When I started this blog one year ago, this week, I had wanted to create a place to teach what I have learned thus far in my baking career. I wanted to share my favorite recipes, both self-created and ones I have found (and love) along this baking journey. Leelabean Bakes has become that very place, thanks to you. A year ago, my very first post went live and I’ve been enjoying sharing with you ever since. I hope this is just the first year of many more to come and I would love to have you along for the ride..!
In celebration of this year-young blog, I thought I would introduce an allergen-free cake. Dairy can be difficult to handle whether an intolerance or an allergy.This dairy-free yellow cake recipe is quite extraordinary, with deep vanilla flavor and great texture.
My son battled with lactose intolerance for the first few years of his life. While it was a mild intolerance, it was enough to understand that food intolerances of any kind are far from easy, both for the person with the intolerance and their family. Finding reliable, tasty recipes that are fit for people with food allergies, yet delicious enough that everyone can enjoy them, can be quite daunting. Today, I am sharing with you a dairy-free yellow cake recipe that tastes so much like the dairy version, that no one will know it is dairy-free unless you give them the heads up.
I have used Canola oil in place of butter, and almond milk in place of milk or buttermilk to keep this cake dairy-free. To make this recipe nut-free as well as dairy-free, simply replace the almond milk with coconut milk (this can be found in cartons in the refrigerated section of your grocery store; please do NOT use the coconut milk from a can). You can alternatively use soy milk.
I recently made this cake for a 3-year old boy’s birthday party. Topped with my Dairy-Free Nut-Free Vanilla Frosting, this cake is a perfectly delectable treat for anyone with dairy allergies or intolerances. This cake recipe is great stacked or under fondant.
I do hope this recipe helps those of you who are in need of a dairy-free cake recipe or anyone who wants a delicious vanilla cake recipe without using milk products. This recipe is easily halved or doubled.
Dairy-Free Vanilla Cake (with a Nut-Free variation)Recipe by: Leelabean (Yield: Two 9″ 2″ high cake pans or 22- 24 cupcakes) 2 1/4 c flour
1/4 c cornstarch
1 3/4 c sugar
2 t baking powder
3/4 c Canola oil
1 T + 1 t vanilla extract
1/2 t salt
4 large eggs, room temperature
1 c almond milk, room temperature [substitute 1 c carton coconut milk (found in refrigerated section of grocery store. DO NOT use canned coconut milk.) or soy milk for a nut-free cake] Preheat your oven to 350ºF. Line your cake pans with parchment paper and spray with nonstick cooking spray or place cupcake liners in cupcake tin. Set the pans aside.
In the bowl of your stand mixer, mix the flour, sugar, baking powder, and salt. Add the oil and beat the mixture comes together, uniformly. In a separate bowl, mix the eggs and vanilla with the almond milk. Pour 1/2 of the egg mixture into the flour mixture and blend until combined.
Then pour the rest of the egg mixture and mix on medium speed until the batter is evenly mixed.
Pour half of the batter into each prepared pan and bake the cakes for about 28 minutes or until a toothpick inserted into the thickest part of the cake comes out crumb-free.
Frost the cake or cupcakes as desired. Here is my delicious Vanilla Frosting recipe that is dairy-free (and nut-free!) as well.
Sweetly ♥ Yours,