Dairy-Free Classic Yellow Cake
Indulge in the timeless appeal of a moist and tender **Dairy-Free Classic Yellow Cake**, a perfect treat for any celebration or casual dessert craving. This allergy-friendly twist on the traditional favorite swaps out dairy ingredients with clever alternatives like unsweetened almond milk and applesauce, ensuring the cake remains deliciously soft and flavorful without compromise. With only 20 minutes of prep time and simple, pantry-staple ingredients such as all-purpose flour, granulated sugar, and vegetable oil, this recipe is both beginner-friendly and fuss-free. Perfectly golden and lightly sweetened with vanilla, this versatile cake can be dressed up with your favorite dairy-free frosting or enjoyed as-is for a crowd-pleasing dessert that everyone can savor. Whether you're accommodating dietary restrictions or just exploring new baking horizons, this recipe delivers on taste and texture—no dairy required!
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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
- 1.5 cups granulated sugar
- 3 whole large eggs
- 0.5 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 cup unsweetened almond milk
- 0.5 cup vegetable oil
Instructions
Preheat your oven to 350°F (175°C) and lightly grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the granulated sugar and eggs together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the unsweetened applesauce, vanilla extract, almond milk, and vegetable oil to the egg mixture. Mix on low speed until combined, about 1 minute.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
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 carefully invert them onto a wire rack to cool completely.
Once cooled, frost with your favorite dairy-free frosting if desired.
Nutrition Facts
Calories |
3557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 20.2 g | 101% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 555 mg | 185% | |
| Sodium | 3328 mg | 145% | |
| Total Carbohydrate | 556.5 g | 202% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 315.2 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 567 mg | 44% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 605 mg | 13% | |
*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.
