Vegan Vanilla Cake with Buttercream Frosting
Delight your taste buds with this irresistible Vegan Vanilla Cake with Buttercream Frosting, a plant-based culinary triumph that's perfect for any celebration! Featuring a soft, moist crumb infused with rich vanilla flavor, this dairy-free and egg-free cake is as fluffy and decadent as its traditional counterparts. The creamy vegan buttercream frosting, whipped to perfection, adds a smooth and luscious finish, balancing sweetness with the hint of pure vanilla extract. Crafted with pantry staples like almond milk, apple cider vinegar, and neutral-flavored oil, this easy-to-make recipe is ready in under an hour and sure to impress vegans and non-vegans alike. Perfect as a birthday cake or a timeless dessert centerpiece, this layered masterpiece serves up elegance with every slice!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 cups Unsweetened almond milk (or other plant-based milk)
- 1.5 tablespoons Vanilla extract
- 0.75 cups Neutral-flavored oil (e.g., canola oil or vegetable oil)
- 1 tablespoons Apple cider vinegar
- 1 cup Vegan butter, softened
- 4 cups Powdered sugar
- 1.5 teaspoons Vanilla extract (for frosting)
- 2 tablespoons Unsweetened almond milk (or other plant-based milk, for frosting)
Instructions
Preheat your 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 all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, mix together the almond milk, vanilla extract, oil, and apple cider vinegar. Stir well to combine.
Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix; the batter should be smooth but not overworked.
Divide the cake batter evenly between the prepared pans. Use a spatula to smooth out the tops.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
For the frosting, beat the softened vegan butter in a large mixing bowl with a handheld or stand mixer until fluffy and smooth.
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Mix in the vanilla extract and almond milk, beating until the frosting is smooth and creamy. Add more almond milk if needed to achieve the desired consistency.
Once the cakes are completely cool, spread a layer of frosting on top of one of the cakes. Place the second cake on top and frost the top and sides evenly.
Slice, serve, and enjoy your vegan vanilla cake with buttercream frosting!
Nutrition Facts
Calories |
7650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 371.6 g | 476% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4756 mg | 207% | |
| Total Carbohydrate | 1068.2 g | 388% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 823.3 g | ||
| Protein | 32.7 g | 65% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 781 mg | 60% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 652 mg | 14% | |
*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.
