Pro Tip For Measuring Gluten
I have found that the best way to measure gluten-free flour is to use the spoon & level method. It is always best to use a dry measuring cup to measure flour, not glass measuring cups used for liquid.
Use a spoon to scoop the flour out of the bag into a measuring cup. After spooning the flour into a measuring cup, use the back of a knife to level the flour off of the measuring cup.
Please do not use a measuring cup to scoop the flour directly out of the bag or you could get more flour than the recipe calls for.
Pro Tip #2 Caster Sugar
- Before
- After
The granulated sugar is this recipe is ground into a finer blend, called caster sugar, for a couple reasons:
Caster sugar is tough to find in the US, but making your own is easy with a food processor. Place the 250 grams of sugar in the food processor. Turn it on to run for 1 minute. The result is the perfect blend of sugar not powdery, but finer than granulated crystals.
Do Not Make Substitutes
I designed this recipe specifically around the ingredients and amounts listed. If you make any substitutes at all, the recipe is different and I cant guarantee the results. Any small change, even if its swapping one flour for another, can cause terrible results. And definitely do not use almond flour, coconut flour or any other kind of flour expecting ideal results. All of those flours work very differently in this recipe.
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How To Make This Dairy Free Or Vegan
This can easily be made dairy free or vegan with a few substitutions!
- Substitute 1 egg with 1/4 cup of unsweetened applesauce.
- Replace the milk with a milk substitute, like unsweetened almond milk .
- Replace the butter with vegan or dairy free butter or vegetable oil .
- For the cinnamon streusel topping, use a few tablespoons of vegan butter or add vegetable oil until just wet.
Do Gluten Free Cupcakes Taste Different
No! Well, they certainly shouldnt have a strange aftertaste or a gritty mouthfeel. They should have a moist and tender crumb, just like youd expect from a cupcake in a bakery. A good bakery!
If youve had gluten free vanilla cupcakes in the past and found them to be good, for gluten free, you werent eating the right cupcake, made with the right recipe and ingredients.
A gritty mouthfeel is from an all purpose gluten free flour blend made with a gritty rice flour. A strange aftertaste or mouthfeel likely means the flour wasnt good quality and well-balanced.
A dry cupcake might be made with the wrong recipe, so the ingredients were poorly balanced. Or, again, the flour blend wasnt good quality.
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Why Is My Vegan Cake Dense
This happens for a few reasons. Sometimes, if your ingredients arent room temperature , it will throw off the texture in the cake and cause it to be gummy rather than fluffy and moist.
The easiest fix is: patience! Make sure that youre allowing all of your ingredients to come to room temperature.
Another reason this can happen is if you dont sift your flour. Make sure that you do this! Otherwise, youll end up with a gummy mess!
How To Decorate The Gluten
If you’re new to cake decorating use these easy steps to ice your cake:
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How Do You Color A Red Velvet Cake Using Beets
Im working on a dye-free vegan red velvet cake using beets.
Until it is ready, Id try using pureed steamed beets instead of some of the dairy free milk if you want to give a dairy free red velvet cake colored with beets a try.
While I personally have no problem with a little red food coloring on occasion, I know many do so Im working to help you have the red velvet recipes that work best for you.
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When Do You Add The Oil For Vegan Red Velvet Cake
Based on some comments on my red velvet layer cake recipe, I tried mixing the oil into the flour and other dry ingredients before adding the other wet ingredients.
Someone commented on my other recipe saying a velvet cake is made by mixing the oil with the flour instead of adding it with the other wet ingredients, which gives it a velvety texture.
In a red velvet cake made with regular gluten-flour adding the oil first makes a big difference!
This is because the oil prevents some of the gluten binding together when other liquid is added, which does result in a more tender cake.
With gluten free cakes, you dont have to worry about preventing gluten development, so I hadnt ever bothered to add the oil before the other wet ingredients.
This time I tried adding the oil first, and to be honest I didnt notice much of a difference in texture.
It has the same great tender crumb that my red velvet layer cake and gluten free red velvet cupcakes have.
You can mix your dairy free red velvet cake batter whichever way you prefer.
I give directions for mixing the oil first in this recipe, since that is how I made it this time.
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Tips For The Best Vegan Lemon Cake
- Do not overbake the dairy free lemon cake, as it continues to cook while it is cooling in the pan. Once the skewer comes out just clean, it is done.
