Dreamy Vanilla Vegan Gluten-Free Cake

Dreamy Vanilla Vegan Gluten-Free Cake

Best Vegan Vanilla Gluten-Free Birthday Cake. This cake is soft, fluffy, really moist, healthy and oil-free.

This vegan vanilla birthday cake with chocolate ganache is adorned with curled white chocolate on top. Yes, please. Now, this is how to start the week. It's hard to believe it is completely vegan, without eggs and dairy. I'm a sucker for vanilla, it's almost right up there with cinnamon. I especially love the strong vanilla flavor in these Fluffy Vegan Gluten-free Blueberry Muffins.

Oh my goodness, if there was ever a recipe that was tested and tested and tested, this would be it. I have done a lot of vegan and gluten-free, even oil-free baking, but trying to create a birthday cake like this was not easy. First off, I needed it to be vegan and gluten-free, obviously. Then, when you add in oil-free to the mix and only 8 ingredients, it becomes rather difficult. Because, sure I could do it and have it sacrifice true cake texture, but my whole point of recreating traditional desserts is them wowing everybody who eats them. This cake was devoured by my guests! The whole cake is just 8 ingredients (+salt & water)! A task I didn't think was possible including those requirements.

So, this cake came about and was inspired by the most precious person in my life, my daughter. She turned 4 recently and I created the ultimate vegan gluten-free cake for her, a double layer cake. A chocolate layer, a vanilla layer and topped with a strawberry frosting and then a chocolate ganache. She asked for all of that, so I had to deliver. Here is that cake I made for her birthday party.

And here's the birthday girl herself blowing out her candles...

I shared that cake photo on Facebook and asked you all which cake you wanted to see first, chocolate or vanilla, obviously vanilla one. Barely though, only by 2 votes. So, don't worry, the chocolate one is coming soon too! Here is the recipe for that amazing Vegan Strawberry Buttercream Frosting!

But for now....let's all cheer for vanilla! I had to remake it for the blog obviously....what a rough life.

For this post, I didn't want to make more strawberry frosting, so I just drizzled chocolate ganache on top and then some curled white chocolate on top, omg, so good!!

I tried many trials doing this nut-free and while I nailed the texture, it was not nearly moist enough because of the lack of oil. I'm still working on both a nut-free and oil-free cake recipe, so if you can't have nuts, don't fret. I will eventually get one up, but it still needs a bit of work. It's super easy to make a yummy cake when you add a lot of oil, not so easy without it, I found. In fact, it was just down right ticking me off. There are so many elements involved to keep it light and taste just like vanilla cake.

But not this one, would you look at how soft and fluffy that is? The almond flour gives it a buttery taste, keeps it insanely moist and the potato starch is what gives it fluff and that all-purpose flour effect. A little spongy, a little bit dense and a super soft cake, which I loved! There is no need for oil because of the almond flour, it gives plenty of fat. To make sure it stays moist, the applesauce is an extra layer of moisture. Applesauce also makes cakes really soft and tender, which I love.

To give it more structure and hold, I didn't want to use flax, because I didn't want specks of flax visible in this beautiful vanilla cake, so what did I do? Well, I decided to try my hand for the first time at using aquafaba, which is just the liquid at the bottom of a chickpea can. This idea has exploded all over the internet. It works as an egg replacer, among a billion other things. It is NOT my idea, the credit goes to Goose Wholt for the amazing discovery. You can find out all about this stuff here and their community to find all kinds of answers. The recommended amount for 1 egg is 3 tablespoons chickpea liquid, but I found 4 tablespoons to work best for my specific recipe. In fact, it worked better than flax. Most people are on to this craze lately, but if that sounds gross, don't worry, even I was scared. However, it's absolutely 100% undetectable....in fact, the batter is so darn delicious, you may just skip baking the cake!

With all the billion trials I did, I can't stress enough how each ingredient is crucial, you can't sub and expect the same results. Gluten-free baking, especially cakes, is too finicky.

After so much tinkering around, I ultimately went back to the recipe I wrote for my Cranberry Bundt Cake last year! I remember how much I loved that unique flour combo that I created and the texture. So, I trialed that one, making a few changes to make it lighter and it was finally a winner! The aquafaba was only a small part to my recipe, but it made a difference in it as well. It really does work better than flax for this cake.

Ding ding! A Dreamy Vanilla Vegan Gluten-Free Cake that is also oat-free and grain-free too. And if you aren't feeling up to making an actual cake, then you can totally make these as dreamy vanilla vegan cupcakes also! Use any frosting you like or drizzle the chocolate ganache on top of the cupcakes. YUM.

So many of you can't have oats or grains, so here is a cake that you can enjoy too!

I worked so, so hard on this cake, so please after you make it, I'll be dying to hear what you all think of it! So many of you told me you wanted this recipe for your kid's birthdays coming up, so I look forward to hearing your feedback below! I'd also love to see your pic if you are on Instagram. Tag me @thevegan8 and don't forget my tag #thevegan8, so I don't miss the notification and it saves to my page! Hope this Dreamy Vanilla Vegan Gluten-Free Cake is a huge hit at your parties!

Not in the mood for vanilla cake? Then make my amazing Vegan Gluten-free Chocolate Cake instead. You can make it as a plain chocolate or chocolate peppermint, or even as cupcakes. Both are delicious!

Dreamy Vanilla Vegan Gluten-Free Cake

Yields 8

This amazing 8 ingredient cake has a wonderful, intense vanilla flavor, as a vanilla cake should. It is light and moist and incredibly easy to make.

