1-Bowl Vegan Gluten-Free Vanilla Cake

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1-Bowl Vegan Gluten-Free Vanilla Cake displayed on a serving platter and topped with fresh raspberries and blackberries

Ladies and gentlemen, we present to you a perfectly fluffy, tender, sweet vanilla cake that’s vegan and gluten-free! Let’s bake!

Mixing together the wet and dry ingredients for 1-Bowl Vegan Gluten-Free Vanilla Cake

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.

Freshly baked 1-Bowl Vanilla Cake layers in round baking pans
Spreading frosting on one of the layers of this 1-Bowl Vegan Gluten-Free Vanilla Cake

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.

Our perfectly frosted 1-Bowl Vegan Gluten-Free Vanilla Cake perched atop a serving platter and decorated with fresh berries
A slice of our fluffy and perfectly sweet 1-Bowl Vegan Gluten-Free Vanilla Cake topped with a fresh raspberry

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!

Using a fork to cut into a slice of our 1-Bowl Vegan Gluten-Free Vanilla Cake

1-Bowl Vegan Gluten-Free Vanilla Cake

A 1-bowl vegan gluten-free vanilla cake that’s perfectly tender, fluffy, and sweet! Delicious frosted or unfrosted and SO easy to make! 10 ingredients and 1 bowl required.
Author Minimalist Baker
Print
Three layer Vegan Gluten-Free Vanilla Cake topped with fresh raspberries and blackberries
4.74 from 199 votes
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 10 (slices)
Course Dessert
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

WET INGREDIENTS

  • 1 2/3 cup dairy-free milk (we used boxed coconut milk // almond or rice would also work)
  • 1 1/2 tsp apple cider vinegar (or lemon juice)
  • 1/3 cup unsweetened applesauce
  • 1 tsp pure vanilla extract

DRY INGREDIENTS

  • 3 1/4 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 1/3 cup organic cane sugar*
  • 1 1/2 tsp baking powder
  • 1 1/2 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 1/2-4 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

*If altering batch size, please note that the number of pans and frosting instructions are based on how the original recipe is written. Adjust accordingly.
*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.

Nutrition (1 of 10 servings)

Serving: 1 Slice Calories: 326 Carbohydrates: 50.1 g Protein: 5.4 g Fat: 12.1 g Saturated Fat: 0.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 345 mg Fiber: 3 g Sugar: 27.4 g

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  1. Connie says

    Made this cake for a family birthday, so good!! I followed the recipe instructions as written. Bob’s Red Mill super fine almond flour was used. The coconut whipped cream was my choice of frosting but I couldn’t find the brands recommended in the local grocery stores. So, I purchased two 9 oz cartons of CocoWhip(coconut whipped topping), in the freezer section at Natural Foods. It was enough to frost between 3 6″ layers and the outside with a bit left over. This cake was a hit with adults and kids at the birthday party!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad everyone enjoyed it. Thanks so much for sharing, Connie!

  2. Arielle Wellons says

    I love this cake. I’ve made it twice, and both times it was delicious. The second time I didn’t have applesauce, so I substituted coconut oil. It turned out great! (The only challenge was that the oil solidified in the milk when I mixed them, so I had to warm it all up.)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks for sharing, Arielle! Ah, yes, if using almond milk directly from the fridge, that can happen. We’d suggest leaving it out of the fridge for a bit to prevent that.

  3. Pooja says

    Hi Dana! Thank you for this recipe. I’m making this tomorrow for my birthday :) I have 2 six inch cake pans. Would the bake time vary if i put only 2 six inch cakes in the oven? Also, can i refrigerate the leftover batter to make a single layer cake a couple days later?
    Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pooja, the difference in bake time should be minimal – maybe a couple minutes? For refrigerating the batter a few days, we haven’t tried that, but it might be okay. Rehydrate with a little almond milk if it looks too dry. Let us know if you try it.

  4. Kaylee says

    I have made this cake 5 times. This cake is delicious!!! But the only thing is I am struggling getting the same consistency as the photo. The cake looks wet not fluffy. Is there any thoughts on what I am doing wrong. I have tired cooking the cake longer and it still has the same problem. I followed the recipe to a T.

    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I’d say this is a more dense cake so it won’t be as fluffy as your average cake. Also, cut it with a serrated or cake knife for even fluffier texture!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Luciana, 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. Let us know how it goes!

  5. Mary Ellen says

    …this cake is our favorite – loved by all family members with or without food restrictions! I was drawn to this recipe because it didn’t require a “gluten free blend flour”…so many no-no’s in those pre-mixes for us.

    I’ve made as written…and have made it many times over the last year. Thank you for sharing.

    • Ela says

      I’m so excited to try this cake! If I wanted to add almond extract in addition to the vanilla extract (to get that classic wedding cake flavor), how much should I add? Or will it mess up the recipe entirely?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Ela, we haven’t tried with that modification, but we think it would be nice. Maybe 1/2 teaspoon? Let us know if you try it!

        • Ela says

          I tried it adding 1/2 tsp almond extract to the batter and to the icing, and it was PERFECT! Thanks to this incredible recipe, I don’t have to miss out on one of my favorite desserts anymore!

  6. Kabria Pervoe says

    Delicious cake I made for my best friends birthday. It was absolutely incredible, moist, flavorful and not overly sweet. I used 2 teaspoons of vanilla in the cake instead of one and the flavor was perfect. I also used arrowroot starch for grain free. My friend and her husband (who isn’t gluten free or vegan) both described it as cake crack. Tried a slice today nearly three days later and it was still as moist and delicious as day one. Definitely going to make it again. Feeling inspired for what’s possible in vegan and gluten free baking. Thank you, MB!

  7. Andrea says

    I made this and it is marvelous. I had no applesauce but I had black currents in the freezer. I boiled the black currents and mashed them and used that instead. I replaced the sugar with xylitol. It worked. It’s moist and light and purple!

  8. Laura says

    I loved this recipe! I’m newly gluten free for health reasons so this was my first birthday with a gluten free cake. I am happy to say the flavor was just the same (in my opinion better) than regular cake! The texture was more dense than/not as fluffy as normal cake but this is common with gluten free baking. Bonus that it made my whole house smell like yummy vanilla heaven! I only used 3 cups almond flour and 1 cup cane sugar and I used 1/2 cup arrowroot starch + 1/2 cup coconut flour in place of the potato starch. I did need to add 1 additional cup of unsweetened almond milk (added in 1/4 cup increments) as the batter was quite thick at first. I paired this with the date-sweetened chocolate frosting (AMAZING!). Overall, very pleased with how it turned out. Thanks, Dana!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Laura! Happy birthday and thank you so much for the lovely review! xo

      • Marcy says

        This looks delicious. I plan to try it for my birthday coming up in February. I also wanted to try it as a base for a strawberry cake for my daughters’s birthday. Do you think I could replace the applesauce with a reduced strawberry purée? I’ve made a vegan strawberry cake that wasn’t gluten-free with the purée before. It tasted good, but it was oily, flat, and dense.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Marcy, another reader mentioned swapping out all of the liquid with strawberry purée with success. Let us know if you try it!

