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., March 2022


Read the full recipe after the video.

Recipe Summary

20 mins
2 hrs

Nutrition Profile:



Vegan Buttercream Frosting


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

  • 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.


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.