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.
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
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.
Servings: 6
Calories: 248kcal
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.
Bill says
February 3, 2016 at 9:10 pmThis 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!
Richa says
February 3, 2016 at 10:08 pmAwesome!
Victoria says
April 29, 2016 at 10:15 amI wonder if I can make it gluten free using gluten free flour?
Richa says
April 29, 2016 at 10:52 amI 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.
Sumeeta says
May 8, 2016 at 9:59 amHi 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.
Richa says
May 8, 2016 at 10:39 amHi 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.
Lisa says
October 27, 2016 at 9:37 pmCan I substitue yogurt for something else? Can’t get my hands on it where I currently live…
Richa says
October 28, 2016 at 5:09 pmcashew cream or coconut cream
Aline says
July 7, 2017 at 4:00 amOlá! Meu nome é Aline e vim pedir a relação dos ingredientes em Português. Seria possível? Agradeço muito❤️!
Richa says
July 8, 2017 at 10:31 amUse https://translate.google.com/. Copy recipe into it and select language to translate.
Patricia says
September 26, 2017 at 8:37 pmIs this recipe easy to double or should I make two batches separately. I am going to make a 3 layer cake.
Richa says
September 28, 2017 at 10:47 amYou can double the reccipe. You might need a few tbsp extra flour for the right consistency.
Srk says
April 19, 2018 at 3:20 pmCan I skip vinegar?
Richa says
April 19, 2018 at 3:28 pmyes use lime or lemon juicce instead
Srk says
April 20, 2018 at 4:47 amThanks.
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?
srk says
September 25, 2018 at 8:16 amI 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?
Richa says
September 25, 2018 at 10:21 amyes 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.
Cross says
June 28, 2019 at 6:37 pmMine turned out too dense as well. Did not rise. Consistency of sponge.
Richa says
June 28, 2019 at 6:58 pmThe baking powder might be old? What flour did you use? did you change anything in the recipe?
Clay says
March 20, 2020 at 12:14 pmWhat kind of oil do you use for this recipe?
Richa says
March 20, 2020 at 12:22 pmneutral safflower , sunflower or canola
Clay says
March 20, 2020 at 6:25 pmGreat. Thank you! I love your recipes. Can’t wait to make this.
Nikki says
May 24, 2020 at 3:24 amHi. Could powdered sugar be replaced with maple syrup?
Thanks
Vegan Richa Support says
May 24, 2020 at 12:19 pmYes, it may be a bit sweeter but that’s up to you. 🙂
Nancy R says
June 21, 2020 at 9:01 amLove this recipe! Made it today and served it with strawberry rhubarb sauce!
Vegan Richa Support says
June 21, 2020 at 12:17 pmSo glad you enjoyed it!
Janet Breen Wakefield says
August 16, 2020 at 12:29 pmDelicious and So easy!
Vegan Richa Support says
August 16, 2020 at 6:08 pmHooray!! thank you so much
Amy says
September 28, 2020 at 4:41 pmThis 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.
Richa says
September 28, 2020 at 4:57 pmI 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?
Amy Schwartz says
September 29, 2020 at 11:44 amI 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.