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Home › Recipes › By Type › Desserts
★★★★★103 Comments

Vegan Vanilla Cake with Frosting (Grain Free)

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by Lindsay Cotter Published: Feb 24, 2022

Dairy-FreeEgg-FreeGluten-FreeGrain-FreeVegan
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Vegan Vanilla Cake with Frosting Pinterest Image

Made without eggs, dairy, or grains this Vegan Vanilla Cake Recipe with Frosting is the perfect option for every occasion! Super easy to make, it comes together with gluten free ingredients, and the frosting can easily be turned into any flavor you like best. Serve this dairy free cake as a layered cake for celebrations, holidays, and more!

a slice of vegan vanilla cake with vanilla frosting on a light pink plate with a fork breaking off a piece and a white edible flower on the side

*Originally our Easy Vegan White Cake with Chocolate Frosting (Paleo Option), this recipe has been updated and refined to make it even tastier for you! Not part of our Fast Meals Month, it’s an extra special bonus for our allergy-friendly readers! 

Stressed Spelled Backward is Desserts

I get a lot of requests from clients, friends, family, and readers about grain free, dairy free, and egg free desserts. Of course, there are some who are looking for specific recipes like Lemon Pudding Cake. However, more often than not, these requests are for classic recipes such as cookies or cupcakes. In fact, the most common recipe I receive requests to make is an allergy-friendly cake that has all the flavor and texture of a cake made with eggs, sugar, and white flour but contains none of those ingredients.

Easy, right? The only problem is that by removing those ingredients, we are often left with a dry and not-so-tasty cake that can be super tricky to make. As a result, fun holidays and parties can turn into stressful events as our loved ones try to create a dairy free or egg free cake recipe.

Don’t worry, though! I’m a firm believer that while we should do our best to fuel our bodies with nourishing ingredients, food and life is also meant to be enjoyed. So, I got to work in the kitchen and am happy to say that I successfully created this vegan vanilla cake recipe that is made without eggs, dairy, refined sugars, or grains for a super versatile coconut flour cake everyone will enjoy!

side image of vegan vanilla cake with vanilla frosting on a pink plate with a fork on the side

It’s been tried, tested, and tasted more times than I can count, and I”m happy to say that I think I nailed it with this one. It’s everything you could ever want in a dairy free cake! Even better, I’m breaking down how to make it, my best baking tips, and more below. Keep reading to find it all! 

5 Reasons To Love this Vegan Vanilla Cake Recipe

As mentioned, this vegan vanilla cake recipe is made with super allergy-friendly ingredients, making it suitable for a wide variety of dietary needs. However, if I’m being honest, the reasons to love this recipe are virtually endless. For instance, it’s:

  1. Easy to make ahead of time
  2. Made with whole food ingredients
  3. Great for layered cakes
  4. Ready in about an hour! 
  5. Extra tasty

What Does Egg Free Cake Taste Like? 

A common misconception is that egg free or dairy free cake recipes taste different than regular cake. However, the truth is that when done well vegan vanilla cake recipes taste almost identical as the original versions! When made with simple swaps, egg free cakes are able to maintain a sweet flavor and light, fluffy texture you’ll love.

Dairy Free Cake vs Regular Cake

A question I receive  quite frequently is whether or not dairy free cake is healthy. The truth is, that although dairy free and vegan cake recipes are made without animal products, they’re still cake. That means they still contain a decent amount of sugar and fats. However, the primary difference is the source of the ingredients used.

a fork stabbed straight down into a slice of vegan vanilla cake with vanilla frosting

Traditional cake recipes are made with animal products such as milk, eggs, and butter. Meanwhile, dairy free and vegan cake recipes are made with plant-based ingredients such as avocado or coconut oil and non-dairy milk. As a result, their nutritional value has less saturated fats and cholesterol but often just as much if not more sugar and refined carbs. In most cases, the taste and texture of the two cakes are very similar, and many people can’t tell the difference!

