Baking & Pastry > Vegan Baking > Dairy Substitutes in Vegan Baking > Plant-Based Milks (Soy, Almond, Oat)

Vegan Vanilla Cake with Almond Milk Frosting

Enjoy a classic vegan vanilla cake made moist and flavorful with almond milk. The almond milk adds a subtle nutty sweetness to both the cake and the frosting, creating a delightful dessert that's perfect for birthdays, celebrations, or any special occasion.

Prep Time
20 minutes
Cook Time
30-35 minutes
Servings
12 servings
Ingredients
  • 3 cups All-purpose flour
  • 2 cups Granulated sugar
  • 3 teaspoons Baking powder
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 1/2 cups Almond milk
  • 3/4 cup Vegetable oil
  • 2 teaspoons Vanilla extract
  • 2 teaspoons Apple cider vinegar
  • 1 cup (2 sticks) Vegan butter, softened
  • 4 cups Powdered sugar

Preheat the Oven and Prepare Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Alternatively, you can line the bottom of the pans with parchment paper for easy removal.

Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure all dry ingredients are well combined for even distribution in the cake.

Combine Wet Ingredients

In a separate bowl, whisk together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. The apple cider vinegar helps activate the baking soda, resulting in a lighter and fluffier cake.

Combine Wet and Dry Ingredients

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can develop the gluten in the flour, leading to a tough cake.

Pour Batter into Pans

Divide the batter evenly between the prepared cake pans. Spread the batter evenly in each pan.

Bake the Cakes

Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Keep an eye on the cakes to prevent them from overbaking.

Cool the Cakes

Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Make sure the cakes are completely cool before frosting.

Make the Almond Milk Frosting

In a large bowl, cream together the softened vegan butter until light and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add almond milk, one tablespoon at a time, until the frosting reaches your desired consistency. Add vanilla extract and beat until smooth.

Frost the Cake

Once the cakes are completely cool, frost the top of one layer with a generous amount of frosting. Place the second layer on top and frost the entire cake. Decorate as desired. Enjoy your delicious vegan vanilla cake with almond milk frosting!

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FAQ

  • Can I use soy milk instead of almond milk?

    Yes, you can substitute soy milk for almond milk in both the cake and the frosting. The flavor will be slightly different, but the texture will remain similar.
  • Can I add food coloring to the frosting?

    Yes, you can add vegan-friendly food coloring to the frosting to create a vibrant and colorful cake.
  • How do I store the cake?

    Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.