Vegan Classic Vanilla Cake with Buttercream Icing
Elevate your dessert game with this Vegan Classic Vanilla Cake with Buttercream Icing, a stunning plant-based version of a timeless favorite. With its moist and tender crumb, derived from homemade vegan buttermilk made using almond milk and apple cider vinegar, and layers of creamy, fluffy vegan buttercream, this cake is a true celebration of indulgence without dairy or eggs. Perfectly balanced with the warm, aromatic sweetness of vanilla extract, this recipe creates a show-stopping centerpiece for birthdays, celebrations, or after-dinner treats. Simple to prepare in just under an hour, it’s a deliciously guilt-free option for vegans and non-vegans alike. Whether you're catering to dietary preferences or simply looking for a delectable dessert that checks all the boxes, this vegan vanilla cake is sure to impress!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1.75 cups Granulated sugar
- 0.5 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Vegan butter
- 4 cups Powdered sugar
- 2 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
In a small bowl, mix the unsweetened almond milk with apple cider vinegar and set aside for about 5 minutes. This will create a vegan buttermilk.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, combine the sugar, vegetable oil, vanilla extract, and the almond milk-vinegar mixture.
Gradually add the wet ingredients to the dry ingredients, mixing gently until well combined and smooth.
Divide the batter evenly between the two prepared cake pans.
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow cakes to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
For the buttercream: In a large bowl, beat the vegan butter with an electric mixer until creamy.
Gradually add the powdered sugar, continuing to mix until well incorporated.
Add the unsweetened almond milk and vanilla extract, beating until fluffy and smooth.
Once the cakes are completely cool, spread the buttercream icing evenly on the top of one cake layer.
Place the second cake layer on top, and frost the top and sides of the cake with the remaining buttercream.
Decorate as desired and serve.
Nutrition Facts
Calories |
6913 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 287.0 g | 368% | |
| Saturated Fat | 127.7 g | 638% | |
| Polyunsaturated Fat | 68.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4328 mg | 188% | |
| Total Carbohydrate | 1065.3 g | 387% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 821.7 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 524 mg | 40% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 465 mg | 10% | |
*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.
