Go Back Email Link
+ servings
Print Recipe
4.86 from 7 votes

Vegan Almond Layer Cake with Almond Buttercream Frosting

This secretly vegan Almond Layer Cake With Almond Buttercream Frosting is everything you're looking to bake this Spring/Summer! It's sweet, moist, easy to make, and you would never guess that it was vegan. SO. GOOD.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Cakes and Cupcakes
Cuisine: American
Servings: 12
Calories: 436kcal
Author: Traci

Ingredients

Cake

  • 1 ½ cups all purpose flour
  • ½ cup almond flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • teaspoon salt
  • ½ cup vegan egg
  • ¾ cup unsweetened almond milk
  • ½ cup vegetable oil
  • 1 teaspoon vanilla extract

Frosting

  • ¾ cup vegan butter
  • 2 cups powdered sugar, sifted
  • ¼ teaspoon almond extract

Instructions

Cake

  • Preheat oven to 350 degrees.
  • Spray two 8-inch cake pans with baking spray. Set aside.
  • In a large bowl, combine flour, almond flour, sugar, baking powder, and salt.
  • Add egg, milk, oil, and vanilla.
  • Whisk until smooth.
  • Divide batter evenly between prepared pans.
  • Bake for 20 minutes, or until done.

Frosting

  • Beat butter until creamy.
  • Add powdered sugar, 1/2 cup at a time, beating well after each addition.
  • Stir in extract.

Putting It Together

  • Place 1 cake layer on a cake board or cake plate.
  • Spread 1/2 cup frosting evenly across.
  • Top with second layer.
  • Spread rest of frosting on top and around cake until completely coated.
  • Decorate as desired.

Notes

Substitutions:
  • Don't have almond flour? No worries! Add 1/2 teaspoon of almond extract and use 2 cups of all-purpose flour. The flavor won't be as good, but it will still taste like almonds.
  • If you aren't vegan and want to make this recipe, use 2 large eggs and 3/4 cup whole milk. To make the frosting, use 1 1/2 cups salted butter.
Expert Tips:
  • If your almond flour is lumpy, you may need to sift it.
  • When making the cake batter, make sure you beat out all the lumps! The batter should be smooth.
  • You may need to cut the tops off of the cake layers to ensure that they're even.
  • If the frosting is too thick to spread onto the cake, add a splash of almond milk.
  • The recipe makes one layer cake. We doubled the recipe for the pictures.
  • Depending on how you decorate this cake, you may need more frosting.
  • We used almond oil based butter for the buttercream.
  • Make sure the almond milk is unsweetened!

Nutrition

Serving: 1slice | Calories: 436kcal | Carbohydrates: 52g | Protein: 9g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 396mg | Potassium: 100mg | Fiber: 1g | Sugar: 39g | Vitamin A: 668IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg