Gluten Free Vegan Vanilla Cake

Total time2 hr

Prep time25 min

Cook time35 min

This dreamy layer cake gets its structure from a simple curdled milk mixture, whipped with cane sugar and a touch of oil until the batter turns light and fluffy. Each round bakes up tall with a tender, springy crumb, then cools completely before getting sandwiched and swathed in a billowy vanilla frosting. That frosting comes together fast — creamy butter beaten smooth, sweetened with sifted powdered sugar and a hint of salt to keep it from tasting flat, then finished with vanilla for warmth. Smoothed over the top and sides with an offset spatula, it's the kind of classic celebration cake that looks bakery-perfect but comes straight from your own kitchen. It's a great pick for a gluten free spread, whether you're serving a birthday crowd or just want a slice with your afternoon coffee.

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Ingredients

12 servings

For the cake

1 cup plant-based milk
Silk Original Almond Milk Blue Diamond Almond Breeze Unsweetened Original Almond Milk Silk Unsweet Almond Milk, 64 fl oz Blue Diamond Almond Breeze Original Almond Milk Silk Organic Unsweet Soy Milk - 64 fl oz
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1 tbsp apple cider vinegar
2 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
1 ½ cups organic cane sugar
½ cup vegan butter, softened
⅓ cup neutral oil (such as canola oil or sunflower oil)
2 tsp vanilla extract

For the frosting

1 cup vegan butter, softened
3 cups powdered sugar, sifted
2–3 tbsp plant-based milk
1 tsp vanilla extract
⅛ tsp fine 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
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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