Low Sugar Dairy Free Yellow Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

This two-layer yellow cake comes together with a classic creaming method — dairy free butter and eggs beaten until the batter turns pale, fluffy, and smooth — then gets its structure from a straightforward flour mixture and a splash of oat milk brightened with apple cider vinegar. Vanilla extract runs through both the cake and the frosting, giving each layer that warm, familiar bakery flavor. The crumb bakes up golden at the edges and moist in the center, sturdy enough to stack and frost without crumbling. On top, a whipped dairy free butter frosting goes light and cloud-like after a few minutes in the mixer, spreading easily over the top and sides for that clean, classic finish. It's a genuinely solid choice if you're keeping an eye on added sugar, without sacrificing the tender texture or rich vanilla flavor that makes a yellow layer cake worth making. Slice it thick — this one holds up beautifully whether it's for a birthday or just an ordinary Tuesday.

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Ingredients

12 servings

For the cake

2 ½ 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
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2 ½ tsp baking powder
½ tsp salt
1 cup dairy free butter, softened to room temperature
1 ¾ cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
4 large eggs, room temperature
2 tsp vanilla extract
1 cup oat milk, room temperature
1 tbsp apple cider vinegar

For the frosting

1 cup dairy free butter, softened to room temperature
3 ½ cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
3 tbsp oat milk
1 tsp vanilla extract
¼ tsp salt

Instructions

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

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