  9. nuri nusrat says

    Hi! The taste of this cake was phenomenal and I love your recipes. But it had such a strange texture-like it felt like there was too much potato flour that made it not moist like a cake but felt kind of stiff. I want to say it was more breadlike but that’s not quite the word-it was just off texturally- starchy rather than cakey. Should I reduce the starch?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nuri, did you use potato flour or potato starch? They are quite different in terms of texture. For this recipe, we recommend potato starch which yields a light and fluffy texture.

  10. Sophia says

    For all those in the comments wondering if you can substitute with almond meal, you certainly can! I have made this recipe before with almond flour and it was delicious but I didn’t have any in my pantry this time and needed it for a birthday cake. I took the risk and just ground up raw almonds in my blender and the cake came out fluffy and I would say even more moist compared to with the almond flour. My husband also preferred this version (he’s very picky when it comes to healthy deserts haha). We made it with whipped coconut frosting with maple syrup and layered with strawberries. I also only used about 3/4 cup of sugar in the cake only because I didn’t want it too sweet. Yum yum yum all around! Love this recipe!!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Thanks so much for the lovely review, Raman. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  11. Chloe says

    I made this cake and loved it! Didn’t think a tasty gf/vegan cake would be possible, but this proved me very wrong. I had to make some significant changes to the flour content because I didn’t have enough in my pantry — ended up being 2.5 cups almond meal, 1.25 cups self raising gluten free AP flour, and 1 cup cornstarch. Everything else was exactly the same as the recipe as written. I was very skeptical, but it turned out great! For being both vegan and gluten free, it has a great crumb and flavor. It tastes even better the next day, as more of the almond flavor develops. Would certainly recommend!

  12. Lindsey says

    Help! My birthday’s tomorrow (sweet 16th!) and I bought 4 6-inch pans just for the occasion. They’re all 1 inch tall, however, about half the size of what I think normal pans are. What should I do! How much do I fill them? Should I make the full batch, fill some of them (3 or 4?), and then after they bake put the rest in? Should I half the batch and then do the same again? Any and all assistance would be greatly appreciated. Thank you so mich for all your incredible recipes :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsey, first, happy birthday!! We’d suggest filling them about 3/4 full. If there’s any extra batter you can bake it for a shorter amount of time in cupcake tins. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Riley, The almond flour is pretty key, but if you were going to try something we’d say a blend of coconut flour and arrowroot starch (or cassava flour) would be your best bet. Let us know if you do some experimenting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Angela, we don’t think it would work, but we haven’t tried! The potato starch is somewhat of a staple ingredient. But other readers have had success with a mix of arrowroot + coconut flour in place of the potato starch in our similar chocolate cake recipe. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jane, we haven’t tried it, but a couple other readers have and mentioned it contributed to a gooey texture. Arrowroot would be the best alternative.

  13. Eryn March says

    I made this cake for the first time this week, it turned out pretty well! The flavor is delicious and it is moist and tender. Unfortunately, it is not fluffy. Not dense, but definitely not fluffy. I did everything as written except the cornstarch, which I subbed with arrowroot as suggested. I don’t think this is a big deal but I used soy milk instead of almond milk, I never really have issues with that so I doubt that’s the problem.

    I baked 25 minutes — my tester came out clean — but I could see as it was baking that the centers shrunk instead of fluffing up and staying flat like the ones in your video. I baked in two 8″ pans, greased and lightly floured.

    Even though the layers were concave I frosted after cooling and it looked nice enough. But when I cut a slice I could see a dense line that looked a bit underdone at the bottom of each layer. But it wasn’t raw, just settled, I guess.

    So to me, it appeared to be a problem with the rise. I put the layers straight into the oven after mixing so I don’t think it was a delay in baking once the baking powder and soda were activated.

    What do you think? More starch? Different starch? A bit of xantham? A touch more of cider vinegar and/or baking powder? I hate deviating from a recipe then complaining it didn’t turn out but I can’t have cornstarch.

    And again, it was delicious! I will definitely make it again but would like to figure out what happened appearance-wise if I can. I appreciate your suggestions, your recipes are amazing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Eryn, Thanks for sharing! We wonder if your baking powder was expired? But it does also sound like it may have needed to bake longer. Cornstarch does also provide structure, so that could be the issue. Hope that helps for next time!

  14. Mandy Solomon says

    So delicious! My first vegan, gluten-free cake and everyone loved it. Will be my new go-to vanilla cake recipe now that I can’t do dairy or gluten. Does not feel like you’re sacrificing an ounce of flavor.

  15. jiyoung.piao says

    thanks for your wonderful recipe. but i have a question. How much butter is 2 sticks? i really want to this frosting.

  16. Nikki Kaur says

    👋🏽 Hey

    I have made this twice over the past week as everyone that has tried this absolutely LOVED it. I used metrics and baked for 30 mins and it was perfect!

    Thank you 😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nikki. We are so glad everyone has enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  17. lauren says

    Hi. thank you for the lovely recipe. may I ask if you yourself use metric or us customary when you make this cake? I prefer weighing/metric but when I look at the conversions, they seem off. Are these the conversions you use yourself? or is this just an automatic converter that may be slightly off? For example one liquid cup is converted to 230 ml and I have always known 240 ml to equal one liquid cup. Also the amount of almond flour is more. Also can you please recommend how to convert the oven temperature and time when using the convection setting in the oven? thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Lauren! Yes, metrics can be all over the place. We’ve begun measuring ourselves, but even that can produce discrepancies. So we generally consult google, our packaging, and our scale, and use the average of the three. We’ll give this one another look!

      • Lauren says

        Thank you! Can I ask if this recipe was written in US customary? I’m trying to understand if I should use the us customary version of this recipe or the metric. Bc they don’t match up. Which do you use? Thank you

  18. Samantha G. says

    This cake came out a disaster. Even after baking it for four hours now the batter is really moist and raw on the inside. When making the batter, it was thick like chocolate chip cookie batter. I followed the instructions to at milk so the batter is thick and pourable. This worked because the batter was so thick is stuck to the spoon when scooping it up, but if the spoon was held upside the batter slowly slipped off and “poured.” From the outside the cake looked baked and had a nice golden-brown appearance. However, that was just a “crust layer” no part of the cake on the inside or bottom was cooked. I adjusted the oven to 275 degrees and baked the cake for about two more hours, but it was still moist on the inside. Then I turned the oven back up to 350 degrees and moved the cake to the bottom rack so it wasn’t browning so fast at top. However, after another hour the cake was still moist, as if we never baked it. Watered ingredients, wasted time. If I had seen the future I would have just left the batter as a “cookie batter,” when we used the exact amounts of ingredients needed, and would have just tried to make cookies. Adding milk to make the “cookie batter” “pourable” was a fail!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Samantha, we’re so sorry to hear that was your experience! We’ll definitely take another look at the instructions and see if we can add clarity. Based on your description of the batter before adding milk, it sounds like something went wrong. Did it resemble the texture in the video? Did you make any modifications to the flours (such as using coconut flour)?

    • Bhavana Subramanian says

      I have made this cake many times and loved it always. Yesterday I made it for a friend who does not eat corn. I substituted arrowroot powder for corn starch and the cake was a disaster! Just like what you are describing. Batter was too thick. Added additional liquid to make it pourable. The cake started to look good in the oven, rose well, additional 10 mins to brown, but was runny under the crust, it never baked after lots of additional time. I think arrowroot powder substitution does not work!
      We ended up making a break pudding out of it. :-)

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Oh no! We’re sorry to hear it didn’t turn out well this time, Bhavana. Other readers have mentioned arrowroot worked as a sub for cornstarch for them, but we’ll be sure to take another look. Thanks for letting us know!

