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
4.71 from 230 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. Marketa says

    I’d love to make this for my little one’s first birthday, but he can’t have cornstarch or arrowroot. Do you think using extra potato starch in place of the cornstarch would work here?

    • Support @ Minimalist Baker says

      We haven’t tried that so we’re not certain, but think it should work! Let us know how it goes!

  2. Brittany says

    Can you make this without cane sugar and with agave instead? I’ve ordered a specialty vegan vanilla birthday cake with agave and loved the gentle sweetness to it, but wasn’t sure the measurements of agave as a substitute in your recipe – please help!

    • Support @ Minimalist Baker says

      Hi Brittany, The sugar helps with texture in this recipe, so we aren’t sure that would work. If using a liquid sweetener, you’ll likely need to add more flour to compensate for the extra moisture. Hope that helps!

  3. Margaret says

    Hi. I have to use a different brand of vegan butter and I think it’s measured differently. How many ounces is 2 sticks?

  4. Jenn says

    Contest winner right here-I just wanted to come back and put a little appreciation in here-I don’t normally write reviews but I do read through them before trying out a new recipe. MB has been a tried and true go to for me for years-thank you! Living with Celiac and being vegan can often seem very limiting but not armed with these recipes. And they have shown non restricted eaters or lifelong carnivores how great eating clean and healthy can be. This cake was no exception. In fact, it won the Pie and Cake contest I entered!! It was very competitive and it actually was sitting in the sun and had begun melting but still won and was raved about by everyone! I did a 2 layer 8 inch cake, used the buttercream frosting and made a simple raspberry filling. Personally, I feel like the sweetness was a bit much for me, although not one person said anything about that-perfection was said a few times ;) , and will try reducing the sugar next time(and there will be many next times) but wanted to do it as written.

    • Support @ Minimalist Baker says

      Woah! We’re honored it won the contest! That raspberry filling sounds like an incredible addition. Thank you so much for your kind words and lovely review, Jenn! xoxo

        • Support @ Minimalist Baker says

          Yes! We’d suggest baking at 350 F for ~25-30 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Britt! We haven’t tried it but it might work to use ~2.5-3 cups AP flour! Let us know how it goes!

  5. Tk Osborne says

    So what I really need to how to change this recipe to be a pineapple upside down cake. I am curious if I can sub some Of the milk with pineapple juice to give it some flavor? How much change would still allow the cake to come out correctly?

    • Support @ Minimalist Baker says

      Hi, we haven’t tried that, but it might work! Another idea would be to sub pineapple puree in place of the strawberry puree in our strawberry cake. Let us know if you do some experimenting!

  6. Tina Wallace says

    This cake was easy to make and delicious. It was moist and had the crumb of a gluten cake. This is now my go to white cake recipe.

      • Jen says

        Love all your recipes but noticed so many of them use apple sauce. What can I use as an alternative to apple sauce? Olive oil? Or should I just leave it out completely?

        Thanks

        • Support @ Minimalist Baker says

          Hi Jen, we’d suggest avocado oil in this one. In other recipes, another fruit or veggie purée (beet, pumpkin, banana) might be a better fit. Hope that helps!

  7. Marianna says

    Hi, I recently did this recipe (followed it almost step-by-step (substitute the cane sugar for coconut sugar and used half of the amount) using the metric measurements and the consistency of the dough was really condensed, it seemed even like a shortbread dough. It was definitely not pourable like you show in the video. Do you have any idea what could have affected so much the consistency? Flavour wise was delicious, strong flavour of the almond and the vanilla

    • Support @ Minimalist Baker says

      Hi Marianna, sorry to hear it didn’t turn out quite right! Cane sugar is ideal here, so coconut sugar could partly be the issue. But it sounds like the dough was too thick – is it possible you were using potato flour instead of potato starch? Other readers have reported it works well with the metric measurements, but we do use cups and then convert to metrics, so you could try using cups to see if that makes a difference.

