Vegan Vanilla Cake (with Drip Icing)
This homemade vegan vanilla cake needs only a few basic ingredients. It’s moist, delicious and easily customizable.
A vegan vanilla drip cake recipe is one every baker should have in their collection. It’s perfect for any occasion, whether a birthday, holiday or baby shower. It’s simple enough to please most taste buds.
This moist cake is paired with a creamy vegan vanilla frosting and makes a great after-dinner dessert.
This cake is also an excellent base for different flavors, frostings or add-ins. It’s open to your creativity and imagination!
Ingredient Notes
Dry Ingredients:
- Cake flour and all-purpose flour (plain) – the combo gives the cake a nice balance of lightness from the cake flour and structure from the all-purpose flour. Using only all-purpose flour is fine, but try not to overmix, or the cake will become dense.
- Baking soda
- Granulated sugar
- Salt
Wet Ingredients:
- Soy milk
- Unsweetened applesauce or plain vegan yogurt – egg replacer. It also adds moisture to the cake.
- Apple cider vinegar – activates the baking soda to help the cake rise.
- Oil
- Vanilla – Try this Homemade Vanilla Extract.
Assembly:
- 1 batch vegan vanilla frosting recipe
- Dairy-free candy melts – for dripping the sides of the cake.
- Soy milk – helps to thin the candy melts, so it’s easier to pour and drip.
- Edible gold leaf – optional but adds a nice touch.
Step-by-Step Instructions
Cake:
- Prepare three 6-inch cake pans with parchment or use one of the alternatives to parchment paper. I recommend using cake strips for a moister, even bake. Soak them in water until ready for use. Then preheat the oven to 340°F/170°C.
- In the large bowl of a stand mixer, add the sugar, then sift in the remaining dry ingredients.
- In a separate bowl, whisk together the wet ingredients until thoroughly combined.
- Add the bowl of dry ingredients to the stand mixer and while mixing on low, gradually pour in the wet ingredients. You can also mix by hand.
- Mix for about 30 seconds or until most of the flour is just moistened. The batter should be smooth with a few tiny lumps.
- Scrape the bottom of the bowl with a large spoon or silicone spatula to mix in any dry flour. Don’t overmix.
- Evenly distribute the batter between the cake pans. If using cake strips, squeeze out excess water, wrap around each pan and secure.
- Place the pans in the oven and bake for 35 to 40 minutes with cake strips or 20 to 25 minutes without them. A skewer or toothpick inserted should come out clean. Fully cool in the pans.
- While the cake is baking, prepare the vegan vanilla buttercream as directed.
To Assemble:
1. Filling a piping bag or zip-top bag with the corner snipped with frosting.
2. Dab a bit of frosting on your cake board, stand or plate. Place the first layer on the board.
3. Pipe a swirl of frosting on top without gaps. Spread evenly, then add the second cake layer.
4. Add another swirl of frosting, then the final layer, bottom side up.
5. Spread the top and sides with a thin layer of vanilla frosting to crumb coat. Place in the fridge for one hour or until the frosting is chilled and set.
6. Spread the sides and top with the remaining frosting. Smooth the frosting with a cake smoother or palette knife.
7. Place the candy melts and soy milk in a bowl. Microwave for about a minute, stopping and stirring every 15 seconds until completely melted. If it’s still too thick to drip, add more soy milk.
8. Allow the candy drip to cool slightly, then drip along the edges of the cake with a spoon. Pour the rest on the top of the cake and spread evenly.
9. Place the cake in the fridge to chill for about 10 minutes or until the drip is set.
10. Use a 1M piping tip with a piping bag to make about eight ruffled mounds on top. Hold the bag straight up with the tip close to the cake. Squeeze to release the frosting while slowly moving the bag upwards until you get to the desired height.
11. Add specks of edible gold leaf to the sides and top to finish.
Key tips to follow
- Don’t put too much flour in the cake, as that will make it dry and crumbly. Ideally, use a scale to measure for best results.
If you don’t have one, spoon the flour into the measuring cup, and level it off with a knife. Don’t pat it down.
- Cool your cakes in the pans completely before adding any frosting.
- For extra moisture, may a simple syrup with equal parts water and granulated sugar.
Bring to a boil in the microwave or on a stovetop until the sugar is dissolved.
Cool and lightly brush cake layers. Don’t soak the cakes or they will fall apart.
Other recipe variations and substitutions
- If you don’t have apple cider vinegar, substitute it with plain white vinegar.
- You can also substitute half the vinegar with fresh lemon juice and zest for a more lemony flavor.
- Other plant-based milk could be used as a substitute. Bear in mind that full-fat canned coconut milk may change the flavor. But it also adds extra richness to the cake.
- Try this cake with vegan chocolate frosting for a unique twist.
- Use jam as filling between the layers for a more fruity flavor.
Storage suggestions
- Keep your cake in a sealed plastic container or tin. Store it in a cool place or at room temperature for up to 5 days.
- Keep it in the fridge to prevent melting if you live in hot temperatures.
- Wrap the cake in cling film or plastic wrap to prevent the cake from drying out.
- The cake can be frozen for up to a month. Wrap it with a few layers of cling film, then use aluminum foil to prevent drying out and freezer burns.
- Defrost and allow it to come to room temperature before serving.
- For more tips check out this detailed post on How To Store Cakes.
Common FAQs
What makes a vegan cake moist?
Adding enough oil and liquid will help make your vanilla cake moist. Adding fruit purees can also help to moisten cakes but may change the flavor.
Apple and pear sauce are good additions. Replace a portion of the oil or soy milk with the same amount of puree for a moister cake.
Why does my cake fall apart?
If the batter is too thin or the sugar is excessive, the cake will be more likely to fall apart.
