Spongey and fluffy ​​Vegan Yellow Cake without any eggs! Covered in a rich vegan chocolate frosting, this is the ultimate birthday cake that looks, tastes, and feels just like the classic version.
If you are looking for a chocolate birthday cake, make sure to check out The Best Vegan Chocolate Cake!
Get the candles and sprinkles ready because this Vegan Yellow Cake is perfect for birthday parties! Decorated in a decadent Vegan Chocolate Frosting, every bite is incredibly rich and scrumptious. Don’t forget the Vegan Ice Cream to serve with each slice!
Yellow cakes are traditionally made with a lot of egg yolks for that classic golden hue. Instead, I used turmeric in the eggless cake recipe. Same beautiful yellow color without the animal products or any funky flavors.
I think you’re really going to love this Vegan Yellow Cake recipe because it’s:
- Easy to make in one bowl
- Freezer friendly (bake it months in advance!)
- Made with 9 pantry-staple ingredients
- Soft, fluffy, and moist!
For the most festive and colorful dessert table, serve this yellow cake next to Strawberry Cupcakes and Funfetti Cupcakes.
Yellow cake vs. white cake
These are both technically vanilla cakes but have slight differences. A traditional yellow cake recipe is made with egg yolks to give it its signature color and a rich and tender flavor. White cake, on the other hand, uses only egg whites.
Yellow cake is perfect for birthday parties because you can use any type of frosting and the flavors are easy to love! White cake is traditionally served for weddings because it’s so crisp and clean.
How to make vegan yellow cake with chocolate frosting
Whisk the dry ingredients together in a bowl. To the same bowl, slowly stir in all of the wet ingredients using a large spoon until everything is just combined. A standing mixer will make this step a lot easier!
Divide the yellow batter between your cake pans and bake until a toothpick inserted in the middle comes out clean. Let them cool while you prepare the chocolate frosting.
Decorate the cakes with frosting when they’re completely cool. Pipe some extra frosting on top and add some colorful sprinkles or chocolate shavings as well. Don’t forget the birthday candles!
Tips and substitutions
- Cake flour – This will always give your cakes a light, fluffy, and airy crumb. All purpose can be used if you don’t have cake flour at home.
- Gluten free – Although I haven’t tested it, I usually have good results when making gluten free cakes with all purpose gluten free flour. The texture will be a little more dense though.
- Oil – Any neutral tasting oil, such as avocado, canola, or vegetable oil, will do. Coconut oil can weigh down a cake, so avoid it if you can.
- Cake pans – I used two round 9 inch cake pans to make a layered cake but the recipe should also work in a half sheet pan.
- Dairy free milk – Any unsweetened plant milk will work.
- Frosting – If chocolate frosting isn’t for you, try vanilla frosting, strawberry buttercream, or swiss meringue buttercream instead.
Storing birthday cake
Frosted vegan birthday cake will stay fresh and moist at room temperature for about 2 or 3 days. To keep it longer, store the cake or individual slices covered in the fridge.
Want to freeze it instead? Wrap the unfrosted baked cakes really well in plastic, then freeze for up to 6 months.
Want more vegan birthday cake recipes?
Vegan Yellow Cake
Ingredients
Yellow Cake
- 2 3/4 cup cake flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 teaspoon turmeric
- 1 1/2 cups granulated sugar
- 3/4 cup neutral flavored oil (I used avocado oil)
- 1 1/2 cups unsweetened soy milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon pure vanilla extract
For Decorating and Frosting
- 1 Recipe Vegan Chocolate Frosting
- colorful sprinkles, optional
Instructions
Bake the cake
- Preheat the oven to 350 degrees F and spray two 8 or 9 inch cake pans with oil. I also like to place a circle of round parchment paper in the bottom to prevent the cakes from sticking to the pans.
- In a large mixing bowl, whisk the flour, baking powder, salt, turmeric and sugar together until well combined.
- To the same bowl, pour in the oil, soy milk, apple cider vinegar and vanilla. Mix with the dry ingredients using a large spoon until just combined. Be careful not to over mix, or the cake won't be as soft. (You can also use a stand mixer with the whisk attachment.)
- Divide the batter evenly between the cake pans and bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then carefully pop them out and place on a cooling rack. You must allow the cakes to cool completely before frosting.
Frost and decorate
- Once the cakes are cooled, frost with chocolate frosting as desired. Pipe additional frosting on top and add colorful sprinkles, if desired.
- Serve and enjoy! The cake will keep at room temperature for 2-3 days, or up to 1 week in the refrigerator. It can also be frozen. Wrap or cover cut parts of the cake to avoid it drying out.
Notes
-
I haven’t tried this cake gluten free, but an all purpose mix might work. It won’t be as fluffy and light though.
-
Use a neutral tasting oil, such as avocado, canola or vegetable oil. Coconut oil can weight down a cake, so avoid it if you can. You could also use melted vegan butter.
- May substitute a different plant milk for soy milk, if needed.Â
Great recipe! We paired this with the suggested chocolate frosting and it was so delicious! Next time I make it I would use a soy milk with vanilla or almond milk, rather than a neutral soy because I could taste it just a teeny bit.
As a side note I did adapt the recipe to match our family’s traditional birthday cake, which is minty yellow cake with mini chips and mint chocolate frosting. For anyone who likes mint- we just added one tsp mint extract to both the cake and frosting. It was delicious- I haven’t had the family cake since I became vegan and it was spot. on. Thanks so much, Nora!
This is so fun to read! I’m thrilled the cake was a hit for the family birthday cake! Thank you for taking time to share your family tradition and your fantastic review! Wishing you lots of happy cooking!
Big hit! I did go ahead and use all purpose flour and it was as predicted very dense, almost like super moist cornbread, but it was fantastic. Everything else in the recipe was kept exactly the same. Thanks for this, Nora strikes again!