1-Bowl Vegan Gluten-Free Vanilla Cake

Loved this! I made it into a naked cake with vegan fruit filling layers (strawberry and blueberry!). I used the buttercream frosting on top and the sides to blend the fruit layers. It was so pretty and delicious!

Delicious! Best GF Vegan baking recipe I’ve tried so far. I am celiac and have a sensitivity to eggs so baking GF has been a challenge. After reviewing some the comments and tips, I halved the recipe and made a Lemon Poppy Seed Cupcake version by doing 50/50 Lemon Essence and Vanilla Extract, added a little lemon zest and 1 tbsp of poppy seeds. Baked for about 20-22min for delicious cupcakes/muffins! Currently making the 1 Bowl Vegan GF Chocolate Cake, I anticipate it will be just as good! Thanks for these delicious recipes.

This is by far the BEST gluten free, vegan cake I’ve ever made and it’s become my go-to recipe. Love that it’s simple to make and doesn’t have a ton of ingredients. I made it with coconut whipped cream and everyone without dietary restrictions absolutely loved it. I’ve made it in a bundt pan and in cupcake form and they both came out amazing. Thank you for this fantastic recipe!!!

Truthfully, I had low hopes for this recipe, simply because I’ve had poor luck with many gluten-free, vegan baking endeavors. I’ve also had things with almond flour taste mealy and healthy-seeming when you didn’t want to be eating something that tasted healthy. This cake was truly amazing! I used soy milk for the milk, but stuck to the recipe and used the buttercream frosting recipe as well. Even my husband, who has no dietary restrictions loved it. Thank you so much for providing a simple and delicious recipe to help make my 2-year old’s birthday stress-free and delicious!

The only highlight of this quarantine has been cooking your recipes!! This cake was sooo delicious. I added a heaping 1/2 cup of shredded coconut to the mix and then made a lactose-free cream cheese frosting topped with shredded coconut all over the whole cake. No one would suspect this cake is gluten free or vegan. It is fabulous. Thanks very much.

I just made this cake for my birthday yesterday. I cut out 1/3 cup of sugar, added a dash of cinnamon, and did have to add about 1/2+ cup more of almond flour to get the right batter consistently (as included in recipe instructions). I used my own chocolate frosting. The end result was really delicious! I’m so happy to have a gluten free recipe that didn’t require a million ingredients and has a normal consistency when baked. The mouthfeel is exactly what you want in a cake. Moist but not too dense. Also, I only had to bake it for 30 minutes in my oven, which seemed to be just right. Thanks for the great recipe! My whole family enjoyed it!

Here’s my update. This recipe is truly magic! I baked for 35 minutes. It’s spongy like a non-gf cake, and my kids couldn’t stop poking at it (gently), as they were incredulous too! The cross-shaped pan didn’t pose any problems with baking time and because I lined with parchment paper in addition to greasing it, I didn’t have too much trouble releasing it from the pan. I turned down the heat to 330F about 2/3 the way through because it smelled too hot. The edges and bottom would’ve burned for sure before the center set if I didn’t turn the heat down. Next time, I’ll start with the lower temp and bake for longer. This is fantastic! And so easy!

It’s in the oven now and I can’t wait til it’s done! I’ve been baking gluten free for 8yrs and have also come across some great gf vegan recipes but this is my first “real” cake that’s egg free. (I’ve made plenty of amazing vegan pizookies that are cake-like but this recipe is totally different.) I decided to sub out most of the sugar for erythritol and the batter tastes wonderful. I don’t like things too sweet. I did add more vanilla extract. I plan to use coconut whip to frost but instead of maple syrup or honey which I usually use to sweeten, I’ll go ahead and use powdered sugar to balance out the cake if it’s not sweet enough for my guests and to not impart any distinct maple or honey flavors. So excited! Thanks for the recipe. I’ll report back later with the results! I’m also using a cross-shaped cake pan so we’ll see how that turns out!

