Dairy Free Vanilla Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

This classic two-layer cake bakes up soft and tender, thanks to a batter built on applesauce, neutral oil, and a splash of vinegar that reacts with the baking soda for a fine, even crumb. Plenty of pure vanilla extract runs through both the cake and the frosting, so that warm, fragrant flavor comes through in every bite. The layers rise tall and golden, with just-set tops and edges that pull cleanly from the pan, then cool completely before frosting so the crumb stays intact when sliced. On top, a fluffy, spreadable frosting made from sifted powdered sugar gets swirled generously over and around the cake with an offset spatula for that classic bakery finish. It's an easy layer cake to pull together for birthdays or weekend baking projects, and it's a solid pick for a dairy free spread. Simple pantry staples like flour, sugar, and baking powder do the heavy lifting here, keeping the process straightforward from mixing bowl to finished slice.

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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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1 ½ cups granulated sugar
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ cup unsweetened applesauce
½ cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup neutral oil (such as canola oil or vegetable oil)
2 tsp pure vanilla extract
1 tbsp white vinegar

For the frosting

1 cup unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 ½ cups powdered sugar, sifted
3 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 ½ tsp pure vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
2
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

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