Best Vegan Vanilla Gluten-Free Birthday Cake. This cake is soft, fluffy, really moist, healthy and oil-free. It is also grain-free!
VEGAN VANILLA BIRTHDAY CAKE WITH CHOCOLATE GANACHE
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.
OIL-FREE VANILLA CAKE
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, it becomes rather difficult, especially if you want it to actually turn out delicious. This cake was devoured by my guests! The whole cake is just 8 ingredients (+salt & water)!
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 onFacebook and asked you all which cake you wanted to see first, chocolate or vanilla, obviously vanilla won. Barely though, only by 2 votes. Here is the recipe for that amazingVegan 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!!
GRAIN-FREE VEGAN VANILLA CAKE
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 used 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.
So many of you can't have oats or grains, so here is a cake that you can enjoy too!
So, if you are looking for just a Vanilla Cake or Cupcakes that is NOT gluten-free, then make these Best Vegan Vanilla Cupcakes instead! They really are the best ever, even confirmed by readers and every party I've served them at. They are ridiculously, delicious.
Not in the mood for vanilla cake? Then make my amazing Vegan Gluten-free Chocolate Cakeinstead. You can make it as a plain chocolate or chocolate peppermint, or even as cupcakes. Both are delicious!
Yields 9 inch cake or 12 cupcakes
Dreamy Vanilla Vegan Gluten-Free Cake
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
5 based on 5 review(s)
MAKE SURE YOU ARE USING POTATO STARCH, NOT POTATO FLOUR! Some have incorrectly used that and the cake doesn't work!
2 cups (224g) blanched almond flour (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 + 2 tablespoons (100g) potato starch (this is the exact starch that makes the cake so fluffy, other starches will NOT work the same)
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 love all of his other flours, but unfortunately the almond flour doesn't work well. 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.
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.
Line a 9 inch round metal pan with a piece of round parchment paper on the bottom and along the sides. It helps to lightly spray the inside of the pan first so the paper adheres. Preheat your oven to 350 degrees. OR you can make cupcakes and line a pan with 10 liners.
Make sure to weigh all your ingredients for accurate results. Fluff your almond flour with a whisk first to break up any lumps. If unable to use a scale, then scoop your cups into the dry ingredients, 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.
In a separate small bowl, add the syrup, applesauce, apple cider vinegar, vanilla and aquafaba and whisk until smooth. Pour the liquid over the dry ingredients and beat with a handheld mixer for about a minute to incorporate some air and make it really smooth. It should be a very smooth, pour-able batter. Now, try not to eat all the batter now. I know, it's so dang good.
Pour the batter into your prepared pan and bake on the middle rack for 25-30 minutes, until it has risen with a light golden top, a toothpick comes out completely clean from the center. If making cupcakes, using an ice cream scoop makes for nice rounded tops. Cupcakes should be done around 25 minutes, but check for a clean toothpick in the center. 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.
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.
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.
The Vegan 8
If you make this recipe, please do not repost it in full on your site, please link to me instead giving proper credit. I work very hard to create my recipes and share them for free, so please be respectful and link properly. If you are inspired by this recipe, again, please give proper credit and do not simply post it on your site and ask before reprinting any of my recipes.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!