The Secret Trick to Making Vegan Vanilla Cake without Grains

I’ll admit that I’m proud to say I’ve managed to make this vegan vanilla cake recipe pretty painless. Unlike other cake recipes that require hours in the kitchen, super strange ingredients, and complicated steps, this version is based on the old Wacky Cake method (bonus points if you know what that is!)! That means it’s made with simple ingredients and ready in about an hour so you can get out of the kitchen and back to the party!

a glass bowl with dry ingredients for vegan vanilla cake and a glass measuring cup with liquids for the cake batter

Ingredients You’ll Need:

  • Coconut Flour
  • Fine Blanched Almond Flour
  • Arrowroot (or Potato) Starch
  • Raw Sugar (or Monk Fruit Sugar)
  • Naturally Refined Coconut Oil
  • Almond Milk (or Non-Dairy Milk)
  • White Vinegar (or Apple Cider Vinegar)
  • Maple Syrup
  • Vanilla Extract

IMPORTANT TIPS Before You Begin: 

  • This coconut flour cake works best as a single layer cake. For the best results, use an 8 or 9 inch springform cake pan to prevent crumbling and create the perfect shape.
  • If making a layer cake, do not double the recipe! Instead, work in batches, creating one layer at a time and stacking them on top of each other once cool.
  • Once fully baked, let your vegan vanilla cake cool completely in the springform cake pan. Then, chill it again in the fridge (still in the pan) before frosting. See recipe.
  • If you’re making your own coconut frosting, place the coconut milk in the back of the fridge for at least 24 hours. I always buy at least 2 cans of coconut milk to ensure I have enough cream to create the frosting!
Pro Tip

Team Tested Tip! If your cake starts to brown in the oven, don’t panic! Been there, done that. It’s not burning. It’s supposed to do that. Instead of removing it from the oven completely, cover your cake with tin foil, and place it back in the oven until a toothpick can be inserted into the center and comes out clean. The outside will be a golden-brown color, and the inside will be a beautiful light yellow.

Basic Instructions for Egg-Free Cake: 

  • Preheat. To begin, preheat your oven to 350 degrees Fahrenheit, and grease or line a 8 or 9 inch springform cake pan or round cake pan.
  • Whisk. In a large bowl, whisk together the dry ingredients including the coconut flour, almond flour, arrowroot starch, baking soda, salt, and sugar. Tip – Use a food processor to sift the coconut flour and almond flour together.
  • Whisk Again. Next, in a separate small bowl, whisk together the wet ingredients including the milk, oil, maple syrup, and vinegar until they are well combined, and set the bowl aside for at least 10 minutes. This will form a sort of a vegan buttermilk that will add flavor and texture to your cake without the need for dairy.
  • Combine. After 10 minutes, gently stir the wet ingredients into the bowl with the dry ingredients, mixing until they are just combined. Be careful not to overmix the batter!
Pro Tip

Note: Your batter will be thicker than traditional cake batter due to the use of coconut flour.

overhead image of a food processor and a glass bowl with coconut flour for vegean vanilla cake with frosting
an overhead image with vegan vanilla cake batter ingredients in a food processor
a glass bowl with dry ingredietns for vegan vanilla cake and a glass measuring cup iwth liquids for the cake batter
  • Transfer. Add the batter to your prepared pan, and spread it evenly.
  • Bake. Let the cake bake for 30-35 minutes or until it is golden brown on top. Then, rotate the pan 180 degrees, cover it with foil, and let it bake for an additional 20-25 minutes or until a toothpick can be inserted into the center and comes out clean.
two hands holding a glass bowl with vegan vanilla cake batter
Overhead image of a vegan vanilla cake in a springform pan ready to be baked
Overhead image of a baked vegan vanilla cake in a springform pan not frosted
The golden brown top doesn’t mean it’s burnt. See recipe!
  • Cool. Remove the cake from the oven, and let it cool at room temperature for 20 minutes. Then, place it in the fridge for an additional 10- 20 minutes to chill to allow it to set before removing the sides of the pan and frosting.
  • Texture TEST – Once chilled, slice into a small section to test the texture. The center should be slightly more dense than the fluffy edges.
Pro Tip

Baking Tip: While your coconut flour cake is chilling, whip up some coconut cream frosting for topping!

chocolate vegan vanilla cake 2 layers frosting with chocolate frosting

Frosting Options & Toppings

For this cake recipe, I used a coconut milk based frosting on top! It’s super easy to make and so versatile, too! Chocolate, vanilla, or anything you prefer, the options are endless! However, you could also keep your cake super simple, and opt for a vanilla glaze. Or, save some time and use a store-bought dairy free frosting instead! Then, add a little flair with decorations such as:

  • Unsweetened Coconut Flakes
  • Berries
  • Dye-Free Sprinkles
  • Edible Flowers
  • Chopped Nuts
  • Dairy Free Chocolate Chips
side image of vegan vanilla cake with vanilla frosting on a pink plate with a fork on the side
a piece of vegan vanilla cake with chocolate frosting on a white plate with a fork on the side

How to Store and Freeze

How to Store: Place your vegan vanilla cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 7 days. If the cake is frosted then be sure to store it in the fridge.

