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Vegan Gluten-Free Vanilla Cake

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

Slice of vegan vanilla cake with chocolate ganache

VEGAN GLUTEN-FREE VANILLA CAKE

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-free. I’m a sucker for vanilla, it’s almost right up there with cinnamon. These Vegan Vanilla Cupcakes are incredibly light and fluffy. I love vanilla cakes, like this Vegan Gluten-free Vanilla Chocolate Chip Cake and this Funfetti Birthday Cake.

But, hey, if you are a chocolate fan, definitely make the most amazing Vegan Chocolate Cupcakes ever and if you are gluten-free, make my Vegan Gluten-free Chocolate Cupcakes. They are honestly the BEST chocolate cupcakes I’ve ever had in my life and readers agree!

Vegan vanilla cake with chocolate ganache and white chocolate curls

Overhead view with 3 plates of vegan vanilla cake slices

INGREDIENTS NEEDED

To make this vegan gluten-free vanilla cake, you need to gather these 8 ingredients (+salt):

  • blanched almond flour
  • potato starch (this is the exact starch that makes the cake so fluffy, other starches will NOT work the same)
  • baking powder
  • pure maple syrup
  • unsweetened applesauce
  • apple cider vinegar
  • vanilla extract
  • aquafaba

HOW TO MAKE VEGAN VANILLA CAKE

First, preheat the oven to 350°F (177°C) and line a 9 inch round cake 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. OR you can make cupcakes and line a pan with 10 liners.

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.

Baked vegan vanilla cake in pan

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 (as pictured here), a toothpick comes out completely clean from the center. 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,

Slice of vegan gluten-free vanilla cake with chocolate ganache

APPLESAUCE IN PLACE OF OIL

Using almond flour and applesauce keeps this cake really moist and oil-free. 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.

In place of eggs, 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 I found on Facebook. 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.

CAN YOU MAKE THIS CAKE AHEAD OF TIME?

Yes, you can make this cake the day before you need it and it will still be moist and taste delicious. Of course, I prefer the texture and taste of cakes always made the day of, but you can cover the baked cake at room temperature and then add the icing or ganache the day of serving.

Slice of vegan gluten-free vanilla cake with chocolate ganache

VEGAN FROSTING OPTIONS FOR CAKE

  • Vegan Vanilla Buttercream Frosting
  • Vegan Chocolate Buttercream Frosting
  • Vegan Strawberry Frosting
  • Vegan Chocolate Espresso Truffle Frosting

OTHER VEGAN CAKES TO TRY:

  • Vegan Gluten-free Funfetti Cake
  • Vegan Almond Butter Cake
  • Vegan Pumpkin Cake
  • Vegan Gluten-free Vanilla Cupcakes
  • Vegan Gluten-free Chocolate Cake

f you make this recipe,  be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!

slice of vanilla cake with chocolate glaze on white plate

Vegan Gluten-Free Vanilla Cake

Brandi Doming
Best Vegan Gluten-Free Vanilla Birthday Cake. This cake is soft, fluffy, really moist, healthy and oil-free. It is also grain-free!
5 from 25 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Cake
Cuisine American
Servings 9 inch cake or 12 cupcakes
Calories 276 kcal

Ingredients

MAKE SURE YOU ARE USING POTATO STARCH, NOT POTATO FLOUR! Some have incorrectly used that and the cake doesn't work!

  • 2 cups (224g) superfine blanched almond flour (Do not use regular almond meal (with the skins), it is not light enough and will not produce the same results. 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)
  • 1/2 teaspoon fine salt
  • 2 teaspoons baking powder
  • 1/2 cup + 2 tablespoons (200g) pure maple syrup
  • 1/2 cup (120g) unsweetened applesauce
  • 1/2 teaspoon apple cider vinegar
  • 1 tablespoon (15g) real vanilla extract
  • 1/4 cup (60g) aquafaba (the liquid at the bottom of a chickpea can)

NOTE

  • It is crucial to not sub these ingredients for best results. It's necessary to use a superfine blanched almond flour because it is what makes the cake so moist and light. Always use a scale for accuracy when baking, following MY gram weights listed. You never need cups, just the scale and bowl and make sure to zero out in between each ingredient.
  • I use this scale.

