Vegan Classic Butter Cake
Indulge in the timeless elegance of a **Vegan Classic Butter Cake**, a plant-based twist on a beloved dessert. This recipe combines the rich, buttery flavor you crave with a moist, tender crumb, all while being completely dairy-free and egg-free. Using a vegan buttermilk made from almond milk and apple cider vinegar ensures a soft, perfectly balanced texture, while the addition of applesauce imparts natural sweetness and moisture. With just 20 minutes of prep and basic pantry staples like vegan butter and vanilla extract, this simple yet decadent cake is perfect for birthdays, celebrations, or any occasion that calls for a crowd-pleasing dessert. Whether served plain or dressed up with your favorite frosting, this versatile cake is sure to impress vegans and non-vegans alike. Ideal for those seeking a delicious, eco-friendly alternative without compromising on flavor, this recipe is your new go-to for a classic bakery-style cake at home.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Vegan butter
- 1.5 cups Granulated sugar
- 1 cup Unsweetened applesauce
- 2 teaspoons Vanilla extract
- 1 cup Almond milk
- 1 tablespoon Apple cider vinegar
Instructions
Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with vegan butter. Line the bottom with parchment paper for easy removal.
In a small bowl, combine the almond milk and apple cider vinegar. Let it sit for about 5 minutes to create a vegan buttermilk.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream the vegan butter and granulated sugar together until light and fluffy using an electric mixer, about 4-5 minutes.
Add the applesauce and vanilla extract to the butter mixture, mixing until well combined.
Gradually add the dry ingredients to the wet mixture, alternating with the vegan buttermilk, beginning and ending with the dry ingredients. Mix until just combined, being 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 30-35 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 remove from the pans and transfer to a wire rack to cool completely before frosting or serving.
Nutrition Facts
Calories |
4116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.1 g | 233% | |
| Saturated Fat | 112.8 g | 564% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4744 mg | 206% | |
| Total Carbohydrate | 582.3 g | 212% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 341.8 g | ||
| Protein | 32.8 g | 66% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 446 mg | 34% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 612 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.
