Dairy-Free Classic Butter Cake

Indulge in the timeless charm of a "Dairy-Free Classic Butter Cake," where rich flavor meets wholesome simplicity for those seeking a non-dairy twist on a dessert favorite. This moist and tender cake features a clever use of almond milk and apple cider vinegar to create a perfect buttermilk substitute, while melted coconut oil provides a luscious, buttery texture without the dairy. With just 20 minutes of prep time, this cake is easy to whip up and delivers bakery-worthy results, perfect as a blank canvas for your favorite frosting or a simple dusting of powdered sugar. Whether you're accommodating dietary preferences or exploring plant-based baking, this dairy-free delight is guaranteed to become a go-to treat for birthdays, celebrations, or afternoon snacks.

Nutriscore Rating: 39/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 2.5 cups all-purpose flour
• 2 teaspoons baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 0.75 cup coconut oil, melted
• 1.5 cups granulated sugar
• 3 whole large eggs
• 2 teaspoons vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan and line it with parchment paper.

Step 2

In a small bowl, combine the almond milk with the apple cider vinegar, and set aside for about 5 minutes. This will allow it to curdle slightly and become a buttermilk substitute.

Step 3

In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Step 4

In a separate bowl, combine the melted coconut oil and granulated sugar, and beat until well mixed.

Step 5

Add the eggs, one at a time, to the coconut oil mixture, beating well after each addition.

Step 6

Stir in the vanilla extract.

Step 7

Gradually add the flour mixture to the wet ingredients, alternating with the almond milk mixture. Begin and end with the flour mixture. Mix until just combined and smooth, being careful not to over-mix.

Step 8

Pour the batter into the prepared baking pan, spreading it out evenly.

Step 9

Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 10

Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Step 11

Once cooled, frost or dust with powdered sugar as desired, and serve.

Nutrition Facts

Serving size	(1210.7g)

Amount per serving	% Daily Value*
Calories	4059.8

Total Fat 200.0g	0%
Saturated Fat 152.6g	0%
Polyunsaturated Fat 0.7g
Cholesterol 558mg	0%
Sodium 3070.2mg	0%
Total Carbohydrate 538.6g	0%
Dietary Fiber 8.4g	0%
Total Sugars 301.8g
Protein 50.5g	0%

Vitamin D 207.8IU	0%
Calcium 549.2mg	0%
Iron 17.8mg	0%
Potassium 642.9mg	0%

*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.

Source of Calories

Fat: 43.3%

Protein: 4.9%

Carbs: 51.8%