15 minPrep Time

30 minCook Time

45 minTotal Time

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  • 2 cups blanched almond flour (224 g, do not use regular almond meal (with the skins), it is not light enough and will not produce the same results, make sure to measure accurately 224 g. See NOTE below)
  • 1/2 cup potato starch (80 g, this is the exact starch that makes the cake so fluffy)
  • 1/2 teaspoon fine sea salt (2.4 g)
  • 2 teaspoons aluminum-free double-acting baking powder (9.6 g)
  • 1/2 cup + 2 tablespoons pure maple syrup (150 mL)
  • 1/2 cup applesauce
  • 1 1/2 teaspoons apple cider vinegar (7.5 mL)
  • 1 tablespoon real vanilla extract (15 mL)
  • 1/4 cup aquafaba (the liquid at the bottom of a chickpea can)
  • 2 tablespoons water
  • I topped this cake with my Ultimate Vegan Chocolate Ganache/Glaze Or you can make it with the Strawberry Frosting or my Chocolate Espresso Truffle Frosting !
  • Note: It is crucial to not sub these ingredients for best results. It's necessary to use blanched almond flour because it is what makes the cake so moist and light. DO NOT use Bob's Red Mill blanched almond flour for this cake. It is never finely ground enough and there is always little bits of almond still left and it doesn't produce as light, fluffy results. I highly recommend King Arthur Flour or Honeyville or if you are in Texas, use the HEB brand, it's perfect. Don't say I didn't warn you if you try subbing. 🙂
  • Also, with baking, I cannot recommend enough the importance of weighing your ingredients so that the cake turns out right.


  1. If making this for a birthday party or event, I always suggest to do a trial run before the big day, just to make sure you have no issues. Ovens vary and you want to make sure your big day runs smoothly and you have the cooking time down. You want to make sure to make this cake the day of the event, not the day before, because it will be freshest and the most moist the day of. It comes together so quickly, that it's easy to throw together the day of. I recommend baking it at least 2 hours before your event to make sure it has completely cooled. Baked goods with starch tend to still slightly "cook" and fluff up for a couple of hours after removing them from the oven. They are a tad too moist to eat immediately.
  2. Make sure your pan is ready before preparing the ingredients. You will need to line a 9 inch round metal pan with parchment on the bottom and along the sides. I cut a round circle of paper for the bottom and cut a long strip to place around the inside. (See above photo of the cooked cake) The best way to make the perfect circle is to place the pan on the paper and draw a line around the edge of the pan. Lightly spray the inside of the pan and place the strips with the wet sides against the sides and wrapping around the inside. Put the strips down first, then the circle. Preheat your oven to 350 degrees.
  3. Make sure to weigh all your ingredients for accurate results. I can't stress the importance of this enough. Fluff your almond flour with a whisk first to break up any lumps, as it tends to lump in storage. To measure, scoop your cups into the dry ingredients, very lightly pat down to make sure there are no gaps and then level off. Add the almond flour, potato starch, salt and baking powder to a large bowl and whisk everything together really well until there are no lumps remaining. Jab around with the whisk, breaking up any lumps.
  4. In a separate small bowl, add the syrup, applesauce, apple cider vinegar, vanilla, aquafaba and water and whisk until smooth. When measuring applesauce, make sure to level off with your finger, so you don't get too much in the batter. Pour over the dry ingredients slowly while whisking it in. Whisk until smooth. Then beat it with a handheld mixer for about a minute to incorporate some air and make it really smooth. It should be a very smooth, pourable batter. Now, try not to eat all the batter now. I know, it's so dang good.
  5. Pour the batter into your prepared pan and bake on the middle rack for about 30 minutes, until it has risen with a light golden top, a toothpick comes out clean from the center (may have a few DRY crumbs, but shouldn't have wet batter, you want to make sure the center is cooked through.) and it lightly springs back to the touch. Your time may slightly vary depending on your oven and may take longer to bake. Let cool 30 minutes before removing from the pan. Then turn it over, so the flat side is facing up on a cooling rack. Cool completely before icing, at least an hour. Or, you can flip it back over and frost the dome top if you prefer that look.
  6. I recommend topping it with my Ultimate Vegan Chocolate Ganache/Glaze ! For additional decoration, I added some curled white chocolate. I used Milkless Polar Dream brand ordered from Amazon, it's vegan and the only vegan white chocolate I've found. To make the curls, just warm up half a bar just for about 20 seconds in the microwave, just long enough to slightly soften it, not melt it! Then take a peeler and just peel the sides, dropping off pieces of chocolate all over the top. Store it in the fridge and it will remain amazingly moist, it will just get a bit firmer.
  7. Makes a single layer 9 inch round cake or 12 cupcakes. Cupcakes should be done around 20 minutes, but check for a clean toothpick in the center. Double the recipe for a 2 layer cake. If you want a traditional buttercream icing, use the one from my Maple Vanilla Cupcakes .


Nutrition per slice: 276 calories, 14 g fat, 6 g protein, 35.2 carbs, 18.8 g sugars, 3.1 g fiber, 312.4 mg sodium
The nutrition does not include the aquafaba since there is no nutritional info that I could find online. But it's such a small amount, it wouldn't make much a difference anyways.



