Ladies and gentlemen, we present to you a perfectly fluffy, tender, sweet vanilla cake that’s vegan and gluten-free! Let’s bake!
This recipe is easy to make, requiring 1 bowl and 10 ingredients.
The base starts with vegan “buttermilk” made by mixing dairy-free milk and vinegar. Then add in applesauce for (oil-free!) moisture and natural sweetness and vanilla extract for that quintessential vanilla flavor. YUM.
For the dry ingredients, after much experimentation, we went with a mixture of almond flour, potato starch, and cornstarch. This combo totally nailed it! So stoked for that fluffy, crumbly texture.
Once your cake is baked, it’s time for frosting!
We included two options: one is coconut whipped cream and the other is classic vegan buttercream frosting. Both are delicious, but we were feeling classic vibes, so we went for the buttercream.
We hope you all LOVE this cake! It’s:
Fluffy
Tender
Perfectly sweet
Vanilla-infused
Easy to make
& SO delicious
This would make the perfect cake for holiday or special occasion celebrations. It’s delicious on its own but also pairs well with coconut whip, vegan buttercream (recipe below), or even chocolate frosting!
For more easy cakes, be sure to check out our Vegan Gluten-Free Chocolate Hazelnut Cake, Gluten-Free Birthday Cake, Vegan Gluten-Free Carrot Cake, Vegan Funfetti Cupcakes, and The Best Vegan Gluten-Free Chocolate Cupcakes.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers and happy baking, friend!
1-Bowl Vegan Gluten-Free Vanilla Cake
Ingredients
WET INGREDIENTS
- 1 ⅔ cup dairy-free milk (we used boxed coconut milk // almond or rice would also work)
- 1 ½ tsp apple cider vinegar (or lemon juice)
- 1/3 cup unsweetened applesauce
- 1 tsp pure vanilla extract
DRY INGREDIENTS
- 3 ¼ cups almond flour (not meal // we prefer Wellbee’s brand)
- 1 scant cup potato starch (not flour)
- 1/3 cup cornstarch (or you can try subbing arrowroot starch for grain-free)
- 1 ⅓ cup organic cane sugar*
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1/2 tsp salt (optional)
VEGAN BUTTERCREAM FROSTING (optional)
- 2 sticks vegan butter, softened (we prefer Earth Balance soy-free buttery sticks)
- 1/2 tsp pure vanilla extract
- 3 ½-4 cups organic powdered sugar (sifted)
Instructions
- Preheat oven to 350 degrees F (176 C) and lightly grease two standard 8-inch round cake pans, one 9×13-inch, or three 6-inch round pans* (with vegan butter or coconut oil) and dust with gluten-free flour. Shake out excess and set aside.
- In a liquid measuring cup, measure out dairy-free milk and add vinegar. Let set a few minutes. Then add applesauce and vanilla. Whisk/stir to combine.
- Add dry ingredients to a large mixing bowl and whisk to combine. Then add wet ingredients to the dry ingredients and mix until well incorporated and no large lumps remain. The batter should be thick but pourable (see video). Add more almond flour if too wet or dairy-free milk if too thick.
- Divide batter evenly between prepared cake pans and bake on a center rack for 35-40 minutes or until a toothpick inserted into the center comes out clean and the edges and surface appear golden brown.
- Let cool 15 minutes in the cake pans. To remove from pans, run a dull knife around the edge of the pans to loosen the cakes. Then place a plate or cooling rack on top and quickly invert. Let cool completely (preferably overnight or at least 6 hours on a wire rack) before frosting.
- Frost with coconut whipped cream and berries for a lighter application (see inspiration here), or frost generously with my 3-ingredient Vegan Buttercream Frosting (see below).
- Store cake covered at room temperature for 2-3 days or in the refrigerator for 3-4 days. Freeze up to 1 month.
- FROSTING*: Add softened butter to a large mixing bowl and beat for 1 minute. Then add vanilla and mix once more. Gradually add sifted powdered sugar 1 cup at a time and beat until a thick, spreadable frosting is formed. I found about 3 1/2 cups to be the appropriate amount per 1 full cake recipe.
- If too thick, the frosting will be too hard to spread (add 1/2 tsp almond milk at a time if too thick). If too thin, the frosting will slide off the cake. If too thin, continue adding powdered sugar until you get the right texture.
- Use immediately or cover and store in the refrigerator up to 5 days. Let come to room temperature before frosting.
Video
Notes
*To reduce sugar, each 1/4 cup of sugar be swapped with 1 packet (1/2 tsp) of powdered stevia. Or you could try subbing a mix of maple syrup and coconut sugar, but I haven’t tested it this way and can’t guarantee results.
