Vegan Classic Vanilla Layer Cake with Buttercream Frosting
Indulge in the timeless elegance of this Vegan Classic Vanilla Layer Cake with Buttercream Frosting—a plant-based twist on a beloved dessert that’s perfect for any celebration! This fluffy, tender cake features layers of vanilla-infused perfection, crafted with a blend of almond milk and apple cider vinegar for a dairy-free “buttermilk” that delivers exceptional moisture and flavor. Frosted with a creamy, dreamy vegan buttercream made from plant-based butter and powdered sugar, each bite is decadently smooth and sweet. Whether you’re hosting a party or treating yourself, this cake is easy to prepare and guarantees a stunning centerpiece for your dessert table. Fully vegan, completely delicious, and ideal for beginners or experienced bakers alike, this recipe is sure to satisfy your sweet tooth while catering to dietary preferences.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.5 tablespoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1.5 cups Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 1.5 cups Granulated sugar
- 0.75 cup Canola oil
- 2.5 teaspoons Vanilla extract
- 1 cup Vegan butter, softened
- 4 cups Powdered sugar
- 2 teaspoons Vanilla extract (for frosting)
- 2 tablespoons Unsweetened almond milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper for easier removal.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. Set aside.
In another bowl or large measuring cup, mix the almond milk with the apple cider vinegar. Let it sit for a few minutes to create a vegan 'buttermilk'.
Add the granulated sugar, canola oil, and vanilla extract to the almond milk mixture, whisking until everything is well combined.
Pour the wet ingredients into the dry ingredients, using a spatula to fold them together gently until just combined. Be 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 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
For the buttercream frosting, beat the softened vegan butter in a large bowl using an electric mixer until creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Mix in the vanilla extract and almond milk, beating the frosting until light and fluffy.
Place one cake layer on a serving platter and spread a generous layer of buttercream on top.
Place the second layer on top and spread the remaining buttercream over the top and sides of the cake.
Decorate as desired and serve. Enjoy your Vegan Classic Vanilla Layer Cake with Buttercream Frosting!
Nutrition Facts
Calories |
632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 485 mg | 21% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 65.2 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 64 mg | 5% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 35 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.
