Dairy Free Vanilla Cake

Total time2 hr

Prep time25 min

Cook time35 min

Classic vanilla layer cake is one of those recipes that feels like it should be off-limits when you're avoiding dairy — but this version proves otherwise. Dairy free butter and your choice of plant-based milk stand in seamlessly for their conventional counterparts, and a tablespoon of apple cider vinegar curdles the milk into a homemade buttermilk substitute that keeps the crumb tender and moist. The creaming method — beating the butter and sugar until pale and fluffy before adding eggs and alternating the dry and wet ingredients — gives you that bakery-style lift and soft texture you'd expect from any great celebration cake. The frosting follows the same logic: whipped dairy free butter, sifted powdered sugar, vanilla, and just enough plant milk to bring it to a silky, spreadable consistency that holds its shape beautifully. With two golden layers and a generous coat of frosting, this cake cuts into 12 satisfying slices and looks every bit as impressive as it tastes. Whether you're baking for a birthday, a gathering, or just because you deserve cake, this one delivers without any compromise.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

2 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
2 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup dairy free butter, softened
1 ½ cups granulated sugar
3 large eggs, room temperature
2 tsp vanilla extract
1 cup dairy free milk, room temperature
1 tbsp apple cider vinegar

For the frosting

1 cup dairy free butter, softened
3 ½ cups powdered sugar, sifted
2 tsp vanilla extract
3–4 tbsp dairy free milk
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a small bowl or measuring cup, stir together the dairy free milk and apple cider vinegar and set aside for 5 minutes until slightly curdled.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!