*Nutrition information is a rough estimate calculated with the salt and without frosting.
*Prep time does not include cooling the cake.
*Recipe inspiration from The Vegan 8.
Grasie says
Is there a GF sub for almond flour? We have a nut allergy in our home.
Hi Grasie, the almond flour is pretty essential to the light fluffy texture in this recipe, unfortunately! Making this nut-free is tricky, but you could experiment with a mixture of a GF flour blend, cassava flour, coconut flour, potato starch, and arrowroot starch, keeping in mind those flours are more absorbent so you won’t need as much of them. The cake will likely be a little dense. Sorry we don’t have a great solution here!
Ashley Reynolds says
Although the taste was great, both cakes fell apart and did not hold their shape at all :(
So sorry to hear that, Ashley! We’re any modifications made?
Jennifer says
This recipe is fantastic! Both my vegan and non-vegan friends loved it. I made cupcakes and did 25min at 350, then let them rest in the tin for 10 min before letting them cool on a cooling rack. Turned out perfectly! The texture was fluffy and the flavour was amazing. Just the right amount of sweetness too (I subbed coconut sugar for cane sugar 1:1 and it worked perfectly). Thank you for sharing this recipe! Will definitely be making it again.
Yay! Thanks so much for sharing, Jennifer! xo
Jennifer says
I also subbed arrowroot starch for cornstarch and that worked beautifully as well!
Christina says
thanks for this! always love your recipes.
question – do you have any recommendation/guidance if wanting to make these into cupcakes?
Aw, thanks Christina! We’d suggest baking at 350 F for ~25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Enjoy!
Ellie says
I have made this once before & it is amazing! I had a question about freezing this cake – can it be frozen after frosting it? Or do I wait until it thaws to frost? Thanks!
Ellie
Hey Ellie! We’re so glad you enjoy it. We would wait until it thaws to frost!
annabeth says
hi :), my mums birthday is coming up soon this friday, and i have a couple of questions. can i sub the potato starch and almond flour with gluten free flour? i dont have any on hand. and could the vegan butter be replaced with coconut oil? and instead of the sugar, could i use honey of coconut sugar instead?
Hi Annabeth, we wouldn’t recommend substituting GF blend – it will be very dense and taste floury! It’s worth getting the almond flour and potato starch before making this recipe. Another reader mentioned subbing coconut oil with success, but keep in mind the cake may be crumbly and have a slight coconut flavor. For the sweetener, cane sugar is best here because it helps with texture and we aren’t sure coconut sugar or honey will work. If you want to try it, we’d suggest a mix of the two sweeteners. Hope that helps!
Emma says
I’m using a jar is vegan butter for the icing.. could you tell me how many grams two sticks is please?
Hi Emma, yes! 2 sticks are 224 grams. You can find the weight measurements by clicking “metric” beneath the ingredients header. Hope that helps!
Sue Shipway says
Hi,
I was wondering if this can be turned into a lemon cake by adding lemon zest and juice and what amounts would I need please ?
Thank you
Sue
Hi Sue, it’s hard to say precise amounts without testing it ourselves, but that sounds delicious! We’d suggest referencing our lemon poppyseed muffins for guidance. Hope that helps!
Serena says
I just wanted to thank you for your recipe!!! I agreed to do the baking for a friend’s wedding since I used to have a baking business and then she let me know a few weeks ago that she is now avoiding eggs and gluten (it was just meant to be egg free since I used to bake vegan regularly). I have been testing/throwing away gluten free vegan cakes to use for the bride and groom for a week now (the guests will have full gluten) and this cake worked fabulously. You’ve saved me and I wish I had found your recipe
before the others. THANK YOU!
You are an incredible friend, Serena! We’re so glad you found this recipe and enjoy it. Thank you for sharing! xo
Max says
Hi! I saw many people ask to sub GF flour for the almond flour, which I know will not work, but I’m wondering if I could sub bob’s red mill GF 1:1 flour for the potato starch, since I don’t have any on hand? Sorry if this has already been asked, I scanned the reviews but could have missed it. Thanks! Always love your recipes!
Thank you for your kind words, Max! We’re so glad you enjoy our recipes! Potato starch is best and we’d say worth getting. If subbing GF blend for the potato starch, it will be more dense and not as fluffy.
Jesse says
Hey, something’s super wrong here. There’s way too much dry compared to the wet for the cake batter…3 ¼ cups almond flour must be wrong. My batter came out totally dry, hardly pourable, using these measurements.
