Go Back
+ servings
yellow cake cupcakes

Vegan Yellow Cake

These fluffy, amazing yellow cupcakes pair perfectly with a rich chocolate frosting. Vegan using tofu and turmeric for color.
Prep Time10 mins
Cook Time18 mins
Servings: 16
Author: Kathy Patalsky


  • cupcake tin
  • mixing bowl
  • mixer
  • cupcake liners



  • 2 1/4 cups flour fine pastry flour or AP
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 1/4-1/2 tsp turmeric


  • 1 cup soy milk
  • 1/2 cup + 2 Tbsp silken tofu room temperature or slightly cooler
  • 2 tsp vanilla extract
  • 1/2 cup sunflower oil organic
  • 1 1/2 cups cane sugar organic


  • Preheat oven to 350 degrees and line a cupcake tin.
  • Add all the dry ingredients to a large mixing bowl. stir to combine.
  • Pour in the milk, oil, sugar, vanilla and scoop in the silken tofu. Using a hand of stand mixer, start mixing the batter until it is smooth and fluffy. It should have a glossy sheen to it and light yellow color. The color will darken as the cupcakes bake.
  • Scoop the batter into the cupcake tins. If you want puffy, high cupcakes, fill to the brim. If you want short just slightly rounded cupcakes - the best for frosting - fill about 3/4 of the way full.
  • Bake cupcakes for 18-22 minutes at 350 degrees. when done, the tops will be fluffy and the inside should come out clean doing a toothpick test.
  • Allow cupcakes to fully cool before frosting.


** If baking a cake instead of cupcakes, baking time will vary.

Nutrition Estimate

Calories: 206kcal | Carbohydrates: 33g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 80mg | Potassium: 118mg | Fiber: 1g | Sugar: 19g | Vitamin A: 31IU | Calcium: 55mg | Iron: 1mg