Vegan Vanilla Cake


♡ Hummingbirds represent lightness of being, enjoyment of life, being more present, & lifting up negativity.

The orchid represents grace, love, beauty, and strength.
I wish all of you hummingbirds and orchids always. 

Before I went vegan, I made pretty cool custom cakes from my home. I just love food and art – Cakes allowed me to indulge in both.

When I became vegan, I thought for a second that I couldn’t do cakes anymore. I was sad for that second. Then the fat girl in me said, ” wait a minute, I need cake” lol. Always up for a good challenge, I decided to turn all my old non-vegan recipes completely vegan… and they looked and tasted just as amazing –  Definitely made with more love than before.

So from my heart to your bellies, here is my vegan Vanilla Cake recipe.  If you need a high altitude version, let me know! 😀


***To make life easier, try and line your cake pan with parchment paper. Or grease and lightly flour your pans.***


1 Cup vegan butter at room temperature

1/2 C vegan shortening

3 Cups granulated sugar

5 servings of Neat Egg Or Egg Replacer

3 Cups flour; All Purpose (but best with Cake Flour)

2 tsp Baking Powder

1/4 tsp salt (fine)

1 C plantbased milk + 1 tbs vinegar= buttermilk

2 tsp Vanilla Extract

Instructions :

In a large mixing bowl, whisk butter, shortening, and sugar with a handheld or stand up mixer for about 3 minutes until light and fluffy.

Make your egg replacer according to instructions on the package. Set aside.

Sift flour, baking powder, and salt in a large bowl.

Allow your milk and vinegar to sit for about 5 min. Set aside.

In your mixing bowl, using your spatula attachment (if you don’t have a stand up mixer, it’s ok) at medium low speed, slowly add your dry ingredients to your shortening mixture 1/4 C at a time. Make sure flour is incorporated into the shortening before adding more.

When batter appears dry, add your milk and egg replacer a little at a time, making sure it’s completely incorporated before adding more.

Pre-heat oven to 350°F

When batter is mixed well, pour into your cake pan.

Bake at 350°F for 25 – 30 min

To be on the safe side, keep your eye on it like a baby…lol

When done, let your cakes cool down in pan (15 – 20 min). When it’s cool to touch, place cakes upside-down and gently tap the bottom of the pan to release the cake. Place on cooling rack until ready to use!


If you’re making this cake for latiya:

When cake is cooled, cut cake into rectangular peices (1/2 inch thick) to layer and fit the bottom of your 17x 11 inch tray.

Press Cake down slightly.

Set cakecake a while you make the latiya custard.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s