This Easy Vanilla Vegan Gluten Free Cake is made in 1 bowl and requires only 8 ingredients. It’s fluffy, moist, tender and bursting with vanilla flavor. Plus there is no added oil to the cake itself!
After creating the most perfect vegan vanilla cake, I wanted to help my gluten-free friends by baking a version they could enjoy. Of course, it works quite well to simply replace the all purpose flour in the original recipe with a quality gluten free flour mix, but this cake recipe was created from the start to be gluten free.
You’ll want to dig into slice after slice of this fluffy, tender, and moist cake. You can’t even tell that it’s gluten-free or vegan! I’ve had plenty of dry gluten free vegan cakes, so I wanted to avoid that outcome at all costs.
All you need to make this cake is 1 bowl and 8 ingredients. Even without any oil, dairy, or gluten, this dessert is exceptionally delicious! It’s beautifully decorated with my simple vanilla frosting and sprinkles, or use my chocolate frosting if you’d prefer! I’ve included a very simple vanilla icing recipe as well.
The magic of almond flour
Aside from being 100% gluten and dairy-free, this cake is also oil-free! Most cake recipes contain vegan butter or oil to enhance moisture. Instead, this recipe calls for almond flour.
The ground almonds are loaded with natural fats and oils, creating desserts that are rich, moist, and full of healthy fats. Unfortunately, there is not a good substitute for it in this particular recipe. Without it, the cake will taste gummy, low fat and dry.
Make sure to use almond flour (blanched is preferred, fine texture) and not almond meal in this gluten-free cake recipe. Almond meal will completely change the texture.
Ingredients Needed
- Almond flour – Provides fat and richness in oil-free cakes. Without it, the cake will taste gummy and fat-free. There is no substitute for it here.
- Gluten-free all-purpose flour – This will stabilize the cake and help it keep a consistent texture. You can replace this with all purpose flour when you don’t need the cake to be gluten free.
- Sugar – Use coconut sugar if you prefer.
- Baking powder
- Salt
- Almond milk – Use any plant-based milk you prefer.
- Apple cider vinegar – To help the cake rise and bake evenly.
- Vanilla – In addition to vanilla extract, you can scrape out the inside of a vanilla bean to add natural flavor and beautiful black specks throughout the cake.
How to make Vegan Gluten Free Cake
Preheat the oven and prepare the pans: Preheat your oven to 350ºF. Lightly grease 2 8-inch round cake pans. Cut out 2 round pieces of parchment paper and place them on the bottom of the pans for easy removal.
- In a large bowl, whisk the dry ingredients together.
- Next, pour the wet ingredients over the dry ingredients. Stir well but do not over mix. Pour the batter evenly into the prepared pans.
- Bake for 30 to 35 minutes. When they’re done, remove the cake from the pans and let them cool completely.
How to decorate the cake
My 4-ingredient simple vanilla frosting is probably the best tasting option for the cake! It’s rich, buttery and smooth. One batch will cover the entire cake and satisfy your sweet tooth.
Or you can make the simple vanilla icing I’ve included in the recipe. It only has 2 tablespoons of vegan butter, and if you really needed to you could leave it out. For the simple icing, you can mix all of the ingredients in just one bowl. If the frosting is too runny, stir in more powdered sugar, and if it’s too thick, add a teaspoon of milk at a time until you reach the desired consistency.
Check out my Cashew Vanilla Frosting if you’re looking for a low sugar and oil free frosting.
This is an easy cake icing that can be made in just 5 minutes. Therefore, it’s perfect when you’re in a rush or just need something simple! You can always create an extra fun design with colorful sprinkles, shredded coconut, or crushed Oreo cookies.
Can I use this recipe to make cupcakes?
Of course! Make the cake batter using the same instructions. Fill cupcake liners 3/4 of the way full and bake for 20 to 25 minutes, or until a toothpick comes out clean.
You should end up with 18 to 24 cupcakes using this recipe. To decorate, swirl the vanilla frosting on top using a piping bag or simply spread it on with a butter knife.
How to store
The cakes can be baked well ahead of time and are even freezer-friendly! Wrap them in plastic and either freeze for up to 3 months, refrigerate for 5 days, or keep them at room temperature for 2 days.
Make the frosting up to 1 to 2 weeks ahead of time and store it in a sealed container in the fridge. It will firm up as it sits in the fridge, so let it sit on the kitchen counter for around 30 minutes before frosting the cake.
Leftovers are best stored covered in the refrigerator. Leftover cake should stay fresh and moist for around 3 days.
Want more vegan cakes?
- 1 Bowl Vegan Carrot Cake
- Vegan Strawberry Cake
- 1 Bowl Vegan Coconut Cake
- Vegan Vanilla Cake
- Vegan Lemon Cake
Easy Vanilla Vegan Gluten Free Cake
Ingredients
Vegan Gluten Free Cake
- 2 cups almond flour
- 2 cups all purpose gluten free flour mix (I used King Arthur brand)
- 1 3/4 cups granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups almond milk (or soy milk)
- 2 teaspoons apple cider vinegar
- 1 1/2 tablespoons pure vanilla extract
Simple Vanilla Icing
- 2 tablespoons softened vegan butter OR omit and use more almond milk for oil free
- 3 cups powdered sugar
- 2-3 tablespoons almond milk
- 1 teaspoon pure vanilla extract
- sprinkles, optional for serving
Instructions
- Preheat to 350 degrees F and lightly grease 2 8-inch round pans. I also put a round parchment paper piece in the bottom for easy removal.
