Fluffy and Moist Stovetop Vegan Vanilla Cake

This vegan vanilla cake has become one of my favorite cakes ever! It is extremely moist, has the perfect amount of sweetness, and is perfect for spring! Also, this cake is made on the stovetop, which makes it quite special! This way anyone can make it! You do not need a big kitchen with an oven to make this delicious cake! You only need a large skillet, a cake pan, a small plate and the ingredients! I highly recommend you try this mouthwatering vanilla treat!

A Closer Look…

Now I will explain how this Vegan Vanilla Cake is made on the stovetop! It is really simple, I promise!

Place the Cake Pan in the Skillet

Once you have prepared the cake batter, you will want to line the cake pan and pour in the batter just like normal.

Then, you will place a small stovetop safe plate upside down into the middle of the skillet. This will act as a pedestal for the cake pan.

Fill the skillet with water until it reaches a few cm up the stovetop plate.

Place the cake pan on top of the stove safe plate.

Cover and Bake!

Cover the cake with the lid of the skillet. The skillet should be large enough to fit the cake pan with extra room on the sides. The lid should be convex so that it allows the cake to rise. This cake will double in size so it needs some room! It should be fine if the lid is not touching the cake pan when you put the lid on.

Turn the burner on low heat and bake until the cake has doubled in size and a toothpick comes out with moist crumbles on it. (25-40 min)

Tips and Comments

TIP: I placed my skillet over two burners that were on low heat so that the heat was more evenly distributed. I would turn the skillet about every 5 minutes so that the bottom of the cake would not burn.

Once cooked remove from heat and allow to cool. Remove the cake carefully and top as you wish! My cake was not burned at all, did not stick, and was extremely spongy and moist! So if you follow these instructions and tips it should work out this way for you too!

Enjoy One or Many Slices!

This cake is absolutely lovely so please give it a try and let me know what you think in the comments below! If you are interested in more oven-free baking check out my Fluffy and Rich Chocolate Chunk Vegan Stovetop Cookie Cake, and my “Healthier” and Delicious Lotus Biscoff Cookie Vegan Mug Cake!

Print Recipe

• Dry Ingredients
• 1 3/4 cup all-purpose flour
• 1/2 cup pure cane sugar
• 1 3/4 teaspoon baking powder
• 1/8 teaspoon salt
• Wet ingredients
• 3/4 cup + 1 tablespoon dairy-free milk (I used almond)
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla
• 1/4 cup grape seed oil
• 1 1/2 tablespoon agave nectar
• Toppings
• Sliced strawberries
• Powdered Sugar
• Frosting
• Agave Drizzle
• Plain! (So moist and tastey it doesn’t need much!)

1

In a small bowl combine the milk and the apple cider vinegar. Set aside.

2

Sift the flour, sugar, baking powder, and salt into a medium mixing bowl.

3

Mix gently until just combined.

4

In a separate bowl, combine the wet ingredients (including the milk and vinegar mixture) and stir to combine.

5

Pour the dry ingredients into the wet ingredients and mix until just combined (batter should be fairly wet).

6

Line the cake pan with a little oil and flour so the cake will not stick. Pour the batter into the cake pan.

7

Place your stove-top safe plate in the middle of a large skillet (with a lid).

8

Fill the skillet with water until it reaches half way up the stove-top safe plate (a couple cm).

9

Place the cake pan on top of the stove-top safe plate inside the skillet. Cover with a lid and set the stove to low heat.*

10

Allow to bake for about 35-40 minutes. Check after about 25 minutes with a toothpick. If it comes out clean or with small crumbles your cake is done! *

11

Remove the skillet from heat. After it has cooled for a few minutes carefully lift out the cake pan and allow it to continue cooling for 15 minutes.

12

Carefully release the cake from the cake pan.

13

Top with strawberries, powdered sugar, or eat plain!

*You will be able to watch your cake rise! There will be lots of moisture but this is good! It helps your cake come out extremely moist! Don’t worry about the water droplets that collect on top of the lid. You may need to add a tiny bit more water to the skillet if your cake is taking longer to cook.
*Your cake will be very moist so the toothpick may not come out completely clean. You will know your cake is done when it has doubled in size and a toothpick comes out with small moist crumbles on it.