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Dairy free yellow cake with chocolate frosting with a slice cut out.

Dairy Free Yellow Cake with Chocolate Frosting

This dairy free yellow cake is perfectly sweet with a tender crumb, and tastes amazing topped with chocolate frosting!

Course Dessert
Cuisine American
Keyword dairy free yellow cake
Prep Time 20 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Calories 516 kcal
Author Dairy Free for Baby


For the cake:

  • 1 cup oat milk
  • 1 tbsp vinegar
  • ¾ cup dairy-free butter softened
  • 1 ¾ cup granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 2 ¼ cup all-purpose flour
  • 2 ½ tsp baking powder
  • ½ tsp salt

For the frosting:

  • ½ cup dairy-free butter softened
  • ½ cup cocoa powder
  • 2 ¾ cup powdered sugar
  • ¼ cup oat milk plus more as needed


  1. Preheat the oven to 350 degrees. Line two 9-inch cake pans with parchment paper, then grease the pan. (You can also make this in one 13x9 inch pan instead).
  2. Fill a liquid measuring cup with the oat milk. Add the vinegar and set aside for a few minutes.
  3. In a large mixing bowl, cream together the dairy-free butter and granulated sugar until light and fluffy.
  4. Add in the eggs and vanilla extract, and mix well.
  5. Add the flour, baking powder, and salt to the bowl. Stir together a few times, then pour in the oat milk mixture and continue stirring until combined.
  6. Pour the batter into the cake pans, then bake at 350 degrees for 28-32 minutes, or until a toothpick pulls out from the center clean.

  7. Remove the cakes from the oven and let cool in the pan for about 10 minutes, then remove and place on a cooling rack.
  8. While the cake is cooling, prepare the frosting. Combine the dairy-free butter, cocoa powder, powdered sugar, and ¼ cup of oat milk in a large mixing bowl. Using a stand mixer with a whisk attachment or a hand mixer, combine the ingredients together until a light, fluffy frosting forms. Add additional oat milk by the tablespoon as needed to achieve the right texture for your frosting.

  9. When the cake is completely cooled, frost one cake and then layer the other cake on top. Add frosting to the tops and sides. Enjoy!

Recipe Notes

This cake yields 12 regular size slices or 16 small slices.  The nutrition analysis below is based on 12 servings.  If serving in 16 slices instead, the calories would be reduced to 386 per slice.


Nutrition analysis (approximate per slice): 516 calories, 20.5 g fat, 9 g saturated fat, 415 mg sodium, 79.5 g carbohydrate, 2.5 g fiber, 56 g sugar, 5 g protein, Vitamin D: 3%, Calcium: 8%, Iron: 11%, Potassium: 2%