1-Bowl Vegan Gluten-Free Vanilla Cake

GFVGVDF

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 berriesA 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
4.76 from 137 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 9x13-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. 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

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

  1. 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!

  2. 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.

  3. 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!

    • 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!

  4. 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!

  5. 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!

  6. 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

        Hi Emily, some other readers have tried it with success! We’d recommend searching the comments to see what they’ve tried.

    • 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.

  7. 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!

  8. 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?

  9. 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!

  10. 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

  11. 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!!

  12. 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.

  13. 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 ?

  14. 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.

  15. 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.

  16. 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!

  17. 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.

  18. 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!

  19. 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!!!

  20. 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!

  21. Julie says

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

    • Support @ Minimalist Baker says

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

  22. Rabia says

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

      • Love says

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

  23. Colleen says

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

    • Support @ Minimalist Baker says

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

  24. Angela McGuire says

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

  25. George Chapman says

    Hi Dana,

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

    • Support @ Minimalist Baker says

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

  26. Minii G. says

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

    • Support @ Minimalist Baker says

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

      • Anne says

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

        • Support @ Minimalist Baker says

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

  27. Marni says

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

  28. Sara says

    Hi Dana!

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

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

    Thank you!

    • Support @ Minimalist Baker says

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

  29. Venice Topacio says

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

  30. Twyla says

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

    • Dana @ Minimalist Baker says

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

      • Twyla says

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

        • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  31. Cathy says

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

    • Support @ Minimalist Baker says

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

  32. Rebekah says

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

    • Support @ Minimalist Baker says

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

  33. Jenn says

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

      • Jenn says

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

        • Support @ Minimalist Baker says

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

  34. Monica says

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

  35. Anna says

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

  36. Denise says

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

    • Support @ Minimalist Baker says

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

  37. Bobbie Moates says

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

    • Dana @ Minimalist Baker says

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

  38. Katie says

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

  39. Felicia Raiti-Motherway says

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

    • Dana @ Minimalist Baker says

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

  40. Lindsey Myers says

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

    Thanks!

  41. Angelina says

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

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  42. Toral says

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

    • Support @ Minimalist Baker says

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

  43. Samantha says

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

    • Support @ Minimalist Baker says

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

  44. Patti says

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

  45. Lisa says

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

    • Support @ Minimalist Baker says

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

  46. Kathy Young says

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

    • Support @ Minimalist Baker says

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

  47. Marcela Amaral says

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

    • Support @ Minimalist Baker says

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

      • Marcela Amaral says

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

  48. Amanda says

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

  49. Rebecca says

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

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

      • Michelle Vogel says

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

        • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  50. Anne-Marie Rapp says

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

  51. Sarah says

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

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  52. Chrissy says

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

  53. Mennat says

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

    • Support @ Minimalist Baker says

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

    • Support @ Minimalist Baker says

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

  54. AK says

    Hey,

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

    Thanks!

    • Dana @ Minimalist Baker says

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

      • Sarah says

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

        • Dana @ Minimalist Baker says

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

  55. Mindy Coykendall says

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

    • Vanessa says

      I make it with the coconut sugar too. It always turns out so perfect! Grateful for this recipe! I’ve made it at least a dozen times! I always love a good excuse to make this gem! Thanks for your hard work and dedication! #govegan

  56. Cheryl says

    I am so anxious to try this recipe. Can it be modified for cupcakes? If so, any suggestions. I know i won’t be able to eat an entire cake.

    • Support @ Minimalist Baker says

      Other readers have done so with success! If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  57. Leah Sachiko says

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

    • Vanessa says

      I use a 3 ingredient chocolate sweet potato frosting on this cake to make it a little healthier and it is so delicious! I don’t go with the recipe frosting because we try and stay away from processed foods and it’s just too much sugar and butter. The sweet potato frosting works great. Sweet potatoes, chocolate chips and either syrup or honey. You can find the recipe by googling it. This cake is amazing! I also sub out the cane sugar for coconut sugar!

  58. G says

    Hi, I’ve tried this cake and I’ve got to say it tasted good. My only problem was whilst the outside of the cake was very much light and fluffy like a cake should be, the middle was quite dense/almost raw and claggy? Also it sank in the middle!

    Any attempts to prevent this next time?

    • Support @ Minimalist Baker says

      Hi Sarah, we’re not sure if this cake would be a good fit for all purpose flour (we haven’t tested it). But if you do give it a try, let us know how it goes!