How to Freeze: Place your cake in an airtight container, and place it in the freezer for up to 3 months. Then, when you’re ready to serve, leave it in the fridge overnight to thaw. 

Common Questions

Why is my egg free cake dry?

The most common reasons why your cake might turn out dry is either that it has baked for too long or not enough oil has been used.

Can I turn this vegan vanilla cake recipe into cupcakes?

This cake recipe works best for layered cakes. So, I don’t think it would work well for cupcakes. If you’re looking for a versatile vanilla cupcake recipe, check out this post!

Can I make this a sheet pan cake?

This vegan vanilla cake recipe is not designed to get super fluffy like traditional cake recipes. Therefore, it does not work well as a sheet pan cake.

Print
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a slice of vegan vanilla cake with vanilla frosting on a light pink plate with a fork breaking off a piece and a white edible flower on the side

Vegan Vanilla Cake with Frosting (Gluten Free)


★★★★★

5 from 7 reviews

  • Author: Lindsay Cotter
  • Total Time: 80 minutes
  • Yield: 8 – 9 slices 1x
  • Diet: Vegan
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Description

Perfect for layering, this Vegan Vanilla Cake with Frosting is made without eggs, grains, or dairy for a gluten-free cake that can be turned into any flavor you like best!


Ingredients

Units Scale

For the Cake:

  • ½ cup (65-70 grams) coconut flour (sifted works best)
  • 1 ¾ cups (170-175 grams) blanched fine almond flour
  • 3 Tablespoons arrowroot starch or potato starch
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • ¾ cup raw sugar or monk fruit sugar substitute
  • ¼ cup naturally refined liquid coconut oil
  • 1 cup almond milk or non dairy milk
  • 2 teaspoons distilled white vinegar or apple cider vinegar
  • ¼ cup maple syrup (or honey for non-vegan option)
  • 1 teaspoon vanilla extract

For the Vegan Coconut Cream Frosting: See notes for quick substitute

  • Two 14 ounce cans coconut cream, chilled in the fridge overnight. (Only 1 is needed unless the recipe is doubled. Having 2 chilled cans ensures there is enough cream.)
  • ¼ cup sweetener of choice (ex: maple syrup or powdered sugar)
  • 1 teaspoon vanilla extract
  • Chocolate Frosting option – 4 Tablespoons Dutch cocoa powder
  • Optional – Arrowroot starch or cornstarch as needed (to thicken)

Instructions

Pre-Baking Prep –  If making vegan coconut frosting, place the cans of coconut cream in the back of the fridge for 12- 24 hours. 

  1. Preheat the oven to 350° F. Grease or line an 8 or 9 inch springform cake pan or nonstick round cake pan. Set it aside. 
  2. In a large bowl, whisk together the sifted coconut flour, almond flour, arrowroot starch, baking soda, salt, and sugar. 
  3. In a second small bowl, whisk together the wet ingredients (milk, oil, maple syrup, and vinegar). Set them aside for 10 minutes. (This will act as a vegan buttermilk.)
  4. Gently fold the wet ingredients into the dry ingredients until just combined. Be sure not to overmix! The batter will be thick due to the coconut flour. 
  5. Transfer the batter into the prepared pan, spreading it evenly. 
  6. Bake for 25-30 minutes or until the cake is golden-brown on top. Rotate the pan 180 degrees, cover it with foil, and bake for an additional 20-25 minutes or until a toothpick comes out clean when inserted into the center of the cake. *Note – The top of the cake will become very browned, but it is not burnt. See notes.
  7. Remove from the oven, and let the cake cool at room temperature for 20 minutes. Then, place it in the fridge for an additional 10- 20 minutes to ensure the cake holds its structure before removing the sides of the springform pan 
  8. Carefully remove the cake from the pan to frost. 
  9. Texture TEST – Once chilled, slice into a small section to test the texture. The center should be slightly denser than the fluffy edges.

