Soy-Free Vegan Vanilla Cake

Indulge in the perfect balance of simplicity and flavor with this moist and fluffy Soy-Free Vegan Vanilla Cake. Made without any soy, this allergy-friendly dessert uses pantry staples like almond milk, apple cider vinegar, and neutral oil to create a light and tender crumb. In just 45 minutes, you can whip up a versatile cake that’s perfect for birthdays, celebrations, or as an everyday sweet treat. The subtle warmth of vanilla shines through in every bite, making it an irresistible base for your favorite vegan frostings, fresh fruit, or a dusting of powdered sugar. Perfectly suited for vegans and those with soy allergies, this easy-to-make recipe offers all the decadence of a classic vanilla cake, minus the dairy and eggs. Give it a try and make it the highlight of your next gathering!

Nutriscore Rating: 37/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

Ingredients

• 2 cups All-purpose flour
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.25 teaspoons Salt
• 1.25 cups Cane sugar (or other granulated sugar)
• 1 cups Unsweetened almond milk (or other soy-free plant milk)
• 1 tablespoons Apple cider vinegar
• 2 teaspoons Vanilla extract
• 0.5 cups Neutral-flavored oil (such as coconut oil or vegetable oil)
• 0.5 cups Water

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans or line them with parchment paper.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and cane sugar until well combined.

Step 3

In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan buttermilk substitute.

Step 4

After 5 minutes, add the vanilla extract, neutral-flavored oil, and water to the vegan buttermilk mixture. Whisk until combined.

Step 5

Pour the wet ingredients into the dry ingredients and mix gently with a spatula or whisk until just combined. Be careful not to overmix; a few small lumps are fine.

Step 6

Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.

Step 7

Bake in the preheated oven for 28-32 minutes or until a toothpick inserted into the center of the cakes comes out clean.

Step 8

Remove the pans from the oven and let the cakes cool in the pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting or serving.

Step 9

Decorate with your favorite vegan frosting or simply dust with powdered sugar for a light finish. Enjoy your soy-free vegan vanilla cake!

Nutrition Facts

Serving size	(1052.8g)

Amount per serving	% Daily Value*
Calories	3140.2

Total Fat 123.2g	0%
Saturated Fat 101.8g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2520.9mg	0%
Total Carbohydrate 486.5g	0%
Dietary Fiber 7.5g	0%
Total Sugars 297.5g
Protein 25.8g	0%

Vitamin D 100.0IU	0%
Calcium 492.1mg	0%
Iron 11.9mg	0%
Potassium 446.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.1%

Protein: 3.3%

Carbs: 61.6%