Vanilla Cake Recipe Dairy-Free
This vanilla cake recipe dairy-free has a soft, moist texture with a light and airy crumb that melts gently in the mouth. The flavor is mildly sweet with a clear vanilla taste that feels comforting and classic.Even without dairy, the cake feels rich and balanced, not dry or bland. The vegetable oil and dairy free butter add smoothness, while the vanilla brings warmth and sweetness.
Equipment
- Mixing bowls (large and medium)
- Electric mixer or hand whisk
- Rubber spatula
- Measuring cups and spoons
- Sifter
- 8-inch round cake pan
- Parchment paper
- Cooling rack
Ingredients
Dairy-Free Vanilla Cake
- 1¾ cups 206 g cake flour, sifted
- 1½ cups 300 g granulated sugar
- 2 teaspoons baking powder
- ⅛ teaspoon baking soda
- 1 teaspoon fine sea salt
- ⅔ cup 151 g dairy-free salted butter, softened
- ¼ cup 59 ml vegetable oil
- 2 large eggs room temperature
- 1 tablespoon pure vanilla extract
- ¾ cup 177 ml dairy-free milk, room temperature (divided)
Dairy-Free Vanilla Buttercream
- 5 tablespoons 70 g vegan buttery spread, softened
- 4 cups 480 g powdered sugar
- 3 tablespoons 45 ml non-dairy milk or water
- 1 teaspoon vanilla extract
Instructions
Get the pan and oven ready
- Heat your oven to 175°C (350°F). Grease an 8-inch round cake pan, then line the bottom with parchment paper so the cake releases easily later.
Prepare the dry ingredients
- Sift the cake flour, baking powder, baking soda, and salt into a bowl. Give it a quick mix and set it aside for later.
Cream the butter and sugar
- In a large mixing bowl, beat the dairy-free butter and sugar together until the mixture looks pale and fluffy. This should take about 3–4 minutes.
Add the oil, eggs, and vanilla
- Mix in the vegetable oil first. Add the eggs one at a time, beating well after each one. Stir in the vanilla until everything is smooth.
Bring the batter together
- Add the dry ingredients in three parts, alternating with the dairy-free milk. Begin and finish with the dry ingredients. Mix gently and stop as soon as the batter comes together.
Bake the cake
- Pour the batter into the prepared pan and level the top. Bake for 30–35 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool
- Leave the cake in the pan for about 10 minutes, and then turn it out onto a wire rack. Allow it to cool completely before frosting.
Make the buttercream and frost
- Beat the vegan butter until smooth. Slowly add the powdered sugar, and then mix in the non-dairy milk and vanilla until creamy. Spread the frosting evenly over the cooled cake.