Single Layer Vegan Vanilla Cake

This is a small batch dessert recipe, which I love because we don’t eat a lot of sweets in our house, so when we crave it, we can make a little without letting the rest go to waste!

My seventeen year old daughter often sends me vegan recipes on Instagram and Tik Tok, so we’ve been experimenting with a few for Veganuary.

If you wanted a double layer, just cut the cake in half and stack them up.

We originally found a similar version of this recipe when we Googled, but we subbed in our own vegan pantry favorites to make it our own.

Single Layer Vegan Vanilla Cake

Recipe by Thanh RasicoCourse: Dessert, VeganDifficulty: Easy


Prep time


Cooking time




  • 1 cup & 2 tbsp plant milk (we used oat)

  • 2 tsp apple cider vinegar

  • 1.5 cups unbleached all purpose flour

  • 3/4 cup coconut sugar

  • 1.5 tsp baking powder

  • 1/2 tsp baking soda

  • 1 tsp salt

  • 1/4 cup melted plant butter (we used Melt)

  • 1.5 tbsp vanilla extract


  • Preheat oven to 350 degrees. Butter the bottom and sides of a springform pan.
  • Combine oat milk and vinegar, then set aside 5-10 minutes.
  • In a separate bowl, whisk together flour, sugar, baking powder, baking soda, & salt until well incorporated.
  • Add melted butter & vanilla extract to the milk vinegar combo. Then add to the dry ingredients and whisk until smooth.
  • Pour the batter into the pan, and bake 35-40 minutes. The edges will pull away from the sides and a toothpick will come out clean.
  • Remove the pan from the oven, then let cool 10 minutes. Remove the sides of the springform pan, then gently invert the cake onto a cooling rack. Allow to cool before frosting.
  • Vegan Chocolate Frosting (For a Single Layer Cake)
  • Combine in a bowl and mix: 2 cups powdered sugar, 2 tbsp cocoa powder, 1.5 tbsp melted vegan butter, 1/2 tsp vanilla extract, 2-3 tbsp plant milk (we use oat).


  • For a thicker frosting, add more powdered sugar. For a thinner consistency, add more milk.

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