I made this recipe, but I used organic coconut palm sugar instead and it worked beautifully! I also made cupcakes instead of a cake and I got 21 cupcakes out of it (I probably could’ve got 24, but my portioning for making cupcakes is never consistent lol). I baked them for 22 minutes @ 350°F and they were amazing! They were just as good as (if not better than) a regular dairy and gluten cake. I can’t wait to use this recipe for birthdays and other events since a lot of people in my family have gluten allergies, so it’s nice to finally have a dessert that we can all share and enjoy. I highly recommend this recipe because it was super simple and delicious!! Happy baking everyone! :)

Hi everyone! I made this cake once and followed the recipe to a T, and it was AMAZING. Delicious, great texture, easy, huge success. After making it once, I wanted to make it again, but I only had a gf flour blend instead of almond flour. After reading the label, I decided to substitute the blend for all the flours in the directions… I cannot overstate this: BAD IDEA. What was once a perfect recipe turned into a completely horrible disaster. The cake looked okay, but tastes like uncooked bread dough. PLEASE do yourself a favor and follow the recipe. The minimalist baker will not steer you wrong, just follow the recipe and save yourself the disappointment of ruining what could be a perfect cake.

I made this recipe twice, first with the coconut sugar/maple syrup as the sweetener and then secondly with the cane sugar. The first cake is very dense and doesn’t appear to have lightness to it. It’s quite heavy. The second cake has a ‘spongey’ appearance that is lacking in the first. Either way you choose, they both tasted great, so it really comes down to your preferences on ingredients and the appearance. Hope this helps others!

This cake is perfect. The texture and flavor are wonderful. You’d never know it is gluten free and vegan. I love it so much! Made it with my husband for mother’s day and it was a wonderful treat. We froze half of it for another time. I have a feeling it will thaw well and taste great!

OK, I have tried so many of your recipes, and they all have been a success. I don’t know how you do it! This one was a little tricky, quarantine and all, so I used 2/3 cup of sour cream to sub for the 2/3 vinegar milk (I know not DF, but…) and I used date paste instead of the applesauce because that’s all I had. I had all natural almond flour so it’s not as pretty – (or a different kind of pretty!) but I decided to work with the almond theme and used almond extract as well as vanilla. I love a flour buttercream frosting, ever since I learned it existed it’s my go to, so I made a brown sugar ermine buttercream (GF)to frost it with. I can’t wait until it’s cooled!

My husband asked me what I wanted to eat for Mother’s Day and I showed him this recipe. OMG it tasted exactly like I was hoping it would. So good. You would have no idea this was a vegan cake. The buttercream frosting made with earth balance was soooo good. Serve with fruit (especially raspberries and blackberries) and you have a dessert that people would think was from a bakery. Thank you for posting such an awesome recipe!!

If I could give this more than five stars, I seriously would. Minimalist Baker hit another home run with this recipe! It was moist, dense, and didn’t crumble into bits like some gluten free cakes do. I did a couple of substitutions, and they worked beautifully. I used almond flour with the skins instead of blanched and replaced the potato starch with arrowroot powder. My only local grocery store didn’t have either, so I had to use what was available. Obviously I can’t compare it to the original recipe, but the cake I made was AMAZING. No subs for the icing, except that I did have to add a bit of almond milk to make it spreadable, as the recipe indicated. Make this; you’ll LOVE every bite!

I made this twice in two years for my 3, now 4 year old’s birthday! 2019 and 2020. I followed the recipe to a T last year and found it a tiny bit crumbly/almost veering toward slightly dry and a tiny bit too sweet (this is mad picky and for my own taste – others disagreed). So this year I cut about 1/3 the sugar and also turned it into cupcakes – filled basically all the way to the top Since they don’t rise a ton – made 17 – and cooked for about 23 minutes. I did not let them achieve that beautiful golden brown in the photos as I had last year; instead I let them turn jusssstttt golden on the edges and ever so slightly on top (super slight – still extremely pale but a toothpick came out clean). Bam! Amazing! Like perfect to my taste in every way. Made both frostings bc I like the coconut with berries but kiddos (and most other adults) liked the classic buttercream with sprinkles. My hubs likes it best plain – awesome next day with coffee. This will be my go to recipe from now on for grain/gluten free and vegan vanilla cake. I absolutely love the crumb and mouthfeel – so so moist but not at all mushy nor oily with enough crumb/heft to stand out but not dry. Hard to explain but they’re just wonderful. Especially if you’re an experienced vegan, GF or even paleo baker you know how things can go awry. Most similar recipes like this have a lot of oil or else eggs and can veer dry or too dense. This is none of those. Thank you for yet another keeper!