  59. Mayen says

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

    • Support @ Minimalist Baker says

      Hi Mayen, we haven’t tried it that way and aren’t sure whether it would work. We would recommend searching the comments to see what others have tried. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  60. Betsy says

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

    • Support @ Minimalist Baker says

      Hi Betsy, we’re sorry to hear that was your experience! This is denser than your classic vanilla gluten cake. Which brand of almond flour did you use? We love Wellbee’s and have found other brands to be more difficult to work with. Our other suggestion would be baking in three 6-inch pans as it creates more height, requires slightly less bake time, and makes them slightly fluffier.

  61. Tab says

    Hi There! I’ve made this cake before with great success but wanted to see if you have tried any adjustments to create a red velvet base? Hoping to make one for Christmas ? thank you

    • Dana @ Minimalist Baker says

      Hmm, I’m not sure about that! I’d probably recommend adding cocoa powder and a roasted beet?

    • Support @ Minimalist Baker says

      Hi Alyssa, it sounds like it may have needed more baking time or your baking powder was old. Did you insert a toothpick to see if it was done? Better luck next time!

  62. Leah says

    could I use anything other than potato starch? I don’t have any at home but I have tapioca and GF flour blend….

    • Support @ Minimalist Baker says

      Hi Leah, Hmm, it’s 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. Let us know how it goes!

  63. Lynda Olson says

    This was my first crack at a vegan gluten-free cake. It was delicious! But it wasn’t quite right and I’m not sure how to fix it. I used all the listed ingredients with one minor change: I used cold almond milk (not boxed — Almond Breeze unsweetened vanilla almond milk). I also used two 8-inch cake pans. I think I slightly under-baked it because, although the toothpick came out completely clean, the cakes “deflated” a little in the middle after coming out of the oven. When removing them from the pans, I noticed the cakes felt heavy, dense. And when I ran my finger across the empty pan to taste the cake “film”, one pan seemed a tad wet. After frosting and eating the cake, I was right — it was very dense & heavy. The texture was more like cornbread than cake, only much denser. Do you think I just needed to bake it longer? I was afraid to leave it longer cuz they were very golden brown when I removed them from the oven. Any other suggestions? BTW, for the frosting, I used 2 Earth Balance vegan buttery stix, about 12 strawberries — coarsely pureed, and 2 lb. powdered sugar! I could have halved the ingredients and ended up with just the right amount of delicious vegan strawberry buttercream frosting.

    • Dana @ Minimalist Baker says

      The frosting sounds amazing! As for the cake, this is denser than your classic vanilla gluten cake. Which brand of almond flour did you use? We love Wellbee’s and have found other brands to be more difficult to work with. My other suggestion would be baking in three 6-inch pans as it creates more height, requires slightly less bake time, and makes them slightly fluffier in my experience. Hope that helps, Lynda!

  64. T. Knortz says

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

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications. 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

  65. A says

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

    • Dana @ Minimalist Baker says

      So interesting. Did you make any other modifications? I’d be so curious which almond flour you used b/c Wellbee’s is definitely our favorite and others tend to give varied results. Let us know! We’d love to help troubleshoot.

  66. Maren says

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

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review, Maren. 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

    • Dana @ Minimalist Baker says

      That’s what I did! Yes, 35-40 minutes should be perfect. Do a visual check around the 30 minute mark to ensure it’s not cooking too quickly.

  67. Anika says

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

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

  68. Aaesha says

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

  69. Skiriki says

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

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

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

    So I get my baking soda.

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

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

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

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

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

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

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

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

    • Support @ Minimalist Baker says

      Hi Skiriki, we’re so glad to hear it turned out well despite all the obstacles! Great job!!

  70. Jennifer says

    My son is allergic to almonds. Is there another flour I can use instead? He’s allergic to corn, soy, dairy, eggs, peanuts, oats.

    • Dana @ Minimalist Baker says

      Hmm, that’s tough! This cake is almost entirely based with almonds. Maybe try this recipe instead but with gluten-free flour. OR, if he can have gluten you could use all purpose as suggested.

  71. M says

    Hello! I am making this for a friend with celiac disease, and he is sensitive to corn as well. Can I replace the cornstarch with arrowroot?

  72. Lucy says

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

      • Sheila Fly says

        Hello :- )
        I’LL get to the point ;–) I’m on a plant based diet, and also sugar free (things that are naturally sweet are fine). No gluten, dairy, caffeine, or anything like that. But I LOVE cake. Is there a substitute fr the brown sugar/cane sugar in your recipe? Such as apple sauce which is something I’ve seen online. Let me know!

        • Support @ Minimalist Baker says

          Hi Sheila, The sugar helps with the texture, but if you can have natural sweeteners, maybe try subbing a mix of maple syrup and coconut sugar. Though we haven’t tested it this way. Let us know if you try it!

