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Gluten free, vegan vanilla cake perfect for any occasion

Vegan Vanilla Cake

Yield: 1 6-inch 3-layer cake or approximately 15 cupcakes



  • 10 oz Vegan Cookie Mix
  • 7.50 oz sugar
  • ¾ tsp xanthan gum
  • ¾ tsp baking soda
  • ½ tsp salt
  • 8 oz coconut milk
  • 2.50 oz Vegenaise (I use the soy free version)
  • 1 Tbsp apple cider vinegar
  • 2 tsp vanilla extract or vanilla-bean paste
  • Optional: Add approximately 3 Tbsp of colorful sprinkles to batter for a Funfetti look 😉
  • 1 batch Basic Vegan Frosting (flavored however you’d like)


Preheat oven to 325°F.  Prepare cake pans or cupcake pans with parchment liners and coat with cooking spray.

  1. Whisk together Vegan Cookie Mix, sugar, baking powder, xanthan gum, baking soda, and salt in a medium bowl.  Set aside.
  2. In stand mixer fitted with paddle attachment, combine coconut milk, canola oil, cider vinegar, and vanilla extract on low speed until thoroughly combined.
  3. Add dry ingredients and beat on medium-low speed until combined and batter has expanded in size.
  4. For cupcakes: using a yellow scoop, fill liners with batter. If you do not have a scoop available, fill liners so that they are two-thirds full. Bake for approximately 20 minutes, rotating halfway through if needed. Cupcakes are done when a toothpick comes out clean. For cake: portion batter evenly between pans.  Bake for approximately 30 minutes, rotating pans halfway through. Cakes are done when a toothpick comes out clean.
  5. Let cupcakes or cake cool completely before frosting.

Note: For the cake parfaits in this picture, I paired this vanilla cake recipe with vanilla-bean vegan frosting and fresh strawberries.  I layered my parfaits the following: cake-strawberries-frosting-cake-strawberries-frosting-fresh strawberry.  For cupcakes, I’d recommend using strawberry jam as a filler and vanilla-bean frosting as the topping.

P.s. Lick The Bowl has an incredibly easy + super scrumptious homemade jam recipe that works well with raspberries, strawberries, or blackberries!