Vegan Vanilla Cake with Chocolate Buttercream
A soft, fluffy, completely dairy-free and eggless vanilla cake topped with rich, silky vegan chocolate buttercream. Perfect for birthdays, celebrations, or whenever you’re craving a delicious vegan dessert.
Ingredients
Equipment
Method
- Make the Vegan Vanilla Cake
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment circles.
- Combine the almond milk and vinegar in a bowl. Stir and let sit for 5 minutes to create vegan “buttermilk.”
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the melted vegan butter, vegetable oil, vanilla extract, and the prepared almond milk mixture.
- Mix until smooth, but do not overmix — this keeps the cake soft and fluffy.
- Divide the batter evenly between the two pans.
- Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pans for 10 minutes, then remove and place cakes on a wire rack to cool completely.
- Make the Vegan Chocolate Buttercream
- Melt the vegan chocolate chips in the microwave in 20–30 second intervals, stirring until smooth. Let cool slightly.
- In a large bowl, beat the vegan butter until light and fluffy.
- Add the confectioners’ sugar gradually, mixing on low, then increasing to medium speed.
- Pour in the melted chocolate, vanilla extract, salt, and vegan milk.
- Beat for 2–3 minutes until creamy, smooth, and spreadable. Add a splash more vegan milk if needed.
- Assemble the Cake
- Place one cake layer on your serving plate or cake stand.
- Spread a generous layer of chocolate buttercream on top.
- Add the second layer and frost the top and sides of the cake.
- Smooth with a spatula or decorate as desired.
Notes
Don’t skip the apple cider vinegar
This reacts with the baking soda to help the cake rise and stay fluffy—similar to a vegan “buttermilk.” Use room-temperature ingredients
Cold milk or cold melted butter can cause the batter to separate. Bring everything to room temperature for a smooth, even crumb. Measure flour correctly
Spoon flour into your measuring cup and level it off—too much flour makes the cake dense instead of light. Check oven temperature
Vegan cakes can be sensitive to heat. Make sure your oven is fully preheated and not running hot. Let the cake cool completely
The vegan buttercream will melt if spread on a warm cake. Allow cake layers to cool at least 1 hour before frosting. Chocolate buttercream tip
Let the melted chocolate cool 10–15 minutes before whipping into the frosting. Hot chocolate will melt the butter. Make it gluten-free
Swap flour for a gluten-free 1:1 baking blend. Ensure your chocolate and extracts are GF-friendly. Storage
This recipe makes 24 cupcakes. Bake 16–18 minutes.
This reacts with the baking soda to help the cake rise and stay fluffy—similar to a vegan “buttermilk.” Use room-temperature ingredients
Cold milk or cold melted butter can cause the batter to separate. Bring everything to room temperature for a smooth, even crumb. Measure flour correctly
Spoon flour into your measuring cup and level it off—too much flour makes the cake dense instead of light. Check oven temperature
Vegan cakes can be sensitive to heat. Make sure your oven is fully preheated and not running hot. Let the cake cool completely
The vegan buttercream will melt if spread on a warm cake. Allow cake layers to cool at least 1 hour before frosting. Chocolate buttercream tip
Let the melted chocolate cool 10–15 minutes before whipping into the frosting. Hot chocolate will melt the butter. Make it gluten-free
Swap flour for a gluten-free 1:1 baking blend. Ensure your chocolate and extracts are GF-friendly. Storage
- Cake stays fresh 3–4 days at room temperature (covered).
- Refrigerate up to 5 days.
- Freeze unfrosted layers for up to 2 months.
This recipe makes 24 cupcakes. Bake 16–18 minutes.