Vegan Cake Aesthetic: How to Bake a Beautiful and Tasty Cake

This Vegan Cake Aesthetic recipe taught me something I never expected: that making a gorgeous, bakery-worthy cake doesn’t have to be hard or intimidating.

Let me be real with you for a second. I used to think vegan baking was a little scary. Like, what if the cake doesn’t rise? What if it tastes weird? Or worse, what if it looks like a Pinterest fail? But I promise you, this one is different. This cake came together so easily I didn’t even need a mixer. Just a bowl, a whisk, and a little patience (okay, and maybe a few finger swipes of frosting along the way).

I made this beauty with simple pantry staples and no fancy tools. The almond flavor is light but lovely, and the texture? Soft, moist, and perfectly fluffy. Oh, and the frosting. I used my go-to vegan version of American buttercream with a generous splash of almond flavoring that totally brings it all together.

Decorating it was the best part. I kept things easy with some vegan sprinkles and big swirls of frosting, but you can absolutely let your creative side run wild here. The whole thing screams Vegan Cake Aesthetic without being fussy.

If you’re interested in learning more about vegan baking, you should definitely explore my Ultimate Guide to Vegan Cakes. 

Ready to bake something that looks like a showstopper but feels like a chill Sunday afternoon project? I’ve got you covered.

WHY YOU WILL LOVE THIS RECIPE

• One-bowl magic – No need to bust out a bunch of dishes. Everything comes together in one bowl with just a whisk. Easy cleanup, happy baker.
• No fancy ingredients – If you’ve got flour, sugar, and almond milk, you’re already halfway there. No hard-to-pronounce stuff.
• Incredible texture – This cake is soft, light, and moist with just the right amount of fluff. It slices like a dream.
• Customizable flavor – Almond is the star here, but if you prefer vanilla or citrus, you can easily switch things up.
• Beginner-friendly decorating – You don’t have to be a pro. Sprinkles, swirls, and some love are all you need for that perfect vegan cake aesthetic.
• Dairy-free frosting that actually tastes good – Seriously. It’s creamy, flavorful, and pipes like a champ.

INGREDIENTS

Dry Ingredients

• 2½ cups all-purpose flour
• 1½ cups granulated sugar
• 1½ teaspoons baking soda
• ½ teaspoon salt

Wet Ingredients

• 2 cups unsweetened vanilla almond milk
• ¾ cup neutral oil (such as canola or vegetable)
• 1 tablespoon white vinegar
• 1 teaspoon vanilla extract (non-alcoholic)
• 1½ teaspoons almond flavoring (non-alcoholic almond essence)

Frosting

• 1 cup vegetable shortening
• 3–4 cups powdered sugar (adjust for desired consistency)
• 1½ teaspoons almond flavoring (non-alcoholic almond essence)
• A splash of unsweetened vanilla almond milk, if needed to thin

Optional Decoration

• Vegan sprinkles (such as Fancy Sprinkles or any brand labeled vegan)

