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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)


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5 from 7 reviews

  • Author: Lindsay Cotter
  • 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

Units Scale

For the Cake:

  • 1/2 cup (65-70 grams) coconut flour (sifted works best)
  • 1 3/4 cups (170-175 grams) blanched fine almond flour
  • 3 Tablespoons arrowroot starch or potato starch
  • 1 1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 3/4 cup raw sugar or monk fruit sugar substitute
  • 1/4 cup naturally refined liquid coconut oil
  • 1 cup almond milk or non dairy milk
  • 2 teaspoons distilled white vinegar or apple cider vinegar
  • 1/4 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.)
  • 1/4 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 1/4 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