Indulgent Dairy & Soy-Free Cake
A moist and fluffy cake that is completely dairy- and soy-free, perfect for anyone with food allergies or dietary restrictions. This dessert is both delicious and inclusive, ideal for any occasion.
Equipment
- Mixing bowls (notes: multiple sizes)
- Whisk
- Fine-mesh strainer (notes: for sifting dry ingredients)
- Measuring cups and spoons
- Silicone spatula
- Non-stick cake pans (notes: round, 9-inch)
- Toothpick (notes: for doneness testing)
Ingredients
- 1 1/2 cups Almond milk notes: or oat milk
- 1 tbsp Apple cider vinegar
- 1/2 cup Coconut oil notes: melted
- 1 cup Granulated sugar
- 2 tsp Vanilla extract
- 2 cups Gluten-free all-purpose flour notes: sifted
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
Instructions
- Preheat the oven to 350°F and grease two 9-inch cake pans.
- In a bowl, combine almond milk and apple cider vinegar; set aside to curdle.
- Mix melted coconut oil, sugar, and vanilla extract into the milk mixture.
- Sift together flour, baking powder, baking soda, and salt in another bowl.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a tropical twist, use coconut milk and top with toasted coconut flakes. Store leftovers in an airtight container for up to 3 days.