Dairy-Free Classic Vanilla Birthday Cake
Celebrate any special occasion with this Dairy-Free Classic Vanilla Birthday Cake, a moist and fluffy treat that’s completely free of dairy yet bursting with rich, vanilla flavor. Crafted with simple pantry staples like almond milk, applesauce, and apple cider vinegar, this dairy-free dessert achieves a tender crumb that rivals traditional cakes. The batter comes together effortlessly in just 20 minutes and bakes to golden perfection in under half an hour. Perfect for stacking into a layered masterpiece or served as-is, this easy, crowd-pleasing cake is ideal for birthdays, anniversaries, or any sweet celebration. Pair it with your favorite dairy-free frosting for a truly unforgettable dessert! Keywords: dairy-free cake, vanilla birthday cake, plant-based dessert, easy vegan cake.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1.5 cups Granulated sugar
- 0.5 cup Vegetable oil
- 0.5 cup Unsweetened applesauce
- 2 tablespoons Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
In a small bowl, mix almond milk and apple cider vinegar. Set aside and let it curdle, about 5 minutes.
In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt.
In another large bowl, combine the granulated sugar, vegetable oil, applesauce, and vanilla extract. Whisk together until well combined.
Add the dry ingredients to the wet ingredients in three parts, alternating with the curdled almond milk, starting and ending with the dry ingredients. Mix until just combined and smooth, being careful not to overmix.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 28-30 minutes or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for 10 minutes. Then, turn them out onto a cooling rack and remove the parchment paper. Let the cakes cool completely before frosting or serving.
Nutrition Facts
Calories |
3308 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3089 mg | 134% | |
| Total Carbohydrate | 552.6 g | 201% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 315.4 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 472 mg | 36% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 562 mg | 12% | |
*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.