  19. Audrey says

    I made this cak with a chocolate buttercream frosting (per my son’s request) and it is divine! I’ve only ever made a gluten free cake with cake mix and it has come out so-so. We really enjoyed this recipe and I like that it is not overly sweet. I feel it didn’t need the full 35 minutes (probably just my oven) so next time I make this I will check it at the 30 min mark. Thank you for your wonderful recipes. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Potato starch can possibly be subbed for a blend of coconut flour and arrowroot, but we haven’t tried it! Let us know if you do!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can try but we haven’t tested it that way. I might suggest a mixture of coconut flour and arrowroot? If you try a GF blend let us know!

      • Abby says

        I tried subbing Gluten-free all purpose flour for the almond flour last year about this time. It was a disaster. Hard as a rock. Don’t do it! I think all of the other starches were what ruined it. Maybe if I had subbed all GF all purp flour for all of the starches since it already contains starch… but I’m not willing to try. The recipe is fabulous as written. Just one time I made it, it tasted a bit grainy like the almond flour wasn’t fine enough. That is why I made the sub. I have made it several times as written and it was really good. Lots of complements from non GF/vegan eaters. Also, the frosting made with Miyoko’s butter is the best!

  20. Laura says

    This recipe is amazing! I was skeptical, but it really tastes like a traditional (gluten & dairy-full) baked good. I made this into a funfetti cake with sprinkles and used Miyoko’s cultured vegan butter and JOI organic almond milk. Ended up using more almond flour than the recipe called for as the batter was a bit runny. Turned out great!

      • Lauren says

        👋 hi thanks for the wonderful recipe. I just have a couple of questions. Do you bake for 35-40 mins at 350 with the convection setting or without? If not, how should I adjust the time and temperature for convection setting? Also I prefer to weigh my ingredients, but when I click the metric option… it seems a little off. For example, I have always known one liquid measuring cup to equal 240 ml,
        But the metric conversion here converts one cup to around 230 ml. Other things are off too. Like when I measure out my almond flour with cups (doing proper spoon and level method)… it weighs much less than the metric conversion here. Have you done this conversion yourself? Or is it just an automatic app. That may be off a little? Do you use US customary yourself or metric? Thank you so much.

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          For convection you can keep the temp the same, but reduce the time by about 1/3. It bakes much faster.

          With the metrics / standard. We measure in standard and convert to metric. We will revisit to ensure accuracy!

  21. Perla says

    I baked this just today and it turned ridiculously yummy!!! I used the recipe for cupcakes and they are so fluffy and the taste is amazing!! I have tried vegan gluten-free cupcakes recipes in the past and I always ended up throwing them away ‘cause they get very sticky, but this recipe is the best I have tried and I will stick with it from now on!!! I love it, thank thank you so much!!! Also, I used coconut sugar instead of the caster sugar and still delicious!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Perla. We are so glad you enjoyed these! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  22. Elise says

    Hi! Do you think it would be ok to add spiced rum to the frosting? I could see how alcohol might de-stabilize the frosting.
    I’d like to make this cake for the holidays and add spiced apple compote between the layers with a spiced rum frosting.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d stick to extracts vs. liquids like rum. I think it may dilute the frosting too much? But if you try it let us know!

  23. Acallin says

    Hello! I’m making this recipe for my son’s first birthday on Friday. This will be my third attempt and I plan to do it in the morning with the plan for us to eat it that night, so it’s fresh. I will be doing it in a 4 inch pan, approximately how long will that need to bake for? For the icing-would miyokos be a good butter substitute? We really love the flavor. So sorry for all the questions, hoping third time is the charm! Thank you so much for your wonderful recipes! My baby is allergic to everything, I’m so grateful he’ll be able to have a smash cake!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      1. Myokos is fine! It just melts a little easier than Earth Balance so be aware that the cake doesn’t do well in hot temperatures (not sure where you live).
      2. A 4 inch pan will cook faster so I’d check it around the 20-minute mark, and then every 5 minutes thereafter for doneness. It should be golden grown on top and a toothpick should come out mostly clean with maybe only a few crumbs.
      3. Let us know how it goes!

  24. Raman Brar says

    I used cup for cup gf flour as I didn’t have almond flour. It turned out great. Check at 30 min it might be cooked already. Your Oil free recipe is soo good. 💖

  25. Mary Ellen says

    This cake was really excellent – happy faces from all (gluten free and non-gluten free). I made the recipe as written first time, which was perfect (and easy) and I’m making again today. Thank you for this recipe, it’s good to be able to make ONE great dessert to share and satisfy everyone.

  26. Liz says

    Hi, I live in Australia and not familiar with your bands.
    When you note Almond flour do you mean the white colour flour baking that’s like a powder or the Almond meal which has a grain feel to it. Similar to your cupcake recipe when you note Almond flour? Thanks 😊

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Liz, we recommend almond flour (made from blanched almonds), not almond meal (made from whole almonds including skin). Hope that helps!

  27. James says

    Hey, wondering if you have any thoughts on replacing corn starch with tapioca starch. Would like to avoid going to the store for, uh… reasons.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi James, we haven’t tried it, but a couple other readers have and mentioned it did not work. It contributed to a gooey texture inside.

  28. Erika says

    Hello Dana. I just made this cake exactly the same like the recipe except i changed the applesauce with mashed banana with the equal weight. My cake was done in 45 minutes. And it doesnt rise like your photo and kind of mushy. And i did exactly like the video shown. Do you know what went wrong? It actually smelled so good though.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The banana is more dense than apple sauce. Also, what brand of almond flour did you use, did you modify anything else, and were your leavening ingredients fresh?

      • Erika says

        So, if I am going to use banana again, i should use less? Maybe half? My almond flour has no brand as im in Indonesia. Hello from Indonesia ❤️. My leavening ingredients were fresh. Please do give me suggestions, because i really would like to nail this cake.

  29. Deepa V says

    Hi,
    I made this for my daughter’s birthday and it was a huge hit. Loved this cake so much. I made a small variation though, I saw in one of the comments about adding lemon zest to the batter and frosting so tried that. As for the cake texture , it was really good compared to the other gluten free cakes I have tried over the years. This one is a keeper. Thank you so much! I’m going to try the Chocolate cake for my birthday next. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Deepa. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  30. M says

    I made this for my nephew’s first birthday; he had a laundry list of food allergies that contains everything that goes in regular cake except for the sugar. I subbed arrowroot starch for corn starch and used a mix of baking soda + cream of tartar in place of baking powder. I made it twice, once with almond milk and once with coconut milk. The combination of almond flour and almond milk yielded an end product that was too almond-y for my taste, so I would recommend the coconut. The texture was a bit gummy and more resemblant of cornbread than cake, but I expected this going in. The only issue I had with the recipe was that the outside cooked very nicely but the inside sank and remained gummy and undercooked even when left in the oven long enough that the outer edges would burn if cooked longer. I did increase the amount of almond flour in the recipe, but I would decrease the amount of liquid ingredients if making it again. Overall, this is a pretty solid recipe and made it possible for a one year old to have cake for the first time

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad he was able to enjoy cake! We think the texture differences were likely from the arrowroot and baking powder subs.