Hi Jesse, we’re so sorry it didn’t turn out for you. Would you mind sharing what brand of almond flour you’re using?
Shawna says
I was looking for a quick recipe to bake a cake on with my kindergartner. I didn’t have applesauce and nondairy milks on hand so, I used pineapple purée and canned coconut milk. I was afraid with the added fat from the coconut milk, the cake might not bake through as well, so I put it in a Bundt pan. I added a tiny dash of almond extract and frosted it with a vanilla lemon almond glaze. Everyone who tasted it thought it was amazing! This recipe is going to become a staple. I can’t wait to try it again with different variations.
Your lemon almond variation sounds incredible, Shawna! Thanks so much for sharing! xo
Ruth says
I wanted to love this cake so much. I read and reread the recipe and the comments. I used the freshest ingredients. I didn’t deviate from the recipe. I brought it to my grandson’s birthday party and for Father’s Day. When I cut into it and tasted it all I could taste was baling soda. Everyone but one child said it tasted great with the fresh fruit salad we put on top of it instead of frosting.
I rechecked the recipe and I used the proper amounts of all ingredients.
What could have happened?
Hi Ruth, we’re so sorry that happened! Is it possible you used all baking soda and not baking powder + baking soda? This recipe requires both to give it fluffiness without a baking soda flavor. If that’s not the issue, our only other idea would be that perhaps the brand of baking powder had a stronger flavor? What brand did you use?
Sally says
hi! just wondering if im able to substitute the organic cane sugar with normal granulated white sugar?
Hi Sally! That should work!
gauri says
Hi! Couple of questions is the nutrition information including the frosting?
Hi Guari, no, it’s calculated without the optional frosting!
Gauri says
Thank you so much!! But it is for the 2 layers?
It’s for 1/10 of the cake/recipe!
Gauri says
Thank you!!!
Janet Berman-Brooks says
I made this cake and I’m very happy with the result. I was wondering if you know if it can be changed into a Mango Vanilla Cake. Any idea how much mango puree I could add to the batter without messing up the “liquid to dry ingredient” proportions? Would I reduce the amount of milk?
Thanks!
Hi Janet, another reader reported making this cake with mango purée with success! Maybe try 1 cup (similar to our strawberry cake)? Let us know how it goes if you give it a try!
Nicole says
Can I use oat milk?
Yes, that should work beautifully!
Brit says
Is there a way to reduce the fat in the cake mix without compromising the cake too much?
Hmm, that might be tricky! It’s mostly coming from the almond flour, which is important for a cake-like texture. If not gluten-free, you could possibly play around with reducing the almond flour and using some all-purpose flour, but it would take some experimentation (all-purpose flour is going to be more absorbent so it can’t be subbed 1-1)!
Joyce says
Do you think I could sub the applesauce and vinegar for yogurt?
Hi Joyce, we would recommend still using the vinegar (using slightly less), but we think yogurt in place of the applesauce could work. Let us know if you try it!
Jemimah says
Hello, I don’t have access to potato starch, is there a substitute you would recommend? Thanks
Hi, Potato starch is key for a light and fluffy texture! We can’t guarantee success with cornstarch, but it would be the next best option.
Al says
I’ve come back to this recipe for years and it always lands! A great base cake recipe, I love adding rose water and ground cardamom. Everyone loves the texture!
I usually use the recommended cake pans, but I want to make it as a large sheet cake and was wondering if you had any recommendations there for size / temp / bake time?
We’re so glad you enjoy it and keep coming back to the recipe. Your additions sound amazing! 1 batch of this recipe would be enough to fit in a 9×13-inch dish. It will likely bake a bit faster!
TS says
How can I substitute the almond flour for a nut-free GF flour blend? Thanks!
Hi! The almond flour is pretty essential to the light fluffy texture in this recipe. We don’t think a GF flour blend would work in this one, unfortunately!
Jenni says
I loved this recipe, but can I substitute the potato flour for cassava flour?
Hi Jenni, we wouldn’t recommend using cassava flour in place of potato starch in this recipe. It will be quite dense.
Lexianna says
So good because I needed something to make for a vegan free friend.
We’re so glad you enjoyed it, Lexianna! Thanks for sharing. xo
Eliza Dinos says
Hi ! I’d love to make this but chocolate.. how can I do this ?
Hi Eliza! We have a recipe for chocolate cake here! Hope this helps. xo
Kayla says
I was looking for the perfect vegan cake that also was at least sort of paleo friendly. I follow a paleo diet (more-so a grain free diet) and my husband has dairy and egg allergies.