  1. Hi Brandi, Are you a fan of the Trader Joe's almond flour? I will be testing this cake for my son's birthday which is coming up in November (so very soon) and I don't have an HEB around so will probably be using the Trader Joe's almond flour. Thanks so much for all of your hard work on this cake. So ridiculously excited to give this a try!
    • brandi.doming@yahoo.com
      Hi Lisa! I actually do use their almond flour for muffins and cookies, but since it's the almond meal and not the blanched almond flour and still has all the skins still on it, I'm not a fan of it for cake. I can still taste skins when I tried it with cake. They don't sell any blanched almond flour that I'm aware of. You can certainly try it and see if you like it, but I wasn't a fan...was less light and moist. Are you near a Kroger? You can try their brand "Simple Truth" as well and that should give similar results. Or there is always Honeyville that you can order online. Let me know please! :)
  2. looks heavenly Brandi!
    • brandi.doming@yahoo.com
      Thank you so much Andie!!
  3. Wow this cake looks so beautiful, can you make this for me? I love the fact that this cake has almond flour, which gives a nice and elegant nutty flavor to the cake. One ingredient I never expected here is aquafaba. I know some bloggers and recipe creators used it before, but I've never tried it. I bet this would be a great egg replacer. It is absolutely gorgeous to read that the birthday cake for your lovely daughter inspired you to make this here. Nothing better than food with memories. It makes food even better because it includes a story, an important and wonderful moment in your life. This cake seriously looks so decadent and rich but it is so approachable and not complicated to make, love this!
  4. that cake looks absolutely beautiful! I can tell your daughter loved it by the look on her face, so precious! :)
    • brandi.doming@yahoo.com
      Thank you so much Rachel, you are way too sweet!! She absolutely loved it!
  5. Vanilla cake is so underrated - but it really is delicious - especially when drizzled with chocolate :-). I will be waiting anxiously for your nut-free version, too!
    • brandi.doming@yahoo.com
      I agree Annie! Vanilla has always been my favorite type of cake, but I'm ready for chocolate now, haha!
  6. Hi! This looks great! I know what you said about subbing, but do you think you could use water instead of the aquafaba?
    • brandi.doming@yahoo.com
      Hi Maria! The aquafaba helps to bind the cake, so it's pretty important. It acts as the "egg". But you can try subbing with 3 tbsp water and 1 tbsp ground flaxseed. Heat the water for 20 seconds so it's really warm, then add the flax and whisk it in. Let it sit for 5-10 mins until gel-like. I definitely preferred the aquafaba results in texture and found it to act more like a real egg, so keep that in mind, but if you try the flax, let me know how it turns out please! Thank you!
  7. Such a lovely simple cake! It does look pretty dreamy ;)
  8. This cake is magnificent! And after I read that what I once thought was coconut is actually white chocolate shavings my cake-loving heart just melted a little <3 I love the light white pictures, perfect to showcase this vanilla beauty (I'm so glad vanilla won the poll :)) and Olivia's birthday pic is just precious. I can tell from the recipe that this cake most certainly took a LOT of experimenting because the ingredient list is very unique. I don't know why, but vanilla always seems to be harder than chocolate. And now that you have the basic cake recipe down, Olivia's birthdays from here on out will be a lot easier!
    • brandi.doming@yahoo.com
      Awww Natalie, your comment made me smile so much! You are SO correct...vanilla cake is 10 times harder than chocolate to make gluten-free and oil-free....and this one is also coconut-free, my normal go-to! I know it's a different list of ingredients for sure, but ultimately after a million attempts, this is what I loved best. And yes, thank GOD I have the base down now....only now I have to perfect the nut-free, oil-free one.....argghhh!! Thank you so much! So glad you love these photos...I normally am all about the more moody pics, but since this was all inspired by my daughter who I think of sweet, innocent and pure....I wanted the setup to reflect that and the cake. Thank you so much for your sweet comment!
  9. Yes!! Looks amazing! I LOVE aquafaba in baking!! I find it makes things so nice and fluffy. And I always use 1/4 cup to replace one egg too! Can't wait to try!
    • brandi.doming@yahoo.com
      Thank you Jenn! I was surprised at how well it worked! I was reading up on the aquafaba community site about it's magical powers, lol, and of course I've seen so many people talk about how well it works, but 3 T (the recommended "egg") just didn't seem like quite enough in my trial...for this recipe anyways, so the 4 T was perfect! I'm excited to try it in other things now! I very rarely even use flax in my baking, but for this, I definitely didn't because I didn't want flax specs in my pretty cake, lol!
    • brandi.doming@yahoo.com
      Do you generally whip yours before adding to the other liquids? I didn't whip mine, just added it in with the liquids and then beat it all together and it worked well.
  10. awww HAPPY birthday to your daughter! ;-) she is beautiful! and this cake looks wonderful! and GF too! winnner!!!
    • brandi.doming@yahoo.com
      Thank you so much Michele, you are so sweet! Any compliment to my daughter is the best thing anybody can say to me, so thank you :)
  11. I love the change in pic design! I think the light and bright is perfect for this cake. I'm not usually much of a cake person, but this looks so beautiful! I know I'd love it in the whole thing with the chocolate and the pink frosting. Olivia must have been so darn happy. What a good mom you are!
    • brandi.doming@yahoo.com
      Awww thanks so much Sophia, your comment was so sweet! Glad you like these photos....it's different than I normally like to do, but just wanted a different feel for the cake and just trying other designs. Jay isn't a cake fan either and thought this was "perfect" and really delicious, so I was thrilled he loved it, lol! He's so picky! Thank you again...Olivia was one really happy little girl!
