This vegan vanilla cake with strawberry buttercream is free of dairy and eggs with a gluten free alternative included. Fluffy, moist, and delicious, this is THE go-to cake for both vegans and non-vegans!
I think we can all agree that there’s no lack of dessert recipes on this blog. While I’m not vegan, I have a sensitivity to certain dairy products, so many of the treats I make are dairy-free and vegan friendly.
Cakes have always been one of my favorite desserts to make. When I first got married, a friend gave me a Southern Living cookbook and I quickly began making some of the recipes to impress my new hubby. I broke it in by making their classic yellow cake with chocolate frosting. It was the first time I had ever made a homemade “non-box” cake, and let’s just say it wasn’t what I was expecting!
While the flavor was good, the texture was a little dry, almost cornbread-like. I had gotten too use to the fluffy, moist, and artificial qualities from boxed cakes. My homemade cake had a subtle vanilla flavor instead of that intense fake “birthday cake” taste and wasn’t bright yellow like boxed yellow cakes either…probably because I didn’t have yellow dye no. 5 on hand. 😝
Instead of shying away from homemade cakes, I was determined to make them better. I began making birthday cakes for my family and friends and was constantly trying new recipes. After having kids, I quit my job to stay home with them and in order to earn a little extra cash, I started a small side business making custom birthday and weddings cakes. Over the years, I’ve made hundreds of cakes and now can whip ’em up in no time!
I have plenty of cake & cupcake recipes here on the blog to choose from, many of which are free of gluten, dairy, and/or refined sugar. But I also wanted to add a go-to vanilla cake. One that wasn’t necessarily “healthy,” but delicious and perfect to enjoy on special occasions.
This cake does use natural sugar as opposed to coconut sugar or maple syrup, which helps to give it that fluffy texture. Coconut sugar works well in this Chocolate Pudding Cake and Chocolate Chip Coconut Oat Bars, where the distinct caramel flavor complements the other flavors in the recipe, but would be too overpowering in this simple vanilla cake. Since syrups tend to be a little heavier, eggs are used to give rise to the cake and to hold the overly moist cake together. In order to keep this egg free and not too dense, I found that granulated sugar worked best.
This cake is fluffy, moist, and pretty simple to make. Even though it doesn’t have eggs, this is hands down my favorite vanilla cake recipe, whether you’re vegan or not! I love the combo of strawberries with vanilla cake, so I added fresh strawberry slices in between each layer, along with the strawberry buttercream, but you can leave it plain too, if you’d like.
Here’s this same cake I made previously with a cream cheese glaze drizzled over top! Whether you add the glaze or not, the cake is delicious! Hope you enjoy it, friends!