Vegan Vanilla Cake with Buttercream Frosting
Indulge in the ultimate plant-based treat with this Vegan Vanilla Cake with Buttercream Frosting—a soft, fluffy dessert that’s as gorgeous as it is delicious. Perfectly moist and delicately sweet, this cake is infused with rich vanilla flavor and topped with a creamy, cloud-like vegan buttercream made from softened vegan butter and powdered sugar. The recipe uses pantry staples like almond milk, apple cider vinegar, and neutral oil to create a dairy-free and egg-free masterpiece that’s ideal for birthdays, celebrations, or anytime you want an elegant dessert. Easy to make in under an hour, this double-layer showstopper is as simple as it is crowd-pleasing. Whether you follow a plant-based lifestyle or simply love a good cake, this vegan dessert will win over everyone at the table.
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Ingredients
- 2.5 cups All-purpose flour
- 1.75 cups Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 cups Unsweetened almond milk (or other plant-based milk)
- 1.5 tablespoons Vanilla extract
- 0.75 cups Neutral-flavored oil (e.g., canola oil or vegetable oil)
- 1 tablespoons Apple cider vinegar
- 1 cup Vegan butter, softened
- 4 cups Powdered sugar
- 1.5 teaspoons Vanilla extract (for frosting)
- 2 tablespoons Unsweetened almond milk (or other plant-based milk, for frosting)
Directions
Step 1
Preheat your 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 all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 3
In a separate medium bowl, mix together the almond milk, vanilla extract, oil, and apple cider vinegar. Stir well to combine.
Step 4
Slowly pour the wet ingredients into the dry ingredients, mixing until just combined. Be careful not to overmix; the batter should be smooth but not overworked.
Step 5
Divide the cake batter evenly between the prepared pans. Use a spatula to smooth out the tops.
Step 6
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Step 7
Allow the cakes to cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely before frosting.
Step 8
For the frosting, beat the softened vegan butter in a large mixing bowl with a handheld or stand mixer until fluffy and smooth.
Step 9
Gradually add the powdered sugar, one cup at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Step 10
Mix in the vanilla extract and almond milk, beating until the frosting is smooth and creamy. Add more almond milk if needed to achieve the desired consistency.
Step 11
Once the cakes are completely cool, spread a layer of frosting on top of one of the cakes. Place the second cake on top and frost the top and sides evenly.
Step 12
Slice, serve, and enjoy your vegan vanilla cake with buttercream frosting!
Nutrition Facts
| Serving size | (1992.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7650.4 |
| Total Fat 371.6g | 0% |
| Saturated Fat 64.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 4756.5mg | 0% |
| Total Carbohydrate 1068.2g | 0% |
| Dietary Fiber 9.7g | 0% |
| Total Sugars 823.3g | |
| Protein 32.7g | 0% |
| Vitamin D 162.5IU | 0% |
| Calcium 780.6mg | 0% |
| Iron 15.4mg | 0% |
| Potassium 651.6mg | 0% |
Source of Calories