This Easy Vanilla Vegan Gluten Free Cake is made in 1 bowl and requires only 8 ingredients. It’s fluffy, moist, tender and bursting with vanilla flavor. Plus there is no added oil to the cake itself!
After creating the most perfect vegan vanilla cake, I wanted to help my gluten-free friends by baking a version they could enjoy. Of course, it works quite well to simply replace the all purpose flour in the original recipe with a quality gluten free flour mix, but this cake recipe was created from the start to be gluten free.
You’ll want to dig into slice after slice of this fluffy, tender, and moist cake. You can’t even tell that it’s gluten-free or vegan! I’ve had plenty of dry gluten free vegan cakes, so I wanted to avoid that outcome at all costs.
All you need to make this cake is 1 bowl and 8 ingredients. Even without any oil, dairy, or gluten, this dessert is exceptionally delicious! It’s beautifully decorated with my simple vanilla frosting and sprinkles, or use my chocolate frosting if you’d prefer! I’ve included a very simple vanilla icing recipe as well.
The magic of almond flour
Aside from being 100% gluten and dairy-free, this cake is also oil-free! Most cake recipes contain vegan butter or oil to enhance moisture. Instead, this recipe calls for almond flour.
The ground almonds are loaded with natural fats and oils, creating desserts that are rich, moist, and full of healthy fats. Unfortunately, there is not a good substitute for it in this particular recipe. Without it, the cake will taste gummy, low fat and dry.
Make sure to use almond flour (blanched is preferred, fine texture) and not almond meal in this gluten-free cake recipe. Almond meal will completely change the texture.
Ingredients Needed
- Almond flour – Provides fat and richness in oil-free cakes. Without it, the cake will taste gummy and fat-free. There is no substitute for it here.
- Gluten-free all-purpose flour – This will stabilize the cake and help it keep a consistent texture. You can replace this with all purpose flour when you don’t need the cake to be gluten free.
- Sugar – Use coconut sugar if you prefer.
- Baking powder
- Salt
- Almond milk – Use any plant-based milk you prefer.
- Apple cider vinegar – To help the cake rise and bake evenly.
- Vanilla – In addition to vanilla extract, you can scrape out the inside of a vanilla bean to add natural flavor and beautiful black specks throughout the cake.
How to make Vegan Gluten Free Cake
Preheat the oven and prepare the pans: Preheat your oven to 350ºF. Lightly grease 2 8-inch round cake pans. Cut out 2 round pieces of parchment paper and place them on the bottom of the pans for easy removal.
- In a large bowl, whisk the dry ingredients together.
- Next, pour the wet ingredients over the dry ingredients. Stir well but do not over mix. Pour the batter evenly into the prepared pans.
- Bake for 30 to 35 minutes. When they’re done, remove the cake from the pans and let them cool completely.
How to decorate the cake
My 4-ingredient simple vanilla frosting is probably the best tasting option for the cake! It’s rich, buttery and smooth. One batch will cover the entire cake and satisfy your sweet tooth.
Or you can make the simple vanilla icing I’ve included in the recipe. It only has 2 tablespoons of vegan butter, and if you really needed to you could leave it out. For the simple icing, you can mix all of the ingredients in just one bowl. If the frosting is too runny, stir in more powdered sugar, and if it’s too thick, add a teaspoon of milk at a time until you reach the desired consistency.
Check out my Cashew Vanilla Frosting if you’re looking for a low sugar and oil free frosting.
This is an easy cake icing that can be made in just 5 minutes. Therefore, it’s perfect when you’re in a rush or just need something simple! You can always create an extra fun design with colorful sprinkles, shredded coconut, or crushed Oreo cookies.
Can I use this recipe to make cupcakes?
Of course! Make the cake batter using the same instructions. Fill cupcake liners 3/4 of the way full and bake for 20 to 25 minutes, or until a toothpick comes out clean.
You should end up with 18 to 24 cupcakes using this recipe. To decorate, swirl the vanilla frosting on top using a piping bag or simply spread it on with a butter knife.
How to store
The cakes can be baked well ahead of time and are even freezer-friendly! Wrap them in plastic and either freeze for up to 3 months, refrigerate for 5 days, or keep them at room temperature for 2 days.
Make the frosting up to 1 to 2 weeks ahead of time and store it in a sealed container in the fridge. It will firm up as it sits in the fridge, so let it sit on the kitchen counter for around 30 minutes before frosting the cake.
