Gluten Free Vegan Cake Recipes
This vegan strawberry cake is made entirely from oat flour, so its naturally gluten free and just so tender and soft. Using strawberry puree, youll just love how fresh and light this easy strawberry cake tastes. Finished with a creamy strawberry buttercream!
If youre a carrot cake lover, then this amazingly easy carrot cake is for you! Entirely eggless, dairy free, and gluten free, this vegan carrot cake is full of spice and freshly grated carrots. Just one bowl, and approved by all eaters, vegan and non vegan! The creamy dairy free cream cheese totally makes this cake too!
The best of both worlds: delicious crushed chocolate creme cookies in every bite of super soft and tender cake! With an amazingly dairy free cookies n cream buttercream frosting, absolutely no one will be able to tell that this Oreo cake is both vegan and gluten free!
If layer cakes arent your thing, then definitely give this one bowl easy vegan chocolate sheet cake a try. Once again, were using oat flour, but you can also swap in gluten free 1:1 baking flour, such as Bobs Red Mills in the blue bag. So quick and easy to make, and the vegan chocolate buttercream is just heavenly!
Tips For Making This Gluten
Tips For The Best Vegan Birthday Cake
- If youd like an even softer cake, you can use cake flour.
- The cake must be cooled before frosting. If the cake is even remotely warm, there is a risk for the frosting to melt.
- Do not overbake the cakes, as they continue to cook in the pans as they cool down.
- If possible, use springform baking pans, for the easy removal of the cakes.
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How To Make A Gluten
Im almost embarrassed by how much Ive experimented with this recipe , but it takes a lot of practice and experimentation to learn how to work well with gluten-free flours. In case youre new to gluten-free baking, here are some gluten-free options you can experiment with.
Gluten-Free Flour Options:
- White or Brown Rice Flour
- Gluten-Free Flour blends
Oat flour can also be considered gluten-free, if the label says its certified gluten-free, but some people with gluten issues dont always tolerate oats, either, so its a good idea to double-check with whoever you are baking for.
I had originally hoped to make this cake with a store bought gluten-free flour blend, but my favorite option has been getting difficult to locate at stores lately. Instead of relying on a blend , I decided the mostfool-proof way to make a perfect cake from scratch is to use the exact ingredients that would go into a gluten-free flour blend, instead.
Im very happy with the simplicity of this gluten-free vegan chocolate cake. Its not quite as straight-forward as making my Chocolate Almond Flour Cupcakes, which call for eggs, but the results are just as fluffy and delicious.
Making Of The Frosting
Add the cocoa powder, vegan butter, 2 ½ cups of the powdered sugar, vanilla extract, sea salt and half the vegan milk to the bowl of an electric stand mixer or a hand mixer. Start mixing it together at slow speed, gradually increasing speed until its very thick and smooth. Add the ½ cup of the extra powdered sugar at a time until it reaches your desired thickness and consistency. If needed, add in the other half of the milk about 1 tablespoon at a time.
Frost cakes and decorate . Decorate with some shaved chocolate or extra cocoa powder! The frosting sets at room temperature perfectly. Slice and enjoy!
How To Store This Vegan Gluten Free Chocolate Cake Recipe
To store after frosting: store your cake in an airtight container like this one for 1-3 days, in a cool environment. Keep out of direct sunlight and way from heat sources.
To store before frosting: you may freeze the cake and frost before serving . Wrap cake layers in parchment paper or plastic wrap and store in an airtight, freezer-friendly container. Do not make frosting until you are ready to whip and frost the vegan chocolate cake.
Why A Healthy Smash Cake
Major health organizations, like the American Heart Association, recommend waiting until at least two years of age to introduce added sugar to kids. Even after age two, its best to limit sugar intake to less than six teaspoons per day.
Why? Research shows that eating large amounts of added sugar is linked to a heightened risk for issues like high blood pressure, obesity, heart disease, and diabetes.
Since early childhood is a time when numerous health habits begin to form, we can probably all agree that this isnt the best time to make added sugars a regular part of our kids diet.
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Easy Vegan Funfetti Cake In 1 Bowl
Seriously, this cake is ridiculously easy. The cake recipe is just 8 ingredients and the Vanilla Buttercream Frosting is just 6 ingredients. The cake is all done in just 1 bowl too! If you have a go-to frosting you typically use for cake, then by all means, use it, but Id highly encourage to try this one.
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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My Favorite Vegan Gluten Free Chocolate Cake Recipe
Join me as we take a dive back into the most popular Vegan Gluten Free Chocolate Cake Recipe on the internetmy favorite two-year-old gluten free dairy free cake recipe. Today, Im sharing new tips and tricks for the BEST vegan gluten free chocolate cake! Lets do it!
Moist. Rich. Chocolatey. And just about EVERYTHING youd want in the perfect vegan chocolate cake. Yeah, I said it. PERFECT. .