      • I love that you're switching it up!! Your pics are all great, but it's fun to see another theme! Keep up the fantastic work!
  12. Oh wow! This cake looks stunning, Brandi. And that coconut looks like chocolate shavings. Pink frosting looks droolicious. Olivia is a lucky girl to have a an awesome mom like you.
    • brandi.doming@yahoo.com
      Thank you so much Anu! Actually it IS shaved white chocolate that looks like coconut, you have it backwards, haha! :)
  13. This recipe sounds heavenly :) do you know where I can find blanched almond flour here (Germany)? Or is there a way to make it myself?
    • brandi.doming@yahoo.com
      Hi Liane! Oh gosh, I would have no clue in Germany, haha! I would just assume a specialty store where flours are carried...here they are in with the health section or specialty flours. I would just suggest asking any store managers. You could also attempt to make some almond flour yourself by grinding up blanched almonds into a flour, but honestly, that will not produce as fluffy a result. If you try that route, just make sure to get it as fine as possible without turning it into a paste and make sure to weigh the correct amount of flour needed. Please let me know what you figure out!
      • It´s in the oven now, but I think something is wrong. Following the recipe the batter was incredibly dry, like a bread. Even after I added a lot more liquid (1 cup), its still dry, and not pourable. The top has small holes and there was no way to make it flat. Also I tasted the batter and it tastes bitter. Do you know what the problem could be? It´s such a shame, since I´ve tried millions of vanilla cakes and so far all of them have been disasters. And I´ve been baking for years... :(
        • brandi.doming@yahoo.com
          Hi Liane, sounds like you definitely left out the syrup, because there is no way this batter is dry and bitter. In fact, it's very pourable, smooth and sweet, just like a regular vanilla cake batter. I've made this cake probably 10 times now and as you can see from the above reviews, they have all been success. So, you want to make sure you are adding each ingredient and all the liquids, so you get the right results. The syrup you need is 1/2 cup + 2 Tablespoons and with that, it's a very sweet batter. I'd go through the whole list of ingredients and liquids and make sure you measure correctly and not leave out or sub anything. Something definitely was left out. Make sure you added all the liquids and the applesauce and the syrup. Hope that helps!
          • So, I just made it a second time and had the same problems. Followed the recipe exactly, read through several times. Didnt sub, didnt leave out anything. The batter was so dry, that I had to add more than 500ml extra of liquid just ot be able to mix it. In the oven now, I hope it tastes fine. I want this to work so badly but I dont think I want to try a third time and waste the ingredients again. Do you know what could be the problem?
        • brandi.doming@yahoo.com
          Hi Liane, I'm so sorry, not sure what to tell you without being there, I have no idea what amount/ingredient you have off or if because you are in Germany, maybe you have a different kind of ingredient, because this batter is most definitely not dry. Like I mentioned above, it is a very smooth runny cake batter. There are over a dozen reviews below yours and all had success and loved the cake, you are the first person to mention having trouble and with a dry cake batter, so you are either adding too much flour or not enough liquid. Are you weighing the ingredients with a kitchen scale? With gluten-free baking, that is the only way to ensure accurate results, but even if you didn't it shouldn't be so dry batter. Using a scale, you have to make sure you zero it out each time you measure a flour, but there is only 2 flours so it's very easy. Are you leaving out the aquafaba? I'm trying to ask these questions so I can help you. Are you sure you are using "blanched almond flour" what does your bag say exactly? How about the potato starch, what does the bag say? You are definitely using a wrong flour or amount, I just don't know what else it could be without being there to see. You shouldn't need extra liquid at all unless you have the wrong flour.
          • Well I used Mandelmehl = almond flour (2 different brands, same results). The only thing available except for ground almonds, which would not work, of course. Weighed everything. Since it was the 2nd trial, really took my time, made sure I followed the recipe etc etc. I really dont know. So far I have tried tons of recipes for vegan glutenfree vanilla cakes and all of them have been disasters. Grey, didnt rise, gummy, gritty, too sweet, too bland, burnt outside, wet inside, bitter... the list goes on. Everything else is fine, chocolate cake, nuts, fruits, fillings, truffles... really anything except for a plain vanilla sponge :(
          • brandi.doming@yahoo.com
            Such a bummer Liane. Sorry to hear that. Like I've mentioned before, something is off in the brands or measurements because every other reader has had great success with this cake. I've heard measurements are different in other countries, so not sure. Make sure you are using the gram measurements. That's odd that every single vanilla cake recipe you've made has failed, wish I had some answers as to what is going wrong on your end, but I just don't know since you said it's with every vanilla cake you make.
  14. What a beautiful cake Brandi! The texture is soooooo perfect! Your daughters birthday cake is stunning. I'm so glad you're sharing the recipe, I can't wait to try it! :D
    • brandi.doming@yahoo.com
      Awww thank you so much Harriet! You are so sweet! Girl, it was so many dang trials to get that perfect cake texture I wanted! LOL! I've had too many gluten-free cakes or baked goods that are super gooey and taste undercooked and nasty or they are hard as a brick....I didn't want it to taste like gluten-free and it doesn't, it just tastes like super soft, moist cake!
  15. a simple vanilla cake is one of the best things... this sounds fantastic, and you know I love that pink cake!
  16. You're again in my kitchen... foreveeer :P This is SOOOOO GOOD! And it was also my first experiment with aquafaba, I even saved more for some other recipes, such a wonderful ingredient! I just had a little problem with the glaze, which ended up like a (VERY NICE and pliable) cake fondant. I started with the hand mix but it spread chocolate on the walls (oh my) then I mixed with hands (with gloves) until very smooth, pressed with a roll ing pin (in between plastic) and then molded over the cake. BAZINGA :)
    • brandi.doming@yahoo.com
      Barbara, I am SO happy you loved this cake so much and I loved your pic of it on Facebook!! It looked just perfect and the glaze should be runny and easily mixable with the beater, so it sounds like you left out the milk or double up on the starch or something, but regardless your idea and picture with the extra thick icing looked amazingggg! So happy you loved it all, thank you so much for the feedback!!
      • (Just as a follow-up for those reading the comments) Like we've chatted on Facebook: everything the same, but ingredients where I live come from different sources, different flour brands... But I believe this recipe CAN'T go wrong!!! :) The thick icing was one of those things gone wrong but in another perspective actually gone right hahaha THANK YOU for the amazing recipes and being so attentive to fans :)
        • brandi.doming@yahoo.com
          You are a sweetheart Barbara! I'm so happy you loved this! And I'm glad the icing worked out even as a thick version...really can't go wrong, thick or thin when it comes to chocolate, lol! And my readers mean the world to me, so thank you!
  17. I've been reading a lot about aquafaba too and have yet to try it in cooking. It's good to know that it was a success and better than a flax egg. Can't wait to try. Your cake looks amazing!
  18. the
    Making this for a friend she is going to love it.
  19. Oh my gosh that picture of Olivia makes me feel all warm and fuzzy on the inside :) What a cutie. You captured the perfect moment. And the cake sounds incredible! I was one of the people asking for the vanilla, partially out of self-interest haha. Well the truth is I got an extremely difficult reader request for a vanilla cake and I've been testing and testing and testing, and just when I thought I got somewhere -- that's the very recipe my dog ate! *sigh* Anyhow, I was so tired of testing at that point that I thought I'd give it a bit of a break and then was secretly hoping your recipe would suit her needs, but alas she cannot have the nuts (which was my problem to begin with, since I already have an almond-based vanilla recipe). So my testing will have to continue. But just thought I'd share that because I can totally relate to that rigorous testing process to get it right. I think you totally delivered. The cakes looks and sounds amazing!
    • brandi.doming@yahoo.com
      Aww so sweet, thank you Audrey! I love that picture of her too. She is just the sweetest little thing ever. Oh no! I remember you posting about the recipe your dog ate, haha! That sucks! Oh brother, it's impossible to fit every single need a reader request for 100% of them because when one can't have nuts, then they can have oats, or vice versa, etc. I have so many readers who avoid oats, so making this cake oat-free was super important....plus I find oats to make cakes way too dense and chewy and that doesn't fit the mold of a classic vanilla soft cake that I wanted. This one tastes just like traditional vanilla cake, in fact, better than the ones I had before with all the icky ingredients. This is probably the most tested recipe I've ever done, because nailing the true cake texture is not so easy when gluten-free AND oil-free with just such few ingredients. I tested so much that I stepped back and thought about the fact that my favorite flour combo of almond flour and potato starch that I created last year for 3 separate recipes (including bundt cake) produced the softest/best results and that I should go with that and so glad I did! All the nut-free trials were about 80% there, but they are not 100%, so I'm still working on that, lol!
  20. A beautiful cake for a beautiful young lady! Thank you for sharing your amazing work with us! The minute I saw this cake, I knew I would love it! Made it today and absolutely loved the nutty flavor in every bite. Didn't have the white chocolate, so shaved some Brazilian nut on top. It turned out perfect! Thank you for all the notes along the way. Loved every bite of your wonderful creation! ❤️
    • brandi.doming@yahoo.com
      So so happy to hear it was such a hit, thank you so much Lana for your kind words! Thank you!!
  21. This cake looks amazing and it's hard to believe it's gluten free. I have never baked with almond flour but would love to try it as I can imagine it has a great flavour. I am so jealous that you have managed to find vegan white chocolate! I have searched high and low for it here and as soon as I saw your note I checked Amazon.ca and they don't have it :O( It must only be available in the U.S. Not fair :O( Your daughter's birthday cake looks amazing....She is one lucky little girl!
  22. Aquafaba is truly a miracle maker. I use if for my lemon meringue pie and lime tarts, plus other things that require eggs. This cake looks wonderful, Brandi. And your daughter is adorable. :)
    • brandi.doming@yahoo.com
      Thank you so much Linda! It's just a teeny part of the recipe, my cake base was the magic here (after so many trials!) and the aquafaba was the "icing on the cake" so to speak, haha! I decided to add it to my recipe since it was a cake and I wanted it to have a bit more structure and hold. It was just that extra little thing that gave my cake more more fluff than flax! I'll be using it more I'm sure.
  23. Hello! LOVE that you created this recipe - thank you for spending the time to figure it all out!!!! I just tried it and it never seemed to fully cook...pretty gooey on the inside still...any ideas?? I did not substitute as you suggested :) I am at high altitude (Colorado!) and did use a glass pan instead....maybe that's where I went wrong. Anyway would love to know your thoughts - trying to get it right for my mom's birthday coming up :)
    • brandi.doming@yahoo.com
