Gluten-Free Vegan Vanilla Cake

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
Cook Time 15 minutes
Total Time 55 minutes
Servings 8
Calories 329kcal
Author Rhian Williams


For the cake:

For the buttercream:


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 (a hand-held blender works too)
  • 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


*You can alternatively use almond flour


Calories: 329kcal