Dairy-Free Classic Vanilla Cake with Buttercream Icing
Indulge in the timeless elegance of this Dairy-Free Classic Vanilla Cake with Buttercream Icing, a perfect dessert for those seeking a dairy-free treat without compromising on flavor. This moist and fluffy vanilla sponge is crafted using almond milk and apple cider vinegar to recreate a rich, buttermilk-like base, offering a light texture with every bite. Topped with a creamy, vegan buttercream icing made from dairy-free margarine, powdered sugar, and a hint of vanilla, this cake is a show-stopping centerpiece for birthdays, celebrations, or any occasion that calls for a slice of sweetness. Ready in less than an hour, this recipe combines simplicity with decadence while catering to dietary needs, making it an ideal choice for vegan baking enthusiasts. Whether you're serving 12 guests or saving a few slices for later, this dairy-free vanilla cake is guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.5 cup vegetable oil
- 1.5 teaspoons vanilla extract
- 1 cup dairy-free margarine (for icing)
- 3 cups powdered sugar (for icing)
- 1 teaspoon vanilla extract (for icing)
- 2 tablespoons unsweetened almond milk (for icing)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a separate bowl, mix the almond milk and apple cider vinegar together and let it sit for about 5 minutes until it curdles and forms a buttermilk-like consistency.
Add the granulated sugar, vegetable oil, and vanilla extract to the almond milk mixture and whisk until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 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, then turn them out onto a wire rack to cool completely.
For the buttercream icing, beat the dairy-free margarine in a large bowl with an electric mixer until creamy.
Gradually add the powdered sugar, beating well after each addition.
Mix in the vanilla extract and 2 tablespoons of almond milk. Continue to beat until the icing is light and fluffy.
Once the cakes are fully cooled, spread a layer of the icing on top of one of the cakes. Place the other cake on top and use the remaining icing to frost the top and sides of the cake.
Serve and enjoy this delightful dairy-free vanilla cake with buttercream icing.
Nutrition Facts
Calories |
6148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.2 g | 380% | |
| Saturated Fat | 57.9 g | 290% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4630 mg | 201% | |
| Total Carbohydrate | 866.2 g | 315% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 676.0 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 517 mg | 40% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 395 mg | 8% | |
*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.