 Coconut Cream Frosting:

  1. Carefully so as not to shake, remove the coconut cream from the fridge. Scoop the top thick part of the can (where the hardened cream has formed) into the bowl of a stand mixer or a mixing bowl. Discard the water portion.
  2. Add sweetener and vanilla extract. Place the stand mixer (or handheld mixer) on high, and whip until the cream is light and fluffy. Add additional ingredients (ex: cocoa powder), and whip again until combined and fluffy. 
  3. If the frosting isn’t firming up as desired, add 1 -2 Tablespoons arrowroot starch or cornstarch, and whip to desired thickness.
  4. Best to store cake with frosting in the fridge for up to 7 days. Cake without frosting will keep at room temperature, covered, for 2 days.  Freezer-friendly.

Notes

  • The top layer of the cake will create golden brown “crust”, but it is not burnt. This is due to the coconut flour. If you’d like, carefully slice (remove) the browned/golden top layer of the cake before layering the icing.
  • For thicker frosting, add ¼ cup more powdered sugar and the starch. Will keep at room temperature for 1 hour before needing to be refrigerated.
  • Store bought dairy free frosting option
  • Prep Time: 10 minutes
  • chill time: 20
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice without frosting
  • Calories: 280
  • Sugar: 22.4 g
  • Sodium: 299.4 mg
  • Fat: 10.1 g
  • Saturated Fat: 5.3 g
  • Carbohydrates: 30.1 g
  • Fiber: 2.1 g
  • Protein: 3.7 g
  • Cholesterol: 0 mg

Keywords: vegan, vegan cake, cake, dairy free, gluten free, dairy free, grain free, dessert

Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch

This vegan vanilla cake recipe is easier than it looks to make! Trust me, it’s an oldie but a goodie and is perfect for every occasion. If you do give it a try, I would love it if you let me know in the comments below! 

Cheers, 

LC

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Categories: Dairy-Free, Desserts, Egg-Free, Gluten-Free, Grain-Free, Oven, Vegan Tags: cake, coconut, dairy free desserts, dairy free sweets, dessert, desserts, easy, gluten free, gluten free baking, gluten free cakes, gluten free desserts, grain free, paleo, vegan, vegan baking, vegan dessert

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. CP

    02/28/2022 at 7:57 AM

    This was the perfect birthday cake for my friend. It turned out so very good.

    ★★★★★

    Reply
  2. Toni

    02/26/2022 at 9:42 AM

    This is totally irresistible! Everyone at my house was really impressed that this is vegan!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      02/26/2022 at 5:42 PM

      So glad! Thank you!

      Reply
  3. Toni

    02/26/2022 at 9:15 AM

    This is really ahh-mazing!!

    ★★★★★

    Reply
  4. Paula S

    02/25/2022 at 12:03 PM

    You would never know this is vegan! Just incredible!

    ★★★★★

    Reply
  5. Amrita

    04/06/2021 at 1:25 AM

    Can you substitute coconut flour with something else ?

    Reply
    • Avatar photoLindsay Cotter

      04/06/2021 at 11:24 AM

      I haven’t tried it yet, but oat flour might work!

      Reply
  6. Keeley

    11/10/2020 at 5:09 AM

    This cake was delicious! I sliced the whole cake in two and filled it with a fresh blackberry sauce. We had extra blackberries that we had already cooked down in a pan. Oh my! It was like Black Forest Gateau!! Delish 🙂 I highly recommend!
    I didn’t have any coconut oil so I substituted for avocado oil and it cooked up fine. I also cooked the cake in silicon and reduced the cooking time down to 30-40 minutes.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      11/10/2020 at 2:47 PM

      So glad to hear it was a success Keeley! And what a delicious idea using the blackberry sauce as a filling! I’ll have to try that next time!

      Reply
      • Keeley

        11/12/2020 at 6:16 PM

        It’s a keeper, that’s for sure. I’ve made it again! Thank you so much for this recipe Lindsay. I’m interested in checking out some other ones now. Any recommendations?

        Reply
        • Avatar photoLindsay Cotter

          11/13/2020 at 10:59 AM

          Wonderful! Are you looking for desserts?

          Reply
  7. Alice Aivazian

    07/09/2020 at 10:46 AM

    If I’m using chilled coconut milk for the frosting do I still just use 1 can or more because only the top part solidifies into cream?