Every year, I try to make a vegan cake for my birthday that will suit our dietary needs. It either turns into a dense mess, or is overly sweet and edible but also sort of gross…
This recipe though!!!! I literally have it cooking on the counter as I write this review.
I will probably never search for another vegan, grain-free cake again. I pulled off a small piece from the top of my cake (I plan to level them for a layer cake) and it was soooo delicious!
A few things to note, for those that may have had trouble with this recipe, or you’re new to baking and haven’t had much experiencing baking with vinegar and baking soda/powder.. when I first started out, I read somewhere that you have about a 5 minute window to get your cakes in the oven to ensure a proper rise (idk all of the science behind it). I HIGHLY recommend that you start preheating your and have your cake pans oiled and dusted before your start the mixing process. Once you pour your liquid into your solids, stir until combined as quickly as you can, then immediately get the pans into the oven. Do not open the oven until your timer is up… if you have an urge to look at your cakes, use your oven light and peek through the window.
Also, I followed this recipe to almost a T. The ingredients are a bit expensive where I’m at, but the end result was completely worth it.
I just introduced myself to date sugar and used it as the sugar substitute. I used 1 c of date sugar. I also used vanilla bean paste for a more rich vanilla flavor. I used arrowroot powder in place if the cornstarch.
When I popped them out of the pan to cool on my wire rack, they seem to have quite a similar “spring” as you would feel with a gluten/dairy/egg cake.
I cannot wait to frost this cake up and serve it to my little family for my birthday! I plan to make a berry jelly to put in between the layers.
We’re so glad you enjoyed it, Kayla! Thanks so much for the lovely review. xo
Antoine says
Where did you find a paleo oven????
Sylvia says
Hi, so excited to see this recipe, it’d be perfect for my daughter who has multiple allergies. However I don’t have 3 6 inch cake pans. Can I just bake everything into 1 8 or 9 inch cake tins? Will it collapse?
Hi Sylvia! You can use 2 8-inch cake pans! We hope you both enjoy! xo
Jubs says
Can i sub applesauce for whipped aquafaba?
We haven’t tried the recipe with aquafaba, but it might work. However, the applesauce does act as a replacement for egg and oil (giving the cake moisture) aquafaba might make it a bit too dry!
Cass says
I have been trying to find a vegan, GF and DF cake for an option on a tiered birthday cake. Tried a few recipes and this one is perfect. The texture was beautiful. Flavour delicious and a cake decorators delight because it baked so level. Everyone expects bland cardboard when you say its free of everything but this cake was so nice even to my fussiest eater. Thank you, I’m bookmarking this recipe.
Amazing! We’re so glad you love this recipe, Cass. Thank you for the wonderful review! xo
Sydney says
Hi! I need vegan but not GF, this looks great! Could I just use regular all purpose flour though?
Thank you!
Hi Sydney, all-purpose flour will be more absorbent than almond flour, so you wouldn’t need as much of it, which would then change the flavor! You could probably use it in place of the cornstarch and potato starch with success though. If you want to avoid the almond flour, we would recommend checking out our Vegan Funfetti Cupcakes instead. Hope that helps!
Gauri says
Is there any sub for potato starch such as arrowroot? Tapioca?
Hi Gauri, Tapioca and arrowroot will likely make it more dense/gummy. The potato starch is pretty important in this recipe for the right texture, but you could possibly try corn starch or a gluten-free blend instead. We haven’t tried either of those, though, so cannot guarantee results.
Yvonne says
I tried it once with tapioca instead of potato starch and it was sooooo wet and dense in the middle … lesson learned!
Kim says
Can this recipe be made in a Bundt pan?
Hi Kim, another reader mentioned trying it and said it didn’t release well. It could possibly work if you oil and flour the pan well? Let us know if you try it!
gauri says
that makes so much sense! Thank you!
Gauri says
Can I ask what the reason for the hour rest is? Just a curious baker! Loved it
Hi Guari, are you referring to letting the cakes cool fully? It allows the gluten-free flours to fully absorb any moisture, creating a better texture!
Katherine says
I’m so glad I found this recipe! My daughter has multiple food intolerances and this was the only recipe that didn’t require a ton of substitutions. I was a little apprehensive as the batter was thinner than anticipated, but it baked up so well and the texture was great. I did sub 3/4 coconut sugar, which definitely changes the flavour, but it was still super tasty. Paired it with whipped coconut cream and it made the perfect smash cake! My daughter demolished it and I enjoyed the leftovers!
Aw, yay! We’re so glad your daughter enjoyed it. Thank you for sharing, Katherine! xo
Tanya says
Great recipe! Are your 6inch cake pans 3inch or 2inch high?
