This three layer Vegan Vanilla Cake is moist, made with easy-to-find ingredients and is topped with a smooth chai spice icing. You must try it!
Omgsh, a vegan vanilla cake just for you!
Guys I have to apologize—I’ve been horribly, horribly sick since Tuesday (still am!), which is why I’ve been a bit absent. I’m hoping that whatever I have goes away soon because I’m not sure how much more lying around and doing nothing I can take. It’s driving me crazy!
With that said, I’m keeping things a bit short today, but not before I tell you about this cake.
It’s a three layer vanilla cake topped with a thick icing made from powdered sugar and milk (basic), along with CHAI SPICES (totally not basic). It’s Miguel-approved (as most of my recipes are) and Miguel’s coworkers also approve of it. In fact, I was informed this dessert was dubbed the favorite by one of his coworkers. Now how’s that for an endorsement?
If you aren’t into chai (who are you?!) you can omit the spices and enjoy a simple vanilla cake with vanilla icing. I know pies are the thing to bring for Thanksgiving, but if your family is one of those families that brings multiple desserts, you may just want to consider this cake, especially if someone in your family is vegan.
I said I was keeping things short and that’s exactly what I’m doing. If you need me, I’ll be on my couch. Woof. If you make this vanilla cake, make sure to tag #thealmondeater on Instagram! And if you’re looking for another vegan cake recipe, check out this one–it’s a goodie.
PrintVegan Vanilla Cake with Chai Spice Icing
This three layer Vegan Vanilla Cake is moist, made with easy-to-find ingredients and topped with a smooth chai spice icing that’s sure to please!
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: One 3 tier 6" cake 1x
- Category: dessert
- Method: oven
- Cuisine: cake
Ingredients
- 2 1/2 cups all purpose flour
- 2 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 1/2 cups raw cane sugar
- 1/2 cup dairy free butter (I use Earth Balance)
- 1 1/2 cups almond milk
- 1/2 cup unsweetened applesauce
- 2 tsp apple cider vinegar
- 1 tsp vanilla extract
- For the icing:
- 2 1/2 cups powdered sugar
- 1/2 cup dairy free butter
- 2 tbsp almond milk
- 1/2 tsp vanilla extract
- 1/4 tsp ginger
- 1/4 tsp cinnamon
- Pinch of cloves, all spice and cardamom
Instructions
- Preheat oven to 350°.
- Combine flour, baking soda, baking powder, and salt in a large bowl and set aside.
- In a separate bowl, cream butter and sugar together; add milk, applesauce, vinegar, and vanilla to that bowl and stir to combine.
- Combine wet and dry ingredients and stir until everything is mixed together, being careful not to over-stir.
- Grease three 6″ cake pans with nonstick spray or coconut oil and then pour batter evenly into pans, banging them on the countertop a few times so the batter evens out.
- Bake cakes for 35-40 minutes, or until a toothpick comes out clean.
- Once cakes are done, leave them in the pans for 10 minutes before carefully transferring them onto a cooling rack. Wait until cakes are completely cook before icing them.
- For the icing: cream powdered sugar and butter together; add milk, vanilla and spices to the bowl and mix with an electric mixer until everything is smooth.
- To assemble: Once the cakes have cooked, remove the “dome” from each cake so that the tops of the cakes are flat. Next, ice the top of one of those cakes using a generous amount of icing and then place a second cake overtop, using the icing as glue to hold them together. Repeat this again for the third and final layer. Last, ice the top and sides of the cake.
- Cut and enjoy!
Keywords: cake, vegan cake, vanilla cake, vegan vanilla cake, chai cake, dessert
Would this batter fit into 2 8 or 9-inch baking pans?
Yes I think either should be fine!
Awesome I’m going to be making this in January then for my first vegan birthday!
I just made your recipe and it was a huge hit! I did have to make one change because my store did not have Earth Balance butter, so I used the new Melt butter. It worked out perfectly! I wrote about it here on my blog:
http://clearwatercottage.blogspot.com/2018/03/vegan-vanilla-cake-with-chai-frosting.html
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Yay!! So glad you liked it–thanks for sharing 🙂
So excited to make this as a birthday cake this weekend!
omg this sounds so amazing! I am planning on making this for my daughters 1st bday and I can’t wait! thanks so much for the recipe!
out of curiosity, what edible flower/cake toppings did you add on?
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I used regular flowers just for the photographs 😀 I hope your daughter enjoys this cake!
can this cake be made gluten free? if so any suggestions on what to replace it with
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Would almond butter maybe
work as a substitute instead of earth balance butter?
I was just wondering if coconut oil can be used in place of vegan butter? Has anyone tried that? Thanks so much!!!
hi! I haven’t tried it in this recipe, but my Vegan Chocolate Peppermint Cake uses coconut oil in place of butter and it’s pretty similar.. try adding the sugar in with the dry ingredients and then adding 1/4 cup melted coconut oil in with the wet ingredients. Let me know how it turns out!
Soo good. The icing is LIFE. I made this recipe last night. I used a springform pan (didn’t layer). I omitted the cardamom and cloves from the icing ( I didn’t have any lol). I also used a half cup less brown cane sugar. So yummy. I also topped with almond shaves.
This is beautiful!
I was just wondering, can this recipe be used for cupcakes? How many would it yield?
Many thanks 🙂
Great question! I imagine it would work but I haven’t tried it myself… let me know if you do, and I’ll add it to my to do list for after the holidays because I’m curious too.
Hey Erin
Happy New Year!
So I tried this out as cupcakes and it worked a treat!
Managed to get 19 cupcakes out of this recipe and baked them at 350 for 20mins.
Everybody loved them and they were gone in minutes!!
I’m so glad to hear that, Amy–thanks for letting me know. Happy New Year!
So beautiful! In my opinion naked cakes are the prettiest layer cakes 🙂
Maikki | Maikin mokomin recently posted…Chai-persimonkakku | Chai persimmon cake
I agree! Thanks 🙂
Miguel- AND office-approved?! Put that one in the boooooks! I love vanilla and chai flavors. And cake, obvi.
I’m adding it to my resume 😉 Thanks Jess!
This cake is beautiful and the vanilla + chai flavors totally call to me. Looks like I need some little cake pans! I hope you feel better soon, Erin!
Thanks Ellen! Feeling so much better now thankfully.
What a beautiful cake! The chai spice icing is something I simply must try!
Chai spice icing is where it’s at–thanks Annie!
you make the prettiest cakes!!! love chai spiced!
Thanks so much 🙂 That means a lot.
Sending you feel good vibrations and wishes, Erin – being sick around the holidays sooks!
BTW – this cake is gorgeous – loving the naked look!
Shashi at RunninSrilankan recently posted…Sweet Potato Cranberry Soufflé
Thanks so much Shashi! 🙂
NOOOO! The sickness is definitely going around. Hope you feel better!
Also, once again, another beauty! This cake looks amazing. I need to get on the cake train like yesterday
Get on the cake train!! You must.
Hope you feel better! Being sick is the worst. I was sick for well over a month and I’m just now starting to feel like myself again, so I’m crossing my fingers for you.
Chai anything is the BEST. This cake is making me want a chai latte lol.
Sick for a month?! Ahhh that sounds awful. Yes I’m feeling so much better now thankfully!
Aw I hope you feel better Erin!! Thank you for still posting this cake though, you’re the BEST! 😀 I definitely need to buy 6″ cake pans now…smaller cake = justification to eat most of it. 😉
Marina @ A Dancer’s Live-It recently posted…Out Of Office Until Next Week!
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HAHA I like your way of thinking 😉