Leftovers are best stored covered in the refrigerator. Leftover cake should stay fresh and moist for around 3 days.
Want more vegan cakes?
- 1 Bowl Vegan Carrot Cake
- Vegan Strawberry Cake
- 1 Bowl Vegan Coconut Cake
- Vegan Vanilla Cake
- Vegan Lemon Cake
Easy Vanilla Vegan Gluten Free Cake
Ingredients
Vegan Gluten Free Cake
- 2 cups almond flour
- 2 cups all purpose gluten free flour mix (I used King Arthur brand)
- 1 3/4 cups granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 cups almond milk (or soy milk)
- 2 teaspoons apple cider vinegar
- 1 1/2 tablespoons pure vanilla extract
Simple Vanilla Icing
- 2 tablespoons softened vegan butter OR omit and use more almond milk for oil free
- 3 cups powdered sugar
- 2-3 tablespoons almond milk
- 1 teaspoon pure vanilla extract
- sprinkles, optional for serving
Instructions
- Preheat to 350 degrees F and lightly grease 2 8-inch round pans. I also put a round parchment paper piece in the bottom for easy removal.
- In a large bowl, whisk the almond flour, gluten free flour, sugar, baking powder and salt. Then add the almond milk, vinegar and vanilla. Stir well but do not over mix. Pour evenly into the prepared pans.
- Bake for 30-35 minutes. Remove from the oven and let cool completely before frosting.
- Make the icing: Place the softened vegan butter, powdered sugar, almond milk and vanilla in a bowl and mix on low, then high until creamy and smooth. Add more milk or powdered sugar as needed to make a spreadable frosting.
- Frost the cake as desired and top with optional sprinkles. Enjoy!
Notes
- For the frosting, you may also use vegan shortening instead of vegan butter. Or leave it out completely if needed but you will need to add a bit more milk.
- May also bake the cake in a 9×13 inch pan, but it will take longer to bake, about 40-45 minutes. Check the middle with a toothpick to make sure it’s cooked through.
- I used King Arthur Gluten Free Flour mix which worked great. Bob’s Red Mill also works. Almond flour is essential here since there is no added oil, so don’t try replacing it.
I just made this cake. I didn’t have apple cider vinegar so used plain white vinegar and regular milk instead of almond milk …. And this cake is phenomenal! I didn’t put icing on it and instead served with a scoop of ice cream as my issue is needing eggfree and gluten free….I will make this a regular cake for us! Thank you!
I made this recipe MULTIPLE times, and each time the cake collapsed in the center. I’m wondering if the baking powder is too much? I did everything mis en place, so it was room temperature. I didn’t stir much, just until mixed. Same results. I did use 3 6” pans, and I made sure there wasn’t a lot of batter in each to ensure it could have enough space and not be heavy. I’m really disappointed because it sounded like it would be a lovely cake. I may try again with less leavening and see if it works better. 🙁
Hi Julie, let me see if I can help! There are a few things to look at with cakes that are collapsing in the center after baking. Are you truly baking the cakes long enough? You are using 3 smaller pans instead of the 2 I’ve used, and I’m not totally sure on how long they will need to bake. But make sure a toothpick comes out with no wet batter in the middle. They should be golden on top as well. Second, is your almond flour very grainy or is is fine? Use finely ground almond flour for best results, or the cake may stay too wet. Third, what gluten free flour mix are you using? Perhaps you are using a brand that doesn’t work well for making cakes. Less baking powder will not help, I’m afraid.
Let me start off my saying I am a cake lover. When I had to go GF- it was a sad day for me LOL. It’s hard to find a good GF cake recipe. My daughter is vegan – so GF+ Vegan was right on! I used the king authur measure for measure & followed the advice of one of the comments: dry in one bowl / wet in another then combine until just mixed- I used a silicone spatula here. – forgot to mention – I added almond extract bc I thought it was the vanilla ( same packaging ) – that made me nervous ! I realized after I added the one tablespoon and I stopped there. That mistake was the best thing ever ! This cake came out perfect ! I made the buttercream with myokos – next time I’ll use a tad less sugar – but it was awesome !! Tip : make sure that cake is cooled completely- makes the spreading easier. I did refrigerate to keep firm . Thanks so much !