Hi Tanya, they’re 2 inch, but either would be fine.
Tiffy says
This is honestly so delicious! Actually the first review I’ve ever left on any recipe, it’s that good! Used tapioca starch instead of potato starch (added 1/4 c extra). SO GOOD.
Also made chocolate by adding 6 TBSP cocoa powder (and using tapioca starch instead of potato). Also extremely delicious!
This is my go-to cake recipe. Also works as cupcakes! Husband says he likes it better than “real” cake (aka cake made from dairy and gluten).
Thank you for sharing this recipe!
Whoop! We’re so glad you enjoyed it so much, Tiffy! Thank you for the lovely review and for sharing your modifications! xo
Riley says
Shout out to the best cake recipe I’ve tried. This was done for my son’s wedding special for the maid of honor who has a laundry list of food allergies. We used arrowroot instead of corn starch and I made a thick cashew milk for it. Hands down beat out the other cakes In moistness and flavor even after the layers being frozen for almost a week and thawed the night before wedding day.
Icing, we used miyokos alt butter and had to find a confectioners sugar that did not have cornstarch (Wholesome FTW). I added extra arrowroot powder to it to thicken for display. We put fresh raspberries between the layers.
Kudos to the creator of this cake recipe. I will be making this again!
Aw, YAY! We’re so glad it was a success, Riley. Thank you so much for sharing! xo
Riley says
Just in case it helps, I used cassava flour to dust the pans. It didn’t stick and has a very neutral flavor.
V says
Beautiful and very cake-like but tastes absolutely terrible. Followed all the steps to a T and came out perfect looking, so I gave it three stars because it’s very pretty. It just tasted like a sock.
Oh no! We’re so sorry it didn’t turn out well. It definitely sounds like something went wrong. Did you make any modifications, such as to the flours? Were all of your ingredients fresh? Did you possibly use baking soda instead of baking powder?
christine says
I made this cake this evening as a practice run for my sons birthday. The flavor was delicious but it was still raw and spongy.. I couldn’t let it bake any longer or it would burn. Not sure what I did wrong. The only ingredient I substitute was the corn starch for arrowroot. What would cause this?
Hi Christine, sorry that happened! Corn starch is the better option, so arrowroot may have been the issue. Or is it possible your baking powder is old or expired?
Jameelah says
My grandmother is on a strict diet in which she cannot have potato starch, corn starch or sugar. Can I substitute the potato starch? What would be the ratio if I substitute sugar for Stevie or monkfruit?
Hi Jameelah, hmm, that’s tricky! We aren’t sure the texture would work out since those are the key ingredients for a light and fluffy texture. We’d suggest scanning through the comments to see what others have tried and what worked out. Hope that helps!
PBE says
I want to thank Minimalist Baker for all of the fabulous recipes for those of us with restricted food plans! I have made over thirty recipes and all have been delicious.
I made this cake and the “buttercream” frosting, and it is divine! Oooohhh how I have missed cake, it has always been my favorite sweet. Now I can make it anytime I want.
The cake is moist, holds up very well (I let it cool for six hours as instructed), and is scrumptious. The frosting is delicious as well.
I look forward to continuing to bake and cook many more of your recipes.
We’re so glad you enjoyed it. Cake is one of our favorite treats as well! Thanks so much for the lovely review. xo
Lily says
Hi
I just tried it and it turned out very yummy, but it did not hold it’s shape at all unfortunately! It was quite sticky on the bottom after cooling and when I went to cut it, it completely fell apart. I turned it into a “deconstructed” cake and it still was very good, but I’m wondering what I could do to help it firm up?
Any suggestions would be greatly appreciated :)
Thanks in advance!
P.s. I subbed the potato starch and for corn starch as I forgot to buy it – could that impact the consistency?
Hi Lily, using potato starch should solve that!
Lily Szabo says
Hi how do I make this chocolate flavoured? Just add coco powder?
Hi Lily, we haven’t tried that, but maybe! If you try it, we’d suggest adding cocoa powder and using less of the flours. We also have a GF/Vegan Chocolate Cake recipe here and a couple others on the site too. Hope that helps!
Joyce says
I am not GF or V but when someone asks, this is my go-to bake because it’s easy and delicious, and sometimes I’m catering to both. I’ll be making a wedding cake this summer using this recipe. When you mention using stevia, is there a brand you recommend? It looks like some brands are stronger than others.
We’re so glad you enjoy this recipe, Joyce! Thank you for sharing! We like the stevia packets from Trader Joe’s. Texturally though, this recipe might work better with a 1-1 stevia substitute vs. the more concentrated versions of stevia. We haven’t experimented much with the 1-1 substitute though so don’t have a brand recommendation. We’d suggest searching the comments to see what others have tried. Hope that helps!
