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Vanilla Cake Recipe Dairy-Free

Vanilla Cake Recipe Dairy-Free

Lipia
This dairy-free vanilla cake recipe delivers a moist and fluffy treat perfect for any occasion. Made with plant-based ingredients, it's easy to prepare and enjoy. Ideal for those with lactose intolerance or dairy allergies, this cake is a delightful, crowd-pleasing dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12
Calories 380 kcal

Equipment

  • 9-inch round cake pan or angel food cake pan
  • Electric mixer or hand whisk
  • Mixing bowls
  • Measuring cups and spoons
  • Spatula
  • Cooling rack
  • Piping bag (optional, for buttercream)

Ingredients
  

For Cake:

  • 2 1/2 cups cake flour
  • 2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup almond milk or any dairy-free milk
  • 1/2 cup vegetable oil
  • 1/2 cup unsweetened applesauce
  • 1 tablespoon vanilla extract
  • 1 tablespoon apple cider vinegar
  • 2 large eggs room temperature
  • 2/3 cup 151g dairy-free salted butter (room temperature)

For Dairy-Free Vanilla Buttercream:

  • 2 cups 454g dairy-free salted butter (room temperature)
  • 4 cups powdered sugar
  • 1/4 cup almond milk or any dairy-free milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon fine sea salt

Instructions
 

For the Cake:

  • Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Grease and line the cake pan with parchment paper, ensuring the sides are greased as well.
  • Mix Dry Ingredients:
  • In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, baking soda, and salt. Set aside.
  • Combine Wet Ingredients:
  • In another bowl, whisk together the almond milk, vegetable oil, applesauce, vanilla extract, and apple cider vinegar.
  • Beat Eggs & Butter:
  • In a separate bowl, cream the dairy-free butter with an electric mixer until light and fluffy. Add in the eggs one at a time, beating well after each addition.
  • Combine the Mixtures:
  • Gradually add the dry ingredients into the wet ingredients, mixing until well combined.
  • Bake the Cake:
  • Pour the batter into the prepared cake pan and smooth the top. Bake for about 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  • Cool the Cake:
  • Let the cake cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

For the Dairy-Free Vanilla Buttercream:

  • Cream Butter:
  • In a mixing bowl, beat the dairy-free butter using an electric mixer until smooth and creamy.
  • Add Sugar & Liquid:
  • Gradually add in the powdered sugar, 1 cup at a time, alternating with almond milk, until the buttercream reaches a smooth consistency. Add in the vanilla extract and fine sea salt, and mix until combined.
  • Frost the Cake:
  • Once the cake has cooled completely, frost the cake with the dairy-free vanilla buttercream. You can either spread the frosting with a spatula or pipe it for a decorative look.
  • Serve & Enjoy:
  • Slice the cake, serve, and enjoy your delicious strawberry angel food cake!!

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.
Keyword Vanilla Cake Recipe Dairy-Free