- For a more pronounced lemon flavor, you can replace all the water for lemon juice. Be wary though, that this will have a very strong lemon flavor.
- Your vegan lemon cake must be cooled completely if you choose to frost it.
- Feel free to fold through some blueberries, to have a delicious vegan lemon blueberry cake.
Egg Free Gluten Free Chocolate Cake
There are 2 eggs in this recipe, and theyre important. But since there are only 2 in a rather substantial cake, you might be able to replace each of them with one chia egg.
A chia egg is made with 1 tablespoon ground white chia seeds and 1 tablespoon lukewarm water. Just mix them together in a small bowl , and allow them to sit until they gel. Then add them when you would add the eggs.
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Making These Cake Layers In Advance & Storage Tips
Make your cake layers in advance and freeze them. It breaks the process up and makes it more approachable.
Make your frosting ahead of time too or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month, or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.
A frosted cake can last in the fridge for up to a week, or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!
If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.
Raised Gluten Free Southern Peach Pie
Ingredients: peaches, brown sugar, white rice flour, soy-free buttery spread , sorghum flour, water, tapioca flour, cornstarch, cane sugar, cream of tartar, citric acid, baking soda. This company is on our dedicated dairy-free facility list.
Where to Buy: Whole Foods, Kroger family of stores, Albertsons/Safeway family of stores
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Best Ever Gluten Free Chocolate Cake
This adorable cake can be made in two ways a higher cake with 4 layers or a standard two-layer cake.
This recipe has coconut flour and pumpkin, so even if it seems a little different you know its going to be healthier than your standard chocolate cake. I dont know about you, but I could always use another reason to love eating cake.
You could even make this cake for your gluten-free Thanksgiving spread with its nod to pumpkin.
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How To Ensure Gingersnap Cookie Success
Lets double-check all our cookie bases to ensure we have the most incredible life-changing gluten-free and dairy-free gingersnaps.
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The Magic Of Almond Flour
Aside from being 100% gluten and dairy-free, this cake is also oil-free! Most cake recipes contain vegan butter or oil to enhance moisture. Instead, this recipe calls for almond flour.
The ground almonds are loaded with natural fats and oils, creating desserts that are rich, moist, and full of healthy fats. Unfortunately, there is not a good substitute for it in this particular recipe. Without it, the cake will taste gummy, low fat and dry.
Make sure to use almond flour and not almond meal in this gluten-free cake recipe. Almond meal will completely change the texture.
Properly Measuring Gluten Free Flour
When people tell me that theyve had problems with gluten free baking, I can typically trace their problem back to the gf flour theyre using. Sometimes, its simply not appropriate for the recipe. But many other times, its because they havent used the right amount, despite using a measuring cup.
Thats because a measuring cup isnt a reliable way to measure flour. I know what youre thinking: how can that be?! Let me explain.
Think about how you measure flour. If its by sticking the measuring cup into the bag or storage container, youre already off to a bad start. When you do that, you pack the flour into the cup. This means youre going to end up with more than the recipe calls for.
Plus, dry measuring cups arent standardized in size. So your cup might be different from mine, even if we were both to measure perfectly right every time .
The best way to measure gluten free flours is to use a kitchen scale. Youll notice that all my recipes also include ingredients in grams, so use that to ensure youre baking cupcakes precisely the way I have.
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Raised Gluten Free Blueberry Bliss Pie
Ingredients: blueberries, soy-free buttery spread , white rice flour, cane sugar, sorghum flour, water, tapioca flour, cornstarch, lemon juice, cream of tartar, lemon zest, baking soda, citric acid. This company is on our dedicated dairy-free facility list.
Where to Buy: Whole Foods, Kroger family of stores, Albertsons/Safeway family of stores
Cupcakes: Mini Cakes Or Not
Did you know that not all cake recipes make good cupcakes? Its true! Just like not all muffin recipes can be made as quick breads .
When you bake cake batter in miniature portions, even if it bakes flat in a round or square cake pan, it may dome quite a bit when portioned into the wells of a cupcake tin.
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Why This Gluten Free Cake Is Great:
- This cake is special. It is perfect for a birthday and fancy enough to be a wedding cake! This is my family’s favorite cake for any party!
- You can make this cake as a vanilla cake, or a white cake. See the below FAQ for how to adapt this easy cake recipe to be a white cake.
- My cake turns out fluffy and light, and full of pure vanilla flavor!
