Ok, real talk. Gluten free baking is not as difficult to make work, but vegan baking just makes it next level hard. So creating a vegan gluten free cake recipe was damn near frustrating. I threw out a few cakes before finally, the clouds parted and the sun shined down and tadah, a cake that looked like a cake, smelled like a cake and tasted like a cake! So, it must be a cake 🙂 I love this vegan cake recipe, because it comes together pretty easily and the cake is super satisfying when paired with my vegan vanilla frosting. We pretty much breathed it in.
I will say, it is very satisfying, and a little slice is more than enough to satisfy any sweet tooth, because its pretty rich & decadent. I frosted it pretty simply, naked cake style. I don’t like too much frosting on my baked goods.
I do plan on working on making a second version that is lighter and fluffier. This cake has a little bit of a cornbread texture, from the flax eggs, but that doesn’t take away from it. It gives it some good crumb and makes it very fulfilling. I do want to get that cupcake texture for my next vanilla cake, if that makes any sense. I personally love vanilla cakes, they are my favorite. I know many people love chocolate, but something about a good old fashioned vanilla cake always gets me, especially warmed up and with a scoop of ice cream, i’m sold.
I did store it in the fridge, but when you cut a slice, let it come to room temp. The frosting softens and so does the cake as it warms up. I also love love love fresh fruit with my cakes. Strawberry shortcake is a definite fav, followed closely by anything blueberry flavored. So, it was natural of me to throw some on top, and I even added more in the plate as I ate it.
And then, the true taste tester, Sam. He loved it! I usually have to special order cakes for him, and they get pretty pricey. I still have to come up with a coconut version, his absolute favorite.
So, what’s your favorite cake? Let me know if you want me to re-create something and make it vegan or gf, I would love the challenge!
Vegan Gluten Free Vanilla Cake Recipe
Ingredients
Dry Ingredients
- 1 cup white rice flour
- 3/4 cup corn starch
- 3/4 cup sweet white sorghum flour
- 1 1/4 tsp xantham gum
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cup sugar
Wet Ingredients
- 1/2 cup grapeseed oil (or oil of choice)
- 2 tbsp grapeseed oil (or oil of choice)
- 3/4 cup coconut milk (or nut milk of choice)
- 2 tsp vanilla
Flax Eggs
- 4 tbsp flax
- 10 tbsp hot water
For Pans
- vegan butter
- rice flour
Vegan Buttercream Frosting
- 2 cups vegan buttercream frosting
Instructions
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Heat the oven to 350 degrees Fahrenheit.
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In a small bowl, add the flax and hot water, mix and let it sit for 10 minutes.
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In a big bowl, add all the dry ingredients. Whisk well so it all gets spread evenly.
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In a medium bowl, add all the wet ingredients and the flax eggs from the small bowl. Whisk.
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Using a spatula, add the wet ingredients to the bowl with the dry ingredients. Then mix it well using just the spatula.
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Butter two 9 inch round pans, and dust them with rice flour.
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Divide the mixture evenly between the two pans and bake them for around 25 min. After they cool for 10 minutes, flip them carefully onto a cooling rack. Once completely cooled, frost one side of a cake, then add the other cake on top. Frost the top and cover with berries.
Recipe Notes
GF flour blend adapted from the talented Gluten Free Makeovers.
