Dairy-Free Classic Vanilla Layer Cake with Buttercream Frosting
Indulge in the elegance of this Dairy-Free Classic Vanilla Layer Cake with Buttercream Frosting—a show-stopping dessert that’s perfect for celebrations or anytime you crave a sweet treat. This recipe delivers all the moist, fluffy layers of a traditional vanilla cake, but with a dairy-free twist, utilizing rich canned coconut milk and almond milk for a satisfying texture and flavor. The luscious buttercream frosting, made with dairy-free butter, is whipped to perfection, offering a creamy complement to the tender cake. Featuring simple pantry staples and a straightforward preparation process, this cake is ideal for those who love classic flavors while catering to dairy-free dietary needs. Whether it’s a birthday, anniversary, or just a weekend indulgence, this vanilla layer cake strikes the perfect balance between timeless and allergen-friendly simplicity.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Coconut milk, canned and full-fat
- 2 teaspoons Vanilla extract
- 0.5 cup Almond milk, unsweetened
- 1.75 cups Sugar
- 0.75 cup Neutral oil (canola or vegetable)
- 1 tablespoon Apple cider vinegar
- 1 cup Dairy-free butter, softened
- 4 cups Powdered sugar
- 1 teaspoon Vanilla extract (for frosting)
- 2 tablespoons Almond milk, unsweetened (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In another bowl, combine the canned coconut milk, almond milk, and apple cider vinegar. Stir well and set aside to curdle slightly.
In a separate large bowl, using a hand mixer or stand mixer, beat together the sugar and oil until well combined.
Add the wet mixture, including the vanilla extract, into the sugar and oil mixture. Mix until combined.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined and smooth. Do not over mix.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for about 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat the softened dairy-free butter until creamy. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Stir in the vanilla extract and almond milk, beating the frosting until light and fluffy.
Once the cakes are completely cooled, level them with a serrated knife if needed.
Place one cake layer on a serving plate, spread a layer of frosting on top, then top with the second cake layer.
Cover the top and sides of the cake with the remaining buttercream, smoothing it out with an offset spatula.
Decorate as desired and serve. Enjoy your dairy-free classic vanilla layer cake!
Nutrition Facts
Calories |
8206 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 427.6 g | 548% | |
| Saturated Fat | 114.6 g | 573% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3978 mg | 173% | |
| Total Carbohydrate | 1078.7 g | 392% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 828.2 g | ||
| Protein | 36.7 g | 73% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 357 mg | 27% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1068 mg | 23% | |
*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.
