Classic Vanilla Layer Cake with Chocolate Frosting

Two fluffy vanilla cake layers made with plant milk and a touch of apple cider vinegar for lift, stacked with a silky chocolate frosting whipped from cocoa powder, powdered sugar, and coconut oil. The crumb is tender and light, the frosting is deeply chocolatey without being cloying, and the whole thing comes together with rainbow sprinkles and fresh berries on top. It looks like a celebration and tastes like one too, no dairy or eggs required.

By TasteBuds

Recipe details

Yield
8 people
Prep time
25 minutes
Cook time
30 minutes
Total time
1 hour 15 minutes

Ingredients

  • 1¾ cups unsweetened plant milk, any variety you like (almond, oat, soy all work beautifully)
  • 1 tbsp apple cider vinegar
  • 2½ cups all-purpose flour
  • 1½ cups granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup neutral oil (vegetable, canola, or grapeseed)
  • 1 tbsp pure vanilla extract
  • ¾ cup unsweetened cocoa powder (Dutch-process or natural both work)
  • 3 cups powdered sugar
  • ½ cup refined coconut oil, softened to room temperature (not melted, just soft)
  • ¼ cup unsweetened plant milk (for the frosting)
  • ¼ cup rainbow sprinkles (check the label for dairy-free)
  • 1 cup fresh berries (raspberries, blueberries, or strawberries)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Line the bottoms of two 8-inch round cake pans with parchment paper, then lightly grease the sides with a little neutral oil or cooking spray.
  3. Pour 1¾ cups (420 ml) unsweetened plant milk into a large mixing bowl, then add 1 tbsp (15 ml) apple cider vinegar. Whisk gently and let it sit for 5 minutes to curdle and thicken. This is your dairy-free buttermilk.
  4. While the plant milk curdles, whisk together 2½ cups (300 g) all-purpose flour, 1½ cups (300 g) granulated sugar, 2 tsp (10 ml) baking powder, 1 tsp (5 ml) baking soda, and ½ tsp (2.5 ml) salt in a medium bowl.
  5. Add ½ cup (120 ml) neutral oil and 1 tbsp (15 ml) pure vanilla extract to the curdled plant milk. Whisk until smooth and emulsified.
  6. Pour the dry ingredients into the wet mixture. Whisk gently until just combined, no streaks of flour, but do not overmix. The batter will be fairly thin and pourable.
  7. Divide the batter evenly between the two prepared cake pans. Tap each pan gently on the counter a few times to release any trapped air bubbles.
  8. Bake for 28 to 32 minutes, until a toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs. The tops should spring back lightly when touched.
  9. While the cakes bake, measure out ¾ cup (75 g) unsweetened cocoa powder and 3 cups (360 g) powdered sugar into a mixing bowl.
  10. Let the baked cakes cool in their pans on a wire rack for 10 minutes.
  11. Turn the cakes out onto the wire rack, peel off the parchment, and let them cool completely, about 30 minutes. They must be fully cool before frosting or the frosting will melt.
  12. While the cakes cool, make the frosting. Add ½ cup (115 g) refined coconut oil, softened, to the bowl with the cocoa and powdered sugar. Beat with an electric mixer on low speed to start, then increase to medium and beat until crumbly and combined, about 1 minute.
  13. Pour in ¼ cup (60 ml) unsweetened plant milk and 1 tsp (5 ml) pure vanilla extract. Beat on medium-high speed for 2 to 3 minutes, until the frosting is fluffy, smooth, and spreadable. If it is too thick, add another tablespoon of plant milk; if too thin, add a few tablespoons more powdered sugar.
  14. Once the cakes are completely cool, place one layer on a serving plate or cake stand. Spread about one-third of the chocolate frosting evenly over the top.
  15. Place the second cake layer on top, pressing down gently to adhere. Spread the remaining frosting over the top and sides of the cake, using an offset spatula or butter knife to smooth it out.
  16. Scatter ¼ cup rainbow sprinkles over the top of the cake, then arrange 1 cup fresh berries (raspberries, blueberries, or halved strawberries) in the center or all over the top.
  17. Slice and serve immediately, or refrigerate for up to 3 days. Let it come to room temperature for 20 minutes before serving if chilled, so the frosting softens.