Nut-Free Vegan Vanilla Cake
Delightfully light, moist, and entirely nut-free, this Nut-Free Vegan Vanilla Cake is the perfect dessert option for anyone seeking allergy-friendly indulgence. Made without eggs, dairy, or nuts, it features a velvety crumb created using simple pantry staples like all-purpose flour, granulated sugar, and a quick homemade vegan "buttermilk" using unsweetened almond milk and apple cider vinegar. Fragrant vanilla extract enhances the cake's classic flavor profile, while the effortless preparation makes it ideal for both seasoned bakers and beginners. Ready in under an hour, this versatile cake is perfect for birthdays, celebrations, or anytime you need a show-stopping vegan dessert. Pair it with your favorite frosting or enjoy on its own for a subtly sweet treat that everyone can enjoy!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 0.5 cup Neutral vegetable oil (e.g., canola oil)
- 2 teaspoons Vanilla extract
- 0.75 cup Water
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans or line them with parchment paper.
In a large mixing bowl, sift together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisk to combine.
In a medium bowl, mix the almond milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan 'buttermilk.'
After the 'buttermilk' is ready, add the vegetable oil, vanilla extract, and water. Stir until well combined.
Gradually pour the wet ingredients into the bowl of dry ingredients. Gently mix until the batter is smooth, but do not overmix.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 25-30 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 transfer the cakes to a wire rack to cool completely before frosting or serving.
Nutrition Facts
Calories |
2728 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3089 mg | 134% | |
| Total Carbohydrate | 390.9 g | 142% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 201.6 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 468 mg | 36% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 372 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.
