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Gluten-free Vegan Vanilla Cake on a cake stand

Gluten-free Vegan Vanilla Cake

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
Prep Time 15 minutes
Cook Time 40 minutes
Servings 14 people

Ingredients

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.