Do you have a favorite cake flavor? Without having to think too hard, youd probably guess that my favorite cake of all time is vegan gluten free chocolate cake. I mean, youd guess this so easily considering the majority of my recipes sound like Ultimate Fudgy Paleo Vegan Brownies, Gluten Free Vegan Dark Chocolate Muffins and Vegan Gluten Free Chocolate Cupcakes .
Theres just something about having my cake and eating it too that makes life so much sweeter. Of course now I have to tangent into the age-old discussion of why you would have cake and not eat it??? Whats up with that saying? Its always bothered me!!
So after many long-winded discussions , Erik and I agreed on the following:
- Having your cake = being in possession of it meaning you have 1 cake to your name.
- Eating your cake = enjoying the cake and soon-to-be not having any more cake to your name = you cant have the cake because youre eating/disappearing it.
Allergy Information & Substitutions
- This easy chocolate cake is 100% vegan, meaning it is dairy-free and egg-free. It is also naturally soy-free and nightshade-free, as well as free of artificial colors.
- Make it gluten-free A quick note, I HIGHLY recommend making cupcakes with gluten-free flour. Ive made multiple attempts at gluten-free cake, but have yet to find a flour that really WORKS in the same way as standard all-purpose. With cupcakes, the amount is so small that you really get the best of both worlds- its fluffy, chocolate-y, and delicious all around. If making cupcakes, please remember to decrease the bake time to just 15 minutes.
- Dont want chocolate? Create a vanilla cake by nixing the chocolate altogether, and increasing the flour by ½ cup. When making vanilla cake, I also like to increase the vanilla from 1 tablespoon to 1 ½ tablespoons. You can also try these allergen free vanilla cupcakes.
- Get extra fancy by creating a dark chocolate mocha cake simply switch out the water for cooled decaf coffee.
- For a stunning finish, make this vegan buttercream frosting or this dairy-free coconut frosting.
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Orange Olive Oil Cake
Add some citrussy zing to your baking with this orange olive oil cake, topped with a rosemary and cardamom drizzle. It’s gluten-free and super delicious
The secret of Jodie Montgomery-Cranny’s delicious gluten-free dessert is grated butternut squash
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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The Perfect Kids Vegan Birthday Cake For Allergies
Do you need an allergen free birthday cake for you child? Well look no further!
Believe me, this MASTER RECIPE is truly the mother of all birthday desserts. Ive used this recipe countless times over the past decade , and used it as a base to create multiple spin-offs, such as vanilla, chocolate mocha, chocolate chip, and even gluten-free.
This sponge is the just the right amount of sweet, fluffy, and chocolate-y heaven. Its perfect for kids that feel like theyre missing out, especially when topped with blue buttercream frosting. Because theres nothing better than making your kids birthday special with cake they can actually eat!
To make it extra colorful for kids, be sure to try these fun vegan sprinkles from Color Kitchen.
And if you dont like chocolate? Make it classic vanilla with just a couple simple tweaks. The sky is the limit when it comes to creating your own version of birthday bliss. Instructions for vanilla are included in the Substitutions section below, or you can check out these allergen free vanilla cupcakes.
What Makes A Vegan Cake Moist
I honestly feel like vegan cakes are much easier to keep moist than regular cakes- maybe Im biased, but applesauce and vegan butter do such a wonderful job! It might sound peculiar to use applesauce in a cake recipe, but trust me: applesauce, you will not taste! This essentially replaces eggs/egg yolks from a traditional cake recipe.
Vegan butter is the second ingredient, but of course, any fat will help keep a cake moist! For our vegan chocolate cake, though its oil free, were using a decent amount of both applesauce and dairy free yogurt to replace it.
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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.
How To Make This Recipe
Preheat the oven to 350 degrees Fahrenheit. Line two round 8 inch cake pans with parchment paper and set aside. See notes about using 9 inch pans.
Combine the room temperature milk with the vinegar and mix together in a glass. Set aside.
In a large mixing bowl , sift together the almond flour, all purpose flour and cocoa powder. Whisk in the remaining dry ingredients. The espresso powder is optional, but it really enhances the chocolate flavor. I promise it wont taste like coffee at all!
Add in all remaining wet ingredients and whisk together until smooth. Add the batter to the prepared cake pans, trying to keep them as even as possible to ensure even baking. Let sit for 5 minutes. This isnt something you usually do with cake batter, but I always do it when baking a vegan gluten free cake. It allows the batter to rest for a second and absorbs some excess moisture so the cake isnt too dense.
Add to the oven and bake for 32-40 minutes or until an inserted toothpick comes out with a few crumbs. You dont want to underbake since the cake will sink in the middle or end up dense, but over-baking will lead to a dry cake, so start your timer at 32 minutes, and add just a couple of minutes at a time until the toothpick has a few crumbs but isnt wet.
Remove from the oven and let cool in the cake pans for 30 minutes.
Carefully flip onto a cooling rack and let cool completely before frosting. I usually stick them in the fridge to cool, which takes about 90 minutes.
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