    Reply
    • Avatar photoLindsay Cotter

      07/10/2020 at 9:53 AM

      I usually have to use coconut cream versus coconut milk. Do you have that? It holds up better!

      Reply
  8. Sherryl

    07/03/2020 at 1:33 PM

    Wow‼️ Great Cake‼️ Even if I didn’t blend in my wet ingredients before adding to my dry ingredients (I simply kept adding to the mixing bowl) and yes, the cake is dense, but delish‼️ Next time, I plan to mix wet ingredients first then I will know where to stop ! Ha! Seriously this is a keeper & the ease of the frosting was fantastic with great taste also‼️ Thanks for such a favorite typical food/dessert that is healthy 👍✅👍

    ★★★★★

    Reply
  9. ry

    12/17/2019 at 4:44 PM

    Hi, I am gonna attempt to make this cake for my husband’s birthday. I was wondering if there is any difference between apple vinegar and apple cider vinegar? I only have apple vinegar hereeeeee

    Thank you!

    Reply
    • Avatar photoLindsay Cotter

      12/18/2019 at 12:28 PM

      Hmmm sounds the same. Does it say it’s pasteurized or raw?

      Reply
  10. Pyke 209

    05/04/2019 at 9:50 AM

    Awesome recipe went down as a birthday cake. Served requirements for all dietary needs. Everyone happy especially the birthday girl.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      05/04/2019 at 12:16 PM

      Oh I am so glad Pyke! Did you use the chocolate frosting too? Happy bday to the bday girl!

      Reply
  11. Meghan

    03/15/2019 at 11:51 AM

    Is it possible to make this with regular flour ? What would the substitutions be ? Also with strawberry purée? I’ve been looking forever for a birthday cake that’s healthy and allergy free for my sons 1st birthday!
    Meghan

    Reply
    • Avatar photoLindsay Cotter

      03/15/2019 at 5:38 PM

      I would check out my other vegan white cake. It uses GF flour that is easy to substitute with regular flour. No prob!! https://www.cottercrunch.com/lemon-lime-coconut-vegan-cake-with-coconut-frosting/ and you can take out the coconut

      Reply
  12. Alissa

    01/19/2019 at 7:30 PM

    Do you store the cake in the fridge or outside? I haven’t iced it yet.

    Reply
    • Avatar photoLindsay Cotter

      01/19/2019 at 11:51 PM

      I would keep it in the fridge to keep it more fresh. Keep me posted!

      Reply
  13. blaine brasseal

    07/20/2018 at 11:26 AM

    Do you think i could sub maple syrup or honey for the coconut sugar? its for a babys bday so trying to reduce sugar.

    thanks!

    Reply
    • Avatar photoLindsay Cotter

      07/20/2018 at 4:08 PM

      I think so, but it might be a little more dense and hard to hold together. Worth a shot! Or you could use half of xylitol sweetener and then half coconut sugar

      Reply
  14. Caroline

    06/21/2018 at 6:43 AM

    This is very amazing..Would definitely ask my mom to bake….The cake is so attractive.The golden-brown shimmery colour in the pictures make the cake look so amazing…It seems like the cake has been decorated with some glitters…Glitters made by grinding the Gold….Yummy
    Can’t wait for mom to bake…She would bake the day she is free..I have already place an order here..To taste the cake.

    Reply
  15. Elise

    06/04/2018 at 6:02 PM

    What time would you recommend if wanting to make cupcakes?

    Reply
    • Cotter Crunch

      06/05/2018 at 10:33 AM

      I would check at 20-25 minutes. Just depends on your oven. Keep me posted!

      Reply
  16. Jill

    05/28/2018 at 3:43 PM

    My son has an allergy to almonds, peanuts, walnuts and pecans. Could I use hazelnut meal instead of almond meal? What would you recommend.

    Reply
    • Avatar photoLindsay Cotter

      05/28/2018 at 8:50 PM

      I think so! Have you tried cassava flour or tigernut flour/ That might work too!

      Reply
  17. Elissa Butler

    05/15/2018 at 4:52 PM

    This sounds amazing! Any other flours than almond that will keep close to taste and texture? We also have an almond allergy here and it would be amazing to make a white cake!!

