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Vegan Vanilla Cake


  • 3 white chia “eggs” (3 tbsp chia seeds soaked in 6tbsp water for 5 mins)
  • 3/4 cup coconut oil, melted (I used Raw C)
  • 2 cups preferred milk (I used Nutty Bruce unsweetened almond)
  • 3 3/4 cups flour (I used 1 cup wholemeal spelt (sub #GF if required), 1 cup buckwheat, 1 cup coconut flour, 3/4 cup almond meal)
  • 1 tsp salt
  • 3tsp baking powder
  • 1tsp baking soda
  • 3tsp vanilla extract
  • 4tbsp apple cider vinegar (I used Bragg’s)
  • 3/4 cup pure maple syrup (I used Queen Fine Foods)



  1. Preheat the oven to 180 degrees Celsius and grease 2 x round cake tins.
  2. Mix 3tbsp white chia eggs with 6tbsp water and leave to set to make your chia “eggs”.
  3. In a large bowl combine your dry ingredients: flour, salt, baking powder, and baking soda.
  4. Whisk in your wet ingredients: coconut oil, almond milk, vanilla extract, apple cider vinegar and maple syrup.
  5. Whisk in your set chia eggs.
  6. Pour the cake batter across your two prepared cake tins and bake for 25 mins, or until your skewer comes out dry.
  7. Once the cakes have cooled, it’s time to assemble the cake with Cocobella natural coconut yoghurt and strawberries! Spread some coconut yoghurt over your base cake until completely covered, then stack the second cake on top and repeat the frosting process. Top with strawberries and serve with a cuppa on the side for a delicious vegan, dairy free, refined sugar free and low gluten treat.

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