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A beautifully decorated Vegan Vanilla Layer Cake with fresh fruit and flowers.

Vegan Vanilla Layer Cake

A delightful and fluffy vegan vanilla cake layered with fresh raspberries and sweet frosting, perfect for any celebration.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 12 slices
Course: Celebration, Dessert
Cuisine: Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1/2 cup vegan butter, softened at room temperature
  • 1 1/4 cups unsweetened plant-based milk (oat milk is recommended)
  • 1 tablespoon lemon juice
  • 1/2 cup aquafaba (the liquid from a can of chickpeas)
  • 3 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine sea salt
  • 1/2 cup sunflower oil or melted coconut oil
  • 1 1/4 cups organic cane sugar
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons freshly squeezed orange juice (optional)
  • 1 tablespoon orange zest (optional)
  • 2 cups fresh raspberries
For the Raspberry Jam and Buttercream Frosting
  • 1 batch Raspberry Jam
  • 1 batch Tangy Buttercream Frosting

Method
 

Preparation
  1. Take the vegan butter out of the fridge to soften.
  2. Make the vegan buttermilk by combining the plant-based milk and lemon juice, and set it aside to curdle.
    Make the vegan buttermilk by combining the plant-based milk and lemon juice, and set it aside to curdle.
  3. Preheat the oven to 350°F (175°C). Prepare three parchment paper rounds for three 6×2-inch (15 x 5 cm) round cake pans and line each one.
  4. For aquafaba, pour 1/2 cup of the liquid from a can of chickpeas into a small bowl. Beat the aquafaba at medium speed with a handheld or stand mixer until it is foamy, about 60 seconds.
Mixing
  1. In a medium bowl, whisk together the dry ingredients: flour, salt, baking soda, and baking powder.
  2. In a large bowl, cream the wet ingredients: beat the softened butter, oil, and sugar until fluffy, about 60 seconds.
  3. Add whipped aquafaba, vanilla extract, orange juice, and orange zest, mixing until just combined.
    Add whipped aquafaba, vanilla extract, orange juice, and orange zest, mixing until just combined.
  4. Gradually add half of the dry mixture into the wet mixture, mixing on low until just combined.
  5. Then add the vegan buttermilk and mix until combined. Finally, add the remaining flour mixture until you have a mostly smooth batter, but avoid overmixing.
    vegan buttermilk and mix until combined. Finally, add the remaining flour mixture until you have a mostly smooth batter,
Baking
  1. Divide the batter equally among the prepared pans. Scatter fresh raspberries on top of each cake, but do not press them down.
  2. Bake for 30 minutes. The cakes are done when they puff up slightly, pull away from the pans, and a toothpick comes out with a few moist crumbs.
  3. Let the cakes cool in the pans for at least 30 minutes, then invert them onto a cooling rack to cool completely.
Assembly
  1. To assemble: If possible, refrigerate the cakes and frosting first.
  2. Place one cake layer on a platter, spread a thin layer of Raspberry Jam, and add 1/4 of the Tangy Buttercream Frosting.
    Place one cake layer on a platter, spread a thin layer of Raspberry Jam, and add 1/4 of the Tangy Buttercream Frosting.
  3. Add the next layer and repeat until all layers are stacked, topping with jam and frosting.
  4. Apply the remaining buttercream smoothly around the sides and top of the cake. You can refrigerate for 1-2 hours for the best results.

Notes

Store any leftovers in an airtight container in the fridge. Use room-temperature ingredients for better mixing. Avoid overmixing the batter to keep the cake light and fluffy. Experiment with different frostings or fruit fillings.