I made this cake last weekend and it was delicious! It was moist and a little dense with a nutty taste to it. I love that it’s oil free. I used 8 inch cake pans, but in the future I’ll probably use 6 inch cake pans to see if I can get it a little lighter. I made the cake exactly as instructed, but added rosewater to the buttercream frosting and it was great. I love almond and rose together! I’ll definitely be looking for an excuse to make this again.

I made this cake for a family birthday party this weekend. We have several dairy-soy-gluten-free folks in our house so this recipe was a breath of fresh air. It was delicious! Everyone wanted a second slice. We added blueberries to the top and side for a bit of flare. I would make this again and again!

This cake is fantastic!!! I’ve made it several times!! This last time I added mashed banana, cinnamon, and walnuts to the batter and a little almond milk to the icing…yum!!!

Ok so I tested this recipe and baked it into cupcakes and it turned out perfectly!

I halfed the recipe and it made 10 cupcakes. The texture is fluffy and moist from the almond flour, it has a slight nutty after taste but is not overpowering at all.

I have tried every gluten free vegan recipe for cupcakes and this is by far the BEST one!

Cake is great! This is the first Gluten Free / Vegan recipe I have ever made. Instructions were easy to follow. I modified to make it chocolate. I added 3 Tablespoons of Cocoa Powder and 100g of melted dark chocolate to the mix and then threw a handful of dark chocolate chips in the mix before baking.

Made this using coconut sugar and it came out perfectly. I also added an extra tsp of vanilla and used my Kitchen Aid with the whisk attachment to get a nice smooth batter. I ended up adding extra almond flour (fine) to get the right consistency but it was easy to eyeball it. Great recipe. Thank you!

Hello I made this and it was amazing. Although it was extremely dry and I got food poisoning.

I followed the directions to a T and my batter keeps coming out thick like cookie dough. Please help.
I did use coconut flour instead of almond flour but I dont see how the different types of flour could make a difference in the thickness. I added more almond milk to try and thin the batter out. It did thin the batter out of course but did not bake right at all. Please help me understand what is going wrong.

Delicious – I made it with the coconut whipped cream.
Thanks for a great desert!

Amazing! So moist and the frosting is to die for. Honestly, you won’t be able to tell the difference from regular buttercream. I used arrowroot and made homemade baking powder (corn intolerant) and it turned out great. The cake stayed moist and the frosting held up well in the fridge. I had a leftover slice for breakfast for a week (shhh ;)) This is now my go to bday cake recipe. Thanks Dana!

Rating: Out of 5. I’d give it a 5!
I had to substitute the potato starch with arrow root powder as it was suggested in the comments.
I’m curious what the potato starch is for? What does it do?
I used homemade applesauce and it had cinnamon and maybe other spices but it was still so good!
I also did use almond flour but I used unblanched so it had all the brown shell stuff…still turned out good.
In the end my cake was a bit wet out on the outside…maybe because it was in a throw away tin and then put in the fridge overnight… I just tossed it in the oven upside down on a tray for 10 minutes until it wasnt wet anymore.
As I keep making these I will use less cane sugar because I am not a fan for kids cakes.
The icing I could have made a bit thicker but I put it in the fridge once I iced it and was so good…obviously…because its sugar. LoL
So yummy! Loved it. Will make it everytime. You can check how it turned out on my Instagram: samantha.c.hanley

I made this delicious cake exactly as the recipe is written and it is my absolute favorite vanilla cake recipe! I made it four days ago and we ate it on the second day (was my granddaughter’s birthday cake!) and I have kept the leftovers in the fridge since then, and today (four days later) the last piece still tastes wonderful and moist! Thank you so much for putting this recipe together and sharing it with us!

This is the single best gf baked good I’ve ever had. Hands down. I can’t believe this isn’t a traditional flour cake. Even after I messed with it… I swapped out all of the liquid and applesauce for strawberry purée bc I need a gf/v strawberry cake for a friend. It worked out perfectly. This is a KEEPER.

Just wondering if there’s a substitute for the applesauce that would be fructose free?