  8. Annna says

    Hi! This recipe says to dust the cake pans with gluten free flour but I don’t have any on hand. I just bought the potato starch and the almond flour for the recipe. Can I dust with a mix of those? Thank you!

  9. Chloe says

    Hi there! Really want to try this recipe but can’t seem to find potato starch anywhere :/ It’s a little difficult to find gluten free products where I live. I was wondering whether it would be possible for me to substitute more cornstarch in place of the potato starch?
    Thank you!

    • Support @ Minimalist Baker says

      Hi Chloe, we don’t think more cornstarch would work, but we haven’t tried it! The potato starch is unique in its ability to make GF baked goods light and fluffy. If it’s possible to order it online, that would be best. If not, 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!

      • Sam says

        Just wanted to pop some feedback here for the sub of 50/50 arrowroot & coconut flour in place of the potato starch. Unfortunately potato starch is not readily available where I am either so I tried this last night. The cake came out like a sticky (albeit tasty) brick, didn’t work for me at all.

        I look forward to maybe trying this recipe in future if I can find potato starch but until then, just wanna save the waste of ingredients for any other readers!

        • Support @ Minimalist Baker says

          Thank you for sharing your experience, Sam. Sorry to hear it didn’t turn out well with the arrowroot + coconut flour combo! Potato starch really is a special flour for GF baking, so if you can order it online, we’d highly recommend!

  10. Debbie says

    I have made this cake several times and it turned out great every time everybody always loved it. Getting ready to make it again for a friends birthday and she doesn’t do the cane sugar do you think it would really be OK do use the Monk fruit in place of the cane sugar.

    • Support @ Minimalist Baker says

      Hi Debbie, we’re so glad you enjoy it! We haven’t tried it with monk fruit, but other readers have mentioned doing so with success. We would suggest a granulated form (vs. a liquid extract). Let us know how it turns out!

  11. Jennifer says

    Sooo good! This was a huge hit in my family and friends. I have struggled to a great vanilla cake and icing in the past but no longer!! Try it so worth it!! The first vanilla cake I’ve ever loved and wanted more of!.

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad everyone enjoyed it, Jennifer. Thank you for sharing! xo

  12. Dianne Sohi says

    Followed recipe exactly and it turned out beautifully. Even put the berries on top like in the picture. My first time baking vegan and gluten free so I was skeptical. However, I would make it again without hesitation. Delicious!

    • Support @ Minimalist Baker says

      Yay! We’re so glad it turned out well, Dianne. Thank you for the lovely review! xo

    • Support @ Minimalist Baker says

      Hi Fatima, The almond flour is pretty key here, but if you were going to try something we’d say a seed meal such as sunflower or a blend of coconut flour (if not allergic) and arrowroot starch (or cassava flour) would be your best bet. Let us know if you do some experimenting!

  13. Ariel says

    Absolutely delicious. I used almond meal, but blended with an immersion blender first (weird, but worked).

    • Support @ Minimalist Baker says

      Ooo, creative! Thanks for the lovely review, Ariel! We’re so glad you enjoyed. xo

  14. Chelsey Brown says

    Hi! I am looking to make this cake for a birthday and needing to make it Nut Free. Could I use your GF Flour blend instead of the almond flour?

    • Support @ Minimalist Baker says

      Hi Chelsey! Unfortunately this cake relies heavily on almond flour. It is possible that a gluten free flour blend could work, maybe mixed with coconut? But we aren’t sure and we haven’t tried it! xo

  15. Karen Hartman says

    I made this using coconut flour and it baked up like gelatin. Tasted good. My grand-daughter is allergic to gluten, dairy, poultry and tree nuts. I would like to bake her a birthday cake. Each time I try a gluten free vegan recipe it comes out solid like firm jello. There must be a secrete, we buy her a special cake each year so I know it can be done. I followed recipe and measured but mine took much more milk and was still very thick.
    Please help

    • Support @ Minimalist Baker says

      Hi Karen, sorry to hear that happened! Coconut flour is definitely the issue. It’s very dry and absorbent. We’d suggest using the combination of flours mentioned for best results. You can learn more about gluten-free flours here. Hope that helps!