Other factors that can contribute to your cake collapsing include the wrong oven temperature, opening the oven too early and under or overbaking the cake.
Do vegan cakes taste different?
There may be some differences in flavor and texture between vegan and regular cakes. But overall, they should taste similar as more excellent vegan alternatives to common baking ingredients are now readily available.
Does vegan cake taste good?
Judge for yourself. You might be surprised how many dairy-free and eggless cakes are just as tasty as regular cakes.
More cake recipes
- Vegan Chocolate Cake
- Vegan Carrot Cake
- Vegan Lemon Cake
- Vegan Coconut Cake
- Vegan Black Forest Cake
- Baked Vegan Cheesecake
Vegan Vanilla Cake (Drip Icing)
Equipment
- Stand Mixer
Baking Recipes: For more accuracy, use Metric measurements and measuring spoons.
Ingredients
Dry Ingredients:
- 1 ¾ cups (210 g) all-purpose flour, spooned and levelled
- 1 ¾ cups (210 g) cake flour, spooned and levelled
- 2 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (300 g) granulated sugar
Wet Ingredients:
- 1 cup (300 ml) soy milk
- ¼ cup (60 g) unsweetened applesauce, or plain vegan yogurt
- ¼ cup (60 ml) apple cider vinegar
- ½ cup (150 ml) plus 2 tbsp oil, (150ml total)
- 3 tbsp (45 ml) vanilla
To Assemble:
- 1 batch Vegan Vanilla Buttercream Frosting
- 6 oz (180 g) dairy-free candy melts
- 1 ½ tbsp (23 ml) soy milk
- Edible gold leaf, optional
Instructions
Cake:
- Prepare three 6-inch cake pans with parchment or by using one of the alternatives to parchment paper. I recommend using cake strips for a more moist, even bake. Soak them in water until ready for use. Then preheat the oven to 340°F/171°C.
- In the large bowl of a stand mixer, add the sugar then sift in the remaining dry ingredients.1 ¾ cups (210 g) all-purpose flour ,1 ¾ cups (210 g) cake flour ,2 teaspoon baking soda ,1 ½ cups (300 g) granulated sugar ,½ teaspoon salt
- In a separate bowl, whisk together the wet ingredients until fully combined.1 cup (300 ml) soy milk ,¼ cup (60 ml) apple cider vinegar ,½ cup (150 ml) plus 2 tbsp oil ,3 tbsp (45 ml) vanilla ,¼ cup (60 g) unsweetened applesauce
- Add the bowl of dry ingredients to the stand mixer and while mixing on low, gradually pour in the wet ingredients. You can also mix by hand.
- Mix for about 30 seconds or until most of the flour just moistened. The batter should be smooth with a few tiny lumps.
- Scrape the bottom of the bowl with a large spoon or silicone spatula to mix in any dry flour. Don’t overmix.
- Evenly distribute the batter between the cake pans. If using cake strips, squeeze out excess water, wrap around each pan and secure.
- Place the pans in the oven and bake for 35 to 40 minutes with cake strips or about 20 to 25 minutes without. A skewer or toothpick inserted should come out clean.
- While the cake is baking prepare the Vegan Vanilla Buttercream as directed.1 batch Vegan Vanilla Buttercream Frosting
- Fully cool the cakes in the pans before removing.
To Assemble:
- Filling a piping bag, or zip-top bag with the corner snipped, with frosting.
- Dab a bit of frosting on your cake board, stand or plate. Place the first layer on the board.
- Pipe a swirl of frosting on top, without gaps. Spread evenly then add the second cake layer.
- Add another swirl of frosting, then the final layer, bottom side up.
- Spread the top and sides with a thin layer of vanilla frosting to crumb coat. Place in the fridge for one hour or until the frosting is chilled and set.
- Spread the sides and top with the remaining frosting. Smooth the frosting with a cake smoother or palette knife.
- Place the candy melts and soy milk in a bowl. Microwave for about a minute, stopping and stirring every 15 seconds until completely melted. If it’s still too thick to drip, add a bit more soy milk.6 oz (180 g) dairy-free candy melts ,1 ½ tbsp (23 ml) soy milk
- Allow the candy drip to cool slightly then drip along the edges of the cake with a spoon. Pour the rest on the top of the cake and spread evenly.
- Place the cake in the fridge to chill for about 10 minutes or until the drip is set.
- Use a 1M piping tip with a piping bag to make about 8 ruffled mounds on top. Hold the bag straight up with the tip close to the cake. Squeeze to release the frosting while slowly moving the bag upwards until you get to the desired height.
- Add specks of edible gold leaf to the sides and top to finish.Edible gold leaf
Notes
- If you don’t have apple cider vinegar, substitute it with plain white vinegar.
- You can also substitute half the vinegar with fresh lemon juice and zest for a more lemony flavor.
- If you don’t have cake flour, you can use more all-purpose flour and replace 3 tablespoons of the flour with 3 tablespoons of cornstarch.
- Other plant-based milk could be used as a substitute. Bear in mind that full-fat canned coconut milk may change the flavor. It also adds extra richness to the cake.
- Try this cake with vegan chocolate frosting for a unique twist.
- Use jam as filling between the layers for a more fruity flavor.
This looks great!
I can’t seem to find vegan candy melts. Any specific brands you recommend?
Thanks so much.
I used the King David brand from Amazon.
Can I use 8” cake pans? What would the cake time be?
Yes, for two 8-inch pans make two-thirds of the recipe (Adjust the serving size to 8). The bake time would be about 30 to 35 minutes.
This looks beautiful and I can’t wait until it is done. For clarification is it 150ml or oil or 160ml? I’m adding up 1/2c + 2tbsp as 150ml.
Oops! Thank you for pointing that out Kyle. Yes, it should be 150ml. It’s been updated.