Dairy & Soy-Free Vanilla Cake
A light and fluffy vanilla cake made without dairy or soy, perfect for those with dietary restrictions.
Equipment
- Mixing bowl (notes: large)
- Electric mixer (notes: or whisk)
- Cake pan (notes: 9-inch round)
- Cooling rack
Ingredients
- 2 cups All-purpose flour
- 1 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Almond milk notes: or oat milk
- 1 tbsp Apple cider vinegar
- 3/4 cup Coconut sugar
- 1/2 cup Coconut oil notes: melted
- 2 tsp Vanilla extract
- 1/2 cup Unsweetened applesauce
Instructions
- Preheat the oven to 350°F and grease a 9-inch round cake pan.
- In a small bowl, mix almond milk and apple cider vinegar; let sit for 5 minutes to create a buttermilk substitute.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- In another bowl, beat coconut sugar, melted coconut oil, vanilla extract, and applesauce until well combined.
- Gradually mix the dry ingredients into the wet ingredients, alternating with the almond milk mixture.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.
- Frost with a dairy-free frosting of your choice and enjoy!
Notes
For extra flavor, add a pinch of cinnamon or nutmeg to the batter.