Instructions
 

  • This cake is best made the day of but you can bake it the night before if absolutely necessary. Just cover the cake well and add the ganache or frosting the day serving it. 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.
  • You can top it with my Ultimate Vegan Chocolate Ganache/Glaze! For additional decoration, I added some curled vegan white chocolate. OR if you want a traditional buttercream icing, I highly recommend my Vanilla Buttercream Frosting!

Notes

  • 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.

Nutrition

Serving: 1sliceCalories: 276kcalCarbohydrates: 35.2gProtein: 6gFat: 14gSodium: 312.4mgFiber: 3.1gSugar: 18.8g
Tried this recipe?Tag @thevegan8 on Instagram and use tag #thevegan8!
Keyword oil-free vanilla cake, vegan vanilla cake, gluten-free vanilla cake

Filed Under: Cake, Dessert, Gluten-free Tagged With: almond flour, Birthday, Cake, chocolate, dessert, Ganache, Gluten-free, Grain free, Vanilla

Previous Post: « Vegan Cinnamon Applesauce Quick Bread (Gluten-Free)
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Reader Interactions

Comments

  1. Sarah Kaye

    February 9, 2017 at 6:01 pm

    5 stars
    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!

    Reply
    • brandi.doming@yahoo.com

      February 9, 2017 at 9:39 pm

      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!

      Reply
  2. Maya

    February 12, 2017 at 10:31 pm

    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!

    Reply
    • brandi.doming@yahoo.com

      February 13, 2017 at 3:25 am

      Hi Maya, yes they go into the batter! Fixed the directions, sorry about that!

      Reply
      • Lee

        June 23, 2017 at 6:59 am

        The water is still not in the list of ingredients, so I did not know how much to add. Cake turned out very flat, so not sure if that was why.
        Can you add the water to the list of ingredients?
        Thank you

        Reply
        • brandi.doming@yahoo.com

          June 23, 2017 at 7:30 pm

          Hi Lee! I actually just made this cake about a week ago and removed the water from the ingredients because I found it to be better without the water. The water made it almost too moist. So, no the water wouldn’t make it rise more, in fact, would make it heavier. The cake is flat intentionally, it doesn’t have a high dome top. This is so it is perfectly flat to frost easily and makes a nice layer cake, it should look flat like the photo above showing it in the pan. But it should be a nice even top, not deflated or anything. But that shouldn’t affect the taste at all. It was only 2 tablespoons of water anyways. Just fixed the directions. Sorry about that!

          Reply
  3. Nicki

    February 22, 2017 at 3:22 pm

    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!

    Reply
    • brandi.doming@yahoo.com

      February 22, 2017 at 9:33 pm

      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!

      Reply
      • brandi.doming@yahoo.com

        February 22, 2017 at 9:34 pm

        I also have this other cake that does not use either flax or aquafaba! https://thevegan8.com/vegan-gluten-free-funfetti-birthday-cake/

        Reply
      • Nicki

        February 24, 2017 at 2:55 am

        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!

        Reply
        • brandi.doming@yahoo.com

          February 24, 2017 at 6:20 pm

          Oh, I see! So glad to hear it still tasted yummy, thank you for letting me know!

          Reply
  4. Shannon

    March 8, 2017 at 8:17 am

    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!!

    Reply
    • The Vegan 8

      March 8, 2017 at 1:47 pm

      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 using BLANCHED almond flour and potato starch, not potato FLOUR? Added the syrup and applesauce? Let me know, thank you!

      Reply
  5. Lindsay

    October 26, 2017 at 7:58 pm

    I made this into cupcakes and they were great! They were a lovely light golden, with perfectly domed tops. They were a little sweet for my taste, but not being a skilled baker, I don’t know how to decrease the maple syrup without ruining the texture. Do you have any suggestions? Thanks!

    Reply
    • brandi.doming@yahoo.com

      October 26, 2017 at 8:08 pm

      Wonderful Lindsay! So glad you enjoyed them! Oh really? So funny because I made them for my mother-n-law 2 weeks back and she said they weren’t sweet enough, lol! Shows how different our tastebuds are 🙂 But, if I were you, just sub 2 tablespoons of the syrup with 2 tablespoons thick milk, like full-fat coconut milk and that should still yield a very similar result. Thank you Lindsay for the review!