    • Anna D says

      The first time I made this, the same thing happened to me. I had measured carefully but only by following the US Customary system. The second time I used a scale and metric system and it came out perfect! So that’s what I’d recommend (I just used almond flour tho so I dunno about coconut).

      • Megan says

        I rarely write reviews but this cake was amazing! I made to for my mom’s birthday and everyone loved it. We all thought it tasted like “real” cake and none of us are actually vegans or gf. I followed the ingredients exactly and measured very carefully without a scale and it was perfect! The texture was spot-on, very moist, and it was just the right amount of sweet. I used two 9-inch baking pans and it didn’t need the full baking time. At about 22 minutes, the cakes were golden brown and passing the toothpick test so I pulled them early. I topped mine with store bought vegan icing and strawberries, blueberries, raspberries and blackberries. This cake was magical. I highly recommend this recipe and will be making it again!

        • Support @ Minimalist Baker says

          Thank you so much for taking the time to leave a review, Megan! We are so glad to hear everyone enjoyed it! xoxo

  16. Cheryl says

    Hi! For the dairy free milk — would fully fat or light coconut milk be better? Does canned work? I usually drink/use almond, but seems like a creamy coconut would be better for this?

    Looking forward to making this for a gender reveal party!

    • Support @ Minimalist Baker says

      Hi Cheryl! We prefer boxed non-dairy milk here (almond would work perfectly!) as it helps keep the texture fluffier. Canned coconut milk would probably make the cake too dense. Let us know how it goes if you give the cake a try! xo

    • Support @ Minimalist Baker says

      Hi Jess, 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. Let us know how it goes!

    • Sara Larman says

      Hi I made this twice in the last two days for a party and worked great without potato starch both times. I ended up using cornstarch in place of the potato starch and then I used the amount of arrowroot starch for the cornstarch. :) it was sooo good!

  17. Brooke Kaoulekian says

    Professional pastry chef here.
    Made this cake for the first time tonight. I usually make vegan cakes but was in search of one that could also be Gluten-free and versatile to change the flavour of the base.
    IT WAS INCREDIBLE!
    I had no issues with the bake at all. the directions were so well explained but I can see where the few bad commenters have gone wrong.

    1. The consistency of the batter is key in how the cake will bake.
    I followed the ingredients and noticed before dividing amongst my pans that it was ever so slightly thinner. Give your bowl a good scrape down to make sure all ingredients are evenly mixed, I followed by adding approximately 20g extra Gf plain flour blend and was happy with the consistency.
    2. Some said that this was closer to cornbread… NOT TRUE. This cake was like eating a cloud, light, delicate as lace and tender. This comes down to the quality of ingredients used. I only had almond meal on hand and as specified you must use Almond flour. I weighed all drys together and through into my food processor for 30 seconds until super fine. came out like a dream.

    3. Helps to leave your vinegar and milk to sit for 5-10 minutes to thicken up.

    4. REPLACEMENTS- I omitted the apple sauce as I like to use ingredients I always have on hand. I replaced the apple sauce with 42g neutral flavoured oil, in my case is was rice bran oil but you can use any neutral-tasting oil. ( this is half the metric requirement of the apple sauce taking into consideration swapping out a solid for liquid)

    5. For goodness sake help yourselves and use grams/metric measurements when baking. baking is a science.. it is well proven to have better and far more consistent results. if something has gone wrong and there are many that swear by the recipe then the problem lies in human error. Give yourself the best chance for success by using grams.

    THANK YOU SO MUCH for sharing this killer recipe Minimalist Baker! will definitely be adding this to my repertoire.

    • Brooke Kaoulekian says

      Edit** forgot to add also..
      I baked this in 3x 6inch round tins divided evenly using a scale. they took 30 minutes exactly and I checked them at 25minutes with a skewer test. Decided they needed 5 minutes extra and the skewer came out clean. they cooled completely in their tins.

