Vegan Layer Cake

5 from 9 ratings

This vegan layer cake is tender, packed with flavor, and incredibly easy to make! It's the perfect way to celebrate any occasion!

Prep Time20

Cook Time32

Additional Time35

Total Time1 27

Course: Cakes

Cuisine: American

Servings: 16

Calories: 622kcal

Preheat oven to 350 degrees F. Grease and line three 6" cake pans.
Whisk together 2 1/4 cups all purpose flour, 1 1/3 cups granulated sugar, 3/4 tsp salt, and 1 1/3 tsp baking soda in a large bowl. Set aside.
In a separate medium-sized bowl, whisk together 1/2 cup oil, 1 tsp vanilla extract, 1 1/2 tsp almond extract, 4 tsp vinegar, and 1 cup water.
Pour the wet ingredients into the dry ingredients and whisk together just until the batter is smooth.
Add 1/2 cup rainbow sprinkles if desired and fold into the batter until they're evenly distributed.
Pour the batter evenly between the prepared pans and bake for 33-35 minutes.
Remove from oven and let cool in the pans for 10 minutes.
Flip the cake layers out of the pans and onto a wire rack to finish cooling.
Once fully cooled, use a serrated knife to level the tops of the cake layers.

Beat 1 1/2 cups vegan butter on a medium speed for 30 seconds with a paddle attachment or whisk attachment until smooth.
Mix in 2 tsp vanilla extract or vanilla bean paste and 1 1/2 tsp almond extract on a low speed.
Slowly add in 6 cups powdered sugar, 1 cup at a time. Halfway through add 2 Tbsp of dairy-free milk to make the frosting easier to mix.
Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.
If the frosting is too thick, add in additional dairy free milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Stack and frost cake layers on a greaseproof cake board, using a dab of vegan buttercream to help stick the first cake layer to the board.
Spread an even layer of vegan frosting on top of your first cake layer with a large offset spatula and gently press your second cake layer on top.
Repeat with remaining cake layers, being sure to place to top cake layer upside down (makes it easier to frost).
Cover the cake in a thin coat of vegan buttercream. Smooth using a bench scraper, then chill the cake in the fridge (10 minutes) or freezer (5 minutes).
Add a second, thicker layer of vegan frosting to the cake, and smooth using a bench scraper.
Decorated as designed and enjoy!

Make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months.
Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.