Vegan Classic Vanilla Cake with Buttercream Icing

Indulge in the timeless charm of this Vegan Classic Vanilla Cake with Buttercream Icing, a plant-based twist on a beloved dessert favorite. This recipe delivers a moist, fluffy cake that’s effortlessly dairy-free, thanks to a clever vegan buttermilk made from almond milk and apple cider vinegar. The layers are perfectly sweetened with granulated sugar and infused with pure vanilla extract, while a luscious vegan buttercream icing—whipped to creamy perfection—adds an elegant finish. Ideal for birthdays, celebrations, or a simple treat-yourself moment, this cake is as easy to make as it is stunning to serve. Plus, it’s ready in under an hour, making it perfect for busy bakers craving deliciousness with a vegan twist.

Nutriscore Rating: 32/100

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 teaspoons Baking soda
• 0.5 teaspoons Salt
• 1 cup Unsweetened almond milk
• 1 tablespoon Apple cider vinegar
• 1.75 cups Granulated sugar
• 0.5 cup Vegetable oil
• 2 teaspoons Vanilla extract
• 1 cup Vegan butter
• 4 cups Powdered sugar
• 2 tablespoons Unsweetened almond milk
• 1 teaspoon Vanilla extract

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Step 2

In a small bowl, mix the unsweetened almond milk with apple cider vinegar and set aside for about 5 minutes. This will create a vegan buttermilk.

Step 3

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

Step 4

In another bowl, combine the sugar, vegetable oil, vanilla extract, and the almond milk-vinegar mixture.

Step 5

Gradually add the wet ingredients to the dry ingredients, mixing gently until well combined and smooth.

Step 6

Divide the batter evenly between the two prepared cake pans.

Step 7

Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow cakes to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Step 9

For the buttercream: In a large bowl, beat the vegan butter with an electric mixer until creamy.

Step 10

Gradually add the powdered sugar, continuing to mix until well incorporated.

Step 11

Add the unsweetened almond milk and vanilla extract, beating until fluffy and smooth.

Step 12

Once the cakes are completely cool, spread the buttercream icing evenly on the top of one cake layer.

Step 13

Place the second cake layer on top, and frost the top and sides of the cake with the remaining buttercream.

Step 14

Decorate as desired and serve.

Nutrition Facts

Serving size	(1782.6g)

Amount per serving	% Daily Value*
Calories	6913.0

Total Fat 287.0g	0%
Saturated Fat 127.7g	0%
Polyunsaturated Fat 68.0g
Cholesterol 0mg	0%
Sodium 4328.5mg	0%
Total Carbohydrate 1065.3g	0%
Dietary Fiber 8.4g	0%
Total Sugars 821.7g
Protein 32.7g	0%

Vitamin D 98.9IU	0%
Calcium 523.5mg	0%
Iron 15.1mg	0%
Potassium 465.2mg	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: 37.0%

Protein: 1.9%

Carbs: 61.1%