A beautifully light and tender vegan sponge with a fine crumb and delicate flavour. This cake uses a clever reverse creaming method to ensure a soft texture without eggs or dairy. Perfect for layering and filling with your favourite frosting.
Mary Berry Vegan White Layer Cake Recipe
Course: DessertCuisine: British16
servings25
minutes25
minutesIngredients
324g cake flour (not self-raising or plain flour)
36g potato starch
324g caster sugar
2 tsp baking powder
½ tsp bicarbonate of soda
1 tsp salt
138g sunflower or vegetable oil
48g vegetable shortening
480ml unsweetened soy milk, at room temperature
2 tsp white wine vinegar
2 tsp clear vanilla extract
2 tsp vegan butter flavouring
78g aquafaba (liquid from a tin of white beans)
¼ tsp cream of tartar
Directions
- Preheat the oven to 180°C (160°C fan). Line the bases of two 9-inch round sandwich tins with baking parchment. Do not grease the sides.
- In a small bowl, whisk the aquafaba with the cream of tartar until light and foamy. It does not need to hold stiff peaks. Set aside.
- In a jug, combine the soy milk, vinegar, vanilla and butter flavouring. Leave briefly – it may curdle slightly.
- Sift the flour, potato starch, sugar, baking powder, bicarbonate of soda and salt into a large bowl. Stir to ensure everything is evenly mixed.
- Add the oil and shortening to the dry mixture. Using a fork or spatula, work the fat into the flour until the mixture resembles damp sand. Ensure there are no dry pockets of flour remaining.
- Gradually add the milk mixture in three additions, mixing well after each until you have a smooth, fairly runny batter.
- Re-whisk the aquafaba if needed, then whisk it thoroughly into the batter until evenly incorporated.
- Divide the mixture evenly between the prepared tins. Bake for 25–30 minutes, or until well risen and a skewer inserted into the centre comes out clean. Avoid opening the oven during the first 15 minutes.
- Leave the cakes to cool in their tins for 10 minutes, then carefully turn out onto a wire rack. Peel away the parchment and leave to cool completely before filling and icing.
Ingredients
(Measure by weight for best results)
Aquafaba Mixture
- 78g aquafaba (6 tbsp), room temperature
- ¼ tsp cream of tartar
Wet Ingredients
- 2 cups (480g) plain unsweetened soy milk, room temperature
- 2 tsp white vinegar
- 2 tsp clear imitation vanilla extract
- 2 tsp clear imitation butter flavor
Dry Ingredients
- 324g cake flour (do NOT substitute all-purpose)
- 36g potato starch
- 324g white sugar
- 2 tsp baking powder
- 1 tsp salt
- ½ tsp baking soda
Fats
- 138g vegetable oil (not coconut oil)
- 48g vegetable shortening
Instructions
1. Prep
- Ensure all ingredients are at room temperature.
- Preheat oven to 350°F (175°C), conventional (no convection).
- Line two 9-inch cake pans with parchment circles (no greasing or flouring).
2. Whip Aquafaba
Whisk aquafaba + cream of tartar vigorously until foamy and fluffy (not stiff peaks). Set aside.
3. Combine Wet Ingredients
Stir together soy milk, vinegar, vanilla, and butter flavor.
Milk may slightly curdle — this is normal.
4. Sift Dry Ingredients
Sift cake flour, potato starch, sugar, baking powder, salt, and baking soda into a large bowl.
Sift again if lumpy — this step is essential.
5. Reverse Creaming (Key Step)
Add oil and shortening directly to dry ingredients.
- Break up shortening with a fork.
- Mix thoroughly until texture resembles wet sand.
- Scrape bottom of bowl to eliminate flour pockets.
- Do not proceed until fully smooth and evenly combined.
6. Add Liquids
Add wet mixture in thirds:
- Add first third → mix fully
- Add second third → mix fully
- Add final third → mix until batter is smooth and runny
Mix well — overmixing is not a concern with this method.
7. Add Aquafaba
Re-whisk aquafaba if needed. Use only the foamy portion if any liquid has separated.
Whisk into batter thoroughly — do not just fold.
Divide evenly between pans.
8. Bake
Bake 24–28 minutes.
- Do not open oven before 15 minutes.
- Cake is done when a toothpick comes out clean and dry.
9. Cool
Cool in pans 10 minutes.
Run knife around edges and invert gently onto cooling rack.
Peel off parchment carefully — cake is delicate.
Storage
- Frosted cake: Room temperature (covered)
- Unfrosted layers: Refrigerate 2–3 days
- Bring to room temperature before slicing for best texture
Notes
- Cake flour is mandatory. All-purpose flour does not work.
- Use soy milk for best protein structure.
- Only use the foamy part of aquafaba to avoid gummy streaks.
- This recipe halves easily for one layer.
- Frost with store-bought vegan white frosting or your preferred icing.
FAQ
What makes this vegan white cake fluffy?
The reverse creaming method coats flour in fat first, limiting gluten formation. Cake flour, potato starch, and whipped aquafaba also create a soft, airy crumb.
Can I use all-purpose flour?
No. All-purpose flour has higher protein and will produce a denser, heavier cake.
Why is my cake gummy at the bottom?
Common causes include:
- Using cold ingredients
- Not mixing aquafaba thoroughly
- Using the liquid part instead of the foamy portion
- Underbaking
Can I make cupcakes?
It may work, but the cake bakes fairly flat. Expect minimal doming.
Why did my cake sink?
Possible causes:
- Underbaking
- Oven temperature inconsistency
- Opening oven too early
- Very humid environment
Can I make it chocolate?
This recipe does not convert cleanly to chocolate by simply adding cocoa powder. A separate chocolate recipe is recommended.