Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 ½ cups sugar (organic cane sugar preferred)
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 ½ cups unsweetened almond milk (or any plant-based milk)
- 2 tsp apple cider vinegar (or lemon juice)
- ½ cup neutral oil (canola, sunflower, or melted coconut oil)
- 1 tbsp pure vanilla extract
For the frosting (vegan buttercream):
- 1 cup vegan butter (room temperature)
- 3–4 cups powdered sugar
- 2–3 tbsp plant-based milk
- 1 tsp vanilla extract
Instructions
Step 1: Preheat Oven
- Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Step 2: Prepare Wet Ingredients
- In a small bowl, combine plant milk and apple cider vinegar. Let it sit for 5 minutes to create vegan “buttermilk.”
Step 3: Mix Dry Ingredients
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Step 4: Combine Wet & Dry
- Add oil and vanilla to the buttermilk, then pour into the dry mixture. Stir gently until just combined (don’t overmix).
Step 5: Bake
- Divide batter evenly into the two pans. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 6: Make the Frosting
- Beat vegan butter with an electric mixer until creamy.
- Add powdered sugar 1 cup at a time, alternating with plant milk, until fluffy and smooth.
- Mix in vanilla extract.
Step 7: Assemble the Cake
- Place one cake layer on a plate, spread frosting on top, then stack the second layer.
- Frost the outside of the cake, smoothing with a spatula.
Tips & Variations
- For chocolate cake: Replace ½ cup flour with ½ cup cocoa powder.
- For lemon cake: Add 2 tbsp lemon zest and swap vanilla with lemon extract.
- For gluten-free: Use a 1:1 gluten-free all-purpose flour blend.
Result
A fluffy, moist, and sweet vanilla cake that no one will believe is vegan. 🎂✨