Vegan Vanilla Layer Cake with Buttercream
This showstopper layer cake proves that skipping eggs and dairy doesn't mean settling for anything less than a gorgeous, celebration-worthy dessert. The clever trick here is combining plant-based milk with apple cider vinegar to create a vegan buttermilk — it reacts with the baking soda and powder to give the layers a genuinely tender, fluffy crumb that holds up beautifully when stacked. Neutral oil keeps everything moist without any heaviness, and a generous hit of vanilla extract runs through both the cake and the frosting so every single bite is fragrant and warm. The buttercream is whipped from softened vegan butter and sifted powdered sugar until it's pale, light, and perfectly spreadable — the kind of frosting that makes people ask for a second slice before they've finished the first. A quick crumb coat and a chill in the fridge before the final layer of frosting means you get clean, smooth sides without any fuss. With 12 servings, this is the cake to bring to birthdays, potlucks, or any occasion where you want to quietly impress everyone at the table.
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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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