Dairy-Free and Egg-Free Vanilla Cake

This dairy-free and egg-free vanilla cake with chocolate frosting is quick, easy, and vegan friendly! The ingredients needed for this vanilla depression cake with chocolate frosting include no eggs, butter, or milk!

Author: The Urben Life

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Servings: 12 servings

Calories: 599 kcal per serving

Ingredients

2 ½ cups - all-purpose flour
2 teaspoons - baking powder
½ tsp - baking soda
¼ tsp - salt
1 ¾ cups - unsweetened coconut milk
1 ½ cups - sugar
⅓ cup - canola oil
2 tablespoons - apple cider vinegar
1 tsp - vanilla extract
1 cup - dairy-free butter
3 cups - powdered sugar
⅓ cup - cocoa powder
2 teaspoons - vanilla extract

Instructions

Whisk together flour, baking powder, baking soda, and salt in a large mixing bowl.
In a smal bowl, whisk together coconut milk, sugar, oil, apple cider vinegar, and vanilla. Once combined, transfer wet ingredients into dry ingredients and stir until just combined.
Pour the batter into two greased 9-inch baking pans. Bake at 350°F for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Once cooked, remove from oven and let sit for 10 minutes. Turn out cakes onto wire racks and let cool completely.
To make the chocolate frosting, start by beating the softneed dairy-free butter. Add powdered sugar, cocoa powder, and vanilla extract and continue to beat until frosting is smooth. Frost and decorate your cake!

Nutrition