Layers of fluffy cake are coated in a creamy frosting to create this sweet vegan vanilla cake. Mixing almond milk and apple-cider vinegar creates a vegan alternative to buttermilk. We top the cake with fresh berries, but other fresh fruit like peaches or cherries would be just as delicious.

EatingWell.com, March 2022

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
2 hrs
Servings:
20

Nutrition Profile:

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Ingredients

Cake
Vegan Buttercream Frosting

Directions

Instructions Checklist
  • To prepare cake: Preheat oven to 350°F and lightly coat 2 (8-inch) round cake pans with baking spray.

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  • Combine almond milk and vinegar (or lemon juice) in a medium bowl; let stand for 5 minutes. Whisk in applesauce and vanilla.

  • Whisk flour, granulated sugar, baking powder, baking soda and salt in a large bowl. Add the milk mixture and whisk until well blended. (The batter should be thick but pourable.) Divide the batter evenly between the prepared pans, about 2 cups per pan.

  • Bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool the cakes in the pans for 15 minutes. Run a butter knife around the edges to loosen. Remove the cakes from the pans to a wire rack and let cool completely, about 1 hour.

  • To prepare frosting: Beat butter in a large bowl with an electric mixer on medium speed until creamy, about 1 minute. Beat in vanilla. Gradually add confectioners' sugar, 1/2 cup at a time, beating on low speed until blended and smooth.

  • To assemble cake: Place 1 cake layer on a cake stand or serving plate; spread with a thick layer of the frosting. Top with the second cake layer. Spread the remaining frosting on the top and sides of the cake. Top with fresh berries, if desired.

Equipment

2 (8-inch) round cake pans

To make ahead

Cover and refrigerate frosting (Step 5) for up to 5 days. Store cake at room temperature for 2 to 3 days, refrigerate for 3 to 4 days or freeze for up to 1 month.

Nutrition Facts

1 slice
298 calories; protein 2g; carbohydrates 53g; sugars 34g; added sugar 34g; fat 9g; saturated fat 2g; mono fat 4g; poly fat 2g; vitamin a iu 31IU; vitamin b3 niacin 2mg; vitamin d iu 9IU; vitamin e iu 4IU; folate 63mg; sodium 257mg; calcium 63mg; iron 2mg; magnesium 5mg; phosphorus 47mg; potassium 80mg; niacin equivalents 2mg.
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