      Reply
      • Lindsay

        October 27, 2017 at 8:38 pm

        Thank you for the great recipe! I’ll try coconut milk next time 🙂

        Reply
  6. Dale Ball

    October 28, 2017 at 1:53 am

    Hi, I just made this cake…the recipe was waaay too intriguing not to try ! I had a lot of Bob’s blanched almond flour on hand and so decided to give it a try, despite the warnings. And wow…the cake’s flavor is fabulous ! It was a tad heavy, I’m assuming from using Bob’s. I’m going to give it a whirl with the pricier KingArthurs flour sometime this baking season 🙂 Thank you very much for doing all the hard work of the recipe development !
    I’m baking at 5,408 ft, so I reduced the baking powder to 1.5 teaspoons and upped the oven temp to 365…all of that may have affected the recipe too. However, the cake is still very delicious !!!

    Reply
    • brandi.doming@yahoo.com

      November 21, 2017 at 7:35 pm

      So very happy to hear you loved it Dale, thank you so much for the review and glad to hear you were able to make it work! Yes, Bob’s Red mill unfortunately doesn’t work well in cakes, so you will have much better luck with King Arthur flour! Thank you again!

      Reply
  7. Liz Potter

    November 14, 2017 at 11:40 pm

    5 stars
    I have made this cake over and over and over since you first published it- and every time I am in heaven! Every single person who has tasted it (mainly non-vegans!) want the recipe and beg for me to make it whenever we get together. It’s so perfect on its own, but extra decadent with frosting or sauce!

    Reply
    • brandi.doming@yahoo.com

      November 21, 2017 at 7:39 pm

      You are the best Liz, I love how many times you’ve made and LOVED this cake! Thank you so much for the awesome review!!

      Reply
  8. Tatiana

    November 21, 2017 at 6:37 pm

    5 stars
    Amazing! Very moist, full of flavour, like everything Brandi does!! Looove your recipes! XO

    Reply
    • brandi.doming@yahoo.com

      November 21, 2017 at 7:48 pm

      Yay! I love to hear that Tatiana! Thank you so much for the sweet review and for always making so many of my recipes, I love hearing the feedback!

      Reply
  9. Crystal

    January 1, 2018 at 1:11 am

    5 stars
    Hi Brandi! Just trialled this recipe today as I will be making it for my 4 year old’s birthday. Tasted amazing however mine did not quite rise like yours- it was rather wet and flat. I weighed everything exactly. However, my baking powder was a few months expired so I wonder if that was the reason. I put a toothpick in at 25 mins and it came out clean so I took it out but I wonder if it could’ve used another 5-10 minutes? Also, just to clarify, are you saying to use the hand mixer just on the wet ingredients or to combine wet and dry and then hand mix? I did the latter. Lastly, I am planning to use the vanilla buttercream frosting from your funfetti birthday cake. I know that makes enough for an 8” double layer cake but since I’ll be making a 9” double layer cake, do you know how much more I’ll need? Was thinking I might just 1.5x it? Thanks so much!!

    Reply
    • brandi.doming@yahoo.com

      January 1, 2018 at 8:22 pm

      Hi Crystal! So glad it tasted amazing! As far as rising and it being wet, that most definitely sounds like an almond flour issue. Almond flour brands can really vary and dramatically affect the cake being fluffy and being the right texture. Some almond flours simply won’t fluff up well at all and make the baked good more flat and wet. I think that is more it than the cooking time. I don’t think it’s the baking powder. What brand almond flour did you use? Honeyville, King Arthur flour are really good brands. Also, if you like, you could just make the confetti cake base instead, with no sprinkles if you like, that one is actually my most popular cake and is vanilla flavored too and much fluffier anyways. People make that one all the time for birthdays. You might have better luck with that one but the almond flour is still very important. As far as the buttercream, it makes a lot so I think it should be enough for a 9 inch cake. That’s not too much more.

      Reply
      • Crystal

        January 1, 2018 at 8:27 pm

        Hi Brandi! I used Wellbee’s almond flour which has always given me great results. But I was about 15g short so had to use Bob’s Red Mill super fine almond flour for the rest. I have ordered more almond flour. Unfortunately I can’t have grains so that’s why I’d prefer to make this cake over the other. That’s great if you think the buttercream recipe should make enough for a 9” double layer. We really loved the cake, my husband and I ate the whole thing in one day argh! Thanks so much!

