Dairy-Free Vanilla Cake with Buttercream Frosting
Indulge in the perfect blend of light, fluffy texture and rich, creamy frosting with this Dairy-Free Vanilla Cake with Buttercream Frosting. This recipe delivers all the classic flavors of a vanilla cake while using plant-based, dairy-free alternatives like almond milk and vegan butter. A touch of apple cider vinegar creates a luscious, cake-like crumb, while the vegan buttercream frosting adds an irresistible velvety finish. With simple ingredients and straightforward steps, you’ll have a moist, tender cake that’s ideal for birthdays, celebrations, or any sweet tooth moment. Perfect for vegans or anyone seeking a dairy-free dessert option, this cake is sure to impress both your friends and family.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.75 cups Granulated sugar
- 1.5 cups Unsweetened almond milk (or other dairy-free milk)
- 1 tablespoons Apple cider vinegar
- 0.75 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cups Vegan butter (for frosting)
- 4 cups Powdered sugar
- 2 tablespoons Non-dairy milk (for frosting)
- 1.5 teaspoons Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle; this will mimic buttermilk.
Add the granulated sugar, vegetable oil, and vanilla extract to the almond milk mixture. Whisk until smooth and thoroughly combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or whisk until just combined. Be careful not to overmix.
Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula.
Bake in the preheated oven for 28–30 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.
To make the frosting, beat the vegan butter in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed.
Add the non-dairy milk and vanilla extract to the frosting mixture. Increase the speed to medium-high and beat until fluffy and smooth, about 2 more minutes.
Once the cakes are completely cool, place one cake on a serving platter or cake stand. Spread a layer of frosting on top.
Place the second cake layer on top and frost the top and sides evenly. Use an offset spatula for a smooth finish.
Serve immediately or refrigerate the cake until ready to serve. Allow the cake to come to room temperature before serving for the best texture and flavor.
Nutrition Facts
Calories |
7433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 349.8 g | 448% | |
| Saturated Fat | 82.1 g | 410% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 1066.8 g | 388% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 822.0 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 760 mg | 58% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 615 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.