    • Andrea says

      I’m the biggest MB fan so, naturally, a good friend of mine made this for my birthday!! It was a hit!! Such an awesome recipe, thank you so much Dana! You never disappoint!

  31. Jessie Losch says

    Hi Minimalist Bakers!
    My lovely friends are getting married and their food combos are: dairy and gluten free (got this, check, no problem) refined sugar free (okay, you’re giving me a great option with the maple syrup, still good) and…nut free. Help!!! Can I swap out the almond flour for rice flour?
    Thanks for any advice!
    Jessie

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jessie, we aren’t sure that swap would work. The almond flour is pretty key, but if you were going to try something we’d say a blend of coconut and arrowroot (or cassava) would be your best bet. Let us know if you do some experimenting!

  32. Ashley says

    Hello! I made the cake and didn’t quite let it sit long enough, but it was completely cooled. The first night it was delicious. We stuck it in the fridge overnight and the next day it was inedible…super super dry. Is this because of the fridge or does it just need to be eaten the same day?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Ashley! Was it completely covered in the fridge? It is best when fresh, but shouldn’t dry out much.

  33. Victoria says

    Hi , I havent make this cake yet but Im planning to use this recipe to make cake for my mom on her upcoming birthday. However, the only cake pan that I have is the 9in cake pan . So if i use my cake pan , should I use just one for 2 cake pans for this recipe? Hope you’ll help me out :( Thanks!

  34. Phoebe says

    Hi, so I made the cake! This was actually my first time baking a cake from scratch without help:)) and I couldn’t have had more luck! My cake batter was perfect, and it tasted amazing. And when the cake came out, it was perfect! So evenly colored smooth. I tested with the toothpick and came out clean at 45 minutes. BUT, something went wrong:(( I was planning on leveling the cake tomorrow since you said we should wait six hours or overnight, but I cut off part of the dome, and it was raw! I am so disappointed and I’ll probably have to scrap it. But do you have any idea what went wrong? The substitutions I used were rice milk instead of coconut and all purpose instead of almond.

  35. Brittnee says

    Hi! Love this recipe, it looks great. My birthday falls during the time where I’m on a Low-Fodmap Elimination diet and I don’t need the cake to be be vegan but I can’t have applesauce… Is this something I could sub with eggs?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Brittnee, we aren’t sure egg would be the best sub here since the applesauce is used as an oil substitute, not egg substitute. But perhaps a neutral oil? Or pumpkin puree if that amount is tolerated. Hope that helps!

      • J says

        What an incredibly satisfying cake. You hit it out of the park again!

        Recently, I had already started the cake and went to the cabinet and found that the children ate the last of the applesauce! I subbed enough egg to get to 1/3 cup. It turned out really well.

  36. Leslie MacKeen says

    Love this cake! I find it tastes a bit like a vanilla/almond cake – which is lovely! The second time I made it I added the zest of one lemon to the batter and added lemon zest to the icing and it was a delicious lemon cake!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the additions and we’re so glad you enjoy it, Leslie! Thanks so much for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  37. Lydia says

    Hi there,
    For some reason I’m really struggling to find potato starch in Melbourne Australia at the moment, could I substitute with a gluten free flour blend?
    TIA 🙂

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lydia, that might work. But the potato starch is somewhat of a staple ingredient in this recipe. Other readers have had success with a mix of arrowroot + coconut flour in place of the potato starch in our similar chocolate cake recipe. Hope that helps!

  38. Natalia says

    Incredible recipe!
    I can’t believe its softness and fluffiness even when it’s made without eggs and almond flour!
    Some modifications I made:
    I add 1 1/2 tbsp of liquid stevia instead of sugar, and add 1 cup of grated carrot. It came out delicious. Thanks!
    I love your website.

  39. Della says

    I have made this cake many times and it is amazing! I don’t like gluten free flour so I love how this uses almond flour. Wondering if I could add some cocoa powder to make it chocolate flavor? What would I need to take out? Thanks

  40. b says

    I need a cake tonight! Only requirement is to be GF. Can I use whole milk and oil instead of applesauce and dairy free beverage? Thank you

  41. Annabel says

    This looks so good!!! Can I add buttermilk instead of coconut milk/vinegar? I need to make an eggless GF cake (dairy is fine). Thanks!

  42. Sparrow says

    Would it be alright to swap out the cane sugar in the cake with maple syrup? and if so will I need to adjust the other ingredients?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sparrow, if using maple syrup, you’d likely need to add a bit more flour to compensate for the additional liquid. It might be better to use half cane or coconut sugar, half maple. Let us know if you try it!

  43. Lisa says

    I just came across this recipe and would love to make it for this evening but I am short on time. Is there any way around the 6 hour minimum required cooling time?

  44. Corie says

    I just baked this cake for a bridesmaids lunch tomorrow. Bought all the ingredients and crossed my fingers after following a new recipe and using new ingredients for the first time. This recipe was sadly a flop for me. I could see from the batter something wasn’t right but using these different ingredients, I didn’t know what to try except some extra almond milk to thin out the batter a bit. The cakes are like play dough after 40 minutes in the oven. Will have be a store bought cake for lunch tomorrow. :-(

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! We’re so sorry to hear that, Corie! It definitely sounds like something went wrong since many other readers have had success with this one. Is it possible you used potato flour instead of potato starch? Or that the extra almond milk wasn’t necessary? Did you see the video to compare texture?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, the almond flour is kind of key but if you were going to try something I’d say a blend of coconut and arrowroot (or cassava) would be your best bet.

  45. Renata J says

    i haven’t made this cake yet, but very excited to do so.
    can this cake be made one day ahead? and is it better to store it in a fridge or room temperature?
    i noticed that gf cakes made a day before can dry out especially if left in the fridge ..

    thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Renata, it’s best when fresh, but should be fine one day in advance (unfrosted for best results). Room temperature will help prevent it from drying it. Let us know how it goes!

  46. Sadie says

    Hello! Love your recipes.
    Making this for a vegan who is not GF. Could I use regular- non GF flour (mostly because that’s all I have in my cupboard lol), and if so how much?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashleigh, Hmm, we don’t think so. We think it will make it gummy and heavy. Let us know if you try though!

  47. Nicol says

    The best most versatile cake. I’ve made a chai version and my personal favourite lavender with lavender infused buttercream. A favourite for all! Will be making a lavender earl grey for an upcoming birthday 😋

  48. Karen says

    I’m coming back because this cake is too too good. Not “good for a gf cake” but really really good. My husband said the texture reminded him of the spice cakes he has when he was a boy. So I’m adding spices next time with a vanilla frosting.

  49. Tia says

    What kind of oven mode is it fan or coventional? also my oven can only set 170 – 175 – 180 not 176 which one do you recommend?

  50. Karen says

    Oh, my sweet goodness. This cake is ridiculous. I wasn’t surprised, because your recipes always are good. But my experience with gluten free cakes has been lackluster. It is so light and fluffy, and delicious! This cake was easy peasy to make. I prepared it as directed with one substitution of coconut sugar in place of cane sugar. I made a frosting with coconut butter, cacao, maple syrup, and vanilla. Thank you for this recipe. Yum yum yum.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Karen. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  51. Mari says

    I made this cake for my moms birthday (she is vegan and gluten free) and it was loved by all the vegans and non-vegans alike!! I was impressed with how easy it was too! I have made vegan/gluten free cakes before, this by far was the easiest recipe to follow.