          • ps says

            I bought date sugar to use in cookies for my Dad (borderline diabetic – it’s not supposed to cause insulin spike) so maybe try that? Research the ratios because it’s made from dried ground dates so you might need a little less in the recipe. Yes it will impart the flavor, but it’s delicious!

  73. Michelle says

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

  74. Rob says

    Hi,
    Can I swap out the almond flour and the potato starch for Bob’s Red Mill Gluten Free all purpose flour blend?
    Thanks for your help!

  75. Heather says

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

    • Support @ Minimalist Baker says

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

      • Rosie Burdon says

        I would love to make this for my baby’s first birthday but am wanting to substitute the cane sugar. Is their a no refined sugar alternative I could use? Many thanks in advance.

        • Dana @ Minimalist Baker says

          Our best suggestion would be using stevia to taste OR subbing half the sugar with maple syrup and the rest with stevia or monkfruit to taste. If you end up experimenting, let us know how it goes! We would recommend testing with a small batch first before committing so you don’t waste ingredients :D

  76. Marisa says

    Hi! My friend that will be baking this for is refined sugar free meaning she cannot have cane sugar but she can have honey. Will honey change the texture of the cake?

    • Support @ Minimalist Baker says

      Hi Marisa, we haven’t tried this recipe with honey and aren’t sure how it would work. For another refined sugar free option, we might recommend subbing a mix of maple syrup and coconut sugar, but we haven’t tested it this way and can’t guarantee results.

  77. Jennifer says

    I am gluten, dairy, and soy free (not fully vegan). Is it possible to replace the applesauce with eggs? If so how many?

    Thanks! Can’t wait to try this recipe.

    • Support @ Minimalist Baker says

      Hi Jennifer, we haven’t tried this recipe with eggs and aren’t sure how it would turn out! Let us know if you give it a try! Otherwise, another idea would be to try subbing the same amount of banana or another mashed fruit puree?

  78. Nicole says

    Thanks for this. I use your gf recipes all the time (I’m gluten sensitive), and now it’s time for my daughter’s first birthday cake, and it’s becoming evident that she’s intolerant to egg. Looking forward to making this and to more gf and—now egg-free—baking!

  79. Debra Julin says

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

  80. Elisabeth Santy says

    I want to make this cake for me nephew’s birthday. He’s allergic to apple, so can I subsitute it for banana please?

    • Support @ Minimalist Baker says

      Hi Elizabeth, we haven’t tried it, but think it will work! It may have a slight banana taste though. Let us know if you give it a try!

  81. Alex says

    Has anyone made this with arrowroot starch instead of corn starch !? If so, how did it turn out in terms of consistency … is it still fluffy ?

    Thanks !

    • Support @ Minimalist Baker says

      We would recommend doing a search for “arrowroot” in the comments section to see other readers feedback. Most mentioned they had success! Let us know if you give it a try!

  82. Julia says

    Hi! I’m making this for a birthday party on Saturday. I can’t find almond flour anywhere – could I substitute white flour for it? Thank you!

    • Dana @ Minimalist Baker says

      Hmm, it’s somewhat of a staple ingredient in this recipe. Is there some reason you can’t consume it? I don’t have another recommendation at this time…

      • Michelle says

        My cake was flat. I used tapioca starch instead of potato starch — otherwise everything the same. Could the tapioca starch have affected that?

  83. Patty says

    Hi! This cake is delicious! Thank you! I am hosting mystery dinner party next week. I plan to have a Caribbean menu. However, I will be adding this cake to the menu :) Any icing and filling recommendations to switch it up a bit to coordinate with the party? It’s summer and hot of course. I usually make this cake with your traditional buttercream icing which we love!
    I haven’t tried your coconut whipped cream icing yet.

    p.s. I’m looking to purchase new cake pans. Do you have any brands you recommend?

    Thank you!!

    Patty ?

  84. Spring Haughton says

    Thanks for your recipes. This one had gotten such great reviews that I’m wondering if it would make a good bundt cake? And if so, what adjustments need to be made. I looked through the comments and no one seemed to try this. (I’m on a bit of a bundt cake roll right now)

    • Support @ Minimalist Baker says

      Hi Spring, we think it would work, though we haven’t tried it and aren’t certain! Let us know if you give it a try!

  85. Mirza Pagola Martin says

    Hello!! i want to try your recipe BUT i need to make it a “champagne cake”. I was thinking on reducing champagne and substituting some of the milk for the reduction….what do you think? Will it work?

