Dairy-Free Classic Birthday Cake with Vanilla Buttercream Icing
Celebrate special occasions with this Dairy-Free Classic Birthday Cake featuring a fluffy, moist vanilla sponge and rich vanilla buttercream icing that's completely free of dairy! This crowd-pleasing dessert swaps traditional ingredients for almond milk, apple cider vinegar, and dairy-free margarine, offering a delicious alternative that's perfect for those with dietary restrictions or a plant-based lifestyle. The cake is easy to prepare, with simple steps for achieving bakery-quality results at home, and it can be customized with your favorite decorations for an extra festive touch. Whether you're hosting a birthday party or simply craving a slice of indulgence, this dairy-free masterpiece ensures that no one misses out on the joy of cake. Perfectly balanced and irresistibly sweet, it's a celebration-worthy treat everyone will adore!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 cups Granulated sugar
- 1.25 cups Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.75 cups Vegetable oil
- 1.5 teaspoons Vanilla extract
- 0.75 cups Dairy-free margarine
- 3.5 cups Powdered sugar
- 1 teaspoon Vanilla extract for icing
- 2 tablespoons Almond milk for icing
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, combine the granulated sugar, almond milk, and apple cider vinegar. Let sit for a minute to activate the vinegar.
Add the vegetable oil and vanilla extract to the milk mixture, whisking until well combined.
Pour the wet ingredients into the dry ingredients, mixing with a spatula until just combined and smooth.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
For the buttercream icing, use a hand mixer or stand mixer to cream together the dairy-free margarine until smooth.
Gradually add the powdered sugar, mixing until smooth and creamy.
Add the vanilla extract and almond milk to the mixture, beating on high until light and fluffy.
Once the cakes are completely cool, place one cake layer on a serving platter and spread a layer of icing on top.
Place the second layer on top and apply a thin layer of icing all over the cake, also known as the crumb coat.
Chill the cake in the fridge for about 20 minutes to set the crumb coat.
Remove from the fridge and apply the final layer of icing, smoothing it around the sides and top of the cake.
Decorate as desired and enjoy your dairy-free classic birthday cake!
Nutrition Facts
Calories |
6576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.4 g | 389% | |
| Saturated Fat | 48.6 g | 243% | |
| Polyunsaturated Fat | 101.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4292 mg | 187% | |
| Total Carbohydrate | 956.4 g | 348% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 712.7 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 631 mg | 49% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 482 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
