Soy-Free Gluten-Free Vanilla Cake
Delight your taste buds with this fluffy and moist Soy-Free Gluten-Free Vanilla Cake, a perfect dessert for those with dietary restrictions. This recipe uses nutrient-rich coconut sugar, creamy unsweetened applesauce, and tangy lemon juice to enhance its vibrant flavors while remaining soy-free and gluten-free. The blend of gluten-free all-purpose flour and a dash of almond milk ensures a tender crumb that’s both light and satisfying. Easy to prepare in just 15 minutes, this vanilla cake bakes to golden perfection in under half an hour, making it an ideal choice for birthdays, celebrations, or a guilt-free treat anytime. Whether enjoyed plain or topped with your favorite frosting, this inclusive dessert is sure to impress your guests—no gluten or soy required! Perfect for 12 servings, it's a crowd-pleaser that everyone can enjoy!
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Coconut sugar
- 0.5 cup Unsweetened applesauce
- 0.5 cup Vegetable oil
- 3 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Unsweetened almond milk
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan using gluten-free flour.
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, combine the coconut sugar, unsweetened applesauce, and vegetable oil. Whisk until well mixed.
Add the eggs to the sugar mixture, one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and the almond milk to the wet mixture, beginning and ending with the dry ingredients. Stir each addition just until combined. Do not overmix.
Mix the lemon juice into the batter until evenly incorporated.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before serving.
Nutrition Facts
Calories |
3005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.9 g | 160% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 67.9 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 3075 mg | 134% | |
| Total Carbohydrate | 470.4 g | 171% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 250.9 g | ||
| Protein | 26.4 g | 53% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 537 mg | 41% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 416 mg | 9% | |
*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.
