Vegan Classic Vanilla Layer Cake
Indulge in the timeless elegance of a Vegan Classic Vanilla Layer Cake, a show-stopping dessert that is completely plant-based yet irresistibly rich and fluffy. Crafted with simple pantry staples like all-purpose flour, almond milk, and vegetable oil, this cake features moist, tender layers complemented by a silky vegan buttercream frosting. The delicate flavor of pure vanilla shines through in every bite, making it perfect for celebrations or casual gatherings. With a quick prep time of just 20 minutes and straightforward baking steps, this dairy-free and egg-free recipe is ideal for vegan bakers and those seeking allergen-friendly treats. Serve it to friends and family, and watch them swoon over this dairy-free masterpiece!
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 0.5 cup vegetable oil
- 1 cup vegan butter
- 4 cups powdered sugar
- 2 teaspoons vanilla extract for frosting
- 2 tablespoons unsweetened almond milk for frosting
Instructions
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for a couple of minutes to curdle slightly, then mix in the vanilla extract and vegetable oil.
Pour the wet ingredients into the dry ingredients and mix until just combined, without over-mixing.
Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula, and tap the pans gently on the counter to remove any air bubbles.
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 about 10 minutes. Then, turn the cakes out onto a wire rack to cool completely.
For the frosting, use an electric mixer to beat the vegan butter until creamy. Gradually add in the powdered sugar, 1 cup at a time, while mixing on low speed.
Add the vanilla extract and almond milk to the frosting mixture. Increase the speed to medium-high and beat until the frosting is light and fluffy.
Once the cakes are completely cool, place one cake layer on a serving plate and spread a generous layer of frosting on top.
Place the second cake layer on top and spread frosting evenly over the top and sides of the cake.
Decorate the cake as desired and serve. Enjoy your delightful vegan vanilla layer cake!
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.3 g | 32% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 435 mg | 19% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 73.5 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 84 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 41 mg | 1% | |
*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.
