Vanilla Cake Recipe Dairy-Free is a soft, moist, and rich cake made without any dairy ingredients. I have experience making this cake for years, and I remember clearly the first time I tried it after watching how it was made in a bakery known for dairy-free desserts.
That moment inspired me to try my own version at home. The main specialty of this Vanilla Cake Recipe Dairy-Free is its texture and flavor, even without milk or butter.
Today, I will show step-by-step how to make this Vanilla Cake Recipe Dairy-Free so anyone can enjoy a classic treat without dairy.
Why We Love This Recipe
We love this Vanilla Cake Recipe Dairy-Free because it delivers the same soft, fluffy texture and rich vanilla flavor as a traditional cake, without using any dairy ingredients.
It’s ideal for those with lactose intolerance or anyone following a dairy-free lifestyle. The ingredients are simple, the steps are straightforward, and the results are always consistent.
The cake holds moisture beautifully, making it taste freshly baked even the next day. The dairy-free buttercream adds the perfect creamy finish without compromising flavor.
Whether for birthdays or casual gatherings, this recipe has become a trusted favorite in the kitchen for its taste and reliability.
How To Prepare Vanilla Cake Recipe Dairy-Free?
Recipe Details
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Dessert
Cuisine: American
Calories: 380 (Per Serving)
Yield: 12 servings
Kitchen Utensils Needed
- Two 8-inch round cake pans
- Electric hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Offset spatula (for frosting)
- Sifter
Ingredients
For the Dairy-Free Vanilla Cake:
- 1 ½ cups granulated sugar
- 1 ¾ cups cake flour (sifted)
- 1/8 teaspoon baking soda
- 2 teaspoons baking powder
- 2/3 cup dairy-free salted butter (room temperature)
- ¾ cup dairy-free milk (divided, room temperature)
- 2 large eggs (room temperature)
- ¼ cup vegetable oil
- 1 teaspoon fine sea salt
- 1 tablespoon pure vanilla extract
For the Dairy-Free Vanilla Buttercream:
- 2 cups dairy-free salted butter (room temperature)
- 4 cups powdered sugar
- ¼ cup almond milk (or any dairy-free milk of choice)
- 1 teaspoon vanilla extract
- 1 teaspoon fine sea salt
How To Make Vanilla Cake Recipe Dairy-Free
1. Preheat and prepare pans:
Set your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper.
2. Mix the dry ingredients:
In a large bowl, sift together the cake flour, baking soda, baking powder, and salt. Stir in the sugar and mix everything well.
3. Cream the butter and some milk:
Using a mixer, beat the dairy-free butter with ½ cup of dairy-free milk for about 2–3 minutes, until the mixture is light and creamy.
4. Add eggs, oil, and vanilla:
Beat in the eggs one at a time. Then add the oil and vanilla extract, mixing until everything is smooth and well combined.
5. Combine wet and dry mixtures:
Slowly add the dry ingredients to the wet mixture in two parts. Pour in the remaining ¼ cup of dairy-free milk and mix just until the batter is smooth. Be careful not to overmix.
6. Divide and prepare for baking:
Evenly pour the batter into your prepared pans. Gently tap the pans on the counter to get rid of any air bubbles.
7. Bake the cakes:
Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
8. Make the buttercream frosting:
In a clean bowl, beat the dairy-free butter for 2–3 minutes until it’s light and fluffy. Slowly add the powdered sugar, one cup at a time, mixing well after each addition. Add almond milk, vanilla, and a pinch of salt, and beat until smooth and creamy.
9. Assemble and frost the cake:
Once the cake layers are completely cool, place one layer on a cake stand or serving plate. Spread a generous layer of frosting on top. Add the second cake layer, then frost the top and sides evenly using an offset spatula or knife.
Special Notes
Note 1: This Vanilla Cake Recipe Dairy-Free can easily be made gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just ensure that the blend is a 1:1 substitution for regular flour.
Note 2: Feel free to experiment with different dairy-free milks, such as coconut milk or oat milk, to find the flavor and texture you prefer. Each type of milk can subtly change the taste and consistency of the cake.
Why My Recipe Works
My Vanilla Cake Recipe Dairy-Free works because every ingredient is chosen to create balance, moisture, and flavor without using dairy.
The combination of cake flour and the right leavening agents gives the cake a soft, tender crumb. Using both oil and dairy-free butter ensures moisture and richness without feeling heavy.
Room temperature eggs and milk help the batter mix evenly, leading to a smooth texture. The dairy-free milk blends seamlessly with the batter, and the pure vanilla extract brings depth to the flavor.
The result is a cake that rises well, slices cleanly, and tastes just as good as any classic vanilla cake.
Health Benefits Of Vanilla Cake Recipe Dairy-Free
1. Dairy-Free: This cake is free from dairy, making it suitable for those who are lactose intolerant, have dairy allergies, or follow a vegan diet.
2. Lower in Saturated Fats: Using vegetable oil and dairy-free margarine or vegan butter reduces the amount of saturated fats compared to butter and whole milk used in traditional recipes.
3. Applesauce: Replacing some of the oil with unsweetened applesauce helps cut down on calories and adds natural sweetness, fiber, and vitamins.
