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Gluten-Free Vegan Vanilla Cake
This Gluten-Free Vegan Vanilla Cake is moist and fluffy, covered in a silky buttercream, and simple yet delicious!
Course
Dessert
Cuisine
American
Keyword
gluten-free vanilla cake, vegan gluten-free cake, vegan vanilla cake
Prep Time
40
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
55
minutes
minutes
Servings
8
Calories
378
kcal
Author
Rhian Williams
Ingredients
For the cake:
60
g
(
¼
cup
)
coconut oil
(or sub olive or vegetable oil)
200
ml
(
⅘
cup
)
unsweetened almond milk
(or any other plant-based milk)
2
tablespoons
lemon juice
1
teaspoon
vanilla extract
8
tablespoons
maple syrup
(or sub any other sweetener)
150
g
(
1 ¼
cup
)
ground almonds (almond meal)
*
150
g
(
1 ¼
cup
)
gluten-free flour blend
(or sub plain flour if not gluten-free)
2
heaped teaspoons
baking powder
(ensure gluten-free if necessary)
¼
teaspoon
bicarbonate of soda (baking soda)
For the buttercream:
100
g
(
⅔
cup
)
cashew nuts
soaked in cold water overnight or in hot water for 15 minutes
3
tablespoons
maple syrup
(or sub any other sweetener)
1
teaspoon
vanilla extract
4
tablespoons
unsweetened almond milk
(or sub water or any other plant-based milk)
Instructions
For the cake:
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the milk to the same bowl along with the lemon juice, vanilla, maple syrup and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash more milk if it’s looking too dry.
Transfer mixture between two greased baking tins lined with baking paper (I used two 7inch/18cm springform baking tins).
Bake in oven for around 15 minutes until risen and an inserted skewer comes out clean.
Once done, turn the cakes out onto wire racks and leave to cool completely before frosting.
For the buttercream:
Drain soaked cashews and add to a food processor or blender with all the other ingredients.
Whizz until completely smooth, adding more milk or water if necessary.
To frost and decorate the cake:
Place one half of the cake onto a plate or cake stand, and spread just less than half of the frosting onto it.
Place the other half of the cake on top of that and use rest of the frosting to spread on top and around the sides of the cake.
Tastes best when fresh but keeps covered in the fridge for up to a few days.
Video
Notes
*You can alternatively use
almond flour
Nutrition
Calories:
378
kcal
|
Carbohydrates:
39
g
|
Protein:
8
g
|
Fat:
23
g
|
Saturated Fat:
8
g
|
Sodium:
81
mg
|
Potassium:
170
mg
|
Fiber:
4
g
|
Sugar:
19
g
|
Vitamin C:
1
mg
|
Calcium:
135
mg
|
Iron:
2
mg