1. Can I make vegan gluten-free vanilla cake ahead of time?

Yes, you can bake the cake layers a day or two in advance. Let them cool completely, then wrap tightly in plastic wrap. Store at room temperature for one day, or in the fridge for up to three days. You can also freeze unfrosted layers for up to two months—just thaw in the refrigerator overnight before serving.

2. What’s the best way to keep vegan gluten-free cakes moist?

The key is to measure your ingredients carefully, use a reliable gluten-free flour blend, and avoid overbaking. Adding almond flour or a little applesauce to the batter also helps retain moisture. Store the cake in an airtight container and frost only after it’s completely cooled.

3. Can I make this recipe without nuts or soy?

Absolutely! Simply swap almond flour for oat flour, and choose a nut-free, soy-free plant milk (like rice or coconut milk). The recipe is flexible enough to accommodate most dietary needs, so everyone can enjoy this vegan gluten-free vanilla cake.

4. Which frosting works best with vegan gluten-free vanilla cake?

Classic vegan buttercream is always a hit, but vegan cream cheese frosting or a whipped coconut cream topping also pair perfectly. If you prefer something lighter, a dusting of powdered sugar and fresh fruit

Vegan Gluten-Free Vanilla Cake: 7 Steps to Perfection

Name: Vegan Gluten-Free Vanilla Cake: Simple Recipe for the Perfect Allergy-Friendly Treat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 2 cups gluten-free all-purpose flour blend (with xanthan gum preferred); 1/2 cup almond flour (substitute oat flour for nut-free); 1 cup unsweetened plant milk (oat, almond, or soy); 1 tablespoon apple cider vinegar or lemon juice; 3/4 cup cane sugar (or coconut sugar for less refined); 1/3 cup melted coconut oil or avocado oil; 1 tablespoon pure vanilla extract; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

Description

A classic, moist vanilla cake that’s completely vegan, gluten-free, and inclusive for everyone at the table. Inspired by family, cherished memories, and the joy of baking for all diets.

Ingredients

Scale

2 cups gluten-free all-purpose flour blend (with xanthan gum preferred)
1/2 cup almond flour (substitute oat flour for nut-free)
1 cup unsweetened plant milk (oat, almond, or soy)
1 tablespoon apple cider vinegar or lemon juice
3/4 cup cane sugar (or coconut sugar for less refined)
1/3 cup melted coconut oil or avocado oil
1 tablespoon pure vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

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Instructions

Preheat oven to 350°F (175°C). Line cake pans with parchment paper.
In a small bowl, mix plant milk with apple cider vinegar or lemon juice. Let sit to create vegan buttermilk.
In a large bowl, whisk together gluten-free flour blend, almond flour, baking powder, baking soda, and salt.
In another bowl, combine cane sugar, melted oil, vanilla extract, and the prepared buttermilk mixture. Stir until smooth.
Pour wet ingredients into dry. Stir gently—do not overmix. Mix just until no dry flour remains.
Divide batter evenly between prepared pans. Smooth tops and tap to release air bubbles.
Bake for 28–32 minutes, or until a toothpick comes out clean or with a few crumbs.
Let cakes cool in pans for 10 minutes, then transfer to a rack to cool completely before frosting.

Notes

For nut-free, use oat flour in place of almond flour. For cupcakes, bake 20–22 minutes. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Cake layers can be frozen up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Vegan, Gluten-Free, American

Nutrition

Serving Size: 1 slice
Calories: 240
Sugar: 13g
Sodium: 220mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 3g
Cholesterol: 0mg