Dairy Free Vanilla Cake
This dairy free vanilla cake is the cake recipe you've been looking for. Made with real eggs and no butter, this cake is infused with real vanilla bean paste to get the ultimate vanilla flavor. It's delicate crumb and light frosting flecked with real vanilla beans is sure to fool even the pickiest dairy eaters.
Servings: 12 servings
Calories: 739kcal
Ingredients
For the cake:
- 3 cups all-purpose flour 360g
- 3 tablespoons cornstarch
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon coarse salt*
- 1 cup dairy free butter 2 sticks, room temperature
- 2 cups sugar 420g
- 6 large egg whites 180g, room temperature
- 1 1/4 cups unsweetened dairy free milk room temperature
- 3 teaspoons vanilla bean paste
For the frosting:
- 1/2 cup dairy free butter 1 stick, room temperature
- 1/2 cup vegetable shortening
- 5 cups powdered sugar
- 2-4 tablespoons unsweetened dairy free milk
- 1 teaspoon vanilla bean paste
- 1 pinch coarse salt*
Instructions
- Mise en place. Preheat your oven to 350˚F. Grease and flour two 8-inch cake pans. Then, gather your ingredients and measure them out before starting.
- Make the batter. In a mixing bowl, whisk the flour, cornstarch, baking powder and salt together until combined. Set the bowl aside for later.
- Then, add the butter to the bowl of an electric mixer and beat until light and fluffy. Then add the sugar and continue to beat until fully creamed and lighter in color - about 1 minute. Then, add the egg whites, one at a time, and beating to incorporate between each addition.
- Next, alternate between adding some of the milk, vanilla bean paste and some of the flour mixture, beating each addition until it's incorporated, being careful not to over mix. Scrape the sides as needed and continue to beat until the batter is smooth.
- Bake the cakes. Divide the batter between your prepared pans and bake the cake layers for about 35 - 45 minutes. The cake is done when the center no longer wobbles and an inserted toothpick comes out clean. Remove them from the oven and allow them to cool for about 10 minutes before carefully flipping them onto a cooling rack.
- Make the frosting. With an electric mixer, beat the dairy free butter and shortening until combined. Then add 1 tablespoon of milk, the vanilla bean paste, a pinch of salt (if using). Then, mix in powdered sugar - in 3/4 cup increments - until incorporated. As you add sugar, you will need to add more dairy free milk to help mix and to get to your desired thickness. I generally add about 3 - 4 tablespoons total.
- Assemble your cake. When the cake has completely cooled, spread a thin layer of frosting on top of one layer, then add the next layer. Use the rest of the frosting to cover the cake. If you have extra frosting, it can be used for piping or discarded.
Video
Notes
*Reduce salt to 1/4 teaspoon in the batter and omit from the frosting if your dairy free butter is salted
Nutrition
Serving: 1slice | Calories: 739kcal | Carbohydrates: 110g | Protein: 5g | Fat: 31g | Trans Fat: 1g | Sodium: 471mg | Fiber: 1g | Sugar: 83g