Kim says
Can I use this recipe to make muffins? If so how many muffins will this recipe make? Thanks in advance!
Hi Kim, it would work for cupcakes! We’d suggest baking at 350 F for ~25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Hope you love it!
Clara Enotera-Gregori says
Hi There
Can I use GF flour instead and if so would I eliminate the almond flour, potato starch and corn starch? And keep the cane sugar?
thanks,
Clara
Hi Clara, we aren’t sure it would work to sub a gluten-free blend in this recipe. The almond flour and starches are what give this cake its classic texture and cakey crumb. This recipe might be a better fit.
Melanie says
Can’t wait to try this recipe! Any suggestions for adjusting for high altitude? I’m in Colorado at 5000 ft altitude.
Hi Melanie, We don’t have experience baking at altitude, but another reader suggested using less baking powder. Hope that helps!
Zoe says
Just made a half recipe as a test cake for my sister’s small family wedding. I steeped earl grey tea in the milk and added a tiny bit of lemon to the frosting and it was delicious and cut the sweetness nicely!
It may have been because I made a half recipe, but the cake was pretty dense and still sticky on the bottom, is there anything I can do to help fluff up the cake a little? The batter was a little looser than it seemed in the recipe video, does it hurt to add a little extra flour or will that weigh it down further?
Those flavor additions sound amazing, Zoe! Hmm, is it possible your baking powder is expired? Or did you switch any of the flours? We wouldn’t recommend adding more flour unless the batter seemed too wet/loose.
Zoe says
It’s entirely possible! I’ll pick up a new container of baking powder and hope for the best.
The test cake I made YESTERDAY is already gone 😂, so highly recommend this recipe.
Whoop! So glad to hear it!
Audra says
What would be the best substitute for applesauce? My son has fructose malabsorption and needs to avoid it. Thanks!
Hi Audra, a neutral-flavored oil or yogurt (dairy-free, as needed) should work well!
Charlotte says
So delicious! I made a version with just plain flour by guess the first time. But I didn’t note down the quantities. What would you recommend for subbing to plain flour? Your cakes are always the best!!
Aw, thanks so much for your kind words, Charlotte! If replacing all the flours, maybe start with 2 cups and work up from there? Let us know how it goes!
Steffani Rideau says
So so good!! I ended up running out of cane sugar so subbed about 2/3 with coconut sugar and it added such a yummy flavor to it.
We’re so glad you enjoyed it, Steffani! Thank you for the lovely review! xo
Jacqueline says
I made this for a combined birthday cake. I used coconut cream in the middle as well as made a thin raspberry jelly to give more flavour. As the frosting used a different recipe that used tahini, maple syrup and icing sugar, so it wasn’t too sweet and decorated with fruit. All round everyone was pleased with it.
That sounds incredible, Jacqueline! Thank you so much for sharing! xo
Johanna says
Hi! I just tried the cake and the dough was much too hard, I had to add the double amount of milk. Very weird. I didn’t get the same brands as you have, because I’m from a different country but I did get the right ingredients, almound flour and potato starch, I’m very shure about this. I used rice milk but it didn’t clot (is this the word?) at all, I’ll get almond milk next time, that should work better but I don’t think that this was the problem. Because I added so much milk at took forever in the oven and still didn’t dry completeley. I haven’t tried it yet but I’m pretty sure it’s not fluffy as it should be…
I would like to make this cake for a wedding this weekend so any suggestions would be very appreciated! Any ideas for preventing the same from happening again? And how would you fix the dough if it came out much too dry?
Hi Johanna, sorry the texture didn’t turn out right! That’s very strange that you had to add so much milk. The rice milk not curdling shouldn’t cause that. It’s more likely to be an issue with the flours or ratio of wet:dry ingredients, but we’re a little stumped as to why if you’re using the same ingredients! You could try starting with less of the flours and see if that helps? Our only other idea would be if you’re using the metric measurements and something is off with our calculation since we created this recipe with US measurements? We’ll double check the metrics and update if there are any errors!
We double checked the metrics and all looks fine there! Let us know if you try again and still have issues.
Johanna says
Thank you for your fast reply and help! I checked the video again and I found one difference. The sugar I used was much less refined, so I’m going to get a different one. I’m going to try it again and pray that I just did a miscalculation last time because I only made a quarter of the recipe to try it.
Keep us posted!
