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Vanilla Layer Cake with No-Buttercream Frosting

A delicious plant-based alternative to Vanilla Layer Cake and Buttercream Frosting
Prep Time50 mins
Cook Time2 hrs
Course: Dessert
Keyword: Dairy-Free, Delicious, Egg-Free


Vanilla Layer Cake

  • 1 3/4 cup flour
  • 3/4 cup sugar
  • 1.5 tsp baking soda
  • 1/2 tsp salt
  • 1 cup non-dairy milk
  • 1 tbsp apple cider vinegar
  • 2 tsp vanilla extract
  • 1/3 cup apple sauce
  • 1/3 cup avocado oil

No-Buttercream Frosting

  • 1/2 cup vegan butter
  • 1/2 cup vegetable shortening
  • 4 cups icing sugar
  • 2 tbsp non-dairy milk
  • 1 tsp vanilla extract


Vanilla Layer Cake

  • Preheat oven to 350 degrees C. Line two 8" cake pans with parchment paper.
  • In a small bowl, combine non-dairy milk and apple cider vinegar. Let sit for 10 minutes.
  • In a medium bowl, mix all wet ingredients until well combined.
  • In a large bowl, mix all dry ingredients until well combined.
  • Add the wet ingredients, non-dairy milk/apple cider vinegar to the dry ingredients and mix well until smooth.
  • Divide into pans and bake at 35 minutes or until a toothpick inserted comes out dry. Allow to cool completely before removing from pans and decorating.

No-Buttercream Frosting

  • In a mixer using the whisk attachment, mix butter and shortening until creamy.
  • Add the icing sugar one cup at a time. Add vanilla extract and non-dairy milk.


For the assembly, I like to freeze the individual layers and put the cake together while the layers are frozen. This allows for easier application of the frosting. Decorate with fruit or pretty flowers depending on the occasion :)