    I topped it with strawberries, blackberries, and “plumcots” (plum/apricot) with some mint leaves to make it extra pretty. It was just so so good.

    • Nancy says

      Tigernut flour can usually be swapped 1:1 with almond flour. Despite its name, it’s not actually a not, it’s a tuber, so allergen friendly. It’s slightly grittier than almond flour so make sure to sift flour a couple of times to get the clumps out…otherwise it’s like chewing on sand! Happy Baking!

  52. Isabelle Brown Tesolin says

    Hello. This cake looks delicious! My husband can’t eat any starches… any suggestions on what to replace the potato starch with?? Thanks!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Isabelle, hmm that might be tricky! The potato starch is somewhat of a staple ingredient in this recipe. Other readers have had success with a mix of arrowroot + coconut flour in place of the potato starch in our similar chocolate cake recipe. The next best alternative would be a GF blend? Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nicole. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  53. Jacqueline says

    The cake was so good! I didn’t expect it to be as light as it was.
    I substituted some of the almond meal with Hazelnut meal and made a Vegan chocolate Ganache for the centre. This was my first attempt at a Vegan Gluten free cake and it was great! Thank you so much :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pavi, The potato starch is somewhat of a staple ingredient in this recipe so we aren’t certain how it will turn out without it. But other readers have had success with a mix of arrowroot + coconut flour in place of the potato starch in our similar chocolate cake recipe. Hope that helps!

    • Pavithra says

      Hi can I use a gluten free flour instead of almond flour? And use regular buttermilk since I’m.not vegan

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Pavithra, we haven’t tried with buttermilk, but we think it would work. We don’t think a gluten free flour would work for the almond flour. But maybe another nut/seed meal?

        • Raman says

          Very good recipe. Mine baked in 25 to 28 minutes. Last time i burned it at 35. It is perfectly golden and cooked. I used just the corn starch as I didn’t have the other one. Very good and yumm. The middle was a little sunk. Do you have any suggestions?

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Raman, is it possible your oven runs hot? Using both starches should help with sinking.

  54. Erik says

    Made this cake three times and love it. However, my buttercream always turns out grainy and won’t stick to the sides of the cake. Not enough sugar? Too much sugar? Definitely sifting it and very gradually incorporating it. Regardless, it’s delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Erik! Make sure your butter is softened before whipping. It could also be the brand- we’ve had success with both Earth Balance and Miyokos. One other idea would be to try a different brand of powdered sugar. Hope that helps!

  55. Tasha Homan says

    Hi I’m in Australia, just moved from the states and I love your recipes! I’d like to make this cake for my daughters bday and can’t find potato starch over here… and they are telling me corn flour is actually corn starch, can you please advise? Thank you so much!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tasha, in the US, corn starch and corn flour are two different things. But it might be different in other countries? The potato starch is somewhat of a staple ingredient in this recipe so we aren’t certain how it will turn out without it. But other readers have had success with a mix of arrowroot + coconut flour in place of the potato starch in our similar chocolate cake recipe. Hope that helps!

  56. Lindsay says

    Hi! I am wanting to make this recipe into cupcakes. Has anyone tried that before and are any changes needed from the original recipe?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lindsay, that should work well! Just reduce the baking time to ~25-30 minutes maybe? Let us know how it goes!

  57. dianna says

    i give this cake maybe an 8/10. i’ve never baked a cake from scratch so it turned out just fine for my first time but it was a bit too dry. the flavor was good but something about it was a little overwhelming. i put coconut whip and berries on it which helped the dryness. i assume my oven was what made the cake dry, although i baked it for the recommended time. this cake is definitely worth a try though!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dianna, sorry to hear it didn’t turn out quite as expected. Did you make any modifications to the flours? That could also cause it to be dry.

      • dianna says

        i used almond flour as the recipe is written. i forgot to mention that i used coconut sugar instead of cane sugar. not sure if that contributed to the texture!

  58. Melissa says

    I made this cake for my husband’s birthday and he loved it! Initially he was skeptical about gluten free cakes but he LOVED IT! I followed the recipe and everything turned out exactly as it is!

    Thank you

  59. jenn grant says

    hello, do you think using 1/2 the amount of monk sugar in the buttercream frosting would work out? thank you! cake is in the oven… could drink the batter it’s so good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we aren’t sure it would thicken enough, unfortunately. Let us know if you try it!

      • Jenn Grant says

        Haa… I tried it and it was not good! Grainy and mentholy. So I remade the icing and it was delicious and the cake was such a hit. So delicious and beautiful!! A keeper cake recipe. Thank you!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Sorry to hear that! But so glad you were able to remake and it turned out well =) Thanks for sharing!

  60. Nieves Santos says

    I love this recipe. I t is delicious and even my non gluten free friends love it. I have used the cashew buttercream frosting and decorated it with strawberries or other berries.
    It’s perfect, and also looks fantastic.
    I used lemon juice instead of apple cider vinegar. Thank you for this amazing recipe, I am very grateful for this GF delicious vanilla cake.

  61. Alexa R says

    Hello! I plan to make this cake for a friend this weekend, and was wondering if I could use almond meal instead of almond flour? I know that they are technically the same thing, but I have also seen some recipes specifically say that you cannot substitite meal for flour, so I just wanted to make sure!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The almond flour is really ideal here for flavor and texture. Almond meal is more nutty and not as fluffy.

  62. M says

    You recommend Wellbee’s brand and that other brand did not work as well. However, cannot find Wellbee’s brand in stores in Fl. Can you recommend other brand?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We don’t have any other brand recommendations, unfortunately. We typically order Wellbees online, but if that’s not an option, we’d say just use whatever brand you have available.

  63. Yuri says

    Hi! Looking forward to trying out this recipe! What substitutions would you recommend if we are ok with gluten? Could I use all AP flour? What about the potato flour? Trying to use ingredients I already have or that I use regularly.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lex, The potato starch is somewhat of a staple ingredient in this recipe so we aren’t certain how it will turn out without it. But other readers have had success with a mix of arrowroot + coconut flour in place of the potato starch in our similar chocolate cake recipe. Let us know if you try it!

  64. Lyric says

    This worked well for me!! The first gf, vegan cake recipe that ever has. I made a double batch of cupcakes, baked at 355 for 30 min, prob could have done 25 min. Thank you!

  65. Kristina says

    Hi, I am excited to make this for my son’s birthday and was wondering if you could tell me which brand of coconut milk to use. Also, should it be unsweetened?

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kristina, we can’t remember the brand- maybe So Delicious? Any unsweetened in a carton/box should be fine!

    • Teresa Raisanen says

      So I used all ingredients as directed. We have corn allergy and cannot use arrowroot so opted for tapioca. Top and sides browned up nice and tastes good. Inside gooey
      Can anyone give suggestions or info to make it better Thanks

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Teresa, it’s likely due to the tapioca starch. Another reader tried the same sub and also had issues. We haven’t tested it with another sub and aren’t sure what else might work!