Danielle Steffener says
Can I split the dry ingredients in half and add cacao powder to one half? My son wants 2 layer cake 1 vanilla and 1 chocolate.
Hi Danielle, we think it would be too dry that way, unless you used less flour in the chocolate version.
Jos says
Hey, this looks delicious. Could I sub the applesauce with vegan yoghurt? Thanks!
Hi Jos, we haven’t tested it that way, but it should work well. Let us know if you try it!
Samantha says
Would this recipe work with regular milk for the cake and butter in the frosting?
Yes!
Ellie says
Considering using this for my daughter’s 18th so just made a practice cake (for my Mum’s birthday). It turned out fab! Very easy to make, super tasty, nice and moist and not crumbly and no horrid after taste. Thumbs up all round from those who are gf and/or vegan as well as those who are used to more ‘normal’ sponge cakes.
Update – definitely using it for my daughter’s birthday cake. It did not go rock solid the following day – stayed tasty and moist the next 2 days. VERY impressed!!
Woohoo! We’re so glad you enjoy the recipe, Ellie. Thank you for sharing! xo
Shelsea says
What can I substitute for the almond flour?? Thx!
Hi Shelsea, the almond flour is pretty essential to the light fluffy texture in this recipe, however you could substitute cashew flour if you can have that.
Tony says
If we don’t eat Canola oil and prefer to use real butter instead of vegan butter, would you recommend a similar amount of butter (2 sticks)?
Yes, that will work!
Danielle H says
Hi just wondering – it says it keeps in the fridge 3-4 days and in the freezer for 1 month. Just wondering if this is with the cake covered or uncovered in frosting or how long it would last if covered in the frosting? Thanks :)
Hi Danielle, you can freeze it either way! Frosting before serving is better though in our experience.
Danny says
Thanks for this recipe. We tried to make 1/3 of the recipe first to try it out and we prepared it in a muffin tray (5 pieces) because we did not have the size of bowl mentioned in this recipe. However, the cake wasn’t as fluffy but quite dense and moist. Would you know if that is because of the muffin tray instead of the bowl or could we try anything else perhaps?
Thanks in advance!
Hi Danny, A muffin tray shouldn’t be an issue! Is it possible your baking powder is old/expired?
Sam says
This recipe looks great! Do you know how long they should be baked if made as cupcakes? :)
Hi Sam, We’d suggest baking at 350 F for ~25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Hope you love it!!
Katrina says
Hi! I would like to make this cake for my son’s first birthday as he has allergies. Can I substitute the almond flour in this recipe for cassava flour while keeping everything else the same? Thank you so much!
Hi Katrina, cassava flour is a lot more absorbent than almond flour and creates a more dense texture, so we wouldn’t recommend it. We’d recommend doing a search in the comments for substitutes to see what has worked for other readers that might be a good fit for his allergies. Hope that helps!
Kira says
Hi, thank you so much for your delicious recipes! I’d like to try this for my daughter’s first birthday but want to limit her sugar intake as there will be a few celebrations. Exactly how much coconut sugar and maple syrup would be called for as a substitute do you think?
Hi Kira! We have a maple syrup sweetened vanilla cupcake recipe here! We haven’t tried it as a cake but would suggest pouring it into a 9-inch round cake pan (greased and floured) and baking at 350F for ~30-40 minutes, or until a toothpick comes out clean and the edges are golden brown. Let us know if you try!
Jessica Montoya says
This recipe looks great but I need to make it sugar free. Have you tried erythritol as a sub for sugar? Also, how long can the cake be stored in the refrigerator? Many thanks and love your recipes!
Hi Jessica, It will keep for ~3-4 days. We don’t have much experience baking with erythritol, but another reader did mention success using a mix of sugar and other sugar alternatives like monk fruit (which often has erythritol added) and xylitol. The sugar in this recipe does help it have a classic “vanilla” taste as well as helping with texture, so we aren’t sure about replacing all of it. Let us know if you do some experimenting!
Jessica Montoya says
Just wanted to update you, we used erythritol and it came out perfect. I swapped the sugar 1:1 with erythritol so it was not as sweet but we liked it that way! Thank you for another wonderful recipe!
Lovely! Thanks for sharing, Jessica!
Brittany Tydlacka says
If letting it cool overnight, can this recipe be left out on the counter overnight or should it be refrigerated overnight?
Thank you! So excited to try this!
Hi Brittany! You can leave it at room temperature!
Coreena says
This looks delicious…I’m wondering if I can sub out the almond flour for a gluten free 1:1 flour? Would like to make this for my son’s birthday this weekend, but there are many allergies I have to be aware of.
If so, how much?
Thank you.
