Dairy-Free Gluten-Free Vanilla Cake
Indulge in the delicate sweetness of this Dairy-Free Gluten-Free Vanilla Cake, a recipe crafted for those who crave dessert without compromising dietary needs. Made with nutrient-rich almond and coconut flours, this cake boasts a tender crumb and moist texture while remaining entirely gluten-free. A touch of apple cider vinegar creates a dairy-free "buttermilk," ensuring a light and fluffy rise, while maple syrup and pure vanilla extract provide a naturally sweet flavor profile. Quick to prepare in just 15 minutes, this cake bakes to perfection in under half an hour, making it a convenient option for any occasion. Whether topped with a luscious dairy-free frosting or enjoyed as-is, this recipe is the ultimate solution for guilt-free indulgence that everyone can enjoy! Perfect for birthdays, celebrations, or a simple treat, this dessert is the epitome of versatile, allergy-friendly baking.
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Recipe Information
Ingredients
- 1 cup Almond flour
- 0.5 cup Coconut flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk
- 1 teaspoon Apple cider vinegar
- 0.33 cup Coconut oil, melted
- 0.5 cup Maple syrup
- 2 teaspoons Vanilla extract
- 3 large Eggs
Instructions
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan with coconut oil or line it with parchment paper.
In a small bowl, combine the almond milk and apple cider vinegar. Stir gently and let it sit for 5 minutes to create a dairy-free 'buttermilk'.
In a larger bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
In another bowl, mix the 'buttermilk', melted coconut oil, maple syrup, vanilla extract, and eggs until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth and free of lumps.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.
Once cooled, top with your favorite gluten-free, dairy-free frosting or a simple dusting of powdered sugar, if desired.
Nutrition Facts
Calories |
2229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 158.4 g | 203% | |
| Saturated Fat | 82.5 g | 412% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2598 mg | 113% | |
| Total Carbohydrate | 170.4 g | 62% | |
| Dietary Fiber | 34.6 g | 124% | |
| Total Sugars | 116.5 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 798 mg | 61% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1351 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