      I added 1/4 tsp xanthan gum to my dry ingredients also out of knowledge of gf products and what to ensure it wasn’t crumbly but i’m not sure if it was necessary, Although it came out fantastically.

    • Support @ Minimalist Baker says

      Thank you so much for this incredibly helpful and kind review, Brooke! We really appreciate you sharing your experience! xoxo

  18. Mari says

    This was really good! The texture is between a cake and cornbread, but I liked it that way.

    I didn’t have any applesauce so I used some cashew yogurt and uses about 1/4 cup coconut flour because I ran out of almond flour. I paired this with a (non-vegan) fresh strawberry Swiss meringue buttercream and it was delicious!

  19. Vinnie says

    This cake was delicious! At first I thought it was going to be more like a mud cake, but it’s so deceiving! It was so soft and fluffy. It had the appearance of being under cooked, but it wasn’t. It was perfect. I don’t think I made the butter cream properly as I found it too sweet. The cake however had the right amount of sweetness. This is going to be my go to cake. I’m going to try it with whipped coconut cream next time I make it. 😊❤️ Had I not made this cake, I would never have believed it was vegan and gluten free.

    • Support @ Minimalist Baker says

      We are thrilled you enjoyed it, Vinnie! Thank you for the lovely review! Coconut whipped cream is the way to go if you prefer less sweetness =)

  20. Rachel says

    I’ve made this cake maybe 15 times. It hits every time. Key is using blanched almond flour. (Super fine). And I let the coconut milk and ACV sit for a while together. I bring it to work and every vegan non vegan GF non GF love it. Bless you

  21. nani says

    I made this cake several times and always got good results. Love it!

    I always use tapioca starch instead of cornstarch. I have tried plain yogurt instead of apple sauce giving good texture. Coconut sugar gives it a very good flavor and color too.

    I always get a wet batter than I see in the video using grams to measure so I add 3 Tsp of Psyllium Husk, what could be causing this?

    • Support @ Minimalist Baker says

      Hi Nani, we’re so glad you enjoy it! It’s possible the tapioca starch is making the difference. You can add more flour if it’s not cooking through all the way. Hope that helps!

  22. Kim says

    This cake was AWESOME!!! I reduced the amount of sugar because I was making it for a diabetic, and I used your suggested swap of stevia. The amount was perfect. I served the cake with Cocowhip and fresh strawberries and blueberries. Thank you!

    • Support @ Minimalist Baker says

      Yum! Thanks for the lovely review and for sharing your modifications, Kim! xo

  23. Elisabeth says

    Any chance you can convert quantities into UK measures- either ounces or grammes please? Im wondering if this is why the reviews are so diverse ( and some are plain rude!) In UK we can access cups but its hard becasue some are UK cups, some American and some Australian. Ounces or grammes would be sooooo helpful? Thank you

  24. Ewa says

    Hi! I was baking a cake for a friend and was at first a bit on the fence after reading reviews, seems like for some people it didn’t bake well. I risked it…and it turned out perfect! Really tasty and people definitely couldn’t tell it was vegan and gf. Thank you :)

    • Support @ Minimalist Baker says

      Wahoo! Thank you for the lovely review, Ewa. So glad it worked for you and was enjoyed by all!

  25. Carrie says

    Great recipe! The first time I made it all I had was two 9in round pans. So the layers were of course thin but delicious. Next I made cupcakes. Delicious! Next I made banana cupcakes. Switched for the applesauce. Delicious! Yesterday a 13×18 birthday cake. Made two 9×13, baked 35 minutes. A real birthday cake for an 8 year old. Thank you!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you’ve been enjoying it, Carrie. Love the banana idea. Thank you for sharing! xo

    • Support @ Minimalist Baker says

      Hi Carrie, that should work well without adjusting the recipe. After 35-40 minutes, insert a toothpick into the center to see if it comes out clean. If it doesn’t, try another 3-5 minutes at a time until it does. Hope that helps!

