eggs and white wine. Sometimes as a vegan you just have to admit defeat. Not very often. I am a big fan of some of your cakes Richa! Just not this one. Maybe it was my error.

    Reply
    • Richa says

      September 28, 2020 at 4:57 pm

      I don’t know what happened lol. There’s barely any cornstarch, just 2 tbsp is not going to do anything much other that add a slight lightness to the cake. Did you accidentally add baking powder for the starch? Did you change any other ingredient?

      Reply
      • Amy Schwartz says

        September 29, 2020 at 11:44 am

        I added some lemon juice. I don’t think that could be it. It was strange. Corn starch is the only thing that I almost never use so that’s why I assumed that was it.

        Reply

ORDER TODAY!

Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

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...

Lets get Social! Join 1Million followers and friends

  • Bloglovin
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
Vegan Richa 's Indian Kitchen Cookbook
Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

Affiliate Links

All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

LINKSPOPULAR POSTSKEEP IN TOUCH
My Favorite ThingsBuffalo Chickpea PizzaYouTube
Recipe IndexLentil Quinoa LoafFacebook
Advertise, Work With MeCrispy Orange CauliflowerInstagram
Privacy PolicyPumpkin Cinnamon RollsPinterest
Terms Of UseSweet Potato Peanut BurgersTwitter
Copyright and Disclaimers
Copyright © 2021 Vegan Richa LLC