      Hi Laura! It should definitely not be gooey, it should be light and fluffy and cooked, just like the pics :) I've had several people make this already with the same results I had. I would definitely think it could have to do with your higher altitude and using the glass pan. I always use a metal pan for cakes like this. Also, glass takes longer to cook foods through, so that most definitely was why your cake didn't finish cooking. You may need 5-10 more minutes baking time. Also, make sure it's a 9 inch pan and just cook it longer until the toothpick comes out clean, a few DRY crumbs are ok. Also, make sure it's baking on the center rack. It shouldn't be gooey at all, it should be moist, but not gooey. Should be just like cake :)
      • Thank you for responding - you're the sweetest (pun intended)! I'm going to give it another go this weekend - cupcake style...I'm sure that will help with the gooey situation (not glass and smaller sizes). Gooey or not, I still ate it...and it was delicious :)
        • brandi.doming@yahoo.com
          Oh, you are so welcome! Yes, they should work excellent as cupcakes too! Just make sure the center comes out clean with a toothpick (no wet batter) and you should be good. Let me know how it turns out! So glad you loved it!
  24. Gin
    Next time I need to make a cake, I'm making this one. Great recipe, thoughtfully designed and your cake looks perfect!
  25. Wait a minute!!! Did dad actually blow out the candles?? :D What a great cake, hope everybody enjoyed it! I can imagine that it wasn't an easy task to create it.
  26. 12.5 ml is two and a half teaspoons. The recipe calls for one and a half tsp or 12.5 ml of apple cider vinegar. I'm wondering if you meant 2 and a half tsp or 7.5 ml. I'm going to try two tsp
    • brandi.doming@yahoo.com
      Yes, sorry about that. It should be 1 1/2 teaspoons (7.5 mL) which is exactly what my bottle of apple cider vinegar says. I had done more in a previous trial and didn't like that I could slightly taste the vinegar, and I forgot to change the ml. Please let me know how it turns out! Thank you! :)
  27. I had a dream and the dream came through. I swear the cake materialized out of nowhere, from another dimension and POOF it is gone -- DEVOURED!
    • brandi.doming@yahoo.com
      Hahaha, that was funny!
  28. I love the picture of Olivia and her beautiful pink birthday cake! You did such an amazing job, Brandi!! :-) Can't wait to try this recipe!
  29. Brandi!!!!! OH. MY. GOODNESS!!! Dreamy is the perfect description of this cake. Just, wow. I loooooooove vanilla, so I absolutely know I will love this cake. I continue to be amazed by your creativity in the kitchen - gluten free baking is SO hard and throw in oil-free, too...quite the challenge. I adore that sweet photo of Olivia - she is such a precious, beautiful little girl. Can't wait to try this recipe, friend! xo
  30. Ohk so i tried this the first day it was out and i want to say, it was AMAZIIIIING!!!!! It was soft, fluffy and so moist!! Hubby almost ate half of it and wasn't the wiser about it being vegan AND gluten free *screams in happiness * It reminded me of a cake i had a kid.. I was so so happy i made it again the next day for a whole group of friends and everyone asked for the recipe and i told them about ur site and all ur amaziiing recipes. Thank u thank u thank u Brandi!!! <3
    • brandi.doming@yahoo.com
      Oh wow, thank you so much Elly, I missed this comment before! So so happy to hear it was such a hit! And even better it reminded you of a cake you had as a kid, so wonderful to hear! I'm so glad it was loved by all!
  31. Ida
    Hi Brandi, I want to thank you for making it possible for GF Vegans like myself to be able to enjoy an authentic tasting cake. This cake was a hit on my birthday this past Tuesday with EVERYONE. The ingredients were easy to acqiure (aquafaba=genius) and after a trial run last Friday, I just knew this gem will be our official go to vanilla cake recipe. On a side note: all I could find was Bobs Red Mill blanched almond flour so I emptied the package into my blender and blitzed it as much as I could to get the consistency that you raved about with the other brands. Still a hit! Again, thank you for all of your hard work. People like me really and truly appreciate you.
    • brandi.doming@yahoo.com
      Yay, yay, yay! I'm so happy to hear this Ida!! Your comment truly made my day and I love that it was such a hit with everybody! This cake is probably the easiest gluten-free vegan cake out there, but still tastes like you said "authentic", which was crucial to me, so I'm so happy to read your feedback. Oh, I'm so happy to hear you made the Bob's Red Mill work, that is wonderful!!
  32. I've been baking with almond flour for years! Love it. Your daughter's birthday cake is so beautiful!!! I used to make all kinds of special-request things for my son… now 20. Enjoy these years, they fly by! Thanks for sharing your wonderful recipes!!! :))
    • brandi.doming@yahoo.com
      Aww thanks so much Helyn! You are so sweet, thank you so much for the compliments and thank you for making the recipes!
  33. Liz
    Dreamy. Yes!!! I was so excited that you posted this recipe at the exact same time I was searching for a light colored cake to decorate for Halloween! I knew it would be good, but I wasn't prepared for how incredibly delicious it is! So delicious I baked one for a party and then again the next day- all for myself! Ha ha! Thanks for another perfect recipe!
    • brandi.doming@yahoo.com
      Yay! So, so happy you loved this cake so much and I'm super impressed that you've made it 3 times already, haha! I loved seeing your pics of the cakes on IG, you are amazing! Thank you so much for making it!
  34. Made these into cupcakes and they were fabulous! I also blitzed bob's almond flour bc that's what I could find--worked great for us. These were super moist (yes the yucky "moist" word, but true) and paired excellent with chocolate frosting --yummy! Big thanks for all your gluten free vegan recipes!
    • brandi.doming@yahoo.com
      Thank you so much for such wonderful feedback Julie (loved your pic on Instagram)!! I loved that you made them into cupcakes and your chocolate frosting looked to die for! Thank you again for making them!
