Vanilla Cake Recipe Dairy-Free
This Vanilla Cake Recipe Dairy-Free is soft, moist, and full of classic vanilla flavor without using any dairy ingredients. Made with simple pantry staples, it’s perfect for those avoiding milk or butter. The texture is light and fluffy, and the dairy-free buttercream adds a creamy finish, making it a delicious choice for any celebration.
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.
Notes
Note 1: This dairy-free vanilla cake 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.