Yellow cake is an essential recipe in any baker's kitchen. But eating cake and cutting out dairy don't usually go together, so this dairy-free take on the classic yellow cake recipe is perfect for those who avoid dairy products. Try this go-to classic recipe where dietary restrictions, allergies, or other food intolerances aren't easy to gauge, such as school bake sales, children's birthday parties, graduation parties, and weddings.
Served either as two single-layer cakes or as a layer cake with a dairy-free frosting of your choice, this bright dessert screams of celebration.
- 2 2/3 cups cake flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup dairy-free soy margarine (2 sticks, slightly cooler than room temperature)
- 2 cups plus 2 tablespoon sugar
- 1 1/2 teaspoons vanilla extract
- 4 eggs (large)
- 1 cup almond milk (unsweetened; or soy milk or rice milk)
- Optional: dairy-free frosting
Gather the ingredients. Preheat the oven to 325 F.
Grease and flour (with dairy-free margarine) two 8-inch round cake pans, or line with greased parchment rounds. Set aside.
In a medium-sized mixing bowl, sift together the flour, baking powder, and salt. Set aside.
In another medium-large mixing bowl, use an electric hand mixer to beat together the soy margarine and sugar until fluffy, about 4 minutes.
Add the vanilla, beating until well combined.
Add the eggs, one at a time, beating well between additions.
Add 1/3 of the flour mixture to the margarine mixture, followed by 1/3 cup of the almond milk, and continue adding the remaining ingredients in two more alternating additions, beating well before adding the next. Mix until just combined.
Pour the batter into the prepared pans, smoothing the tops with an offset spatula. Bake for 50 minutes or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool for 10 minutes in the pans before transferring the cakes to a wire rack to cool completely. Once cool, frost with dairy-free frosting of your choice and serve, either as two single-layer cakes or one layer cake.
How to Store and Freeze
- The cakes can be made ahead of time and tightly wrapped and stored for up to a day before frosting or frozen for longer.
- Before storing, make sure the cakes are completely cooled. If you wrap them while they're still warm, the extra humidity and heat could actually make the cake spoil faster.
- Whether kept at room temperature or in the fridge, the cake must be completely sealed from other foods and will keep for two to three days. They will keep in the freezer for up to a month.
- If refrigerating or freezing these cakes, be sure to thaw them gradually. Frozen cakes should be thawed in the fridge and then set out in a cool room to reach room temperature.
- After the cake has been frosted, it still must be covered, but it will keep a little longer as frosting helps lock in moisture. Cake that has vegan buttercream or fondant icing will keep for three to four days.