Gluten-free Vegan Vanilla Cake (Dairy-free, Healthy, Delicious )

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This Gluten-Free Vegan Vanilla Cake is:

* Delicious and moist
* Allergy friendly being Dairy-free, Egg-free, Soy-free, Corn-free, Nut-free, Gluten-free
* Easy to make
* Made with minimal ingredients
* Great for a birthday cake, bridal cake, Mother’s Day cake, or any other occasion

For a long time, I only baked gluten-free vegan chocolate cupcakes and cakes, because I didn’t think you could make a white cake that is gluten-free and egg-free and in the same time delicious. Gluten-free and egg-free baking is difficult and a lot of times you just have to be OK that will not taste or look like regular desserts made with wheat flour and eggs. However, it doesn’t mean it can’t be delicious.

So, recently I decided to try to make a vanilla cake. I have been wanted something different than chocolate, and I love vanilla flavor.

Needless to say, the cake turned better than I expected. It had a great flavor, was moist, and stayed together like a normal cake.It didn’t turn fluffy like a regular cake, but it does have a great texture.

Ingredients and Directions for Gluten-free Vegan Vanilla Cake

Things you need to make this gluten-free vegan vanilla cake:

8 inch Cake Pan

Sorghum flour

Arrowroot flour

Aluminum free Baking powder

Baking soda

Organic sugar

Organic Coconut milk

Apple cider vinegar

Organic vanilla

Organic Flaxmeal

Organic Olive Oil

Mashed Banana or Organic Apple Sauce

For dairy-free buttercream icing:

Organic powder sugar

Dairy-free, Soy-free vegan butter

Organic vanilla

Directions

Step 1

In a bowl mix Sorghum Flour, Arrowroot Starch, Baking Soda and Baking Powder.

Step 2

Add in the sugar. Mix until all sugar is incorporated it.

Step 3

Add Olive Oil and Fax Eggs.

Step 4

Add Vanilla Extract and Coconut Milk, and mix until all is incorporated.

Step 5

Add Apple Cider Vinegar.

Step 6

Grease an 8 inch Springform Cake Pan.

Step 7

Add all the dough to the cake pan and bake at 325 F for 45-50 mins, until a toothpick comes up clean.

Step 8

After it cools down, using a cake knife, cut the cake in the middle. You can also bake another cake and use it as a second layer.

Spread icing to the middle and top of the cake. You can serve at it is, or you can add berries. I loved when I added blueberries to the middle layer and strawberries or raspberries to the top. It had such a fresh, and special flavor. It felt like a specialty cake.

Notes:

You can use your favorite organic vanilla icing, or you can make your own dairy-free buttercream vanilla icing.  It is so easy to make your own, and is more healthier and fresher tasting. I will be posting instructions on how to make it.

If you want to make a wedding cake or a two, three layer cake, you can bake several cakes in different size springform cake pans. This 3 piece set, has an 9-inch, 7-inch, and 4-inch pans, and will make a perfect tiered cake.

Other Gluten-free Vegan Cakes you would love:

Gluten-free Vegan Almond Orange Cake:

Gluten-free Vegan Zucchini Chocolate Cake:

5 from 1 vote

Print

Gluten-free Vegan Vanilla Cake

Prep Time

15 mins

Cook Time

40 mins

 

This Gluten-Free Vegan Vanilla Cake is delicious, healthy, very easy to make and perfect for birthday cake, wedding cake, or 4th of July vegan cake. It's allergy friendly, it's dairy-free, egg-free, nut-free, and soy-free.

Course: Deserts, Dessert

Cuisine: American

Keyword: dairy-free, egg-free, gluten-free, gluten-free dairy-free cake, gluten-free vegan, gluten-free vegan vanilla cake, vanilla cake

Servings: 14 people

Ingredients

• 1 1/2 cup Sorghum flour
  
  
• 3/4 cup Arrowroot flour
  
  
• 2 tsp Aluminum free Baking powder
  
  
• 1/2 tsp Baking soda
  
  
• 1/4 cup Organic sugar
  
  
• 1/2 cup Mashed Banana or Organic Apple Sauce
  
  about 1 medium banana
• 1 1/2 cup Organic Coconut milk
  
  
• 1/4 cup Organic Olive Oil
  
  
• 3 tbsp Organic Flaxmeal
  
  
• 9 tbsp water for the flax egg
• 2 tbsp Organic vanilla
  
  
• 1 tsp Apple cider vinegar
  
  

Instructions

1. Preheat oven at 325 F.

   In a bowl mix Sorghum Flour, Arrowroot Starch, Baking Soda and Baking Powder.
   
   

2. Add in the sugar. Mix, until all sugar is incorporated it.
   
   

3. Make 3 flax eggs, by mixing 3 tbsp of flax meal with 9 tbsp of water. Let them sit for 2-3 mins.
   
   

4. Add olive oil and flax eggs to the batter.

5. Add Vanilla Extract and Coconut Milk, and mix until all is incorporated.
   
   

6. Add Add Apple Cider Vinegar at the end and mix in.
   
   

7. Grease an 8 inch Springform Cake Pan.
   
   

8. Add all the dough to the cake pan and bake at 325 F for 45-50 mins, until a toothpick comes up clean.
   
   

9. After it cools down, using a cake knife, cut the cake in the middle. You can also bake another cake and use it as a second layer.
   
   

10. Spread icing to the middle and top of the cake. You can serve at it is, or you can add berries. I loved when I added blueberries to the middle layer and strawberries or raspberries to the top. It had such a fresh, and special flavor. It felt like a specialty cake.