        Reply
        • brandi.doming@yahoo.com

          January 2, 2018 at 7:26 am

          Haha, that is awesome! So glad you both loved the cake so much! Ahh, I think they may be what the slight issue was then. That is my guess anyways. I have just never had luck with Bob’s almond flour, even the superfine one, sadly. It seems that some almond flours really make baked goods wet and flat and some nice and fluffy. It is the oddest thing, haha. I’m going to be testing this cake soon with yogurt instead of applesauce as well and I think it might bake up even fluffier.

          Reply
  10. Bonnie

    February 2, 2018 at 1:09 am

    Hey Brandi,
    Thank you for sharing your recipes and loving stories!
    I know you said it works best when made day of event but I may to make it one day ahead. Does ot make a huge difference or could I get away with it?
    Any suggestions to keep ot fresh?
    Thanks!

    Reply
    • brandi.doming@yahoo.com

      February 2, 2018 at 7:56 pm

      Hi Bonnie! You should be okay for the next day. It is a very moist cake so it definitely will not dry out, just put on a plate and cover it will foil. Wait to do the ganache or frosting the day of. Just make sure it’s fully cooked through. I would also do a trial run before your event to make sure you don’t have any issues 🙂

      Reply
  11. Melina

    February 22, 2018 at 10:43 am

    5 stars
    This was GREAT. worked exactly as expected- it’s one of the few vegan/gf things I’ve made that has been successful. I felt like I was eating a pancake-flavored cupcake. I loved it.

    Reply
    • brandi.doming@yahoo.com

      February 22, 2018 at 5:44 pm

      Yay! That makes me so happy to hear Melina! Thank you so much for the awesome review and for making it!

      Reply
  12. Callie

    February 26, 2018 at 12:57 am

    5 stars
    Hi Brandi, I’ve made this cake one time before and we LOVED it. This time I’m planning to make it into cupcakes. Will standard paper cupcake liners be fine or would it be better to use non-stick or parchment ones since the recipe is oil-free?

    Reply
    • brandi.doming@yahoo.com

      February 26, 2018 at 2:37 am

      Hi Callie! So glad to hear that! Yes, you are exactly correct, since these are oil-free, it’s always best to use either of the non-stick or parchment paper ones 🙂

      Reply
      • Callie

        March 2, 2018 at 9:58 pm

        Thanks so much!

        Reply
  13. Naomi Paul

    May 21, 2018 at 6:31 pm

    Hi Brandi,

    Thanks for all your delicious recipes. I am a big fan! This is my go-to vanilla cake, and I’d like to make a trifle using this cake and a cashew sweet cream. Do you think the cake will hold up? Thank you.

    Reply
    • brandi.doming@yahoo.com

      May 21, 2018 at 6:36 pm

      Hi Naomi! So glad to hear that! Thank you! Yes, I think it would fine because it will be held in the trifle dish. It’s a moist cake but I wouldn’t think it would get too moist with a cashew cream. You would be keeping it in the fridge anyways, right? So I think it would be fine and delicious. I would love to see it and hear about it after you make it!

      Reply
  14. Seneca

    August 21, 2018 at 3:53 pm

    5 stars
    My son has a terrible like allergy and isn’t supposed to eat any sort of grain. His first birthday was coming up And we were desperate to find a recipe that not only he could eat {safely} and enjoy, but something everybody else at the party would love as well. I had my heart set on a funfetti cake I’m finding one with the right ingredients that I thought I could trust to make the day of it without trying multiple versions and recipes in the days or weeks before I was proving to be difficult. And then I stumbled upon the Vegan 8 vanilla cake {Just add a few tablespoons of sprinkles and there’s your perfect funfetti birthday cake!} Not only was it incredibly simple, but it tastes so good, and it’s beautiful! I made sure to weigh out all of the ingredients and because I made it the day before and wanted it to stay a bit more moist for the party the following day I did substitute some coconut oil for part of the applesauce. So happy I found this body Thank you, Brandi for being so responsive during our Instagram messaging and giving me some great ideas and tips! It turned out perfectly! And another bonus to this cake being eggless is that you can lick the beaters without a care in the world 🙂

    Reply
    • brandi.doming@yahoo.com

      August 22, 2018 at 6:17 am

      Wow, thank you Seneca so much for this amazing review! Your pic of it on Instagram was just beautiful!! So glad everybody loved it! The cake does stay very moist for a few days since applesauce keeps things moist but glad the little bit of oil worked well too! Thank you for making it!