    Reply
    • Avatar photoLindsay Cotter

      05/15/2018 at 6:21 PM

      Have you tried tigernut flour or cassava flour? I would also try this one. It’s egg free and nut free. https://www.cottercrunch.com/lemon-lime-coconut-vegan-cake-with-coconut-frosting/

      Reply
  18. Apenny Vacuum

    02/27/2018 at 2:06 AM

    Thank you so much for the amazing Vegan White Cake with Frosting recipe! It is absolutely delicious and just became one of my new favorites!

    Reply
  19. Tara | Treble in the Kitchen

    02/20/2018 at 6:39 AM

    Soooo pretty 🙂

    Reply
    • Avatar photoLindsay Cotter

      02/20/2018 at 12:20 PM

      thanks lovely!

      Reply
  20. Cassie Autumn Tran

    02/19/2018 at 11:20 PM

    CAKE GOALS! SERIOUSLY. It has the most perfect frosting and airy delicious cakey batter inside! I have to try it–it looks way too delicious and easy to make to be true!

    Reply
  21. Nancy Bryant

    02/16/2018 at 4:56 PM

    Interesting…vegan cake? Can snack on this all day long! Looks very tasty and comforting and the frosting looks perfectly delicious!

    Reply
  22. Jennifer Farley

    02/16/2018 at 4:48 PM

    This is so decadent but simple! Yummy!

    Reply
  23. Amanda

    02/16/2018 at 8:09 AM

    OMG that frosting is totally calling my name!!

    Reply
    • Avatar photoLindsay Cotter

      02/16/2018 at 12:42 PM

      you know it girl!

      Reply
  24. Natasha @ Salt & Lavender

    02/16/2018 at 12:33 AM

    You’re some sort of genius! This looks positively dreamy.

    Reply
  25. Matt Robinson

    02/15/2018 at 9:41 PM

    I’m so far away from vegan, but you have a talent in making vegan look awesome to me!

    Reply
  26. Gina @Running to the Kitchen

    02/15/2018 at 8:17 PM

    OMG! This is beautiful! I need it in my life!

    Reply
  27. Megan @ Skinny Fitalicious

    02/15/2018 at 11:57 AM

    Well doesn’t this look YUM! I really don’t want to make a cake, but I might have to make this goodie.

    Reply
  28. Destiny Conkle

    01/27/2018 at 7:42 PM

    Could I use tapioca starch instead of arrowroot starch? Thanks!!

    Reply
    • Cotter Crunch

      01/27/2018 at 7:50 PM

      Yep! That should work.

      Reply
  29. Sarah

    11/12/2017 at 12:04 AM

    Love that you put the nutritional info makes it easier for type one diabetics to dose for insulin butbwpuld be great if you’ve put the average weight of each slice so I could work it out accurately. Thanks. So keen to try this!

    Reply
    • Cotter Crunch

      11/12/2017 at 9:20 AM

      That’s a great idea. I will have to do that. Thanks!

      Reply
  30. corinne

    07/01/2017 at 2:59 PM

    So I am looking to make a strawberry cake and a pineapple cake and hoping to use this recipe as a base, do you have any suggestions for the adjustments? Thanks! And thanks for creating this recipe too!! 🙂

    Reply
    • Cotter Crunch

      07/01/2017 at 5:45 PM

      Hi Corinne! I would add 1/4 cup to 1/2 c of pineapple or strawberry puree to the batter and then reduce the honey. Or keep the honey just not sure if the batter will hold. If it doesn’t then maybe add a touch more starch. THen adjust baking time as needed. Might take longer. For frosting, just use the plain version (not chocolate) and add a bit of fresh fruit to the batter as well. Once it is whipped or as topping. Does that make sense? Keep me posted!

      Reply
  31. Rony Jahid

    04/27/2016 at 9:15 AM

    This cake very interesting and delicious. i really love this cake .

    Reply
  32. Nicole Spasiano

    04/11/2016 at 8:36 PM

    never tried vegan cake before. Sounds good. Plus that frosting… love!

