Vegan Vanilla Cake or Cupcakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 207.0
  • Total Fat: 7.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 329.2 mg
  • Total Carbs: 35.1 g
  • Dietary Fiber: 0.8 g
  • Protein: 2.3 g

View full nutritional breakdown of Vegan Vanilla Cake or Cupcakes calories by ingredient


No dairy or animal products makes a very moist spongy cake! No dairy or animal products makes a very moist spongy cake!
Number of Servings: 12


    4 serving Great Value Vanilla Instant Pudding - Mix only (entire package) for flavoring and texture. Lemon pudding mix is also a great option I've experimented with for a great flavor.
    2 1/2 cup Flour - Gold medal all purpose flour
    1 tsp Morton Iodized Salt
    1 tsp Baking Soda
    2 tbsp vinegar, apple cider, great value (by WESTGATE85)
    6 tbsp Crisco Pure Vegetable Oil
    2 1/3 cup (8 fl oz) Water, tap filtered if possible
    1 tsp Vanilla Extract
    1 cup Granulated Sugar


Can use a bit of canned coconut milk with the water for a unique flavor, but I find this will leave cupcakes with a hard crusty top.


Measure and mix all dry ingredients into a separate bowl then mix and add wet ones and mix with an electric hand mixer for about a minute or two. Place cake mix into prepared round cake pans or lined cupcake pans and bake at 325 for 20-25 minutes for cup cakes or at 350F for 20-25 minutes for cake rounds.
Cool when done and frost, glaze or leave plain for a simple sweet treat!

Serving Size: Makes about 12 sliced servings or 12 cupcakes

Number of Servings: 12

Recipe submitted by SparkPeople user MELTEA43.