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Basic Yellow Cake

User Rating 3.5 Star Rating (8 Reviews)


Vegan Yellow Cake
jeffreyww/Flickr/CC BY2.0

This basic cake recipe is perfect for dairy-free birthdays, graduation parties and weddings. Served either as two single-layer cakes or as a layer cake with dairy-free frosting of your choice, this bright dessert screams of celebration.

Makes 2 8" cakes or 1 8" layer cake

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour


  • 2 2/3 cups cake flour
  • 2 t. baking powder
  • 1/8 t. salt
  • 1 cup (2 sticks) dairy-free soy margarine, slightly cooler than room temperature
  • 2 cups and 2 T. granulated sugar
  • 1 ½ t. vanilla extract
  • 4 large eggs
  • 1 cup unsweetened almond milk, soy milk or rice milk


1. Preheat the oven to 325 F. Lightly grease (with dairy-free margarine) two 8" round cake pans, line with greased parchment and lightly flour, tapping out excess. Set aside.

2. In a medium-sized mixing bowl, sift together the flour, baking powder and salt. Set aside.

3. In another medium-large mixing bowl using an electric hand mixer, beat together the soy margarine and sugar until fluffy, about 4 minutes. Add the vanilla, beating until well combined. Add the eggs, one at a time, beating well between additions.

4. Add 1/3 of the flour mixture to the margarine mixture, followed by 1/3 cup of the almond milk, and continue adding the remaining ingredients in two more additions, beating well before adding the next. Mix until just combined.

5. Pour the batter into the prepared pans, smoothing the tops with an offset spatula. Bake for 50 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool for 10 minutes in the pans before transferring the cakes to a wire rack to cool completely. Once cool, frost with dairy-free frosting of your choice and serve, either as two single-layer cakes or one layer cake.

User Reviews

Reviews for this section have been closed.

 2 out of 5
Decent loaf or coffee cake recipe, Member BertieMcGee

I have mixed feelings about this recipe. First impressions? The texture seemed all wrong for birthday cake - but good as a coffee cake or loaf. There is far too much sugar in this recipe and if I tried it again, I would halve the sugar (at least!). Improvements to consider: -Instead of margarine, try half canola oil and half unsweetened applesauce. - try brown sugar or honey instead of white sugar -Some apple/pear chunks would be lovely baked right in - or leftover berries - try adding cinnamon & nutmeg -instead of icing - just drizzle some caramel or sprinkle some icing sugar on top. Or nothing at all! Bottom line: Would I try this recipe again? yes, as a coffee cake. Was it tasty? Yes, but only when I scraped all the icing off - it just didn't need the extra sweetness.

4 out of 4 people found this helpful.

See all 8 reviews

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