Dairy-Free Vanilla Cake with Buttercream Frosting

Indulge in the luscious simplicity of this Dairy-Free Vanilla Cake with Buttercream Frosting—a perfect dessert for any occasion, crafted to suit dairy-free diets without compromising on flavor or texture. This moist and fluffy vanilla cake is made with a quick almond milk “buttermilk” and pantry staples, creating a tender crumb that pairs beautifully with the rich vegan buttercream frosting. The frosting’s creamy, airy texture is the ideal complement, made with powdered sugar and a touch of non-dairy milk for the perfect spreadability. Whether you’re celebrating a birthday, hosting a party, or simply craving a decadent treat, this vegan-friendly cake delivers classic vanilla decadence in every bite. With easy-to-follow instructions and just 50 minutes of prep and baking time, this show-stopping dessert is as simple as it is stunning—perfect for sharing with loved ones.

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
• 2.5 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 0.5 teaspoons Salt
• 1.75 cups Granulated sugar
• 1.5 cups Unsweetened almond milk (or other dairy-free milk)
• 1 tablespoons Apple cider vinegar
• 0.75 cups Vegetable oil
• 2 teaspoons Vanilla extract
• 1 cups Vegan butter (for frosting)
• 4 cups Powdered sugar
• 2 tablespoons Non-dairy milk (for frosting)
• 1.5 teaspoons Vanilla extract (for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.

Step 2

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3

In a large mixing bowl, combine the almond milk and apple cider vinegar. Let it sit for 5 minutes to curdle; this will mimic buttermilk.

Step 4

Add the granulated sugar, vegetable oil, and vanilla extract to the almond milk mixture. Whisk until smooth and thoroughly combined.

Step 5

Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula or whisk until just combined. Be careful not to overmix.

Step 6

Divide the batter evenly between the two prepared cake 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 comes out clean.

Step 8

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely before frosting.

Step 9

To make the frosting, beat the vegan butter in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.

Step 10

Gradually add the powdered sugar, one cup at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed.

Step 11

Add the non-dairy milk and vanilla extract to the frosting mixture. Increase the speed to medium-high and beat until fluffy and smooth, about 2 more minutes.

Step 12

Once the cakes are completely cool, place one cake on a serving platter or cake stand. Spread a layer of frosting on top.

Step 13

Place the second cake layer on top and frost the top and sides evenly. Use an offset spatula for a smooth finish.

Step 14

Serve immediately or refrigerate the cake until ready to serve. Allow the cake to come to room temperature before serving for the best texture and flavor.

Nutrition Facts

Serving size	(1971.1g)

Amount per serving	% Daily Value*
Calories	7432.7

Total Fat 349.8g	0%
Saturated Fat 82.1g	0%
Polyunsaturated Fat 100.8g
Cholesterol 0mg	0%
Sodium 4743.9mg	0%
Total Carbohydrate 1066.8g	0%
Dietary Fiber 9.7g	0%
Total Sugars 822.0g
Protein 32.6g	0%

Vitamin D 162.5IU	0%
Calcium 760.3mg	0%
Iron 15.3mg	0%
Potassium 615.3mg	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: 41.7%

Protein: 1.7%

Carbs: 56.6%