  26. Sarah says

    The WORST recipe ever. I followed it exactly and embarrassed myself at the baby shower. Do NOT use this recipe. Middle was so gooey and borderline raw but the outside was cooked and almost burned. The temperature of the oven was exact and the state that I live in was average temperature. Flavorless and too chewy don’t waste your time or money making this.

    • Support @ Minimalist Baker says

      Hi Sarah, we’re so sorry to hear that happened. It definitely sounds like something went wrong and that it either needed to be baked longer or needed more flour(s). What size pan(s) did you use?

  27. Heena says

    Can I use oat milk in this ?
    Any vegan , soya free and nut free , coconut free butter you can recommend in UK ?

    Thanks

    • Support @ Minimalist Baker says

      Hi Heena, We think oat milk will work! Unfortunately we’re not familiar with brands in the UK, but Earth Balance and Miyokos are our favorites in the US.

  28. Cynthia says

    This is a GREAT recipe! I used it to make a wedding cake for a friend who has celiac, and everyone cleared their plates. So moist and yummy. This will be my go-to recipe for many cakes to come!

    • Support @ Minimalist Baker says

      Aw, yay! We’re so glad everyone enjoyed it! Thank you so much for sharing, Cynthia! P.s. what a kind thing to do for your friend – we want to be your friend =)

    • Sandra Boyachek says

      Did you freeze ahead or just make the wedding cake the day ahead? Keep cool or keep on counter? Thanks!

  29. Brenda says

    Would I be able to substitute sweet potato starch for the potato starch here? Or are they significantly different?

    • Support @ Minimalist Baker says

      Hmm, we’ve never experimented with sweet potato starch, so we’re not sure. But russet potatoes have more resistant starch than sweet potatoes so it might not have the same effect. Let us know if you try it!

  30. Julia Rabig says

    I made this for my husband’s birthday party and everyone loved it. I find that GF and vegan treats often have more flavor and texture than conventional baked goods and this was no exception. The almond flour and the “butter” cream pair deliciously and we enjoyed leftover cake for breakfast the next day.

    Alterations: I doubled the vanilla for more intense flavor. I also added some very strong coffee to the icing to give it some contrast to the vanilla in the cake.

    Keep in mind: This cake does not rise very high, so the double or triple layer is going to make for a more attractive dessert than the sheet version. Next time I make it, I’ll try adding whole strawberries to the icing between the layers to give it some height.

    • Support @ Minimalist Baker says

      Yay! We’re so glad everyone enjoyed it! Thanks so much for sharing your experience and tips, Julia! xo

  31. Yana says

    Complete disaster. These measurements don’t work for almond flour at all. I didn’t check how much I was supposed to use in grams and measured it by cups… with 3 cups I ended up using 500 g of flour! No wonder I got a cookie dough instead of a proper batter. I poured a whole box of almond milk to try to fix, but of course it doesn’t work like that. A whole bowl of batter landed in a garbage. What a waste of products and time…

    • Support @ Minimalist Baker says

      So sorry this didn’t work out for you, Yana! Did you make any other modifications? We’d love to help troubleshoot if we can! xo

  32. Pamela Cogan says

    I found this cake to have a distinctive baking soda aftertaste. The ingredients were carefully measured.

    I’ll try it again without the baking soda. Maybe I’m sensitive to this taste, as I’ve had this problem in the past with other recipes from different sources.

    • Support @ Minimalist Baker says

      Oh no! Sorry this happened for you. It will affect the texture if you omit it completely, but let us know how it goes if you try it!

      • Lyric says

        This vanilla cake is the best! I use a mix of sugar and sugar alternatives like monk fruit and xylitol and it comes out amazing every time, it’s so forgiving! I make cupcakes from this too, just cook them for a shorter time. Love this recipe so much!

        • Support @ Minimalist Baker says

          We’re so glad you enjoyed it! Thanks for the lovely review and for sharing your modifications! xo

  33. Alani says

    This cake didn’t turn out for me. It was really hard and crumbly and the flavor was more like a corn bread than a cake. I’ve made so many of your recipes so I had high hopes! I made it twice and both times it was the same.