      Reply
  15. anu

    August 24, 2018 at 1:30 am

    can we skip apple cider vinegar from this recipe?
    asking as i dont want to buy that whole bottle as wont be using it for other things!!
    please reply soon . 🙂

    Reply
    • brandi.doming@yahoo.com

      August 24, 2018 at 2:22 am

      Hi! The vinegar reacts with the baking powder which helps the cake rise and give fluff, so you definitely don’t want to just skip it. You can, however, try subbing with lemon juice instead. I have not tried this so not sure of the exact result, so hope it works!

      Reply
  16. Joan

    February 19, 2019 at 4:43 am

    I’m interested in the nutritional values per serving. How many servings for this cake when it’s prepared as a layer? It states it’s a 9″ cake or 12 cupcakes. Does that mean the nutritional calculation is based on 1/12 of the cake?

    Reply
    • brandi.doming@yahoo.com

      March 20, 2019 at 7:05 pm

      Hi, it’s based on 9 slices, or maybe 10 I think, definitely not 12. I’m sorry, it’s been years since I did the calculations, I don’t recall!

      Reply
  17. Vyk

    September 10, 2019 at 1:43 pm

    Hello,
    I’m so excited to try this recipe…do you think
    I could poke some holes into the cake and and
    add and orange syrup made by maple
    and orange juice? I’m craving an orange syrup
    Cake! I love your recipes I make them often
    and they are always a hit!
    Thanks so much

    Reply
    • brandi.doming@yahoo.com

      September 10, 2019 at 3:46 pm

      Hi Vyk! This cake is very, very moist, so I wouldn’t suggest poking holes in it, but I’m sure you could just add the orange glaze on top and it’d be delicious!

      Reply
  18. Vyk

    September 12, 2019 at 11:16 am

    5 stars
    Thank you so so much! I can’t wait to try it.
    Thanks for all your hard work creating the best gluten free vegan recipes around!

    Reply
  19. Fay

    March 25, 2020 at 10:06 pm

    Is there anything I can substitute for the aquafaba?

    Reply
    • brandi.doming@yahoo.com

      March 26, 2020 at 12:27 am

      Hi there, the aquafaba is really important as it acts as eggs and yields a fluffy cake. Is there some reason you don’t want to use it? The only sub I can think of to try is soy milk, since it is a good egg substitute and a liquid just like aquafaba, but please know I have never tested it and don’t know if it will work. If you try it, let me know!

      Reply
  20. Sam Baldwin

    April 13, 2020 at 3:31 am

    5 stars
    Made this. Doubled the recipe to make 2- 9 inch cakes. Made it Saturday and frosted it Sunday with another frosting recipe ( sorry ) and topped with fresh raspberries. It was so moist, very flavorful, cut nicely, and spongy. Loved by the gf/v people and the regular flour non vegan people. Will definitely make again. Thank you.

    Reply
    • brandi.doming@yahoo.com

      April 13, 2020 at 7:08 pm

      So happy you loved this cake Sam, thank you for the lovely review! Happy to hear it was a hit with everybody too!

      Reply
  21. David

    May 20, 2020 at 5:11 pm

    Brandi, I am excited to make this cake for my birthday tomorrow! Would it work to bake a doubled batch in a 9 x 13 pan?

    Reply
    • brandi.doming@yahoo.com

      May 20, 2020 at 6:40 pm

      I’ve never tried that personally but I think it should be fine! Just make sure the toothpick is clean!

      Reply
    • Michelle

      May 27, 2020 at 7:06 pm

      David, Have you made the caked in a 9 x 13 pan ? I’d like to make this for a friend and only have a 9 x 13. Wondering if you had success. Thanks

      Reply
  22. Angie

    May 28, 2020 at 7:29 pm

    Hi Brandi, I love all your cake recipes and made a few of them. I need to make a cake a couple of days in advance and I notice you don’t recommend this for most of your cakes. I’m looking for a gluten free vanilla cake that I could store in the freezer or fridge prior to decorating. Could you please recommend which of your cakes would be the best option for this? Or are there any recommendations you could provide for storing the cake until delivered? I’m planning on making it today for Saturday. Thanks so much!

