Vegan Vanilla Cake


The intense sweet taste of vanilla comes shining through with this cake. 

Vegan Vanilla Cake by Jacqueline Meldrum Clandestine Cake Club Dundee


A light, moist sponge with the flavour of vanilla shining through.


Serves 8



250g plain flour

250g caster sugar

1½ tsp bicarbonate of soda

1 tsp salt

250ml soy milk (or other dairy free milk)

60g Groovy Food Virgin Coconut Oil

3 tbsp white wine vinegar

2 tsp vanilla extract



  1. Preheat oven to 180°C/160°C fan/gas mark 4.
  2. Line a 20cm cake tin.
  3. Combine all the dry ingredients in a bowl. Mix together with a whisk.
  4. Mix together all the wet ingredients in a jug. If the coconut oil is still a bit thick, pop the jug in the microwave for a quick blast, to give it a chance to melt.
  5. Pour the wet ingredients into the dry ingredients. Mix together lightly, and then pour your cake batter into your tin.
  6. Bake for 25-30 minutes until the cake is golden and a skewer inserted into the middle of the cake comes out clean.
  7. Allow to cool in the tin for a while, before moving to a cooling rack.