4. Almond Milk: Almond milk is lower in calories and fat compared to cow’s milk and provides some vitamins and minerals like Vitamin E and calcium.
Here Are Five Ideas On How To Serve
1. With Fresh Berries
Top your Dairy-Free Vanilla Cake with a variety of fresh berries such as strawberries, blueberries, raspberries, and blackberries. The vibrant colors and natural sweetness of the berries complement the vanilla flavor and add a refreshing touch.
2. With Coconut Whipped Cream
Make some dairy-free whipped cream using chilled coconut milk. Scoop the solidified cream from the top of the can, whip it until fluffy, and lightly sweeten with powdered sugar or vanilla extract. Serve a dollop alongside each slice of cake.
3. Drizzled with a Fruit Coulis
Prepare a simple fruit coulis by blending fresh or frozen fruits (such as strawberries, raspberries, or mango) with a bit of lemon juice and sweetener. Drizzle this sauce over each slice of cake for an elegant and fruity finish.
4. Layered with Dairy-Free Frosting and Jam
Slice the cake horizontally to create layers. Spread a layer of dairy-free frosting and your favorite jam (like raspberry or apricot) between each layer. This adds extra flavor and visual appeal to the cake.
5. Topped with Toasted Nuts and Shredded Coconut
For a bit of crunch, sprinkle toasted nuts (such as almonds or pecans) and shredded coconut over the frosted cake. This adds a nice texture contrast and a nutty flavor that pairs well with vanilla.
How to Store Vanilla Cake Dairy-Free
To store your Vanilla Cake Recipe Dairy-Free, first ensure it has cooled completely. Cover the cake with plastic wrap or place it in an airtight container to keep it moist and prevent it from drying out.
You can store it at room temperature for up to 2 days. For longer storage, refrigerate the cake for up to 5 days.
If you need to keep it even longer, wrap the cake tightly in plastic wrap, followed by aluminum foil, and freeze it for up to 3 months. Thaw in the refrigerator overnight before serving.
More Vanilla Cake Recipes You’ll Love
Vanilla Smash Cake Recipe || Baby Treat
Vanilla Small Cake Recipe || Easy and Delicious
Sugar Free Vanilla Cake Recipe || Healthy
Boxed Vanilla Cake Recipes – Decorating Ideas
Keto Vanilla Mug Cake Recipe (low-carb)
Conclusion
This easy and delicious dairy-free vanilla cake is a perfect treat for any occasion, whether you’re baking for a celebration or just craving something sweet.
With simple ingredients and clear steps, it’s a recipe anyone can follow. I hope you give it a try soon and see just how light, fluffy, and flavorful it turns out.
Don’t forget to let me know how much you loved it your feedback makes sharing these sweet ideas even better!
Vanilla Cake Recipe Dairy-Free
Equipment
- Two 8-inch round cake pans
- Electric hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
- Offset spatula (for frosting)
- Sifter
Ingredients
For the Dairy-Free Vanilla Cake:
- 1 ½ cups granulated sugar
- 1 ¾ cups cake flour sifted
- 1/8 teaspoon baking soda
- 2 teaspoons baking powder
- 2/3 cup dairy-free salted butter room temperature
- ¾ cup dairy-free milk divided, room temperature
- 2 large eggs room temperature
- ¼ cup vegetable oil
- 1 teaspoon fine sea salt
- 1 tablespoon pure vanilla extract
For the Dairy-Free Vanilla Buttercream:
- 2 cups dairy-free salted butter room temperature
- 4 cups powdered sugar
- ¼ cup almond milk or any dairy-free milk of choice
- 1 teaspoon vanilla extract
- 1 teaspoon fine sea salt
Instructions
Preheat and prepare pans:
- Set your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper.
Mix the dry ingredients:
- In a large bowl, sift together the cake flour, baking soda, baking powder, and salt. Stir in the sugar and mix everything well.
Cream the butter and some milk:
- Using a mixer, beat the dairy-free butter with ½ cup of dairy-free milk for about 2–3 minutes, until the mixture is light and creamy.
Add eggs, oil, and vanilla:
- Beat in the eggs one at a time. Then add the oil and vanilla extract, mixing until everything is smooth and well combined.
Combine wet and dry mixtures:
- Slowly add the dry ingredients to the wet mixture in two parts. Pour in the remaining ¼ cup of dairy-free milk and mix just until the batter is smooth. Be careful not to overmix.
Divide and prepare for baking:
- Evenly pour the batter into your prepared pans. Gently tap the pans on the counter to get rid of any air bubbles.
Bake the cakes:
- Bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then carefully transfer them to a wire rack to cool completely.
Make the buttercream frosting:
- In a clean bowl, beat the dairy-free butter for 2–3 minutes until it’s light and fluffy. Slowly add the powdered sugar, one cup at a time, mixing well after each addition. Add almond milk, vanilla, and a pinch of salt, and beat until smooth and creamy.
Assemble and frost the cake:
- Once the cake layers are completely cool, place one layer on a cake stand or serving plate. Spread a generous layer of frosting on top. Add the second cake layer, then frost the top and sides evenly using an offset spatula or knife.