Hi Yolanda. How awesome that you and your daughter were able to enjoy a frosted cake! I appreciate you taking time to share your experience and wonderful feedback! I may try a little almond extract in one of my future cakes!
Nora, thanks for this recipe. Does this work with KA Measure for Measure flour (has xantham)? Thanks!
You are welcome, Hannah. I have used King Arthur Measure for Measure, the all purpose mix, as well as Bob’s Gluten Free 1:1 Flour. If the recipe requires a mix without or specifically with xanthan gum I will state that, like in my Gluten Free Chocolate Cake recipe. It should turn out fine, and I hope you enjoy the cake!
Can use 4 cups “almond flour” instead of the gluten free flour?
Hi Ruth. Sorry, all almond flour will not work. You could use all purpose flour in place of the gluten free though. Hope this helps!
Made recipe exactly as written and in 8” stainless steel cake pans, cooked 40 min just til set in the middle. They look perfect and smell amazing. Won’t get to try it til the party on Thursday 🙂 thanks for the recipe!
Hi Janina. You are welcome! I hope your party is great, and that everyone enjoys the cake! Thanks for sharing!
I don’t know what I’ve done incorrectly. I made this cake twice following the recipe exactly, and both times it came out really gooey inside. The outside is baked perfectly, but the innards are just not cooked. I put the cakes back in the oven thinking more time would solve the problem, but even at 40 minutes additional baking time, they were still goop. The only difference I have is I’m using Namaste Gluten-free flour. King Arthur brand has potato starch, and that makes my body very sick, so I can’t use that brand. Could that small difference really make such a huge issue?
The flavor of this cake is very good and it’s definitely easy due to relatively few ingredients and not requiring a mixer. I made the recipe exactly as written, using Bob’s Red Mill 1-to-1 GF baking blend. I baked the 8″ cake rounds for over 40 minutes to make sure it was no longer wet in the middle. My cake was moist, as promised, but it was very dense and chewy. Again, it’s tasty, but it did not meet my expectation of something fluffy and tender. This was more like a dense pound cake (which would be yummy with sweetened fruit spooned over it) rather than something frosted and layered that you would expect for a birthday cake. Perhaps it works better with King Arthur GF flour– I have never tried that kind.
I always have great results with King Arthur Gluten Free Flour. It’s possible the batter was overmixed if it turned out dense, but it’s hard to know without being there. Hopefully it turns out better next time!
This is my go-to cake recipe! It is so easy and delicious and can be whipped up very quickly. It is also a great base for other cake flavours. I’ve used it to make both an apple custard and a chai spiced version. This weekend I am going to try lemon and lavender.
If you are in Australia, I find the White Wings Gluten Free Plain Flour works great.
Hi Olivia. I’m happy to hear you are loving the cake! Your flavor variations sound delicious! Thanks for sharing your wonderful feedback and delicious ideas! Happy baking!
Could I freeze these baked as cupcakes? Probably without being frosted? My granddaughter wants marbled cake mix. Could I just take some out and add cocoa? Thanks for information.
Yes, you can freeze the baked cupcakes without the frosting. For marbled cupcakes, make two batters: one regular and one with 1/4 cup cocoa powder added, then swirl them together. I hope this helps!
Hello is there a substitute to the almond flour ie can i use more gf flour as i can not have nuts ,marg
There is no substitution for the almond flour, unfortunately, because it’s an oil free cake. I’d recommend trying my vegan vanilla cake with a 1:1 gluten free flour mix instead of the all purpose flour. Hope this helps!
Misleading… photo of the cake isn’t with the icing in the recipe but rather with a frosting which is a completely different recipe. Should have included a photo with an icing then, that’s how recipes usually work so people can see if they did okay.
Hi there, the icing in the photos is the icing recipe included. Why do you think it’s a different recipe?
Hi! I did a test run of this cake today in preparation for my daughter’s first birthday. This is the first gluten free vegan cake I’ve made. Thr top cratered in a bit. Do you have amy recommendations on how to prevent it cratering?
This one might fall just a bit in the middle, but it should be fine. Measure all the ingredients accurately, and bake the cake long enough. If it’s underdone, it will cave in when you take it out of the oven. Hope that helps.
If I halve this recipe will it turn out?
That shouldn’t be a problem! You could just bake the batter in one pan instead of two.
Hello! Following all the great reviews, I want to use this recipe for a friends birthday cake this weekend. I’m in the Uk and was wondering what flour to use for the all purpose gf flour.. could I use plain or self-raising and sub other ingredients?