  66. Sally says

    The first I time I made this was a trial run and included a substitution for the potato starch. I was not totally happy with the result. When I made it again for my daughter’s wedding last week, I made it exactly as written and measured carefully. It was fabulous! The cake was 4, 8″ layers (2 recipes) and was very stable. The filling was pineapple/mango fruit spread and whipped coconut creme. I added vegan cream cheese to the frosting to temper the sweetness. It was perfect and helped me feel proud that I could do this for her important day. Thanks for your efforts to share this recipe!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Normal sugar would be fine! Coconut sugar might also work, but just know the color may be darker and sometimes it yields a different texture. Let us know how it goes!

  67. Nicole says

    I was wondering when you measure the almond flour if it is packed down (like when measuring brown sugar) or not. I know it will make a difference when making the recipe. Thank you in advance!

  68. Sophia says

    This cake came out perfect! So easy to make and it was mt first time baking a cake! So happy came out so good! My husband loved it as well! We did cut back on the sugar and next time I will cut back on it some more as the frosting was still just a little too sweet for our liking. I also baked it using 4 cup pyrex glass storage containers as its less toxic to bake in. Just add 10 minutes to baking time. This cake is seriously addictive though. This is definitely going to be my go-to cake recipe!

  69. Erin says

    Minimalist Baker…. YOU NEVER DISAPPOINT!!! I have made this recipe twice now, both times, into cupcakes, because that’s what my children requested for their birthdays. This recipe makes about 2 dozen cupcakes, that are the most delicious cupcakes you will ever wish to eat! Even the gluten non-vegan crowd approves! This time, we added a small amount of beet juice to the icing to make it pink!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Erin! Thanks so much for sharing! xo

  70. Camila says

    Hi! Can I use Bob’s Red Mill 1 to 1 GF baking flour instead of the almond flour, potato starch and corn starch? Would I just use whatever the cumulative amount of those 3 ingredients is?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Camila, we don’t think it would work, unfortunately. But let us know if you do some experimenting!

  71. Brooke says

    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!

  72. Elizabeth says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Elizabeth! And love the lemon poppyseed modification. Thanks so much for sharing!

  73. Monique says

    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!!!

  74. Ariana says

    Hi,
    I cannot find potato starch in any stores here, I bought arrowroot / tapioca flour as a substitute based on a google search, do you think this will work?

  75. Nicole V says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad it turned out well! Thank you so much for the lovely review, Nicole!

  76. Sami says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you are enjoying our recipes, Sami! Thanks so much for the lovely review!

      • Heidi says

        The Funfetti cake was a huge hit! My 13yr old was skeptical when she saw I was making her Funfetti cake gluten free. All guests agreed that it was delicious, not gummy at all but light and fluffy. 🎉

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Aw yay! We’re so glad everyone enjoyed it, Heidi! Thank you so much for the lovely review!

  77. Clyn says

    I’m really excited to try this recipe. Do you think I could use a Bundt pan and just increase the baking time?

  78. Kristina says

    Hi!
    I´ve decided to try this recipe for my sister´s upcoming 12th bday but im just wondering if you think i can use the dark vegan frosting – ganache frosting instead of the buttercream one? Or do you think that the flavours wouldnt go well together? Or maybe cashew buttercream?
    Thank you!

  79. Anna says

    Yum! I loved this cake. Wondering though, Think this would work for birthday cupcakes? If so, how long would you recommend baking for?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed it, Anna! Cupcakes would work. We haven’t tried it, but other readers have with success! We’d recommend searching the comments to see what they’ve tried.

  80. Anso says

    Hi, I am thinking of making this cake but I am allergic to well wheat but also almonds so any type obviously can eat almond flour. Can I replace it with say a combo of white rice flour and pat flour? Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Anso, Subbing the almond flour is difficult, but what about another seed meal, such as sunflower or hemp?

  81. Amanda says

    Hi, I’m new to cake baking. I’m using a different size of cake tin, roughly how deep should the batter be before baking so that it rises properly?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amanda, we didn’t measure, so we’re not certain on a precise measurement. But we’d estimate ~1 – 1 1/2 inches. You could bake for slightly less than the recommended time and check with a toothpick to determine when it’s fully baked.

  82. AJ says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you and your family enjoyed it! Thanks so much for the lovely review!

  83. michelle says

    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!

  84. michelle says

    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!

      • Lauren says

        My sister made this cake for my birthday. I’m dairy free at the moment thanks to my breastfeeding 11 month old and our housemate is gluten free. It was a wild and hilarious success! I must say, I was shocked with how many substitutions and improvisations this cake stood up to. We looked high and low for potato starch and found none. All we could come up with was a little bit of arrowroot and a whole lot of cornstarch. After pulling from several different containers and managing the mayhem of screaming children, my sister lost track of how much cornstarch she had added, but after a little of this and a little of that (and a great deal of skepticism from me), it turned out to be utterly delicious! It’s become a new family favorite. Thanks for this great (and surprisingly resilient) recipe!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Sounds like a busy household! We’re so glad it turned out well! Thanks so much for sharing, Lauren! xo

  85. Alicia says

    Is the boxed coconut milk that you used unsweetened or regular? Does it matter if it’s full fat or lite? I have only used coconut milk canned so not too familiar with boxed milks. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alicia, we used unsweetened. Boxed coconut milk is similar to canned lite, but a bit more watered down. Hope that helps!

    • Danielle says

      Sorry one more question.
      If making this cake into a layered cake, would it be sturdy enough for a custard filling between the layers?
      Sorry first time baking anything vegan and it’s my besties wedding cake so need a few practice rounds :)

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Danielle, this one is a little tender, so we’re not sure whether that would work. Let us know if you try it!

  86. Samantha says

    Do you think you could make a funfetti cake with this recipe? Meaning just add sprinkles to the batter before baking?

  87. Nikki G says

    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! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, maybe coconut sugar, but it will be a darker color. We haven’t tried it, but other readers have done so with success. Let us know if you try it!

  88. Jackie says

    Hi!! I’ve been baking for a couple years as a hobby and I had my first order for a vegan and gluten free cake so I ended up going with this recipe and it was so good and will be using it all the time now for gluten/vegan cakes!!! The customer wanted a chocolate cake for next saw you had a chocolate cake but I did’t want to buy 3 different flours when it would be rare for me to bake a gluten so is there anyway I can change this recipe to chocolate my just adding cocoa powder? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jackie, we’re so glad it turned out well! We haven’t tried that modification so we’re not sure! Perhaps add cocoa powder and start with less flour? Let us know if you try it!

  89. Sophia says

    Is there a way to make this into a chocolate cake instead of vanilla? My mom’s birthday is coming up and she requested a chocolate cake.

  90. Pippa says

    Hi would it work if I substituted the almond flour for coconut flour? I’ve made this cake several times for family birthdays and love it. I’d love To make it a lemon / coconut cake for a change. Is this possible?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Pippa, unfortunately coconut flour is much more dense so it’s unlikely to work. See here for more on GF flours. You could maybe adapt it with coconut flakes and lemon extract? Let us know if you do some experimenting!

      • Pippa says

        Hi
        Happy to report that a lemon version works amazingly. I usually make.wih almond milk and vanilla essence. Switched out for your recommended coconut milk and lemon essence. For the butter cream I also used lemon in stead of vanilla essence, layered that inside with some raspberry jam, and then had some more lemon butter cream on top with coconut flakes and lemon zest. Was delicious.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      The sugar adds a textural component and the applesauce adds moisture, so we’re not sure it would work. You may need to play around with adding more dry ingredients. Let us know if you try it!

