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    Home » Cake Recipes

    Vegan Yellow Cake Recipe

    Published: May 28, 2015 · Modified: Feb 8, 2018 by Richa 37 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

    Recipe Card

    Print Recipe
    5 from 4 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 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes 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.

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    Reader Interactions

    Comments

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    1. Varsha Rao

      December 17, 2021 at 4:48 am

      Thank you for this recipe! I have a child with nut and coconut allergies (so coconut cream or cashew cream wont work). Any suggestions for what I can use instead of non-dairy yogurt? Can I use another tbsp of flax meal with some water? Or a mashed overripe banana ?

      Reply
      • Richa

        December 20, 2021 at 8:43 pm

        Use more non dairy milk

        Reply
    2. Amy

      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

        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

          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
    3. Janet Breen Wakefield

      August 16, 2020 at 12:29 pm

      5 stars
      Delicious and So easy!

      Reply
      • Vegan Richa Support

        August 16, 2020 at 6:08 pm

        Hooray!! thank you so much

        Reply
    4. Nancy R

      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

        June 21, 2020 at 12:17 pm

        So glad you enjoyed it!

        Reply
    5. Nikki

      May 24, 2020 at 3:24 am

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

      Reply
      • Vegan Richa Support

        May 24, 2020 at 12:19 pm

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

        Reply
    6. Clay

      March 20, 2020 at 12:14 pm

      What kind of oil do you use for this recipe?

      Reply
      • Richa

        March 20, 2020 at 12:22 pm

        neutral safflower , sunflower or canola

        Reply
        • Clay

          March 20, 2020 at 6:25 pm

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

          Reply
    7. Cross

      June 28, 2019 at 6:37 pm

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

      Reply
      • Richa

        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
    8. srk

      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

        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. Srk

      April 19, 2018 at 3:20 pm

      Can I skip vinegar?

      Reply
      • Richa

        April 19, 2018 at 3:28 pm

        yes use lime or lemon juicce instead

        Reply
        • Srk

          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
    10. Patricia

      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

        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
    11. Aline

      July 07, 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

        July 08, 2017 at 10:31 am

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

        Reply
    12. Lisa

      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

        October 28, 2016 at 5:09 pm

        cashew cream or coconut cream

        Reply
    13. Sumeeta

      May 08, 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

        May 08, 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
    14. Victoria

      April 29, 2016 at 10:15 am

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

      Reply
      • Richa

        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
    15. Bill

      February 03, 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

        February 03, 2016 at 10:08 pm

        Awesome!

        Reply

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