Dairy-Free Classic Vanilla Cake with Buttercream Icing
This Dairy-Free Classic Vanilla Cake with Buttercream Icing is a luscious dessert that's perfect for any occasion—especially for those seeking a dairy-free treat without compromising on flavor or texture. Crafted with a tender, moist crumb from a simple combination of almond milk and vegetable oil, this cake is as light as it is rich in vanilla aroma. The star feature is the creamy, dairy-free buttercream icing, whipped to perfection with margarine and powdered sugar for a silky-smooth finish. This recipe is incredibly easy to make, with just 20 minutes of prep time, and uses accessible, plant-based ingredients like apple cider vinegar to create a fluffy, bakery-style cake. Whether you're catering to a dairy-free diet or just looking for a versatile classic to impress your guests, this timeless vanilla cake is a showstopping centerpiece that serves 12 and pairs wonderfully with your favorite cup of coffee or tea.
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Ingredients
- 2 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 1.5 cups granulated sugar
- 1 cup unsweetened almond milk
- 1 tablespoon apple cider vinegar
- 0.5 cup vegetable oil
- 1.5 teaspoons vanilla extract
- 1 cup dairy-free margarine (for icing)
- 3 cups powdered sugar (for icing)
- 1 teaspoon vanilla extract (for icing)
- 2 tablespoons unsweetened almond milk (for icing)
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Step 2
In a large bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Set aside.
Step 3
In a separate bowl, mix the almond milk and apple cider vinegar together and let it sit for about 5 minutes until it curdles and forms a buttermilk-like consistency.
Step 4
Add the granulated sugar, vegetable oil, and vanilla extract to the almond milk mixture and whisk until smooth.
Step 5
Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Be careful not to overmix.
Step 6
Divide the batter evenly between the prepared cake pans.
Step 7
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 8
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
Step 9
For the buttercream icing, beat the dairy-free margarine in a large bowl with an electric mixer until creamy.
Step 10
Gradually add the powdered sugar, beating well after each addition.
Step 11
Mix in the vanilla extract and 2 tablespoons of almond milk. Continue to beat until the icing is light and fluffy.
Step 12
Once the cakes are fully cooled, spread a layer of the icing on top of one of the cakes. Place the other cake on top and use the remaining icing to frost the top and sides of the cake.
Step 13
Serve and enjoy this delightful dairy-free vanilla cake with buttercream icing.
Nutrition Facts
| Serving size | (1579.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6147.5 |
| Total Fat 296.2g | 0% |
| Saturated Fat 57.9g | 0% |
| Polyunsaturated Fat 67.9g | |
| Cholesterol 0mg | 0% |
| Sodium 4630.0mg | 0% |
| Total Carbohydrate 866.2g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 676.0g | |
| Protein 26.4g | 0% |
| Vitamin D 100.3IU | 0% |
| Calcium 516.7mg | 0% |
| Iron 12.4mg | 0% |
| Potassium 394.6mg | 0% |
Source of Calories