  91. Lauren says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Lauren! Sorry to hear the second attempt didn’t go as well!

  92. Hannah says

    I’m planning to make this at the weekend :-)

    Could you tell me, is almond flour the same as ground almonds?

    Thanks so much!

  93. chelsea monsevais says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We wouldn’t recommend that as coconut flour is much more dense and absorbent and typically does best with the addition of egg.

  94. Stephani says

    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!

  95. Cleo says

    The recipe calls for 2 sticks of vegan butter. The vegan butter that I purchased came in 4 little sticks. Each are 4 oz. it is earth balance brand. So do I use two small sticks or all 4?

  96. Nana says

    I have Bob’s Red Mill Paleo flour. Could I substitute in place of the almond flour and potato starch? If so, would I use 4 1/4 cup plus the 1/3 cup of cornstarch? The paleo flour has arrow root listed as an ingredient. Other ingredients include almond flour, coconut flour, and tapioca flour. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nana, we haven’t tried it, but we would use caution as coconut flour tends to be much more absorbent and can be tricky especially in egg-free recipes. Let us know if you do some experimenting!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We wonder if you could maybe replace the vanilla extract with lemon extract and add lemon zest? Let us know if you try it!

  97. PS says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy our recipes! Thanks so much for sharing your experience! xo

  98. Kristin says

    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!!

  99. Shannon says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nora, The potato starch is somewhat of a staple ingredient in this recipe and we aren’t sure how it will turn out without it. But if you must use something else, perhaps try arrowroot and/or GF flour blend.

  100. Shreya says

    Hi I don’t have access to vegan butter but I can get cocoa butter . Does that work as a substitute for the frosting ?

  101. Britt says

    I’m planning to make this cake tomorrow and I don’t have the three 6-inch pans. Could I bake all batter in a single 9″ x 13″ dark metal pan? Thank you.

  102. Nayeli says

    Question! I really want to make this cake for my birthday but I am not gluten free. Can I use regular all purpose flour instead? If so how much flour? Thank you! Can’t wait to try this cake.

  103. Elizabeth says

    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!

  104. Colleen says

    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.

  105. Eli says

    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!

  106. Niccy says

    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!!!

  107. Catherine says

    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!

  108. Julie says

    Sounds amazing!! I’m making this tomorrow. (I love all your recipes!) Do you think I could use coconut oil instead of applesauce? It is the only ingredient I don’t have…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Julie, we haven’t tried it, but another reader did so with success. Let us know if you try it!

  109. Rabia says

    I wanted to know if this could just make one cake instead of 3 layers, OR if it can be made as cupcakes? If I want to just make one cake, would I use less ingredients?

      • Love says

        I made the cake with all the instructions provided but for some reason it didnt taste too great. Can I replace the apple cider Vinegar with something sweeter because I tasted that in the cake.

  110. Colleen says

    This looks amazing. Just a quick question: I’d like to make this cake and frost it with a chickpea broth whipped cream (Rather than coconut whipped cream). Do you think that would work? I worry about the whipped cream being a little too delicate and light to really support the layers of cake—even though I only plan on doing two layers. I’ve just never made chickpea broth whipped cream before so I’m not sure how supportive it will be. Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Colleen, we’ve never tried chickpea broth whipped cream and aren’t sure how it would turn out. Let us know if you try it!

  111. Angela McGuire says

    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.

  112. George Chapman says

    Hi Dana,

    I would love to make this cake. However, I have (2) 10-inch pans, a 6 inch, and (2) 8 inches, I would love to keep this layered high. Any idea how much more batter I would need to fill up by 10, 8, and inch pans? That goes for icing too?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi George, we think 2 8-inch pans would work best with the measurements specified in the recipe.

  113. Minii G. says

    Hello couldn’t find potato startch anywhere available to me would i be able to sub with potato flour I’m sure the ratio is different

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Minii, we haven’t tried this recipe with potato flour. Let us know if you do some experimenting!

      • Anne says

        What would you sub for potato starch? I don’t eat anything with nightshades as it affects my arthritis. Also, I subbed date and coconut sugar in one of your recipes for chocolate cake and it was fine. Do you think those sugars would work for this cake? Thx!!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Anne, The potato starch is somewhat of a staple ingredient in this recipe and we aren’t sure how it will turn out without it. But if you must use something else, perhaps try arrowroot and/or GF flour blend. The sugar helps with the texture in this one, but coconut sugar might work. Just know the color will be darker. Hope that helps!

  114. Marni says

    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!

  115. Sara says

    Hi Dana!

    Thank you for sharing this incredible recipe!! I made it and it turned out great. I would like to substitute the sugar with maple syrup. Is that possible? Do you have any tips for that substitution?

    Also, if I would like to use a 16” round cake pan, how long should I bake it?

    Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sara, we haven’t tried those modifications, so we aren’t certain. But if using maple syrup, you’d likely need to add a bit more flour to compensate for the additional liquid. It might be better to use half coconut sugar, half maple though. For a 16 inch cake pan, maybe bake an extra 10-15 minutes- use a toothpick to check if it’s ready. Let us know how it goes!

  116. Venice Topacio says

    Hi Dana!
    We don’t have almond flour in our local supermarkets. Could I still use almond meal? Would it need to ba a different ratio?
    Thanks heaps!

      • Venice Topacio says

        I’ve tried it with almond meal!! It’s perfect! Man its the best allergy free cake I ever baked for the family!! My son is suffering few food allergies. Im now a fan of your website. Im glad I have a go to cake! Thank you!

        • Therese says

          Hi there,
          Just wondering if you can use oil instead of applesauce in this recipe?? Also how long would you bake it for two 9 inch pans? Thx! T

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Therese, we haven’t tried it that way, but it might work! We’d say bake for the same amount of time, but check with a toothpick to see if it’s done and add more time, as needed.

  117. Twyla says

    Hello! I would like to make this cake for my son’s birthday next week. He’s allergic to nuts, what flour would you recommend as an alternative to almond flour? Thank you!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ooh, that’s tough. Almond flour is a huge part of this recipe. Is he vegan AND gluten-free?

      • Twyla says

        Unfortunately he’s allergic to wheat and eggs. As well as nuts. It’s tough to find recipes since he’s allergic to all those things

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Twyla, maybe try this recipe using all-purpose GF flour? You can leave out the sprinkles, if desired.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kruti, The potato starch is somewhat of a staple ingredient in this recipe and we aren’t sure how it will turn out without it. But if you must use something else, perhaps try arrowroot and/or GF flour blend.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear about the food poisoning! As for it being dry, did you make any modifications to the flours?

  118. Cathy says

    Any idea if white rice flour might work as a substitute for potato starch? I’m baking in the time of quarantine, and don’t have potato starch on hand, but do have plenty of rice flour in the pantry. I also have plenty of oat flour, and coconut flour, but was thinking that rice flour would be the most similar sub. for potato starch. Thanks for your guidance!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cathy, we haven’t tried subbing it, but it might be worth a shot! It does sound like the best option of what you have. Let us know if you give it a try!

  119. Rebekah says

    The measurement for butter for the frosting is not specific. I don’t use that kind of butter, so I have no idea what 2 sticks is… please clarify. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rebekah, 224 grams. For future reference, you can find this info by clicking “metric” beneath the ingredient heading. Hope that helps!

