This vegan white cake is light and fluffy, spongey and perfect!
Topped with a simple white buttercream frosting (and sprinkles) it’s a super pretty cake that’s perfect for a special occasion.
So let’s bake!
You might be wondering, what’s the difference between a white cake and a vanilla cake? Well…. not a whole lot really! In fact this recipe is based on our super popular vegan vanilla cake recipe.
But while our vanilla cake uses 7 inch cake pans, this recipe uses 8 inch cake pans.
And the main difference between a vegan white cake and a vegan vanilla cake is just trying to make the color as light as possible (and you can use a little less vanilla flavoring too!).
To make this white cake as white as possible, I used a clear vanilla extract, almond milk, which is very white in color, and coconut oil.
I used virgin coconut oil, but if you don’t like the taste of coconut, you could use a refined coconut oil so you get the clear coconut oil without the flavor, but I do think coconut oil is a good fit here.
However, if you’re allergic to coconut oil, another vegetable oil will do (such as canola or extra virgin olive oil), but the color won’t be quite as good.
The frosting is a mix of powdered sugar, vegan butter, almond milk and clear vanilla extract. The frosting goes off-white as a result of the vegan butter, but once it’s on the cake you don’t notice that much anymore.
And then decorate the cake with sprinkles! It has a bright and cheery, pretty, birthday party cake feel to it.
If you wondered how I got my slices soooo neat like you see here, well…I refrigerated the cake (covered of course) overnight before we did the final photos. That allows for the perfect neat slicing, I don’t always do that for cake shoots, but I did it this time. It’s really not something that is necessary when you’re serving it to your friends and family, this is just for photo purposes.
In fact, the cake is best the day it’s made, it’s soft and spongey and absolutely perfect. If the weather is hot, it can be good to refrigerate for an hour or two just to let the frosting set nicely, but covered at room temperature and super fresh is going to be the most impressive in terms of the perfect fluffy texture for this cake, though it does last a few days covered at room temperature (or up to a week covered in the fridge).
Remember to let your cakes cool completely before frosting and serving. If you try and frost a warm cake (or slice it) it can go quite wrong! So you have to have patience and let everything go completely cold.
I hope you’ll love this vegan white cake! It is:
- Light and fluffy
- Soft and spongey
It’s also perfect for a special occasion and very kid-friendly too.
So what do you think of this vegan white cake? Tell us in the comments and please rate the recipe, thank you!
For more delicious vegan cakes, check out these amazing options:
- Vegan Lemon Cake
- Vegan Coconut Cake
- Vegan Vanilla Sheet Cake
- Vegan Chocolate Zucchini Cake
- Vegan Chocolate Cake
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