Red Meat Allergy Friendly Vegan Vanilla Layer Cake with Buttercream
Total time2 hr 5 min
Prep time30 min
Cook time35 min
4.8(13)
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Learn more →Ingredients
12 servings
For the cake
- 2 cups plant-based milk
- 2 tbsp apple cider vinegar
- 3 cups all-purpose flour
- 2 cups organic cane sugar
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ⅔ cup neutral oil (such as canola or sunflower)
- 2 tsp vanilla extract
For the buttercream
- 1 cup vegan butter, softened
- 3 ½ cups powdered sugar, sifted
- 3 tbsp plant-based 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 and line the bottoms with parchment paper.
- 2
Stir together the 2 cups plant-based milk and apple cider vinegar in a large bowl and let stand for 5 minutes until slightly curdled — this is your vegan buttermilk.
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