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
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Comments

  1. Charlotte says

    I am an experienced gluten, egg an soy free baker n normally free form cook but for my husbands birthday I wanted to make something special for him. I was happy when I found this recipe and followed it to a T. I omitted the sea salt though because I don’t think desert needs THAT much salt. This recipe is not sweet at all. It is extremely salty as most recipes I only use 1/2 a teaspoon of baking soda. If the extreme saltiness wasn’t bad enough it was soggy and spongy. Gluten free ingredients are very expensive don’t waste your time with this horrid cake.

    • Diane says

      Charlotte — I am sorry you didn’t like the recipe. Eliminating the salt is fine, completely optional. But changing the baking soda amount would effect the livening agent of this cake. Because this cake uses different flours and has no eggs, the baking soda is required. Again, I am sorry you didn’t like it.

  2. Katie says

    I’ve been looking for a gluten-free, tree nut-free, vegan-friendly cake recipe for ages – I think this might work! Thank you SO much!!

  3. Jen says

    Hi, I am looking for a vegan royal icing recipe in order to make detailed flowers. Please help if you can! I need to replace the meringue…

  4. says

    It’s surprising how many people are requesting gluten free, egg free or dairy free cakes these days. Great to have a lovely, moist cake recipe to try. Most GF recipes I have tried tend to be a very dry texture!

  5. says

    Hi Lisa. You mean so that you just have an egg free, dairy free recipe? I don’t think it would — I have never tried it. When using gluten free flours, their consistencies are different so you use more or less than a typical recipe. Also the combination of the other ingredients make up for the absence of eggs and dairy. Not too sure how they would work with flour.

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