    • Support @ Minimalist Baker says

      Oh no! So sorry this recipe hasn’t worked out for you yet. It sounds like your batter might be too dry, different brands of almond flour can absorb liquid differently, so we’d suggest adding extra dairy-free milk 1 Tbsp at a time until you get a consistency like the batter in the recipe video. Let us know how it goes if you try again! xo

  34. Sofie says

    I have heard great things about this recipe. Before I bake, I wanted to ask a quick K question. I love the idea of a small, layered cake. I have one 6″ cake pan, so if I bake in batches will the layers come out differently due to wait time between baking?

    • Support @ Minimalist Baker says

      That would be fine! They need to cool before frosting anyways, so it shouldn’t make a difference. To make the layers even, you can use a scale to measure the weight of the full amount of batter, then divide by how many layers you’re making.

  35. Carmell Childs says

    Why did you choose to leave out the aquafaba from the original recipe…. just curious if you can taste it in the finished cake? Wouldn’t it make the cake lighter once whipped?

  36. april says

    I just made this cake. It was super delicious and moist. No one could tell it was Vegan and GF. I got lots of compliments. Thank you for such a delicious cake. I did make a few slight changes.
    first. I did not have 1 scant cup potato starch (not flour) So I had to sub with 1 scant cup of arrowroot. I also used the 1/3 cup arrowroot starch like the recipe states. I noticed that the batter was very liquidy. I added about 1/4 cup of extra almond flour. I made this is a springform pan. I felt I only had enough for two layers for a 9in cake. I cooked it at 350 F for 25 minutes but I had to add a few minutes at the end when I noticed the middle wasn’t completely cooked. For the frosting I really messed up. I whipped it way too long. It came out flat and gritty looking. The taste was on point but the appearance was off. This was truly a great cake. My best critic husband said it was so moist like a cookie dough. But it was amazing. He asked for me to make it again. This is truly a winner. Thank you so much for sharing this recipe.

    • Support @ Minimalist Baker says

      We’re so glad you both enjoyed it, April. Thanks so much for sharing your experience! xo

    • Support @ Minimalist Baker says

      Hi Julie, we’d suggest making a half batch or baking in two rounds for best results. 35-40 minutes or until a toothpick inserted into the center comes out clean and the edges and surface appear golden brown.

  37. Krisztina says

    I was wondering if this cake can be decorated with Royal Ice rather than frosting ice please? Thank you

  38. Sarah says

    I made this recipe using a granulated monk fruit sweetener (1:1 substitute for the regular sugar), and it turned out wonderfully. Very moist, not too sweet, and the people who tried it couldn’t tell it was gluten or sugar free (and vegan to boot!). It was incredibly easy as well, so this is going to be my go-to recipe for gluten free cake!

  39. Sarah says

    For making this friendly for diabetics, could I replace all of the sugar with powdered stevia? According to your notes that’s only a little over 2 tsp. Is that correct? Also, would a granulated sweetener like monk fruit work as well?

    • Support @ Minimalist Baker says

      Hi Sarah, a granulated sweetener like monk fruit would actually be best for texture. Let us know if you try it!

        • Support @ Minimalist Baker says

          Hi Sarah, we’d suggest using the ratio on the brand of monk fruit you have. We haven’t experimented with it much, but think it’s usually 1:1.

  40. Christina Moore says

    Hi, I am making this for my mum who has a nut allergy. Would rice flour work in place of the almond flour? Thanks

    • Support @ Minimalist Baker says

      Hi Christina, The almond flour is pretty key here, but if you were going to try something we’d say a blend of coconut flour (if not allergic) and arrowroot starch (or cassava flour) would be your best bet. Let us know if you do some experimenting!

    • Support @ Minimalist Baker says

      Hi Dani, 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!

