Gluten-Free Vegan Vanilla Cake
Indulge in the light, fluffy, and flavorful perfection of this Gluten-Free Vegan Vanilla Cake, a delightful dessert that's both allergy-friendly and plant-based. This recipe combines gluten-free all-purpose flour and almond flour for a tender crumb, while unsweetened plant-based milk and apple cider vinegar create a tangy vegan "buttermilk" to ensure moistness. Sweetened with a hint of maple syrup and organic cane sugar, and infused with pure vanilla extract, every bite is bursting with aromatic vanilla goodness. Ready in just 45 minutes from start to finish, this easy-to-follow recipe is perfect for birthdays, celebrations, or any occasion where you crave a classic vanilla cake — minus the gluten and dairy. Once cooled, pair it with your favorite vegan frosting or enjoy as is for a simple yet elegant treat!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1 cup Almond flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 cups Unsweetened plant-based milk (e.g., almond, soy, or oat)
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Pure vanilla extract
- 0.5 cup Neutral oil (e.g., avocado, sunflower, or coconut oil, melted)
- 0.25 cup Maple syrup
- 0.5 cup Organic cane sugar or coconut sugar
Instructions
Preheat your oven to 350°F (175°C). Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt until well combined.
In a separate medium bowl, mix the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to create a vegan 'buttermilk'.
After the buttermilk has rested, add the vanilla extract, oil, maple syrup, and sugar. Whisk until fully combined.
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together with a spatula until a smooth batter forms. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops for even baking.
Bake in the preheated oven for 28-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
Once cooled, frost the cake with your favorite vegan frosting or enjoy as is. Slice and serve!
Nutrition Facts
Calories |
3167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.0 g | 222% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2354 mg | 102% | |
| Total Carbohydrate | 410.1 g | 149% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 175.6 g | ||
| Protein | 27.8 g | 56% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 681 mg | 52% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 165 mg | 4% | |
*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.
