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

Course: Dessert

Cuisine: American

Keyword: Gluten-Free Vegan Cake

Prep Time: 15

Cook Time: 30

Servings: 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