  35. I was looking to make healthy #guiltfree #cake for my husband's bday. So I followed recipe of #dreamyvanillacake by @thevegan8. I was sure it will be great like all other recipes by Brandy. But this one is definitely the best version of cake I have ever had. So so #yum. Thanks #thevegan8 for working so hard in making wonderfully healthy recipes. This one was super hit last night ?✨ I recommend this recipe. This is a cake with great texture, taste and health :)
    • Sorry for typo Brandi!
    • brandi.doming@yahoo.com
      Such wonderful feedback Jaspreet, I'm so happy to hear this was such a hit and the BEST cake you've ever had, WOW! I absolutely loved your gorgeous picture you shared on Instagram, simply amazing! Thank you again.
  36. Made this cake exactly the way you said to and it came out looking exactly like yours and the taste was incredible so delicious so moist so perfect thank you such a great recipe and I topped it with the chocolate ganache and that was amazing too so thankful and grateful for you and your recipes
    • brandi.doming@yahoo.com
      Thank you so much for the wonderful feedback Judy and for sharing your lovely birthday photo on Facebook! It was so great to see!
  37. Hi! I can't to try this! I've been using chia and I'm wondering if I can sub that for the aquafaba. I'm not sure that I'd be able to get it...unless it's literally a matter of saving the liquid (especially the pasty stuff at the bottom) from cans of chick peas?
    • brandi.doming@yahoo.com
      Hi Iris! I wouldn't use chia, that will change the texture and taste. The aquafaba is literally just the liquid after you drain the can of chickpeas. Just drain them over a strainer with a bowl underneath and the liquid that drips in the bowl, use 1/4 cup of that. Don't worry about scraping any paste out of the can, just use the liquid. This is so different than other egg substitutes, as it gives a much lighter texture to the cake and better structure. Let me know what you think of the cake after you make it!
  38. I know you say not to sub out ingredients, but can I go with agave instead of maple syrup and expect the same results? Have you tried another sweetener?
    • brandi.doming@yahoo.com
      Hi Gwen, yes agave would be fine in this recipe! It's moreso the flours that are important not to sub, but agave is close enough to maple syrup :)
  39. Just whipped this up with the agave instead of maple and Bob's 'finely ground' blanched almond flour as it comes. I weighed everything exactly. It got very golden by 30 minutes and I didn't get the bounce back, but I've just let it cool and it is really quite lovely! Cross between a vanilla and an angel food. It's so hard to find a solid gf vegan cake that's not chocolate and comes out first time. Well done! Love it!
    • brandi.doming@yahoo.com
      Yay! SO very happy to hear you loved it Gwen, thank you so much for the wonderful feedback! Yes, sometimes with gluten-free cakes, they will not spring back quite the same as traditional white flour cakes, but a toothpick tester is the best bet. Thank you so much!
  40. […] Dreamy Vanilla Vegan Gluten-Free Cake from The Vegan 8 […]
  41. Meg
    I'm so glad to have found this recipe, it looks perfect, but I have one problem. The maple syrup. My BF (making this for his bday) has a ton of food allergies and he doesn't tolerate maple syrup well. He's ok with eggs, and vegetable oil; no soy, gluten, or dairy though. I know you said substituting is tricky, but do you have any ideas on how to get around the syrup? What's it's purpose? Taste, or substance?
    • brandi.doming@yahoo.com
      Hi Meg! Just simply substitute the syrup for agave and it will work the same basically. The syrup is for the sweetener, so you have to replace it with another liquid sweetener and agave is the only one I'd suggest because it is the most similar in taste and texture. Let me know how it goes! :)
  42. I just pulled this from the oven...the smell was killing me (softly), so I gave it ten minutes on the cooling rack, then cut a small corner piece...THIS CAKE IS NOT GOING TO MAKE IT TO THE FROSTING STAGE!! It is seriously delicious without frosting! Oh. My. Gosh.
    • brandi.doming@yahoo.com
      Hahaha, I love it Carol! Thank you so much for the feedback, I'm so happy you love this cake! I love it too!
  43. I can see where the lady had trouble with this being too thick. Because it was stressed to go by weight as opposed to volume, I did so...although it meant I had to use 3 cups of flour instead of 2. I thought, well, that's why she said that. I ended up with a dough, but I added some coconut milk and water to moisten it up a bit. I probably only added 1/3 cup extra liquid. It is definitely not smooth and is only pourable in the sense that it falls out of the bowl lol. It does taste good and is in the oven now. I guess we'll see if I get a brick in a pan in half an hour :-) I'm usually very good at getting 1st time recipes to turn out well. Oh well. It does have a good flavor, so I'll try again, but next time I guess I'll stick with the volume measurements :-)
    • brandi.doming@yahoo.com
      Hi Ollie, as long as the right weigh measurements are used, then it should work out just fine because it is the right weight amount. Are you sure you are zero-ing out the scale in between each dry measurement? I always go by my weight measurements when remaking my recipes and they always turn out. The above reader is the only reader who had any issues and she actually emailed me privately and let me know that it was her flour she was using afterall, not the weight measurements. So, I would stick to the exact ingredients and weight and it should be fine :) Nonetheless, I hope the change you made still resulted in a yummy cake...a 1/3 cup isn't too much, although it might make it a bit too wet..can't wait to hear!
  44. Hi there... I love your recipes and cakes as a Gluten free, Dairy free, Vegan and Nut Free... is so hard. My sweet daughter Harmony has Nut allergies so what would you recommend to replace the Almonds flour on your cakes? I so love making healthy, vegan, GF, DF food for my non vegan family and friends... i love seeing there reaction lol. But im yet to master a cake. Any guidance? ? Blessings Aveni-Cherie.😊
    • brandi.doming@yahoo.com
