Vegan Gluten-Free Vanilla Cake
Indulge in the light, fluffy perfection of this Vegan Gluten-Free Vanilla Cake, a delightful treat that's perfect for every occasion. Crafted with wholesome ingredients like gluten-free all-purpose flour, creamy almond milk, and nutrient-rich applesauce, this cake is a testament to flavor meeting dietary inclusivity. The recipe uses a quick homemade vegan "buttermilk" to achieve a tender crumb, while the addition of coconut oil infuses every bite with subtle richness. Simple to make in under an hour, this cake is completely dairy-free, egg-free, and ideal for those with gluten sensitivities. Top it with your favorite vegan frosting or serve it as is for a sweet, crowd-pleasing dessert! Perfect for birthdays, celebrations, or just because, this vanilla cake is a must-try for vegan and gluten-free baking enthusiasts alike.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1 cup Unsweetened almond milk
- 1 tablespoon Apple cider vinegar
- 2 teaspoons Pure vanilla extract
- 0.5 cup Coconut oil (melted)
- 1 cup Granulated sugar
- 0.75 cup Unsweetened applesauce
Instructions
Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line them with parchment paper.
In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, baking soda, and salt. Whisk them together until evenly mixed.
In a separate small bowl or measuring cup, combine the unsweetened almond milk and apple cider vinegar. Stir and let it sit for about 5 minutes. This will create a vegan 'buttermilk'.
Add the pure vanilla extract and melted coconut oil to the almond milk mixture, stirring until well combined.
In another bowl, mix together the granulated sugar and unsweetened applesauce until smooth.
Pour the wet ingredients (almond milk mixture and sugar-applesauce mixture) into the dry ingredients. Stir gently until the batter is smooth and no lumps remain. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans.
Bake in the preheated oven for 30 to 35 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, transfer the cakes to a wire rack to cool completely before frosting or serving.
Once cooled, you can frost the cake with your favorite vegan icing or enjoy it plain.
Nutrition Facts
Calories |
2814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.5 g | 160% | |
| Saturated Fat | 102.2 g | 511% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2640 mg | 115% | |
| Total Carbohydrate | 437.6 g | 159% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 218.1 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 454 mg | 35% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 236 mg | 5% | |
*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.