  120. Jenn says

    Hi, so I have made this cake twice now and still ca not figure out the problem? I am a baker, but new to this lifestyle due to food allergies now.
    The cake I end up adding the extra almond flour to each time and when I bake them, they always sink a bit in the center and never cook alway. They are gooey and I’ve cooked them extra and let them cool a long time.
    Help please, I want to make this again today and get this right.

      • Jenn says

        No to both. I did make them again and the batter tastes great, but the middle wasn’t as bad this time so I cooked it a bit longer and they at least came out of the pans this time . Lol. What I do know is that I tried to cut them in 1/2 ( uhh what a mess) I filled with strawberry filling and a raspberry filling. But Should this have been a problem if they were cooked right?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Jenn, this cake is a bit on the crumbly side, so we would recommend baking in two pans next time. Maybe bake even longer next time? Not quite sure what else might be causing that!

  121. Monica says

    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.

  122. Anna says

    I love all the recipes!!! If you want to soft just the right texture. make this recipe! I’m gluten-free and dairy free vegan too, this is definitely the best recipe for everyone… please do a Cheesecake!!

  123. Denise says

    I was wondering if I can substitute the sugar for monk fruit sweetener. Supposedly monk fruit sweetener can be substituted 1:1 for sugar.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alicia, We haven’t tried using coconut oil in place of the vegan butter and can’t say for sure, but we don’t think it would work the same!

  124. Bobbie Moates says

    Hi! My daughter and I are making this cake right now and it seems the cake batter is super super thick. As of now we have added 1 1/2 cups of coconut milk and the batter isn’t liquid at all! Any help for how to fix this? We followed the recipe here perfectly. Let us know, thanks!!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, was the coconut milk full fat? Perhaps that was the issue. The recipes calls for 1 2/3 cup. So add a little more. It should be a pourable batter.

  125. Katie says

    Hey! I have some Bob’s Red Mill 1:1 gluten free flour and want to use it for this recipe. Do you think that would work? If so, how much of the flour should I use?
    Thanks!

  126. Felicia Raiti-Motherway says

    Hi Dana,
    I was going to make this cake into a lemon flavor. Do you know if it could be done with lemon extract?
    Thanks, Felicia

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s a great question! I’ve been meaning to try that myself. I think lemon extract + lemon zest / juice would be lovely! Let us know if you give it a try.

  127. Lindsey Myers says

    I want to make this with some bittersweet chocolate pieces mixed in- does that sound like a reasonable add-in?

    Thanks!

  128. Angelina says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed this recipe, Angelina! Thanks so much for the lovely review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ambika, we aren’t sure that would work as baking powder will give it more rise. But you could maybe try reducing the amount slightly and adding cream of tartar and cornstarch for homemade baking powder. You can find recipes online.

  129. Toral says

    I have made this twice. The first time I followed the recipe near-exactly as written except I used Bob’s Red Mill Super Fine Almond Flour. It was wonderful. My family thought it was too sweet (even for a cake). So the second time I tried to cut the sugar and sub the volume with more almond flour, but the cake didn’t completely rise in the middle. Any tips on making the cake less sweet? I might try cutting sugar and the wet ingredients next time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Toral, you may be able to get away with reducing the sugar, but not adjusting the other ingredients. Let us know how it goes!

  130. Samantha says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Samantha, we’re so glad you enjoyed it! Thanks for sharing! The potato starch provides a light and fluffy texture- glad to hear arrowroot worked for you though!

  131. Patti says

    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!

  132. Lisa says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed it, Lisa! And your strawberry purée modification sounds amazing!

  133. Kathy Young says

    My nephew can not have cane or coconut or honey or maple syrup so can dates be soaked in the milk for sweetness or any other suggestion because everything else meets the requirements

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we aren’t sure that would turn out in terms of texture. But if you do some experimenting, let us know how it goes!

      • Sophja says

        Would love to use this recipe to make a semi naked cake. Would the cake be strong enough to take a thicker butter cream frosting in the layer and also some strawberries layered in between?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Sophja, we haven’t tried that, but we think it would work! Let us know if you try it!

  134. Marcela Amaral says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marcela, we would say maybe try using a banana that is less ripe and reduce the oven temperature. Hope that helps for next time!

      • Marcela Amaral says

        Hi Dana,
        Thanks for your quick reply! Actually, I followed your recipe and I used applesauce too. The other people didn’t taste banana, but people who knows me say, in general, that I have a refined palate, and I think I do have it. But I havent’t used any bananas at all. Next time, I will reduce the oven temperature. Thanks and I’ll come back when I make this recipe again!;-)

  135. Amanda says

    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! ??

  136. Rebecca says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think it would freeze well! The potato starch is somewhat of a staple ingredient in this recipe and we aren’t sure how it will turn out without it. But if you must use something else, perhaps try arrowroot and/or GF flour blend.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ekta, you could try subbing the same amount of banana or another mashed fruit puree. Or perhaps a neutral oil? Let us know if you give it a try!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Michelle, sorry to hear that was your experience! Were you perhaps baking at altitude? If not, we wonder whether maybe it needed more dry ingredients? Hope that helps!

      • Michelle Vogel says

        Thank you for replying! Certainly not baking at altitude. Should I add more almond flour? I used ground almonds… would that have caused it?? It certainly tasted amazing!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Yes, we’d say try adding more potato starch. We wouldn’t expect ground almonds to cause an issue, but it’s possible.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Becky, Unfortunately, almond flour is a pretty key ingredient in this cake. But if you test other flours or meals, let us know how it goes!

  137. Anne-Marie Rapp says

    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!

  138. Sarah says

    Hi, I wonder if it is possible to replace the cane sugar with a natural sweetener? Like coconut/palm sugar? Is this possible? Or do you recommend any other natural sweetener?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sarah, other readers have tried that with success! To see their comments, you can press “ctrl+f” on a PC or “command+f” on a mac and a find bar should pop up that allows you to search for specific words (such as coconut sugar) in the post and comments.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that and aren’t sure whether it would work. Let us know if you give it a try!

  139. Chrissy says

    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.

  140. Mennat says

    I just made this in a 9-inch pan. Living in the UK means slightly different ingredients but I did everything I could to follow the recipe to the letter. The cake tasted beautiful but it was very dense and claggy, despite baking it for an extra 20 mins. I need to make a variety of sizes for a baby shower cake for my friend. Does anyone have an idea as to how long it should bake for? Also is American applesauce a puree or does it have apple pieces in it? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mennat, it sounds like maybe it needed to bake even longer. What ingredient modifications did you make? That could also contribute. American applesauce is typically a purée. Hope that helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, that should work! To see what other readers have done, you can press “ctrl+f” on a PC or “command+f” on a mac and a find bar should pop up that allows you to search for specific words (such as “sheet pan”) in the post and comments.

  141. AK says

    Hey,

    almond flour is crazy expensive around here. Can I just use normal GF flour mix or will it be very different?

    Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think it will be quite different. But if you give it a try let us know! You could also try subbing cashew flour (finely ground cashews) if that’s more accessible.

      • Sarah says

        Do you know if I could substitute oat flour for the almond flour? I’m trying to make a nut free, gluten-free, vegan cake for a birthday party. Thank you!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Hmm, I don’t think so. I think it will make it gummy and heavy. Let us know if you try though1

  142. Mindy Coykendall says

    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.