Hi Coreena! We don’t think this would be a good fit for a gluten-free 1:1 flour. Because the cake is oil free we think it might be too dry without it! We will add a nut-free vanilla cake to our recipe list though!
Ron says
This recipe looks great. Can I turn the icing into chocolate icing by adding cocoa powder or melted chocolate?
Hi Ron, we have a chocolate ganache recipe here!
Madhumitha Venkataraman says
Is there a substitute for potato starch in this recipe?
Hi Madhumitha, the potato starch is pretty important in this recipe for the right texture, but you could possibly try corn starch or a gluten-free blend instead. We haven’t tried either of those, though, so cannot guarantee results.
christine says
Could you replace applesauce with avocado or olive oil? don’t have any on hand
christine says
maybe even a gf sourdough starter to help w rise?
We’d suggest 1/3 cup avocado oil. Let us know how it goes!
Karla says
Hello, I’m not too familiar with gluten free baking; for the almond flour- do I pack the flour or use spoon method to measure out flour?
Thank you. Looking forward to making this recipe
Hi Karla, the spoon method, or gently scooping + leveling, is best for almond flour!
Olivia says
Hello,
Is there a way to make this recipe refined sugar free? Is subbing maple syrup and coconut sugar the best way to go, or would this dramatically alter the flavour profile? Thanks!
Hi Olivia, the sugar in this recipe helps it have a classic “vanilla” taste as well as helping with texture. We think the texture would turn out okay with those subs but the color will be darker and it will taste a bit more wholesome. Let us know how it goes if you try it!
Nancy Opgaard says
About how tall does this cake come out with the 6 inch pan and three layers? Thanks!
About 5-6 inches tall
B says
Hi there! I made this cake once before, and my husband and daughter LOVED it. Out of curiosity, the calorie count per slice is 326. Is that count including the frosting?
Many thx!
Hi, The nutrition is calculated without frosting.
Patricia says
This is the (undetectably) gluten and dairy free cake of my dreams, and was an absolute hit with my family. Unlike some other gluten free cakes I’ve tried baking, it was still moist and delicious the next day. I will be using this recipe for my daughters upcoming birthday no doubt. Thanks for another winner, Minimalist Baker. I can always count on you for accessible and delicious wholesome recipes.
We’re so glad you enjoyed it, Patricia! Thank you so much for the lovely review! xo
Neha says
Hi!
I absolutely love this recipe of yours and have made it a zillion times with a great result always.
I’m wondering, if I want to give it a banana flavor, can I swap the apple sauce with bananas instead? Will it impact the texture of the cake?
Hi Neha, so glad you enjoy this recipe! We haven’t tried it with banana and can’t guarantee results, but we think they should work here!
Henri says
Hey,
Same question as the 1 Bowl Chocolate Gluten-Free Cake for Potato starch..
Is it possible to substitute with Cornstarch or Tapioca Starch?
#FROSTING
Is it possible to substitute Butter with Coconut Cream or Cashew Butter or else…?
And Sugar with Maple Syrup or Dates and in which quantities please?
Many thanks
Henri 😉
1) Potato starch is key in gluten-free baking for a light and fluffy texture! We can’t guarantee success with cornstarch, but it would be the next best option. 2) For a frosting without vegan butter/powdered sugar, we’d suggest our cashew buttercream.
Henri says
Hey thanks I dowloaded and printed Cashew Buttercream looks great!
But do I have to make and use the whole recipe to.cover the whole cake + layers?
Can I use light coconut sugar if it doesnt brown the Cake color?
It is.a clear Coconut sugar we have in France if you know?
Like yellow brown color…kind of sand color…if it is good?
Yes, you’d need to make the whole recipe. We aren’t familiar with clear coconut sugar, but the flavor/stability of coconut sugar is different than cane sugar, so cane sugar is still best here!
Jbphdelaney says
Hello! This cake is one of my absolute favorites! My daughter recently wanted to try your strawberry cake, and I noticed that the ingredients are very similar. (It was also a keeper!) The strawberry cake has an option to sub flour for the almond flour, potato starch, and corn starch. Could I do that with this one? How much? Thanks so much!
Hi, we aren’t sure if it would be a good fit in this one because it’s oil-free and might turn out too dry without almond flour. But if you want to try it out, we’d suggest 2-3 cups.
Catherine Elkhattaby Strauch says
This is the recipe we used for my wedding cake :) It is absolutely delicious. My favorite way to eat it is with Coco Whip and fresh berries.
Aw, congratulations Catherine! Thank you SO much for the lovely review! We’re so glad you enjoyed it! xo