This delicious and soft gluten-free, vegan cake topped with vegan frosting is easy yet wonderful! It’s a one-bowl recipe that’s easy to customize.  This cake is perfect for birthday parties, Easter, Mother’s Day, Valentine’s Day, baby showers, and bridal showers.        

You will also love, Jamaican Fruit Cake, Vegan Pistachio Cake, and  Carob Cake

When it comes to food, I’ve realized that it’s more than just calories. It connects people by providing fulfillment, enjoyment, and enduring memories. When we eat specific foods, an emotional connection is formed, and there is satisfaction in sharing them with others. That’s why I’m sharing my gluten-free Vegan Cake recipe with you today — to make your day brighter!

But there’s a lot more to this cake than just the flavor and ease of assembly. It’s all about putting together a gorgeous dessert that the whole family can enjoy. There are so many red and blackberries in this recipe that would be perfect for birthday celebrations or any other special occasion.

I promise you this is the best cake recipe I have ever made. You will not be disappointed with this gluten-free, vegan cake. It’s a no-fail, no-sink, no-weird-flavors one-bowl gluten-free, vegan cake that’s incredibly simple to make. It has the flavor of a vanilla cake. Perfect for your big day! 

It’s really a good recipe if you want to make a gluten-free, vegan sponge cake because it’s very light. Even you won’t be able to distinguish between the two (vegan and non-vegan)!

gluten-free vegan cake on stand

I Hope You Like This Cake As Much As I Do! It is:

  • Soft
  • Fluffy
  • Vanilla-infused
  • Simple to prepare
  • Perfectly sweet
  • Scrumptious
  • Versatile
  • Vegan
  • Gluten-free
  • Require simple ingredients
  • Perfect for any special occasion!

How To Make This Gluten-Free Vegan Cake?

Everybody loves this Vegan Vanilla Layer Cake recipe, so you won’t have to look for another one. It’s simple to make and delightful to eat. It’s rich, fluffy, and just sweet enough, like a non-vegan vanilla cake.

This gluten-free, vegan cake is quicken and easy to make. You need the following ingredients:

Ingredients

For the cake

  • 1 ½ cups gluten-free flour
  • 1 ½ cups almond flour
  • 1 ½ cups cane sugar
  • ½ cup potato starch
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 cups almond milk
  • ½ cup avocado oil or other neutral-tasting oil
  • 2 teaspoons vanilla extract
  • Fresh berries (blackberries, raspberries, cherries, pomegranate arils)

For vegan frosting

  • 2 cups powdered sugar
  • ¼ cup vegan cream cheese
  • 1 tablespoon vegan butter
  • 1 tablespoon almond milk
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract

Directions

  1. Preheat the oven to 375 degrees F. Line an 8-inch cake pan with parchment paper and lightly spray or brush with oil. Set aside.
  2. Add gluten-free flour, almond flour, potato starch, baking powder, salt, and mix well in a large bowl.
  3. Using a handheld mixer, add almond milk, avocado oil, vanilla, and mix until the batter is smooth.
  4. Divide the batter into two layers and bake for 35 minutes or until a skewer inserted in the middle comes out clean.
  5. Meanwhile, prepare the frosting while the cake is baking.
  6. Allow cake to sit in the baking pan for 5 minutes, remove from the pan and rest on a cooling rack until it is completely cooled.

frosting cake

Vegan Frosting

  1. To prepare the vegan frosting, add all ingredients to a bowl, and using a handheld mixer, process the cream until light and fluffy. Transfer to the refrigerator until stiff.

To Assemble

  1. Spread frosting on top of the first cake, then add some of the berries.
  2. Add the top cake layer with the remaining frosting. Decorate with the remaining fruits.
  3. Serve and enjoy!

Variations

  • Any sort of oil can be used: coconut oil, olive oil, or vegetable oil.
  • Coconut milk, soy milk, rice milk, oat milk, cashew milk, and other plant-based milk can all be used.
  • If you don’t have any dietary restrictions, you can use regular flour in place of gluten-free flour.
  • You can also use coconut whipped cream for the frosting, homemade, or store-bought.
  • You can use your favorite frostings like chocolate, buttercream, candies, fruits, marshmallow, or sugar paste.

Tips for Storage

The cake can be stored at room temperature for 2 or 3 days. You can refrigerate it for up to a week after cooling it at room temperature.

