Vegan Classic Vanilla Layer Cake

Indulge in the timeless elegance of this Vegan Classic Vanilla Layer Cake, a showstopper dessert that's rich, fluffy, and completely dairy-free and egg-free. This recipe combines a tender, moist crumb with the warm, aromatic essence of pure vanilla, achieved by curdling almond milk with apple cider vinegar for a perfect plant-based buttermilk stand-in. Topped with a luscious vanilla-infused vegan buttercream frosting, this two-layer masterpiece is as beautiful as it is flavorful. Perfect for birthdays, celebrations, or any occasion that calls for something special, this cake is easy to make and sure to impress. Plus, it's a crowd-pleasing option for both vegans and non-vegans alike, ready in under an hour! Get ready to bake the ultimate classic vegan dessert that’s irresistibly delicious.

Nutriscore Rating: 37/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 12

Ingredients

• 3 cups all-purpose flour
• 2 cups granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 2 cups unsweetened almond milk
• 1 tablespoon apple cider vinegar
• 1 tablespoon vanilla extract
• 0.5 cup vegetable oil
• 1 cup vegan butter
• 4 cups powdered sugar
• 2 teaspoons vanilla extract for frosting
• 2 tablespoons unsweetened almond milk for frosting

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.

Step 2

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

Step 3

In a separate bowl, combine the almond milk and apple cider vinegar. Let it sit for a couple of minutes to curdle slightly, then mix in the vanilla extract and vegetable oil.

Step 4

Pour the wet ingredients into the dry ingredients and mix until just combined, without over-mixing.

Step 5

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula, and tap the pans gently on the counter to remove any air bubbles.

Step 6

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Step 7

Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, turn the cakes out onto a wire rack to cool completely.

Step 8

For the frosting, use an electric mixer to beat the vegan butter until creamy. Gradually add in the powdered sugar, 1 cup at a time, while mixing on low speed.

Step 9

Add the vanilla extract and almond milk to the frosting mixture. Increase the speed to medium-high and beat until the frosting is light and fluffy.

Step 10

Once the cakes are completely cool, place one cake layer on a serving plate and spread a generous layer of frosting on top.

Step 11

Place the second cake layer on top and spread frosting evenly over the top and sides of the cake.

Step 12

Decorate the cake as desired and serve. Enjoy your delightful vegan vanilla layer cake!

Nutrition Facts

Serving size	(2146.7g)

Amount per serving	% Daily Value*
Calories	7379.9

Total Fat 290.5g	0%
Saturated Fat 128.1g	0%
Polyunsaturated Fat 68.5g
Cholesterol 0mg	0%
Sodium 5108.3mg	0%
Total Carbohydrate 1163.2g	0%
Dietary Fiber 10.4g	0%
Total Sugars 872.7g
Protein 40.3g	0%

Vitamin D 188.2IU	0%
Calcium 957.1mg	0%
Iron 18.7mg	0%
Potassium 624.2mg	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: 35.2%

Protein: 2.2%

Carbs: 62.6%