- Add thinly cut strawberries into the layers.
If you love this easy gluten free vanilla cake, take a look at some of our favorite gluten free cake recipes:
As I mentioned before, this gluten free cake is perfect for a party, a wedding , or any occasion.
I used these cute little-layered baking pans so that all of my layers were the same size!
Don’t you want to grab the fork and have a bite? A lot of people ask if it is hard to assemble a layer cake. I can promise it looks much harder than it is!
For wedding cake decorating inspiration, check out my Gluten Free Wedding Cake directions.
Is There A Difference Between White And Vanilla Cake
Vanilla cake is flavored with vanilla but a white cake typically means that the cake is whiter from using egg whites only or aquafaba. I tried the latter a few times, but Im still working on perfecting that one! When I get it, youll be the first to know.
A FEW TIPS FOR MAKING THE PERFECT VEGAN GLUTEN FREE VANILLA CAKE
- Make sure your oven is baking at the right temperature because on over-baked cake can be dry and crumbly. An oven thermometer can help for accuracy.
- Dont switch out the oil for butter. This vanilla cake recipe uses canola oil because it gives it the best possible taste while still preserving the soft, fluffy texture that you want. Using butter will actually likely make your cake more dense and dry. You can however, substitute another mild oil such as vegetable, safflower or grape-seed oil for the canola oil without issue.
- Measure the flour exactly. I like to scoop my flour with a spoon then add to my measuring cup then level. This way its not packed in there.
- Dont overmix the batter. Stop mixing when everything is just combined.
- Make sure that your vanilla cake cools completely before frosting! If its warm at all, its likely to melt the frosting.
- If youre just making the cake layers, you can store the cake on the counter tightly wrapped or sealed in an airtight container. If youve frosted the cake, I recommend storing them in the refrigerator and not sitting out for more than 2 hours.
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Storing Freezing And Serving Tips
- To store: Leftovers can be stored in the refrigerator, covered, for up to one week.
- To freeze: Place slices of the cake in a shallow container and store it in the freezer for up to 6 months.
- What to serve with this breakfast cake: This cake is delicious on its own, but if youd like to increase the protein, pair it with a protein shake or some eggs.
How To Make This Cake Sugar
Easily make this cake sugar-free, by replacing the sugar with one of the following-
- Monk fruit sweetener Granulated monk fruit sweetener can be used, and is the best alternative to white sugar. You can cut back on this by 1/4, as it is super sweet.
- Swerve Similar to monk fruit, swerve uses erythritol to keep the sugar out and calories low.
- Baking zero-calorie sweeteners Baking Splenda and baking aspartame can be used, but Id recommend cutting back, as it is twice as sweet as table sugar.
TIP: Be sure you enjoy the taste of the sugar-free sweeteners, as the flavor can be very evident, once the cake is baked.
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% Vegan & Allergen Friendly
Make, Believe Bakery is a 100% vegan bakery that also specializes in allergen friendly baking, including gluten, eggs, dairy, wheat, peanuts, tree nuts, coconut & yeast. We use quality, organic, GMO-free ingredients as well as recyclable & biodegradable packaging whenever possible. All of our gluten free products are prepared in a designated gluten free production space and we adhere to strict storage & sanitation practices.
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Easy Vanilla Vegan Gluten Free Cake
This post may contain affiliate links. Read my full disclosure here.
This Easy Vanilla Vegan Gluten Free Cake is made in 1 bowl and requires only 8 ingredients. Itâs fluffy, moist, tender and bursting with vanilla flavor. Plus there is no added oil to the cake itself!
After creating the most perfect vegan vanilla cake, I wanted to help my gluten-free friends by baking a version they could enjoy. Of course, it works quite well to simply replace the all purpose flour in the original recipe with a quality gluten free flour mix, but this cake recipe was created from the start to be gluten free.
Youâll want to dig into slice after slice of this fluffy, tender, and moist cake. You canât even tell that itâs gluten-free or vegan! Iâve had plenty of dry gluten free vegan cakes, so I wanted to avoid that outcome at all costs.
All you need to make this cake is 1 bowl and 8 ingredients. Even without any oil, dairy, or gluten, this dessert is exceptionally delicious! Itâs beautifully decorated with my simple vanilla frosting and sprinkles, or use my chocolate frosting if youâd prefer! Ive included a very simple vanilla icing recipe as well.
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