- In a large bowl, whisk the almond flour, gluten free flour, sugar, baking powder and salt. Then add the almond milk, vinegar and vanilla. Stir well but do not over mix. Pour evenly into the prepared pans.
- Bake for 30-35 minutes. Remove from the oven and let cool completely before frosting.
- Make the icing: Place the softened vegan butter, powdered sugar, almond milk and vanilla in a bowl and mix on low, then high until creamy and smooth. Add more milk or powdered sugar as needed to make a spreadable frosting.
- Frost the cake as desired and top with optional sprinkles. Enjoy!
Notes
- For the frosting, you may also use vegan shortening instead of vegan butter. Or leave it out completely if needed but you will need to add a bit more milk.
- May also bake the cake in a 9×13 inch pan, but it will take longer to bake, about 40-45 minutes. Check the middle with a toothpick to make sure it’s cooked through.
- I used King Arthur Gluten Free Flour mix which worked great. Bob’s Red Mill also works. Almond flour is essential here since there is no added oil, so don’t try replacing it.
Disappointing outcome. Far too much liquid to the amount of dry ingredients.
It appeared to come out of the oven slightly fluffy , soon after settled into being dense and very sticky
Hi Brenda, same! I used this recipe yesterday to make Easter cakes, and I was very disappointed. I was so excited to try a recipe that was gluten free, vegan, and fat free, but they turned out gooey! I even cooked them for an extra 15 minutes.
This is our go to birthday cake for my son with loads of allergies (luckily he’s not allergic to almonds) – we’ve made it many times and it always turns out great! Not had issues with gooey dense texture – I use freeee gluten free plain flour! The kids love it – thanks so much for this recipe!
Hi Nora
Tried this recipe and came out great, thank you.
I would like to know if can use rice flour together with the almond flour?
Thanks again
I don’t think rice flour will work super well here in place of the gluten-free flour mix. It will probably turn out rather gummy. You can try of course! But I don’t know how it will go. Best of luck!
I tried this recipe as I was searching for a birthday cake for gluten-free and vegan guests. I followed the recipe, but it came out dense. I also noted that the skewer came out clean, but upon cutting into it, I found that the cake was not cooked properly. It was also a bit sticky, which by the next morning had increased. It’s an almond cake, not a vanilla cake. Luckily, I made it beforehand to test. Some of the reviews have said the same issues I found, and I will not be using or making this cake again.
Really good recipe! Super easy. I subbed almond flour for just more GF flour and used oat milk. Had to add some extra oat milk on the fly since GF flour is more thirsty than other flours but it still came out well. Even the folks who aren’t vegan and aren’t GF enjoyed
Hi! I just wanted to make sure the recipe said 2 TABLESPOONS (30g), or if it was 2 tsp. 2 tablespoons of baking powder seems way too much but 2 teaspoons seems like not enough.
2 tablespoons is correct here. I know it seems like a lot but it helps the cake rise properly.
Does it leave a weird taste? I tried the batter (cake is in the oven now) and it tasted off.
Has anyone used oat milk instead of almond/soy milk?
Oat milk works well here.
I tried this I subbed homemade pecan flour for almond flour (1:1) and sorghum flour for all purpose gf flour (1:1) but since sorghum flour is a bit dense I put about 3 tablespoons of aquafaba in the cake and of course that left the cake batter a little runny so I had to add a bit more flour but it turned out great! I made it a lemon cake (using lemon zest) since I was out of vanilla it was a perfectly moist thanks for this recipe! Jesus loves you ❤️❤️❤️
Hi Mia. I’m glad that the cake did turn out well for you using varied recipe ingredients! Thank you for sharing your recipe experience!
This is such an amazing recipe! What is the recommended bake time for cupcakes? I’m still trying to figure out bake times 🙄. I’ve noticed the toothpick comes out clean every when the cake isn’t necessary baked enough. Our 23 year old oven might also be part of the issue!!
About 20-25 minutes for cupcakes. You can get an in-oven thermometer to check if your oven is getting hot enough. I’ve had ovens in the past that don’t get hot enough or run too hot actually.
Can this be made into cupcakes? How long would you recommend it stays in the oven for?
Yes! Make the cake batter using the same instructions. Fill cupcake liners 3/4 of the way full and bake for 20 to 25 minutes, or until a toothpick comes out clean. The recipe will make 18-24 cupcakes. Enjoy!
Thank you so much!!!! Making them this weekend for my daughter’s 7th birthday! I appreciate the quick reply!!!
You bet! Happy birthday to your daughter!
I made this a few days ago. It came out pretty well. I will likely make it again someday with a few tweaks.
As many gluten free and egg free baked items are, it was little sticky, dense, and “fudgy” (just in texture, obviously not in flavor). I baked mine for about 33 minutes until it looked like it was slightly pulling away from the pan edges and the toothpick was mostly clean. Probably could have gone a little bit longer. I let it cool, wrapped in plastic wrap and stored on the counter overnight. The next day I frosted it using canned frosting and added some sprinkles and other sugary decorations (because it was for kids).
As others have said, the cake is not super sweet or flavorful by itself. The addition of frosting was definitely needed. Maybe a lighter whipped cream type frosting on the top would be nice. And I think next time I will add some sort of fruit filling between the layers to break up the sticky and dense texture.
Overall a solid recipe that meets our needs (gluten free, wheat free, egg free) – so thanks, Nora!