Vanilla Cake | Egg & Dairy-Free
- Serves: 8 to 10
- Active Time: 30 mins
- Total Time: 1 hr
- Views: 3,467
- Success Rating: 67% (?)
Step 1: Curdling the Milk• 2 cups non-dairy milk
• 2 tsp apple cider vinegar
To start, preheat oven the oven to 350°F (175°C).
Line two 8-inch cake pans with parchment rounds and spray with non-stick spray. Set aside.
To curdle milk, simply add the vinegar to the milk and set aside for 10 minutes.
Step 2: Gathering the Dry Ingredients• 2 1/2 cup pastry flour
• 4 tbsp cornstarch
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
Whisk, measure and sift together the dry ingredients.
Step 3: Creaming the Butter & Sugar• 1 cup non-dairy butter
• 1 1/2 cup organic sugar
• 2 tbsp vanilla extract (or vanilla paste)
In a separate large bowl, combine together the non-dairy butter and sugar.
Cream the mixture until fluffy. A stand mixer works best here; however a hand mixer, or even mixing by hand will also work, you might just not get quite as airy of a cake.
Once done, beat in the vanilla extract.
Step 4: Mixing the Cake Batter
To mix the cake batter, alternate adding in a small portion of the non-dairy milk mixture and the dry ingredient into the creamed butter/sugar mixture. Beating each time until just combined.
Evenly divide the batter into the two prepared cake pans. Lightly tap the bottom to remove any air bubbles.
Step 5: Baking the Cakes
Bake for 30 to 40 minutes, or until a toothpick or fork inserted into the middle comes out clean. Ultimately, the time it will take for the cakes to fully cook through will depend on which cake pans you used, your oven etc.
Allow the cakes to cool for 15 minutes on a cooling rack. Then run an offset spatula around the edge of the cake (use something that won’t scratch your cake pans) and then flip the cakes over onto another cooling rack. Let cool completely before decorating or frosting.
If making the day before, tightly wrap and refrigerate the cakes and let them come to room temperature before serving or using.
Note: These cakes are thick enough to be sliced through the center, to make a 4 layer cake, if desired.
Step 6: Frosting the Cake | Optional• Lemon Curd Recipe
• Buttercream Frosting Recipe
- by Dawn Thomas
- January 5, 2017
For the best results, when slicing the cake, first place the finished cake into the freezer for about 20 minutes. Then using a long slicing knife, dip the knife into hot water, whip clean and then slice the cake. Doing this each time you make a cut will produce a cleaner, less crumbly piece of cake.