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!

yellow cake with chocolate frosting with slices missing on a wood board.

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.

Removing a slice of chocolate-frosted cake.

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!

a round chocolate-frosted cake with colorful sprinkles on top.

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.

Fork taking a bite out of a piece of yellow cake on a white plate.

Want more vegan birthday cake recipes?

yellow cake with chocolate frosting with slices missing on a wood board.

Vegan Yellow Cake

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.
4.5 from 2 votes

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

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

  1. I haven’t tried this cake gluten free, but an all purpose mix might work. It won’t be as fluffy and light though.
  2. 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.
  3. May substitute a different plant milk for soy milk, if needed. 

Nutrition

Serving: 1of 16 servings, Calories: 446kcal, Carbohydrates: 64g, Protein: 4g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 158mg, Potassium: 204mg, Fiber: 1g, Sugar: 45g, Vitamin A: 54IU, Vitamin C: 1mg, Calcium: 64mg, Iron: 1mg

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