    • Support @ Minimalist Baker says

      Hi Hannah, we haven’t tried that, but maybe! If you try it, we’d suggest reducing the flour. We also have a GF/Vegan Chocolate Cake recipe here.

    • Support @ Minimalist Baker says

      Hi Tiana, 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.

    • HANNAH says

      I’ve used both – tapioca makes a very dense and “raw” feeling / tasting cake. Flavor is still delicious, but the texture was not popular

  41. Dea says

    Does this cake stay moist or does it get dry after a day or two? How do you keep gluten and dairy free cakes moist?

    • Anna says

      Hi I love the cake! I’ve made it many times, but now I’m baking for someone with a tree nut allergy. She’s not gluten free, so we could use wheat flour but I thought I’d check here to see what you’d recommend subbing for best texture. Normal wheat flour or a blend of coconut flour and arrowroot starch?

      • Support @ Minimalist Baker says

        Hi Anna, we think it would be too dry with wheat flour, unfortunately. Coconut flour and arrowroot starch are okay, but just know the texture is not going to be as good as the almond flour – it will be more dense/dry. We wonder if maybe this funfetti cupcake recipe (you can omit the sprinkles) would work better for a nut-free option? Other readers have mentioned making it in a cake pan. Hope that helps!

  42. Ez says

    Hi! I’m trying to this cake, so I followed the recipe precisely.6inch pans, didn’t alter any ingredients, used the stated oven temperature and time… after 40mins it looked sooooo good and gold, toothpick came out clean. So I let it cool for 15mins and then when removing the pan, the bottom half looks underdone or like cookiedough substance or something? So I tried to save it, lowering the temp so it could bake longer without burning but it didn’t do anything anymore… please help, because it do taste delicious! What could went wrong?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, did you slice into it? Was it in fact underdone? Sounds like the bottom may have just been a little crumbly. Is your oven evenly heated, or have you ever had issues with food being unevenly cooked?

  43. Melinda Hoover says

    I can’t have Almond flour. Would you mind suggesting an alternate flour I could use for this cake? Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The best sub I think would be cashew flour, or a mix of coconut flour and arrowroot starch. Let us know what you try!

  44. Ash says

    How long should I bake if I wanted to make these into cupcakes instead? And is there something I could use instead of potato starch (we’re not gluten free)?

    • Support @ Minimalist Baker says

      Hi Ash, 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. 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. Let us know how it goes!

      • AnnaD says

        I just made this recipe into (22) cupcakes. I used a metal cupcake pan, baked at 350° for 26 min. — they came out perfect! For frosting, I halved the recipe above and I had enough + a little left over.

        Thank you! So yummy.

  45. 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!!

    • Support @ Minimalist Baker says

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

      • DK says

        Hi, I want to bake this cake in a bundt pan. Can you please let me know what temperature and for how long I should bake it? I intend to add rose petal jam to the batter to give it that flavor. Please let me know the temp & timing for bundt pan. Thanks a ton 🙏

          • DK says

            This turned out very very delicious and perfect! I added rose petal jam and made 15 mini cupcakes (baked for 15mins) and a bundt cake. Bundt cake dint release well at all and it was the first time ever this happened to me with this pan. Nevertheless I salvaged it and made some cake rusks (crunchy biscotti types) with half and a huge cake pop with more jam with the rest. It was loved by everyone! Thank you for the wonderful recipe!

          • Support @ Minimalist Baker says

            Rose petal jam sounds amazing! Thanks so much for sharing! We wonder if this one being oil-free made it difficult to release?

          • DK says

            My guess is the same. Perhaps being oil-free must be the reason it dint release well from the bundt pan. Any thoughts on how to make that work in the future?

          • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

            You’d need a nonstick bundt pan I think. Otherwise lightly grease and flour to help it release!

  46. 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.)

    • Support @ 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.

  47. 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!!

    • Support @ 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.

  48. 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!

    • AnnaD says

      I’ve made this cake twice. The first time I just followed the US Customary portions sizes. It also came out not looking as great as these photos (seemingly a little wet). The second time I used a scale and followed the metric measurements and it came out perfect! That’s what I’d recommend doing.