    Reply
    • brandi.doming@yahoo.com

      May 28, 2020 at 8:27 pm

      Hi Angie! This is the best recipe I would suggest to try that with then. It has a lot of almond flour in it which helps a lot with moisture. I will be honest though, I’ve never tried freezing this cake, so I can’t really tell you how it will thaw and if it will turn out the same as fresh. I’m hoping it will be fine, but just in my personal experience, baked goods with potato starch dry out and can be really crumbly after a couple of days and typically don’t freeze very well. I’m not saying that will happen with this cake, but just want to upfront about it that may happen. Potato starch is a bit weird when chilling it. Hopefully the almond flour and applesauce will counteract it. I would make sure to use a buttercream frosting for it, which will help with the moisture. Fingers crossed it works. Let me know!

      Reply
      • Angie

        May 28, 2020 at 11:17 pm

        Hi Brandi, Thank you for your quick response. I ended up making your GFV Funfetti Cake, before seeing this. They are cooling now. I’ll wrap them tight and leave them on the counter tonight then try refrigerating for about 30 mins before I frost them tomorrow. Do you think it would be better to leave the Frosted cake covered on the counter over night or refrigerated?

        Reply
        • brandi.doming@yahoo.com

          May 29, 2020 at 5:21 am

          I would keep it at room temperature! That is, assuming, your frosting is a traditional type of buttercream that stays fine at room temp. The buttercream on my blog stays perfect at room temperature.

          Reply
          • Angie

            May 30, 2020 at 1:51 am

            Great! Thank you! Have you tried using a simple syrup on the cakes? I was wondering if that would help keep it moist? What do you think?

            Reply
            • brandi.doming@yahoo.com

              May 30, 2020 at 3:50 am

              No, this cake is extremely moist, so I’ve never needed a simple syrup. But I can’t speak for how it’ll be after freezing though!

              Reply
  23. Megan Evans

    July 7, 2020 at 8:15 pm

    5 stars
    Y’all this recipe is worth it’s taste in gold. Seriously I have never had such a moist tasty vegan gluten free and grain free cake in all of my years of eating this way which is at least 10. I mean seriously I’m making this for my own birthdays and any other special occasions from now on.

    Don’t miss this!!! It’s divine!!!

    Reply
    • brandi.doming@yahoo.com

      July 7, 2020 at 8:31 pm

      Thank you so much Megan for this amazing review and compliment! I’m very happy to hear you loved this cake so much!!

      Reply
      • Megan Evans

        July 7, 2020 at 8:52 pm

        I ate 3.5 pieces and I never eat sugar but I couldn’t resist!! Ha! Had a sugar hangover the next day. 🙌

        Reply
  24. Alice Aivazian

    July 12, 2020 at 9:40 am

    Is there anything I could use instead of applesauce?

    Reply
    • brandi.doming@yahoo.com

      July 12, 2020 at 8:50 pm

      Hmmm, not sure, applesauce is key to the moisture, flavor and texture. My only guess would be to try a non-dairy yogurt. That might work.

      Reply
  25. Catriona Hagley

    November 26, 2020 at 3:59 am

    5 stars
    Best gluten free cake recipe I’ve made so far! Can’t wait to try the others 🙂 This cake reminds me of desserts that you buy at the store that doesn’t have good ingredients but taste sooo good! I placed it in the freezer to firm up, sliced it in half and filled it with cherry preserves, then I frosted it with your maple cashew frosting. Thank you for making gluten free vegan taste like regular desserts that keeps you feeling good after you eat them.

    Reply
    • brandi.doming@yahoo.com

      December 7, 2020 at 11:18 am

      Aww this made me so happy to hear Catriona!! Thanks for the lovely feedback1

      Reply
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I'm Brandi, creator of this vegan blog and cookbook author of The Vegan 8 Cookbook. The majority of my recipes focus on 8 ingredients or less, not counting salt, pepper or water. I'm an expert on oil-free cooking and baking! We went vegan to help control my husband's debilitating gout. Our lives and health improved dramatically. While my husband still has some challenges, his health is much better than when we were eating animal products! I create delicious vegan comfort food in a healthier way. read more →

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