Hi Dana! I made this cake two weeks ago but I still wanna give another try to have a better opinion. For now, I can say that it was ok but too dry. I shared the cake with some people and most of them really liked it! But there are some things I wanna highlight here: 1) I had to bake the cake for 55 min, but I checked it after the 40 min you recommended and they were still uncooked but the top was already brown, so I covered with aluminum folie and baked them 5 min more. I checked again and not ready. So I kept checking after 5 minutes until it was good. But it was so brown, that I couldn’t even say that it was a vanilla cake. I also couldn’t taste anything like vanilla. It could taste banana. I read all the other comments here and I really think the color and the fact it was not 100% cooked is related to the almond flour. I can’t find the same brand you use because I am in The Netherlands, so I had to use another one. But I will try to find this Wellbees brand. I didn’t make the frosting, so I cannot make comments about it, but I will try next time. I did the chocolate frosting with sweet potatoes that someone else here in the comments talked about and I was really surprised about the results. People who tried the cake were crazy about that frosting. Anyway, thanks for sharing and I will give another try if I find the same brand of almond flour you used.

I made this recipe and it is perfect! Cut the measurements in half (used metric, so it was easy to adjust), and baked it in an 8 inch square pan – perfectly done at 35 minutes. The only change I made was using arrowroot instead of cornstarch, and I added sprinkles to make it a funfetti cake. Frosted with a different but similar vegan buttercream. So good — moist but not claggy. Can’t wait to try this as a base recipe with other spices or even fruit inside! ??

This recipe is a slam dunk. Moist, flavorful, perfect density. I will make this over and over again. Thank you!!

I’ve made this cake a number of times for my (highly opinionated) vegan family who absolutely loved it – with or without frosting but with a layer of dark chocolate instead on top. This past week I made the cake exactly as per the recipe with frosting and all for 20 people at my work. An office of lunch catering specialists, who are used to cakes made with eggs, milk and butter. They ALL want the recipe! Couldn’t believe how good it was, so tasty and delicious ;) So THANK YOU for this amazing recipe!

This turned out really delicious~
Subbed half of the recipe reqs for cane sugar with coconut sugar and turned out good. I think mine was a little overcooked so next time I’ll check it at 30 mins (cooked it for 35 mins). Made the 9×12 cake as a snack for my kids. They named it almond cake since my oldest said there’s not much vanilla taste, but rather he could taste the almonds (I used almond milk). Overall a great recipe and I will make this one again and again for sure. Didn’t make the frosting either. Just ate it plain as a breakfast bite and after school snack. Maybe next time I’ll adventure with the maple syrup and remove the cane sugar altogether.

I wanted to cry eating this cake! It tastes like an actual cake! My daughter has many, many allergies and she is so brave in a world where eating and socializing go hand in hand. For special occasions we usually have fruit but this year I was asked to bring a cake for Christmas Eve. I come from a family of bakers, baking at downtown markets, catering, wedding cake designers etc. so to have people say that it tastes like a “normal” cake was a huge accomplishment. Thank u for this recipe, it allows her to feel a little less different and I get to say yes! We did switch the organic cane sugar for coconut sugar as she can have that. Thank you again.

Made no modifications and the cake was a beautiful, delicious showstopper. My daughter has class V allergies to wheat, dairy, and egg whites, so I’ve come to consider your recipes to be lifesavers. I made this for her 2nd birthday last week. I made 1.5 recipes, and made a 3-layer 9-inch round cake. After each layer was cool I wrapped them individually in plastic wrap and fridged them until the next night. They held up perfectly and I would actually recommend chilling them overnight because it helped them be less fragile. Everyone at the party loved it and couldn’t believe what was NOT in it! We’ve been eating the leftovers (for breakfast!) all weekend and it isn’t dried out or soggy, it’s still delicious. Will make again and again, but I also might experiment with a chocolate version.

Hi! Awesome recipe! But is there anyway I could sub the almond flour for all purpose gluten free flour? If I used that would I still need potato starch? And use tapioca starch instead of cornstarch? I have lots of food allergies! Thanks for any advice!

I’m giving this one star because the texture was not cake like at all. If this was a cornbread recipe it would have been 5 star. It was very expensive and time consuming to make a birthday cake that had the texture of cornbread. I have made almond flour cakes before with great success. I really wanted this vegan version to work

It’s me again!! This recipe is phenomenal! Make it….you won’t be disappointed.

Oh my goodness……this was absolutely delicious. I love it. I haven’t eaten cake in 20 years because of gluten and dairy allergies. I have tried to make the boxed versions but they turn out dense and like gummy glue that is just disgusting. This was light, fluffy and simply beyond delicious. I made it just like the recipe except I replaced the apple cider vinegar with lemon juice, I
replaced cornstarch with arrowroot starch
and I replaced cane sugar with 6 stevia packets
The ONLY bad thing is that I am the only one eating it and can’t stop dipping my fork in for more……..Please higher power, give me strength :). Thank you minimalist baker. I can now have my cake, eat it and enjoy it!!! This was truly amazing. I am a happy baker today.

