Dairy Free Sugar Cookie Cake

Pro tips

• Soften the plant butter to room temperature before creaming with sugars to ensure proper aeration and a tender crumb.
• Mix the almond extract with vanilla rather than adding almond separately to avoid overpowering the sugar cookie flavor.
• Fold in sprinkles gently just before scooping into the pan to prevent color bleeding and maintain visual appeal.
• Allow the cake to cool completely before frosting to prevent icing from melting or sliding off the sides.

Substitutions

• Country Crock Plant Butter → any neutral dairy-free butter (note: coconut oil-based butters work but may affect flavor slightly)
• All-purpose flour → 1:1 all-purpose gluten-free flour blend (note: may result in slightly denser crumb)
• Rainbow sprinkles → regular or nonpareils sprinkles, or omit entirely (note: affects visual presentation only)
• Almond extract → omit entirely, or substitute with 1/2 teaspoon rum extract or 1/4 teaspoon coconut extract

Storage & make-ahead

Store in an airtight container at room temperature for up to 3 days, or cover and refrigerate for up to 5 days; serve at room temperature or slightly chilled.

Can I use regular butter instead of plant butter?

Yes, you can substitute regular butter 1:1 for Country Crock Plant Butter, though this will no longer be dairy-free.

Do I need both vanilla and almond extract?

Both extracts create the classic sugar cookie flavor. You can reduce almond extract to 1/4 teaspoon if you prefer a milder almond taste, or omit it entirely and increase vanilla to 3 teaspoons.

How should I ice this cake?

Use a dairy-free frosting or glaze made with dairy-free butter or oil. Apply once the cake has cooled completely and add extra sprinkles while the icing is still wet.

Can this recipe be scaled up for a larger cake?

Yes, double the ingredients and bake in two 9-inch round pans or one 9x13 rectangular pan, extending bake time by 5–10 minutes.

How do I know when the cake is done baking?

Insert a toothpick into the center; it should come out clean or with just a few moist crumbs. The edges should be lightly golden.