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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.
Ingredients
Wet:
- 3/4 cup non dairy milk
- 2 heaping Tbsp non dairy yogurt
- 1 Tbsp flax seed meal , or chia seed meal
- 1/2 tsp apple cider vinegar
- 1/4 cup oil
- 3/4 to 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1/2 cup 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 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 salt
- 1 tsp baking powder
- 1/4 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
Calories: 248kcal, Carbohydrates: 33g, Protein: 3g, Fat: 10g, Sodium: 192mg, Potassium: 104mg, Fiber: 1g, Sugar: 10g, Vitamin C: 0.7mg, Calcium: 79mg, Iron: 1.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
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 ?
Use more non dairy milk
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.
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?
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.
Delicious and So easy!
Hooray!! thank you so much
Love this recipe! Made it today and served it with strawberry rhubarb sauce!
So glad you enjoyed it!
Hi. Could powdered sugar be replaced with maple syrup?
Thanks
Yes, it may be a bit sweeter but that’s up to you. 🙂
What kind of oil do you use for this recipe?
neutral safflower , sunflower or canola
Great. Thank you! I love your recipes. Can’t wait to make this.
Mine turned out too dense as well. Did not rise. Consistency of sponge.
The baking powder might be old? What flour did you use? did you change anything in the recipe?
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?
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.
Can I skip vinegar?
yes use lime or lemon juicce instead
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?