Hello,
I have now tried to make this recipe for the second time.
The only thing I can think of for why it didn’t turn out is because of the type of almond-flour I have (purchased in Canada). I don’t know the brand because I re packaged it in a glass mason jar and threw out the original bag long ago. It turned out extremely hard and overly dry- brick like and not edible.
I had to use WAY more almond milk than the recipe calls for (over triple the amount for sure)….
So I was perplexed as to what was wrong. Could it be the type of almond Flour? What else could cause this? Thank you!

I made this for my daughter’s birthday and it was wonderful. I used arrowroot instead of cornstarch with no noticeable change. For the frosting I blended together avocado, cocoa powder and agave. This cake was sturdy enough to be stacked five layers high yet moist and yummy. This recipe is a keeper!

SUCH AN INCREDIBLE RECIPE!
Not too sweet, the almond flour flavour is very light and works so well with the vanilla. I recommend this recipe. 10/10.

I made a few substitutions
Brown sugar for cane sugar and melted coconut oil instead of applesauce – turned out great

Hands down the BEST cake in the world! My family who is neither gluten free nor vegan is now in love with this. Thank you for the perfect recipe.

This is a comedy of horrors in baking, but with a happy ending, no thanks to MY own messing up with things; I will credit this recipe for being resilient to incompetent tooling around.

After my initial failure with a different vegan-gluten free cake (which is still going to be used, just as decorative crumbs because YIKES, coconut flour, what did you doooooo), I googled and found this recipe. I was desperate, and made a dash to corner store to loot some ingredients, thinking “oh yeah, I got potato and maize starch at home, no probs, I’m in a super hurry now”, grabbed more almond flour after wondering if I REALLY needed more… and uh.

“Hey darling Significant Otter, where’s our baking soda?” I asked once back home and going thru the cupboard, recalling the Great Baking Soda discussion we had couple of weeks ago. “We don’t have it.” Whaaaattttt. Facepalm, me on verge of tears again. “But I’m also going to store now.” “Please bring some so I can catch up with my schedule for this party-to-come.”

So I get my baking soda.

Wait, this bag of almond flour I bought… it is 300 grams. I need more. OK, I got… SOME more in my home stash. About 40 gram more. [insert swearing]

OK, OK, I’ll just compensate with other flours and starches, right? Potato flour, ah there’s my packet of it… WAIT, I got HOW MUCH left!? WHERE DID IT GO!? At least my bag of maize starch was full. This is about 80 gram more maize than the recipe originally suggested to put in.

I can’t use apples (IBS), and even bananas are a bit touch and go, but I used pureed bananas anyway. Sugar! Welp, I could make things more interesting with a bit of muscovada sugar? Except it absolutely refused to cooperate. There are chunks in it. I can’t make those chunks much smaller. They’re going to be little surprise nuggets of pure dark delight in that cake.

I tucked the cake into the oven and marched to sulk in front of my computers, expecting a catastrophic failure #2 to manifest in 35 minutes, thanks to my own level of tiredness and general incompetence with all things gluten-free and vegan (but I can bake non-vegan and gluten-y cakes just fine).

BUT! What I pulled out of the oven was beautiful, about 2 inches risen cake (yay! I can easily halve it and fill with yums!) which also tasted incredibly great based on crumb samples.

Thank you for saving my butt and butts of people who are coming to celebrate our local sci-fi club’s 30th birthday and who need their yums in vegan or gluten-free variety!

Changes: Pureed banana, extra maize starch to substitute for about 80 grams in total of potato starch and almond flour, toasted almond milk used as non-dairy variety.

The cake will be filled with dark chocolate pudding (gluten-free, vegan) and mix of banana puree-raspberry jam, and decorated with vegan buttercream frosting and topped with fresh raspberries and blackberries, some decorative food colors and edible sparkles.

I have tried several gluten-free and vegan cake recipes but this one is a Keeper!!!! I made this for my grand daughter’s birthday and it was all gone before anyone could get a second piece. My family has been gluten-free and now they want to go vegan and this cake was the best I have ever had!!! I don’t want to change anything and will be using this recipe all the time!!!! Thank you!

This has a great consistency and taste! I am making a 3 tiered wedding cake and am happy with how it has baked off. Thank you!

