Gluten Free and Vegan Vanilla Cake Recipe

This gluten free, egg free, dairy free vanilla cake recipe will surprise your guests.  This cake is so light and moist.  This cake can be made soy free and nut free as well by insuring your ingredients do not contain nuts or soy.  This is a very simple recipe to make.  Enjoy!

Gluten Free Vegan Vanilla Cake

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Serving Size: 1953g

Calories per serving: 4622kcal

Fat per serving: 94g

Gluten Free Vegan Vanilla Cake

This recipe is made especially for individuals who are vegans and prefer eating gluten free foods.

Ingredients

  • 1 1/2 cups sorghum flour
  • 1 1/2 cups tapioca flour
  • 1 cup white rice flour
  • 2 cups white sugar
  • 1 teaspoon sea salt
  • 2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 2 teaspoon xanthan gum
  • 1 cup rice milk (or coconut milk, soy milk, or almond milk)
  • 2 cups warm water
  • 6 Tablespoon canola oil (or coconut oil)
  • 2 Tablespoon pure vanilla
  • 2 teaspoons vinegar
  • 1/2 cup unsweetened applesauce

Instructions

  1. Preheat your oven to 375F (191C). Measure the non-dairy milk into a liquid measuring cup & add vinegar (set aside for now).
  2. Whisk together all dry ingredients.
  3. Add all liquid ingredients to the dry ingredients and mix with electric mixer until smooth and fluffy.
  4. Fill the greased cake pans.
  5. Bake the cake for 30-35 minutes. The cake is ready it will be light brown on top and spring back when you press it lightly.

Notes

This recipe will make two 9 inch cakes, or 9x 13 cake, or 24 cupcakes.

Happy Caking!

Diane

Diane
Diane is a co-write for CakeJournal. She is a self taught cake decorator and sugar flower artist since 2010. Diane lives in Ontario, Canada and is very excited to be joining our team.
Diane
Around the web

Comments

  1. M I says

    Thanks for such a cool recipe! Made this in cupcake form, subbed water for the milk portion, and they turned out wonderfully.

    Has anyone used this recipe for a 14-inch cake, specifically as the base of a tiered cake ? If so, was it sturdy enough to incorporate additional cake layers, and hold additional tiers?

Leave a Reply

Your email address will not be published. Required fields are marked *


− one = 0

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>