It’s also possible to freeze this cake. It stays well in the freezer for up to a month if they are properly packed and stored. Allow them to thaw in the refrigerator overnight before serving the following day!

Recipe Note

  • It is critical to use blanched almond flour that is superfine, as this is what gives the cake its moist, light, and fluffy texture. You can use any of the good brands. Like King Arthur, Wellbees, Honeyville, Nature’s Eats, and Heb brand (in TX) all work great.
  • Ensure your oven is set to the correct temperature for baking, as an over-baked cake will be dry and brittle. To ensure accuracy, use an oven thermometer.
  • Don’t use butter instead of oil. We recommend using avocado oil for this vanilla cake recipe, which provides the best flavor while maintaining a soft fluffiness. Using butter will most likely result in a dense and dry cake. However, you can easily replace the avocado oil with another mild oil like vegetable, safflower, or grapeseed oil.
  • Make sure the batter isn’t overmixed. When all of the ingredients are mixed, stop mixing.
  • Before frosting your vegan cake, make sure it has totally cooled. If it’s even somewhat heated, the frosting will most likely melt.
  • It is preferable to keep things small. Making cakes that are 6-8 inches in diameter or less is always a good idea. I’ve discovered that baking a smaller cake produces a better result.
  • Substitute the Homemade vegan frosting with 2 tubs of storebought or homemade coconut whipped cream.

Other Vegan Desserts To Prepare

  1. Vegan Hummingbird Bundt Cake
  2. Vegan Coconut Poke Cake
  3. Pineapple Upside Down Cake
  4. Lemon Pound Cake
  5. Vegan Gluten-Free Orange Almond Cake

gluten free vegan cake with frosting and berries on a white cake plate

Take the time to sit, dine, and enjoy life with one another. Make this gluten-free, vegan cake, and let me know about your experience by leaving a comment on this post! … Have Fun Baking!

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Gluten-Free Vegan Cake on a white cake display plate

Gluten-Free Vegan Cake

This delicious and soft gluten-free, vegan cake topped with vegan frosting is easy yet wonderful! It’s a one-bowl recipe that’s easy to customize.  This cake is perfect for birthday parties, Easter, Mother’s Day, Valentine’s Day, baby showers, and bridal showers.        
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: Gluten-Free Vegan Cake
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8 servings
Calories: 656kcal

Ingredients

  • 1 1/2 cups all purpose gluten-free flour
  • 1 1/2 cups almond flour
  • 1 1/2 cups cane sugar
  • 1/2 cup potato starch
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 cups almond milk
  • 1/2 cup avocado oil or other neutral-tasting oil
  • 2 teaspoons vanilla extract
  • Fresh berries blackberries,, raspberries, cherries, pomegranate arils

For vegan frosting

  • 2 cups organic powdered sugar
  • 1/4 cup vegan cream cheese
  • 1 tablespoon Vegan Butter
  • 1 tablespoon almond milk
  • 1 teaspoon vanilla

Instructions

For The Cake

  • Preheat the oven to 375 degrees F. Line an 8-inch cake pan with parchment paper and lightly spray or brush with oil. Set aside.
  • Add gluten-free flour, almond flour, potato starch, baking powder, salt, and mix well in a large bowl.
  • Using a handheld mixer, add almond milk, avocado oil, vanilla, and mix until the batter is smooth.
  • Divide the batter into two layers and bake for 35 minutes or until a skewer inserted in the middle comes out clean.
  • Meanwhile, prepare the frosting while the cake is baking.
  • Allow cake to sit in the baking pan for 5 minutes, remove from the pan and rest on a cooling rack until it is completely cooled.

Vegan Frosting

  • To prepare the vegan frosting, add all ingredients to a bowl, and using a handheld mixer, process the cream until light and fluffy. Transfer to the refrigerator until stiff.

To Assemble

  • Spread frosting on top of the first cake, then add some of the berries.
  • Add the top cake layer with the remaining frosting. Decorate with the remaining fruits.
  • Serve and enjoy!

Nutrition

Calories: 656kcal | Carbohydrates: 98g | Protein: 8g | Fat: 29g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 433mg | Potassium: 104mg | Fiber: 6g | Sugar: 69g | Vitamin A: 67IU | Vitamin C: 0.4mg | Calcium: 236mg | Iron: 2mg