I made this cake today, exactly as written. I was impressed with how good it tastes! I’m pretty new to gluten free baking and until now all the recipes I’ve tried failed to impress. But thanks to you, I now have a great go-to recipe for when my sweet tooth demands cake! I had a feeling that Minimalist Baker wouldn’t let me down! ?

This cake is DELICIOUS!!! I’ve made it a few times now- so moist and turned out perfect both times.

Made the cake as is. I just added some lemon zest to the batter. Best gluten and dairy free cake I’ve had. I also feel good that we are using almond flour so there is some nutritional value to it as well. I’m going to make it again today but I’m gonna change out the flavors and I’m going to use the coconut frosting. I’ll let you know how it goes.

This cake was unbelievable!! Thank you so much for the recipe. Everyone loved it!! I made a half batch to make a dozen cupcakes topped with coconut whipped cream and berries for kids. And a normal batch for a two layer cake with vegan buttercream frosting, dyed purple with purple carrot juice and edible flowers. The only swaps I made were to use coconut sugar for the cake and added lemon zest and juice for a lemon flavor. Everyone raved and demanded the recipe, especially finding out later it was vegan and gluten-free. THANK YOU!!

I’ve made this twice already! It’s amazing ? I made it as a sheet cake once with the coco whip. Sooo this time I’m making it as a layered cake but wanted to do 4 layers with 2 layers being a strawberry cake! Can I sub blended strawberries for the milk?

Ok…. This cake is the one! I have vegans and gf folks in my DnD group, so always turn to Dana when I wanna bring something special!!

I wanted a “Queen Victoria sponge” look with tropical flavors, so I substituted half of the vanilla with coconut extract before baking. To decorate the cake, I filled the cake with a thick layer of mango-peach preserves and an even thicker layer of So Delicious Cocowhip. I then dusted the top of the cake with powdered sugar. SO yummy and so cute. I definitely recommend serving it this way!

Also: I set the number of servings to 6 and prepared the batter, dividing it into two 6 inch cake pans. The result was a perfectly sized tiny cake with no leftovers.

I wanted to try out this recipe using all purpose flour, since I didn’t have any gf substitutes on hand. I kept the corn starch in since I was hoping to get some nice crumb texture, and used the all purpose instead of the almond and potato. I halved the recipe and ended up with a great imbalance of wets to dry- the batter was more dough-like- so I went ahead and added an additional half of the wet ingredients and that ended up working out! I also did a puree blend of mangoes, bananas and pineapple and lemon juice instead of applesauce and that was very tasty. This recipe is truly one of a kind in the fact that you can play around and the ratios don’t seem to need to be absolutely perfect, like most vegan recipes. Very appreciated!

Made this recipe into 24 cupcakes, and the frosting recipe covers them beautifully, no left overs. They are delicious. After mixing the batter, I added a little almond flour a bit at a time until the consistency looked like thin cream of wheat. To the frosting, I added 1/2 teaspoon of almond extract. Very easy and all the ingredients I had on hand. I will make this recipe again very soon. ?

This recipe is amazing! I just made it for my toddler who can’t eat gluten, dairy or eggs. I made cupcakes. They baked for 20 min and turned out great. We couldn’t believe how cake-like they were. So good!! Now I have a cake recipe for her birthday :))) I can’t thank you enough!

My friends keep begging me to make this cake again. I made it with a lavender infused vegan buttercream, and then put the berries on top and they freaked out. It was seriously delish.

The cake itself was moist and delicious and I will probably make it again adding lemon juice and peel for a version of lemon drizzle cake. It was very moist and held together well. I used the buttercream frosting which was too sweet for my tastes though my friends with a sweet tooth seemed to like it as it was. The recipe, though very expensive to make, is a keeper for me.

This recipe is amazing! I have made it several times now, and every batch has turned out delicious!
I have made it for two events where it has sat on display in a warm room for a few hours before being cut, and it has held its own (doubled recipe, four layers stacked – using 20cm cake tins).
Although a couple of people have, I personally wouldn’t recommend freezing – worked out ok, but found it was a little dryer than usual! Also the almond meal doesn’t work as a substitute for all of the almond flour, but worked fine when i was about 1/3 cup short of flour!

I didn’t reveal to guests that it was GF/vegan until they’d finished eating and everyone was stunned! Thank you for this wonderful recipe! :)