Wheat Free Vegan Vanilla Cake

Total time2 hr

Prep time25 min

Cook time35 min

This dreamy layer cake comes together with a simple curdled-milk trick that mimics buttermilk's tang, giving the crumb a soft, tender bite. Creamed vegan butter and cane sugar build a fluffy base, while a splash of neutral oil keeps every slice moist for days. Vanilla extract runs through both the cake and the frosting, so the flavor stays bright from crumb to swirl. The frosting itself whips up thick, glossy, and easy to spread, piling high between two golden layers and coating the sides in that classic bakery finish. It's an easy one to reach for when you need a celebration-worthy dessert that fits neatly into a wheat free spread. Simple pantry staples and a straightforward method make this a reliable go-to, no special equipment or fussy steps required.

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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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