    Reply
    • Cotter Crunch

      04/12/2016 at 6:59 AM

      frosting is the best! no doubt! haha

      Reply
  33. bernard

    04/11/2016 at 4:58 AM

    Yesterday I tried to make it based on your recipe, but I fail to first experiment where a coarse texture and tasted bitter. But after repeating for the third time, I got the results are not bad 🙂
    I also add more agave nectar and powdered milk for the next experiment. And I think it makes my cooking so perfect ^ _ ^

    Thank you for sharing your recipe

    Reply
    • Cotter Crunch

      04/11/2016 at 5:48 AM

      Hi Bernard. Sorry to hear you had trouble with the recipe. Can you tell me what part didn’t work ? Could have been the type of almond flour or acid you used. Thanks so much. Just want to make sure adjust notes in recipe if need be

      Reply
  34. Emilie @ Emilie Eats

    04/10/2016 at 11:39 AM

    You are absolutely killing me with this!! I have SO MUCH coconut flour to use, and it’s so hard to find good vegan recipes using it. But cake??? I’ll take it any day. 🙂

    Reply
    • Cotter Crunch

      04/10/2016 at 10:52 PM

      Yea! Let me know if your give it a whirl

      Reply
  35. Jess @hellotofit

    04/09/2016 at 11:11 AM

    Whipped coconut cream is DA BOMB DOT COM!!! Love that you flavored it 🙂 XOXO

    Reply
    • Cotter Crunch

      04/09/2016 at 4:30 PM

      You know it girlfriend

      Reply
  36. Ashley @ Fit Mitten Kitchen

    04/08/2016 at 10:27 AM

    Wow! This just looks incredible. I applaud you for coming up with this vegan white cake! I can’t believe my eyes.

    Reply
    • Cotter Crunch

      04/08/2016 at 10:32 PM

      Haha you are too kind friend

      Reply
  37. Sarah | Well and Full

    04/07/2016 at 6:32 PM

    This cake looks amazing!! I wish I had a piece of it in front of me right now… or maybe the whole thing 😉

    Reply
    • Cotter Crunch

      04/07/2016 at 10:21 PM

      Cake party at my house! Come over

      Reply
  38. Alexa [fooduzzi.com]

    04/07/2016 at 6:01 PM

    Absolutely stunning! Love that you made this, not only gluten free, but vegan, too! Pinned for a celebration in the future 🙂

    Reply
    • Cotter Crunch

      04/07/2016 at 10:20 PM

      Let me know if you try it Alexa

      Reply
  39. Megan @ MegUnprocessed.com

    04/07/2016 at 11:59 AM

    My birthday is in a few weeks and I’m going to use this recipe for my cake! Looks soooooo good!

    Reply
    • Cotter Crunch

      04/07/2016 at 10:22 PM

      Woohoo! Let’s throw you a party!

      Reply
  40. Christina

    04/07/2016 at 10:34 AM

    You are so creative with baking recipes to fit these specific dietary restrictions!! When I was GF, it forced me to be so creative. And now that I don’t really have any restrictions, it’s like I’ve lost that skill of being creative LOL this is gorgeous!!

    Reply
    • Cotter Crunch

      04/07/2016 at 3:50 PM

      nah, you’re creativity is still through the roof!

      Reply
  41. Sarah

    04/07/2016 at 9:02 AM

    You missed it, my birthday was last month! I was even closer to you than I am now (was in CA). I’ll forgive you though…. if you bring me some of this cake! 😉

    Reply
  42. Vivian | stayaliveandcooking

    04/07/2016 at 8:45 AM

    I sort of need this in my life! Chocolate ANYTHING is delicious, and this sounds really good!
    Great post, thanks for sharing the recipe 🙂

    Reply
    • Cotter Crunch

      04/07/2016 at 10:22 PM

      Thanks so much Vivian!

      Reply
  43. Shanon

    04/06/2016 at 7:51 PM

    Looks delish!! Have you tried cake recipes with Otto’s Cassava flour? I think coconut and almond don’t agree with me… *sigh*. I might just have to experiment with this one!

    Reply
    • Cotter Crunch

      04/06/2016 at 9:33 PM

      I have!! And actually I made this with ottos too. Tasted great but the texture was odd. So I didn’t post it. But totally try it!

      Reply
      • Kelsey

        10/28/2018 at 9:29 AM

        I have a batter now with cavassa flour, very dry and crumbly. Add more water? What should the consistency be? Thanks!

        Reply
        • Avatar photoLindsay Cotter

          10/28/2018 at 11:52 AM

          Keep me posted Kelsey! I know we spoke on IG. Cassava can be tricky.

