Made without eggs, dairy, or grains this Gluten-Free Vegan Vanilla Cake 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!
An Allergy-Friendly Cake
I get a lot of requests from clients, friends, family, and readers about grain-free, dairy-free, and egg-free desserts. The most common recipe I receive requests to make is an allergy-friendly cake that has all the flavor and texture of one made with eggs, sugar, and white flour but contains none of those ingredients.
The 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.
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!
Why You’ll Love This Cake
As mentioned, this vegan vanilla cake 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:
- Easy to make ahead of time
- Made with whole food ingredients
- Great for layered cakes
- Ready in about an hour
- Extra tasty
What Does This 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.
Ingredients You’ll Need
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!
- 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!
How to Make Vegan Gluten-Free Cake
- Preheat. To begin, preheat your oven to 350°F, 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!
Note: Your batter will be thicker than traditional cake batter due to the use of coconut flour.
- 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.
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.
- Cool. Remove the cake from the oven, and let itcool 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.
Baking Tip: While your coconut flour cake is chilling, whip up some coconut cream frosting for topping!
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
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
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.
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!
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.
Gluten-Free Vegan Vanilla Cake Recipe
- Total Time: 80 minutes
- Yield: 8 – 9 slices 1x
- Diet: Vegan
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
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.
- 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.
- In a large bowl, whisk together the sifted coconut flour, almond flour, arrowroot starch, baking soda, salt, and sugar.
- 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.)
- 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.
- Transfer the batter into the prepared pan, spreading it evenly.
- 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.
- 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
- Carefully remove the cake from the pan to frost.
- 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:
- 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.
- 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.
- If the frosting isn’t firming up as desired, add 1 -2 Tablespoons arrowroot starch or cornstarch, and whip to desired thickness.
- 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
This was the perfect birthday cake for my friend. It turned out so very good.
This is totally irresistible! Everyone at my house was really impressed that this is vegan!
So glad! Thank you!
This is really ahh-mazing!!
You would never know this is vegan! Just incredible!
Can you substitute coconut flour with something else ?
I haven’t tried it yet, but oat flour might work!
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.
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!
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?
Wonderful! Are you looking for desserts?
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?
I usually have to use coconut cream versus coconut milk. Do you have that? It holds up better!
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 👍✅👍
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!
Hmmm sounds the same. Does it say it’s pasteurized or raw?
Awesome recipe went down as a birthday cake. Served requirements for all dietary needs. Everyone happy especially the birthday girl.
Oh I am so glad Pyke! Did you use the chocolate frosting too? Happy bday to the bday girl!
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
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
Do you store the cake in the fridge or outside? I haven’t iced it yet.
I would keep it in the fridge to keep it more fresh. Keep me posted!
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!
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
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.
What time would you recommend if wanting to make cupcakes?
I would check at 20-25 minutes. Just depends on your oven. Keep me posted!
My son has an allergy to almonds, peanuts, walnuts and pecans. Could I use hazelnut meal instead of almond meal? What would you recommend.
I think so! Have you tried cassava flour or tigernut flour/ That might work too!
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!!
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/
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!
Soooo pretty 🙂
thanks lovely!
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!
Interesting…vegan cake? Can snack on this all day long! Looks very tasty and comforting and the frosting looks perfectly delicious!
This is so decadent but simple! Yummy!
OMG that frosting is totally calling my name!!
you know it girl!
You’re some sort of genius! This looks positively dreamy.
I’m so far away from vegan, but you have a talent in making vegan look awesome to me!
OMG! This is beautiful! I need it in my life!
Well doesn’t this look YUM! I really don’t want to make a cake, but I might have to make this goodie.
Could I use tapioca starch instead of arrowroot starch? Thanks!!
Yep! That should work.
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!
That’s a great idea. I will have to do that. Thanks!
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!! 🙂
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!
This cake very interesting and delicious. i really love this cake .
never tried vegan cake before. Sounds good. Plus that frosting… love!
frosting is the best! no doubt! haha
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
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
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. 🙂
Yea! Let me know if your give it a whirl
Whipped coconut cream is DA BOMB DOT COM!!! Love that you flavored it 🙂 XOXO
You know it girlfriend
Wow! This just looks incredible. I applaud you for coming up with this vegan white cake! I can’t believe my eyes.
Haha you are too kind friend
This cake looks amazing!! I wish I had a piece of it in front of me right now… or maybe the whole thing 😉
Cake party at my house! Come over
Absolutely stunning! Love that you made this, not only gluten free, but vegan, too! Pinned for a celebration in the future 🙂
Let me know if you try it Alexa
My birthday is in a few weeks and I’m going to use this recipe for my cake! Looks soooooo good!
Woohoo! Let’s throw you a party!
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!!
nah, you’re creativity is still through the roof!
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! 😉
I sort of need this in my life! Chocolate ANYTHING is delicious, and this sounds really good!
Great post, thanks for sharing the recipe 🙂
Thanks so much Vivian!
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!
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!
I have a batter now with cavassa flour, very dry and crumbly. Add more water? What should the consistency be? Thanks!
Keep me posted Kelsey! I know we spoke on IG. Cassava can be tricky.
I want to motorboat the frosting. Is that awkward?
when are we not awkward? Bring it!
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!!!
Love that! You have such great family
This recipe is absolutely stunning, it left me mouthwatering!
thanks so much! i hope you try it. report back if so!
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!
What a great recipe! I love how easy it is and how common the ingredients are1
me too! simple is good! haha.
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!!!
when is your bday? I’ll deliver!
Makes me smile when I see a vegan recipe from you 😉 xoxo
Oh yay! i like making you smile
That frosting shot is amazing!! Looks so good…
WOW!!! I have some birthdays coming up, and I’m definitely going to give this a try! It looks delicious!
Let me know if you try it beth!
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!
OMG it’s addicting!
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.
Mmmmmm yes please!
I am all about the coconut cream frosting a lately. So good!
isn’t it the best? gah… addicting
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
Aw, you made me cake for my birthday? You shouldn’t have 😀
anything for you!
And you reposted it on my brother’s birthday! IT IS MEANT TO BE
It’s meant to be!!! p.s how are you? I keep thinking about you and little emmie