Dairy-Free Classic Vanilla Cake with Whipped Cream
Indulge in the ultimate comfort of a moist and fluffy *Dairy-Free Classic Vanilla Cake with Whipped Cream*, a delicious treat perfect for any occasion. This recipe transforms simple pantry staples into a light and tender cake, using almond milk and apple cider vinegar to create a dairy-free buttermilk that ensures the perfect crumb. The rich coconut whipped cream frosting, made from chilled coconut cream and powdered sugar, adds a luscious, airy topping that's completely vegan. With just 20 minutes of preparation and a quick bake time, this cake is as easy as it is indulgent. Ideal for those with dietary restrictions or anyone looking for a plant-based dessert, this vanilla cake is a versatile masterpiece that's sure to impress. Decorate to your heart's desire and chill before serving for a professional finish that pairs beautifully with tea, coffee, or a celebratory gathering!
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Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons 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
- 0.5 cup Vegetable oil
- 2 teaspoons Pure vanilla extract
- 1 can (13.5 oz) Canned coconut cream, chilled
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract for whipped cream
Directions
Step 1
Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Step 2
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
Step 3
In a separate medium bowl, mix the almond milk and apple cider vinegar together and let it sit for 5 minutes. This allows it to curdle, forming a dairy-free buttermilk.
Step 4
Add granulated sugar, vegetable oil, and vanilla extract to the almond milk mixture. Stir until the sugar is dissolved and the mixture is smooth.
Step 5
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to over-mix, to maintain a tender crumb.
Step 6
Divide the cake batter evenly between the prepared pans. Smooth the tops with a spatula.
Step 7
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 8
Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, invert the cakes onto a cooling rack and let them cool completely.
Step 9
To make the whipped cream, scoop the solid coconut cream from the can into a chilled mixing bowl, leaving any liquid behind.
Step 10
Add powdered sugar and 1 teaspoon of vanilla extract to the coconut cream.
Step 11
Whip the coconut cream on medium speed using an electric mixer, until light and fluffy, about 3-5 minutes.
Step 12
Once the cakes are completely cool, place one cake layer on a serving plate. Spread a layer of coconut whipped cream on top.
Step 13
Place the second cake layer gently on top and finish by spreading more whipped cream on top.
Step 14
Decorate as desired and refrigerate for at least 30 minutes before serving to set the whipped cream.
Nutrition Facts
| Serving size | (1173.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3420.0 |
| Total Fat 122.1g | 0% |
| Saturated Fat 24.6g | 0% |
| Polyunsaturated Fat 68.2g | |
| Cholesterol 0mg | 0% |
| Sodium 3163.1mg | 0% |
| Total Carbohydrate 561.9g | 0% |
| Dietary Fiber 9.1g | 0% |
| Total Sugars 324.0g | |
| Protein 34.1g | 0% |
| Vitamin D 131.8IU | 0% |
| Calcium 679.5mg | 0% |
| Iron 16.1mg | 0% |
| Potassium 557.2mg | 0% |
Source of Calories