    • Support @ 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!

  49. 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?

      • Support @ 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!

  50. 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!

  51. 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!

  52. 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!

    • Support @ 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.

        • Support @ 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!

  53. 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?

    • Support @ 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.

  54. 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!!

      • Support @ 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

  55. 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!

  56. 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 :)

    • Support @ 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!

    • Support @ 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!

    • Support @ 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!

    • Support @ 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.

  57. 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.

    • Support @ 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!

  58. 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.

  59. 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.

  60. 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 😊

    • Support @ 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

  61. 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

  62. 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!

    • Support @ 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. :-)

      • Support @ 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!

  63. 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!

  64. 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!

  65. 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!!

    • Support @ 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

  66. 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!

  67. 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!

  68. 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. 💖

  69. 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.

  70. 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 😊

    • Support @ 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!

  71. 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.

    • Support @ 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.

  72. 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.

  73. 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. :)

    • Support @ 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

  74. 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

    • Support @ 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!

  75. 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

    • Support @ 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!

  76. 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?

    • Support @ 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.

  77. 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!

  78. 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.

  79. 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?

    • Support @ 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.

  80. 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!

    • Support @ 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

  81. 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 🙂

    • Support @ 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!

  82. 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.

  83. 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

  84. 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

  85. 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!

  86. 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?

    • Support @ 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!

  87. 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?

  88. 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. :-(

    • Support @ 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.

  89. 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!

    • Support @ 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!

  90. 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?

    • Support @ 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!

  91. 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 😋

  92. 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.

  93. 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?

  94. 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.

    • Support @ 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

  95. 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!

  96. 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!!

    • Support @ 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!

    • Support @ 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

  97. 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 :)

    • Support @ 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

      • Support @ 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?

          • Support @ Minimalist Baker says

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

  98. 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.

    • Support @ 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!

  99. 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!

    • Support @ 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!

  100. 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?

    • Support @ 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!

  101. 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!

    • Support @ 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!

  102. 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

  103. 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.

    • Support @ 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!

        • Support @ Minimalist Baker says

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

  104. 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.

  105. 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.

  106. 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?

    • Support @ 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.

  107. 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.

    • Support @ 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!

  108. 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!

  109. 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!

    • Support @ 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

      • Support @ 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!

  110. 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!

      • Support @ 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!

  111. 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!

  112. 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!

  113. 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!

    • Support @ Minimalist Baker says

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

  114. 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?

    • Support @ Minimalist Baker says

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

  115. 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!

  116. 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.

    • Support @ Minimalist Baker says

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

  117. 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!!!

  118. 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?

  119. 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!

    • Support @ Minimalist Baker says

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

  120. 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.

    • Support @ 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. 🎉

        • Support @ Minimalist Baker says

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

  121. 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?

  122. 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!

  123. 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?

    • Support @ 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.

  124. 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

    • Support @ Minimalist Baker says

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

  125. 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?

    • Support @ 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.

  126. 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!

    • Support @ Minimalist Baker says

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

  127. 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!

  128. 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!

        • Support @ Minimalist Baker says

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

  129. 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!

    • Support @ 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 :)

      • Support @ 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!

  130. Samantha says

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

  131. 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! :)

    • Support @ 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!

  132. 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!

    • Support @ 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!

  133. 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.

  134. 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?

    • Support @ 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.

    • Support @ 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!

  135. 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.

    • Support @ Minimalist Baker says

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

  136. 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!

  137. 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!

    • Support @ 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.

  138. 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!

  139. 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?

  140. 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!

    • Support @ 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!

    • Support @ 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!

  141. 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!

    • Support @ Minimalist Baker says

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

  142. 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!!

  143. 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!

    • Support @ 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.

  144. 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 ?

  145. 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.

  146. 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.

  147. 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!

  148. 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.

  149. 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!

  150. 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!!!

  151. 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!

  152. Julie says