Dairy Free White Cake

cake with raspberry on cakestand, white wine in background, close-up
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Ratings (43)
  • Total: 50 mins
  • Prep: 15 mins
  • Cook: 35 mins
  • Yield: 2 cakes (12 servings)
Nutritional Guidelines (per serving)
718 Calories
34g Fat
85g Carbs
18g Protein
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Nutrition Facts
Servings: 2 cakes (12 servings)
Amount per serving
Calories 718
% Daily Value*
Total Fat 34g 44%
Saturated Fat 6g 32%
Cholesterol 1mg 0%
Sodium 2717mg 118%
Total Carbohydrate 85g 31%
Dietary Fiber 4g 13%
Protein 18g
Calcium 634mg 49%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Few desserts signal celebration quite like cake. This basic dairy-free white cake recipe is perfect for birthday cakes, either served as two single layer cakes or as a layer cake with dairy-free frosting of your choice.

Ingredients

  • 3 cups cake flour
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 1/2 cups soy margarine
  • 2 1/4 cups sugar (granulated)
  • 3/4 tsp. pure vanilla extract
  • 1 cup almond milk (unsweetened)
  • 8 large egg whites

Steps to Make It

  1. Preheat the oven to 350 F. Lightly grease or oil two 9 inch round cake pans. Line the bottoms of the pans with parchment paper and, once in place, lightly grease or oil the paper. Dust the parchment and the sides of the pan lightly with flour and tap the sides of the pan to shake out the excess. Set aside.

  2. In a medium-sized mixing bowl, combine the flour, baking powder, and salt, and set aside.

  3. In a large mixing bowl, use an electric hand mixer or a standing mixer to beat together the soy margarine and 2 cups of the sugar until the mixture is light and fluffy, about 4 minutes. Add the vanilla, beating well to combine. With the mixer on a low speed setting, add the dry ingredients in several additions, alternating with the almond milk until all of the dry ingredients and almond milk have been added. Beat until the mixture is just combined and set aside.

  4. In another large mixing bowl using an electric hand mixer (be sure to clean and dry the beaters before using) or in the bowl of a standing mixer, beat the egg whites until forming very soft, foamy peaks, about 1-2 minutes. Gradually add the remaining 1/4 cup sugar and beat until forming stiff, glossy peaks, about 4 minutes more. In three additions, add the egg whites to the flour mixture, gradually folding in the white with a spatula until combined.

  5. Smooth the batter into the prepared pans and bake for about 30 to 35 minutes, or until the cakes are golden brown and a toothpick inserted into the centers comes out clean. Transfer the cakes to a wire rack and allow them to cool for about 15-20 minutes before inverting the cakes onto the rack and removing the parchment. Turn the cakes back over to cool completely before assembling into a layer cake or icing with dairy-free frosting of your choice.