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!
*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!
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:
- Easy to make ahead of time
- Made with whole food ingredients
- Great for layered cakes
- Ready in about an hour!
- 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.
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!
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!
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!
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.
- 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.
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
- 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.
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.
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!