      Hi Aveni-Cherie! I wouldn't recommend any sub or it will severely affect the quality of the cakes. However, you are in luck because I have a vegan, gluten-free and nut-free birthday vanilla cake coming up in 1 1/2 weeks to be posted on the blog! So stay tuned! It is a vanilla chocolate chip cake and it's out of this world. I'm planning on posting it June 22nd (Wednesday) so be on the lookout and subscribe to my blog (if you aren't already) to make sure you don't miss the post!
  45. Ewa
    Hi Brandi! Just wanted to say THANK YOU! You are a genius! I have just made your Dreamy Vanilla Birthday Cake and it turned out fabulous! I have been looking for a long time for a vegan/gluten free cake which would be suitable for special occasions and would resemble the cakes myself and my family used to love before all the food sensitivities and allergies started to plague us all. My personal favourite was orange cake made with almond flour (and gluten flour) but this one called for a lot of eggs which are also a big no for us... And then I found you! This cake is simply delicious and super easy to make. So my rendition of this delight includes coconut whipped cream and fresh strawberries. I love your blog! Thank you so much for sharing your talent! Ewa x
    • brandi.doming@yahoo.com
      This is so awesome to hear Ewa! Such wonderful and kind feedback! Thank you so much for making it and leaving the feedback, so thrilled it was such a hit with everybody!!
  46. Hi Brandi, I just happened to stumble upon your website today. I am so happy to see this cake, it seems to be just what I've been looking for. I have a question though..... Could I substitute lemon juice for the acv and achieve the same results? Thanks for sharing your beautiful cake recipe!
    • brandi.doming@yahoo.com
      Hi Claudette, yes, I think that should work similarly! Make sure to use the correct almond flour and measurements, as the wrong kind of almond flour will make the cake too dense. Let me know what you think of it!
  47. this cake looks delicious!! how do you think it might go if I were to add 2 Tbsp of coconut milk in place of water and some coconut flakes?
    • brandi.doming@yahoo.com
      Hi Sarah! The milk in place of the water should be totally fine. Adding some coconut flakes I guess would work, it will make the cake much more moist and dense though I would think, just not sure since I've never tried coconut flakes in a cake. Let me know if you try it!
  48. Hi Brandi, I really do hate to ask... but I just have to! I want to make this cake this weekend and I have tapioca starch on hand... could I sub this for the potato starch? Thanks for your patients :-)
    • brandi.doming@yahoo.com
      Hi Dawnette! Potato starch really does perform differently in baking cakes than tapioca does, especially when combined with almond flour, so I would pick up the potato starch! It will be more gooey with tapioca and wouldn't be as good! Sorry!
  49. Oooops!! I mean, patience!!
  50. Thank you Brandi! And all the best for 2017...
  51. SO GOOD. My FIRST gluten-free and vegan cake success! It's so easy, and doesn't end up as a pan full of goop! Thank you so much Brandi!
    • brandi.doming@yahoo.com
      Thank you so much Sarah for the wonderful review and email! I'm so happy to hear this was the first vegan cake that was a success! Yay!
  52. I'm looking forward to trying this recipe. One question: am I correct in assuming the 2 tablespoons of water go into the wet ingredients? They are left out of the recipe instructions. Thank you!
    • brandi.doming@yahoo.com
      Hi Maya, yes they go into the batter! Fixed the directions, sorry about that!
  53. Hi Brandi, If I'm going to be using flax instead of the aquafaba, should I just use 1 TBS flax plus 3 TBS water AND the additional 2 TBS water listed in the recipe? Btw, this recipe is going to be a lifesaver this Passover! Thanks!
    • brandi.doming@yahoo.com
      Hi Nicki, I don't recommend flax, which is why I used aquafaba and noted above in the post. Flax will make the cake much more dense and the structure was better with the aquafaba and more fluffy. I didn't like the result with flax when I tested it. So, if you use it, please know that the result will be different than intended. It has been a long time since I tested it, so my guess would be just to use 1 tbsp flax with 3 tbsp water and still add the water. I guess just see how the batter is after you add the flax egg, if it's smooth and pourable and not too thick, don't add the water. If it is kind of thick, add the water. It should be like a traditional smooth loose cake batter, not watery and runny. Please let me know if you try it with the flax!
      • brandi.doming@yahoo.com
        I also have this other cake that does not use either flax or aquafaba! http://thevegan8.com/2016/07/28/vegan-gluten-free-funfetti-birthday-cake/
      • Thanks so much! The only reason I'm not using AF is because I can't use it on Passover. I actually tried it out with chia, and while it was dense, the flavor was terrific! I'll check out the other cake as well!
        • brandi.doming@yahoo.com
          Oh, I see! So glad to hear it still tasted yummy, thank you for letting me know!
  54. I made this two days in a row, hoping that the first time was a mistake and I would nail it the second time. Both times I measured by weight, and the batter was SO thick and dry... I noticed a couple other comments with the same problem, so I did some quick calculations and found that half a cup of potato starch is actually 60g, not 80. 80g =2/3 of a cup, which throws off all the other ratios of wet to dry! Now I'm trying to fix it by adding more liquid, but I think the reason why most people are having such great success is that they used the "cups" measure, not the weight. Hope this helps the ones who had the same problem!!
    • Hi Shannon! Actually, 80 grams is correct, it's not 60 grams. Even the bag measures 80 grams per half cup. I'm extremely thorough and careful when measuring before I post, so it's definitely 80 g. I've had many people make this all over social media and used weight measurements with success. Are you sure you added the 2 tbsp of water?? Are you using BLANCHED almond flour and potato starch, not potato FLOUR? Added the syrup and applesauce? I know a couple of people forgot to add the water. Let me know, thank you!

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