Thank you!
If you don’t need the cake to be gluten free, I’d suggest using my vegan vanilla cake recipe instead and using regular all purpose flour or cake flour.
Great texture and super easy to make! Made cupcakes and it made about 18. Took around 25 minutes to bake. I split the batter into 3 bowls and tried it with vanilla, almond, and lemon and all were delicious! I also used coconut sugar and it was the perfect sweetness!
Hi Audrey. Thank you for sharing your wonderful feedback and ideas! I love the different flavors!
What would be an easy way to make this cake chocolate? Thanks!
The easiest way would be to use my gluten free chocolate cake recipe! Hope that helps 🙂
Hi Nora! This is a wonderful recipe! My son wants a chocolate cake for his birthday, so I wanted to make *this* one chocolate because it is oil free. I’ve searched what feels like 1000 recipes for a gluten free vegan chocolate cake that is oil free. Any suggestions on how to add cocoa to this one so it’s oil free? I’m scared to just experiment bc I don’t want to waste so many valuable ingredients. ?
Hi Nicole. I’d suggest using my gluten free chocolate cake recipe instead. Just replace the oil with more applesauce! Hope this helps!
Made cupcakes using this recipe, and it was a total hit at my friend’s birthday party! Recently had to go gluten free in addition to being vegan and this is the first dessert recipe I’ve found that worked super well and tasted great. Thank you!
I’m thrilled the cake was a hit at the party! Thank you for using my recipe, and for sharing your wonderful feedback!
I have tried lots of other vegan gluten free cake recipes and they usually end up with a gummy texture and they tend to taste like baking soda. i have a rare autoimmune condition and i am on a special diet, i just really want to feel normal sometimes. does it end up wit a gummy texture or strange taste?
I’ve always had great results with this cake and it usually turns out moist, tender, and fluffy (with a delicious vanilla flavor!). If you’re worried about it being gummy, do your best not to overmix the batter. Let me know how it works out for you!
Can another sweeteners be used?
I don’t do sugar. Don’t use vinegar either.
Thanks
I haven’t tried anything other than sugar, but maybe coconut or date sugar. You can probably leave out the vinegar but I’m not sure as I haven’t tried it. Or substitute lemon juice.
Hi Nora,can we use king Arthur all purpose flour for this recipe…
Yes, that works well here.
Hi Nora! I work in a vegan deli and we have an amazing chocolate cake but I wanted to try a white cake I could flip flop flavors in and this cake is a winner!! I used Bob’s 1:1 and turbinato sugar but see from reading some post that it needs to be cooked a bit longer. The one I made taste great but I think I will try cooking it longer to make the texture better. I do have a request for a strawberry cake I was wondering how you might incorporate frozen strawberries into this recipe?
Hi Lalanya! I’m glad this cake is a winner! Ovens do vary so baking it a little longer might be necessary. I’m not sure how to incorporate frozen strawberries, the strawberry cake recipe I have is a bit more complicated with making a reduced strawberry puree, etc. But you could probably add some sliced strawberries in between cake layers.
Your best option is to use Freeze Dried Strawberries, either whole or ground to a powder for more intense flavor.
Hi Nora,
Excited to try this recipe for my son’s birthday and I’m wondering if lemon extract could be substituted for the vanilla? He is gluten, dairy and soy free and loves lemon!
Thank you,
I’m sure it could, yes! Enjoy.
Can you please tell me the correct measurement for the baking powder.
Thank you
The recipe calls for 2 tablespoons.
Amazing recipe, beautiful cake. Once I converted the cups into uk metrics it was plain sailing, and turned out great. I’ve seen become gluten free but been vegan for years, and this bake turned out far better then my vegan cake bakes, will be my go to now. Thanks for sharing!!
Hi Alyson! I’m thrilled the cake turned out beautiful for you, and this is now your go-to vanilla cake recipe! Thank you for taking time to share your wonderful review and comments!
Could I do rice and oat blend of flour instead of almond flour? And use oat milk instead of soy and almond? Would it still turn out okay? I’m looking to make a smash cake for my little ones birthday and she does not like almond.
My cakes sunk in the middle – what did I do wrong?
It sounds like it may not have baked for long enough.
I tried 2 teaspoons of baking powder not 2 tablespoons and it worked out great.