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5 from 1 vote

Vegan Vanilla Cake with Buttercream

The Vegan Vanilla Cake is what dreams are made of. The 3-layered cake is fluffy and covered in a velvety vegan buttercream frosting. You will be shocked that it is made with plant based margarine and no eggs.
Prep Time20 minutes
Total Time1 hour
Course: Desserts
Cuisine: American
Keyword: Cake, Vanilla Cake, Vegan Cake, Vegan Desserts, Vegan Recipes
Method: Oven
Servings: 18 servings
Author: Ashley McCrary


Vegan Vanilla Cake Ingredients:

  • 5 cups all purpose flour
  • 2 tsp baking soda
  • 1 tbsp baking powder
  • 2 ⅓ cup cane sugar
  • ½ tsp salt
  • 2 ⅔ cup almond milk
  • 1 tbsp vanilla extract
  • 1 cup plant based margarine
  • ½ cup unsweetened apple sauce
  • 1 tbsp apple cider vinegar
  • ½ cup rainbow sprinkles.

Vegan Buttercream Ingredients:

  • 2 cups plant based margarine
  • 1 cup all vegetable shortening I use Spectrum
  • 6 1/2 cups powdered sugar
  • 1 1/2 tsp pure vanilla extract
  • Pinch of salt


Vegan Vanilla Cake Instruction:

  • Preheat the oven to 350F and grease the sides of each pan and place a circle of parchment paper on the bottom. This will prevent the cake from sticking.
  • In a large bowl mix together the flour, baking soda, baking powder, and salt together. Set aside
  • In a medium bowl add the dairy-free milk and the vinegar. Allow to set for a few minutes. Then add the applesauce and vanilla. Whisk and stir to combine.
  • In another bowl, beat the softened vegan margarine and sugar until creamy and fluffy, about 2-3 minutes.
  • Slowly combine the wet and dry ingredients together until smooth and batter like. It should be thick but still thick enough to pour.
  • Divide the batter into the 3-9 inch cake pans evenly.
  • Bake the cakes between 35-40 minutes or until a toothpick inserted into the center comes out almost clean.
  • Remove from the oven and sit on the counter to allow to cool in the pans for 20 minutes. After the cooling process is done, carefully flip them onto a cooling rack and allow to cool completely before frosting.

Vegan Buttercream Frosting Instructions:

  • In a stand mixer, add the plant margarine and the vegetable shortening. Beat together on medium speed until combined and fluffy.
  • Slowly add the vanilla extract along with the powdered sugar.
  • Add green food coloring of choice and beat together for 40 seconds or until fluffy and stiff.

Assembly Instructions:

  • Place one cake layer on a cake stand. Carefully spread an even layer of buttercream over the top.
  • Repeat this process for each all 3 layers.
  • Decorate the outside of the cake as desired. I used a 2110 tip and just did quick half circles around the entire cake.
  • Top with rainbow sprinkles and enjoy


Serving: 1Slice with Icing | Calories: 630kcal | Carbohydrates: 100g | Protein: 3g | Fat: 24g | Sodium: 575mg | Fiber: 0.9g | Sugar: 75g