I first made this recipe for my sister’s birthday because she’s a sweets lover but is lactose intolerant. While I expected it to taste like the classic vanilla cake, it actually has a great taste from the almond extract, making it taste a bit like an Italian cookie. Paired with my vegan buttercream, it’s addicting. This is a recipe I’ll definitely be making for years now because I’m so obsessed!
Here’s what you’ll need:
For the cake:
- 1 cup coconut milk (canned coconut milk will create a stronger coconut flavor)
- 5 egg whites
- 4 tsp vanilla extract
- 2 tsp almond extract
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 cup coconut oil, room temperature
For the frosting:
- 2 cups vegan butter, softened (I used Earth Balance)
- 6 cups of confectioners sugar
- 2 tsp vanilla extract
Preheat oven to 350 degrees. Grease cake pans with coconut oil or line cupcake pans and set aide. In a small bowl, whisk together the coconut milk, egg whites, and both extracts. Set aside.
In a large bowl, mix together the flour, sugar, baking powder, and salt. Mix in the oil and incorporate fully.
Add about two thirds of the coconut milk mixture to the dry ingredients and beat with a mixer for about two minutes. Add the remaining milk mixture and beat for another minute or until smooth and fully mixed.
Pour the mix into your cake pans and bake for about 20 minutes, checking periodically and testing with a toothpick.
While the cake bakes, make your frosting. After the butter has been softened (either by microwaving in intervals or sitting at room temperature), put it in a large bowl and mix on high speed. Be sure that the butter isn’t melted, just softened.
Slowly incorporate the confectioner’s sugar, one cup at a time, until all of it has been mixed in. Add the vanilla, mix, and taste. Add more sugar if you want to make it thicker.
DAIRY-FREE VANILLA CAKE
Ingredients:
For the cake:
- 1 cup coconut milk (canned coconut milk will create a stronger coconut flavor)
- 5 egg whites
- 4 tsp vanilla extract
- 2 tsp almond extract
- 2.5 cups all-purpose flour
- 2 cups granulated sugar
- 4 tsp baking powder
- 1 tsp salt
- 1 cup coconut oil, room temperature
For the frosting:
- 2 cups vegan butter, softened (I used Earth Balance)
- 6 cups of confectioners sugar
- 2 tsp vanilla extract
Instructions:
For the cake:
- Preheat oven to 350 degrees. Grease cake pans with coconut oil or line cupcake pans and set aide.
- In a small bowl, whisk together the coconut milk, egg whites, and both extracts. Set aside.
- In a large bowl, mix together the flour, sugar, baking powder, and salt. Mix in the oil and incorporate fully.
- Add about two thirds of the coconut milk mixture to the dry ingredients and beat with a mixer for about two minutes. Add the remaining milk mixture and beat for another minute or until smooth and fully mixed.
- Pour the mix into your cake pans and bake for about 20 minutes, checking periodically and testing with a toothpick.
For the frosting:
- After the butter has been softened (either by microwaving in intervals or sitting at room temperature), put it in a large bowl and mix on high speed. Be sure that the butter isn’t melted, just softened.
- Slowly incorporate the confectioner’s sugar, one cup at a time, until all of it has been mixed in. Add the vanilla, mix, and taste. Add more sugar if you want to make it thicker.
- Frost after the cake has cooled completely so that it doesn’t melt.