Dairy-Free Classic Butter Cake
Discover the perfect blend of tradition and dietary mindfulness with this Dairy-Free Classic Butter Cake—a delightful spin on the beloved butter cake that skips the dairy without sacrificing flavor or texture. Featuring a clever buttermilk substitute made from almond milk and apple cider vinegar, along with rich, melted coconut oil, this dairy-free dessert boasts an ultra-moist crumb and a sweet, vanilla-infused aroma. With just 20 minutes of prep time and straightforward techniques, this versatile cake is ideal for any occasion, whether frosted for celebrations or simply dusted with powdered sugar for an elegant finish. A must-try recipe for anyone seeking a dairy-free alternative to a timeless classic!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.75 cup coconut oil, melted
- 1.5 cups granulated sugar
- 3 whole large eggs
- 2 teaspoons vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper.
In a small bowl, combine the almond milk with the apple cider vinegar, and set aside for about 5 minutes. This will allow it to curdle slightly and become a buttermilk substitute.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a separate bowl, combine the melted coconut oil and granulated sugar, and beat until well mixed.
Add the eggs, one at a time, to the coconut oil mixture, beating well after each addition.
Stir in the vanilla extract.
Gradually add the flour mixture to the wet ingredients, alternating with the almond milk mixture. Begin and end with the flour mixture. Mix until just combined and smooth, being careful not to over-mix.
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, frost or dust with powdered sugar as desired, and serve.
Nutrition Facts
Calories |
4137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 198.5 g | 254% | |
| Saturated Fat | 157.8 g | 789% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 3058 mg | 133% | |
| Total Carbohydrate | 542.5 g | 197% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 303.7 g | ||
| Protein | 51.3 g | 103% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 564 mg | 43% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 526 mg | 11% | |
*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.
