Dairy-Free Classic Vanilla Cake with Whipped Cream
Indulge in the timeless charm of a Dairy-Free Classic Vanilla Cake with Whipped Cream, a perfect dessert for those seeking a rich, yet plant-based treat. This recipe combines a moist, fluffy vanilla cake made with almond milk and apple cider vinegar for a dairy-free twist on buttermilk, alongside a luxurious whipped cream crafted from chilled coconut cream. With warm notes of pure vanilla and a tender crumb texture, this cake is ideal for any celebration. Topped with a light and airy whipped coconut cream frosting, it’s not only stunning but free of dairy, making it suitable for vegans and those with dietary restrictions. Easy to prepare in under an hour and yielding 12 scrumptious servings, this dairy-free cake will impress your guests while satisfying all sweet cravings. Perfect keywords: dairy-free cake, classic vanilla cake recipe, coconut cream frosting, plant-based dessert.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1.5 cups Granulated sugar
- 0.5 cup Vegetable oil
- 2 teaspoons Pure vanilla extract
- 1 can (13.5 oz) Canned coconut cream, chilled
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract for whipped cream
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 large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, mix the almond milk and apple cider vinegar together and let it sit for 5 minutes. This allows it to curdle, forming a dairy-free buttermilk.
Add granulated sugar, vegetable oil, and vanilla extract to the almond milk mixture. Stir until the sugar is dissolved and the mixture is smooth.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to over-mix, to maintain a tender crumb.
Divide the cake batter evenly between the prepared pans. Smooth the tops with a spatula.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, invert the cakes onto a cooling rack and let them cool completely.
To make the whipped cream, scoop the solid coconut cream from the can into a chilled mixing bowl, leaving any liquid behind.
Add powdered sugar and 1 teaspoon of vanilla extract to the coconut cream.
Whip the coconut cream on medium speed using an electric mixer, until light and fluffy, about 3-5 minutes.
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of coconut whipped cream on top.
Place the second cake layer gently on top and finish by spreading more whipped cream on top.
Decorate as desired and refrigerate for at least 30 minutes before serving to set the whipped cream.
Nutrition Facts
Calories |
3420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 68.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3163 mg | 138% | |
| Total Carbohydrate | 561.9 g | 204% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 324.0 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 680 mg | 52% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 557 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.