STEP BY STEP INSTRUCTIONS

• STEP 1). Start by mixing your dry ingredients in a big bowl. Add the flour, sugar, baking soda, and salt. Give it a good whisk until everything is blended and happy.
• STEP 2). Now pour in the wet stuff. That’s your almond milk, oil, vanilla extract, and almond flavoring. Whisk it all together until the batter looks smooth and lump-free.
• STEP 3). Right before you’re ready to bake, add the vinegar. Stir it in gently and watch the batter bubble up a little. That’s what helps your cake rise and gives it that fluffy vibe.
• STEP 4). Divide the batter evenly between three six-inch round cake pans. Make sure you greased them and lined the bottoms with parchment paper. I like to eyeball it first, then use a kitchen scale to make sure each pan has the same amount of batter.
• STEP 5). Bake in a preheated oven at 350°F (175°C) for about 30 minutes. You’ll know they’re done when a toothpick poked in the center comes out clean. Let the cakes cool completely in the pans before removing.
• STEP 6). If the tops of your cakes puffed up a bit, feel free to level them with a serrated knife. It helps with stacking later. Totally optional though—they bake up pretty flat.
• STEP 7). While the cakes cool, whip up your frosting. In a large bowl, mix the shortening with the almond flavoring. Gradually add in the powdered sugar. If it gets too thick, add a splash of almond milk to loosen it up.
• STEP 8). Stack the cake layers with a thick layer of frosting between each one. Place the first layer on a cake board or plate, add frosting, then the next layer, and so on. Press them gently so they’re nice and secure.
• STEP 9). Apply a thin crumb coat all around the cake to trap any loose crumbs. Chill it in the freezer for five minutes, then frost the outside fully. Smooth it out with a spatula or bench scraper.
• STEP 10). Decorate however you like. I used a piping tip (my fave is the Ateco 869) to add swirls on top, then went wild with vegan sprinkles. Have fun with it, make it your own, and don’t stress about perfection.

EXPERT COOKING TIPS

• Use a kitchen scale – I always recommend weighing your batter for even layers. It’s a little extra effort, but trust me, it makes a huge difference for a perfectly stacked cake.
• Don’t skip the vinegar – It might seem like a weird ingredient, but it reacts with the baking soda to create that lovely, fluffy texture. I add it last to make sure it gets that full bubbly reaction.
• Chill between coats – When frosting with vegetable shortening, the cake can get a little trickier to smooth out. After applying the crumb coat, chilling the cake for just five minutes in the freezer really helps make the second layer of frosting go on smoother.
• Customize your frosting – Feel free to adjust the almond flavoring to your taste. If you prefer a less pronounced almond taste, use a little less; if you love it, go all in!

RECIPE FAQ

• Can I use a different type of milk?
  Absolutely! While I love almond milk for its creamy texture and subtle flavor, you can easily swap it for any other plant-based milk like oat, soy, or coconut milk. Just make sure it’s unsweetened for the best results.
• Can I make this cake gluten-free?
  Yes, you can! You’ll need to use a gluten-free all-purpose flour blend in place of the regular flour. Make sure it’s a blend that includes xanthan gum or add some yourself to help with texture.
• How can I make the frosting firmer?
  If you want your frosting to set up a bit firmer, you can chill the shortening before using it. Another trick is to add a tiny bit more powdered sugar to thicken it up.
• Can I freeze this cake?
  Yes, you can! If you want to make the cake in advance, wrap the layers tightly in plastic wrap and foil before freezing. Let them thaw at room temperature before frosting and serving.

VEGAN & ALLERGY-FRIENDLY SWAPS

• All-purpose flour – If you’re looking for a gluten-free option, swap it with a gluten-free all-purpose flour blend. Be sure to check if it contains xanthan gum, or you can add your own to help with the texture.
• Almond milk – You can use any plant-based milk here, like oat milk, soy milk, or even rice milk. Just make sure it’s unsweetened to keep the flavors balanced.
• Vegetable shortening – If you’re not a fan of shortening, you can replace it with a vegan butter substitute, like Earth Balance or a coconut oil-based butter. It’ll give your frosting a richer, creamier taste.
• Granulated sugar – If you need to avoid refined sugar, try using coconut sugar or maple sugar instead. It may alter the taste a little, but it’ll still work great in the cake!
• Vegan sprinkles – Check that your sprinkles are vegan-friendly. Many traditional sprinkles contain animal products, but there are plenty of vegan-friendly options available (just look for those labeled “vegan”).

NUTRITION BREAKDOWN

• Calories: Approximately 350–400 per slice (based on 12 servings)
• Protein: 3–4 grams per slice
• Fat: 15–20 grams per slice
• Carbohydrates: 50–55 grams per slice
• Sugar: 30–35 grams per slice
• Salt: 0.3–0.5 grams per slice

Note: Nutritional values are approximate and may vary depending on ingredient brands and portion sizes.