          Reply
  44. Laura @ Sprint 2 the Table

    04/06/2016 at 6:59 PM

    I want to motorboat the frosting. Is that awkward?

    Reply
    • Cotter Crunch

      04/06/2016 at 7:17 PM

      when are we not awkward? Bring it!

      Reply
  45. Jody - Fit at 58

    04/06/2016 at 6:20 PM

    My stepdaughter made a special coconut cake for her daughter for bday 1. It was so cute – her own special cake while everyone else got the store bought one!!!

    Reply
    • Cotter Crunch

      04/06/2016 at 9:33 PM

      Love that! You have such great family

      Reply
  46. Silvia Ribas

    04/06/2016 at 12:36 PM

    This recipe is absolutely stunning, it left me mouthwatering!

    Reply
    • Cotter Crunch

      04/06/2016 at 2:07 PM

      thanks so much! i hope you try it. report back if so!

      Reply
  47. Jen

    04/06/2016 at 12:19 PM

    YUM! I haven’t had regular cake with chocolate icing in so long. I think my last piece was from a box! This recipe neeeeeeds to be made! And likely eaten for breakfast :). The Hubs would love that!

    Reply
  48. Kristen Chidsey

    04/06/2016 at 11:46 AM

    What a great recipe! I love how easy it is and how common the ingredients are1

    Reply
    • Cotter Crunch

      04/06/2016 at 12:35 PM

      me too! simple is good! haha.

      Reply
  49. Blair

    04/06/2016 at 10:24 AM

    This is seriously making me drool! I love the photo of the frosting on the whisk, too! 🙂

    White (or yellow) cake with chocolate frosting is my all-time favorite dessert and the one that I request every year for my birthday. I am now dreaming about the dessert!!!

    Reply
    • Cotter Crunch

      04/06/2016 at 12:34 PM

      when is your bday? I’ll deliver!

      Reply
  50. Rebecca @ Strength and Sunshine

    04/06/2016 at 9:37 AM

    Makes me smile when I see a vegan recipe from you 😉 xoxo

    Reply
    • Cotter Crunch

      04/06/2016 at 12:26 PM

      Oh yay! i like making you smile

      Reply
  51. Christie

    04/06/2016 at 9:36 AM

    That frosting shot is amazing!! Looks so good…

    Reply
  52. Beth

    04/06/2016 at 8:25 AM

    WOW!!! I have some birthdays coming up, and I’m definitely going to give this a try! It looks delicious!

    Reply
    • Cotter Crunch

      04/06/2016 at 8:37 AM

      Let me know if you try it beth!

      Reply
  53. Michele @ paleorunningmomma

    04/06/2016 at 7:07 AM

    Okay now I’m thinking of making that coconut cream just to put in my coffee today! Seriously, this could not be more up my alley, love it!

    Reply
    • Cotter Crunch

      04/06/2016 at 8:37 AM

      OMG it’s addicting!

      Reply
  54. Erin @ The Almond Eater

    04/06/2016 at 6:40 AM

    Cake for breakfast isn’t the worst thing ever! Love that you tested it so many times–dedication AND that means it must be extra delicious.

    Reply
  55. Marcia

    04/06/2016 at 6:34 AM

    Mmmmmm yes please!

    Reply
  56. Megan @ Skinny Fitalicious

    04/06/2016 at 6:10 AM

    I am all about the coconut cream frosting a lately. So good!

    Reply
    • Cotter Crunch

      04/06/2016 at 6:44 AM

      isn’t it the best? gah… addicting

      Reply
  57. adi

    04/06/2016 at 5:35 AM

    My favorite dish was apparently kind, look very tasty at all, whether it made itself, and when it plans to deliver food to saya..haha..just kidding comrade

    Reply
  58. Susie @ SuzLyfe

    04/06/2016 at 5:32 AM

    Aw, you made me cake for my birthday? You shouldn’t have 😀

    Reply
    • Cotter Crunch

      04/06/2016 at 5:49 AM

      anything for you!

      Reply
      • Susie @ Suzlyfe

        02/16/2018 at 8:44 AM

        And you reposted it on my brother’s birthday! IT IS MEANT TO BE

        Reply
        • Avatar photoLindsay Cotter

          02/16/2018 at 12:38 PM

          It’s meant to be!!! p.s how are you? I keep thinking about you and little emmie

          Reply

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Lindsay Cotter of Cotter Crunch

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Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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