Dairy-Free Traditional Milk Cake
Indulge in the delightful simplicity of a 'Dairy-Free Traditional Milk Cake,' a perfectly moist and tender dessert that caters to dairy-free diets without sacrificing flavor or texture. This easy-to-follow recipe swaps traditional milk with creamy unsweetened almond milk, creating a luscious homemade buttermilk effect when combined with apple cider vinegar. Melted coconut oil adds richness while ensuring the cake stays light and airy. With just 15 minutes of prep time and a handful of pantry staples like all-purpose flour, baking powder, and vanilla extract, this plant-based cake is as approachable as it is satisfying. Perfect for casual gatherings or as a sweet treat to end a meal, you can serve this cake as is or elevate it with a dusting of powdered sugar. Whether you're vegan, lactose intolerant, or simply exploring dairy-free alternatives, this easy dairy-free dessert is sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Unsweetened almond milk (or any dairy-free milk)
- 1 tablespoon Apple cider vinegar
- 0.5 cup Coconut oil (melted)
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 2 tablespoons Powdered sugar (optional for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan with non-stick spray or line it with parchment paper.
In a small bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle (this acts as your dairy-free buttermilk).
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
In another mixing bowl, whisk together the coconut oil, granulated sugar, and vanilla extract until smooth.
Pour the curdled almond milk into the wet mixture and whisk until combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Do not overmix.
Spread the batter evenly into the prepared baking pan.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool completely in the pan before removing.
Optionally, dust the top of the cake with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
2374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.6 g | 157% | |
| Saturated Fat | 101.7 g | 508% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1438 mg | 63% | |
| Total Carbohydrate | 307.7 g | 112% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 166.5 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 477 mg | 37% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 382 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.
