This layered vanilla cake bakes up soft and golden, thanks to a tangy plant-based milk mixture that gives the crumb a light, tender lift. Organic cane sugar and a splash of neutral oil keep each bite moist, while a generous dose of vanilla extract runs through both the cake and the frosting for that warm, classic flavor. The frosting itself whips up thick, glossy, and perfectly spreadable, swirled over the top and sides in a smooth, bakery-style finish. Between the fluffy layers and the sweet, billowy frosting, this one looks like it came straight from a bakery case. It's an easy, crowd-pleasing option to add to a dairy free baking rotation, whether it's for a birthday or just a Tuesday.
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Learn more →12 servings
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Stir together the 1 cup plant-based milk and apple cider vinegar in a small bowl and set aside for 5 minutes until slightly curdled.
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