    • Dana @ Minimalist Baker says

      Ooh, that sounds fun! I don’t know how it will react with the other ingredients but it’s certainly possible. And I think the way you’re going about it is exactly how I’d do it. You could also see if there’s a “champagne extract” – ha! Seems like a long shot, but potentially an option. Let us know how it goes!

  86. Amy says

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

    • Support @ Minimalist Baker says

      So glad you enjoyed it, Amy! Thanks so much for the lovely review and for sharing your modifications! xo

  87. Cristina says

    This recipe came out great! I even added sprinkles to make a funfetti cake. I want to try it again as a rum cake. Do you think I’d be able to sub the milk for some rum?

    • Dana @ Minimalist Baker says

      Thanks for sharing, Cristina! I think the rum substitution should work! Let us know if you try it.

      Next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xoxo

  88. Vix says

    Hello,
    We want to try this recipe — it looks so yummy! Can I sub vanilla powder for essence? If so, how do you suggest? I have run out of essence and only have powder (which seemed like a good buy at the time however I don’t know how to use it).

    Thanks :)

  89. Isaac says

    I am clear that this recipe is gluten free and vegan. Can you verify for me if it contains soy? I am making this for a client and do not want any mistakes. Thank you!

    • Dana @ Minimalist Baker says

      Correct – it should not contain soy unless your dairy-free milk contained soy as an additive.

  90. Maya says

    Hi, I am planning on making this cake for my mom for her birthday. We are sugar free so I was wondering if I could sub something for the powdered sugar in the buttercream frosting. I have granulated monk fruit sugar that can be used just like regular granulated sugar so I don’t need a substitute for that. Thanks!!

    • Support @ Minimalist Baker says

      Hi Maya, we haven’t tried this recipe with any sugar substitutes and aren’t sure how they would turn out. We would recommend checking the other comments as some readers have experimented. Someone reported success with an erythritol/stevia blend. If you do some experimenting, we would love to hear how it goes!

    • Marie says

      You can make powdered sugar by grinding coconut sugar in a coffee bean grinder into a finer powder and mixing it with arrowroot powder.

  91. Andy Moncayo says

    I attempted to make this delicious looking cake for my birthday though made a different buttercream than the recipe called for. When I took the cake out of the oven I noticed that it hadn’t risen as much as I would have thought. As the cakes cooled and I began to assemble them they looked very compact and dense, almost like an uncooked cookie. I followed the instructions to the dot. Is there something that I missed?? Please help.

    • Dana @ Minimalist Baker says

      Hmm, what size pans did you use and did the cakes get cooked through all the way? In the photos I believe we used 3 6-inch pans to give it more height as this cake naturally won’t rise as high without eggs / gluten. I’m also wondering if your leavening ingredients were fresh? Please let us know! We’d love to help troubleshoot.

  92. Aimee Maiure says

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

    • Dana @ Minimalist Baker says

      Smart idea! I’m not sure how that will go but I think it should work? Let us now if you try it!

      • Aimee Maiure says

        Well I tried subbing strawberry purée for the milk and it worked, however the taste was of strawberry was super faint. I also had to bake it longer and it didn’t have a pink color just a darker brown. Probably could use some tweaking but I pulled it off! I used your butter cream frosting recipe and added strawberry purée to give color and strawberry taste which worked out perfect. I also only did 3 layers at 8” and saved 1 strawberry layer for taste testing lol! I wish I could post a pic, it came out really cute for my daughters bday cake:) Love your recipes, thank you!

        • Dana @ Minimalist Baker says

          How great! Thanks for sharing your experience Aimee! We’ll add testing a strawberry version to our list!

  93. Tracie Bolante says

    I cannot find Potato Starch anywhere near me and I have to bake this for this weekend so I don’t have time to wait on Amazon to bring me any. What can I use instead of the Potato Starch? Anything?

    • Support @ Minimalist Baker says

      Hi Tracie, perhaps a blend of arrowroot and/or a GF blend would work? Let us know if you give it a try!

  94. Michelle Bangson says

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

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

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

  95. Virag says

    Hi Dana, can the apple sauce be substituted with something? Like banana or flax egg? What would be the right portions? I’d like to make this cake for the yummy walnut frosting my husband asked for, for his birthday! Thanks so much

  96. Katy says

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

    • Jenna says

      Hi Katy!

      I’m looking to make this recipe with all purpose flour as well — do you mind posting the exact measurements that ended up working out?

      Jenna

  97. Eden says

    This cake looks amazing and I am hoping to make it for my sisters birthday! Unfortunately she is allergic to all nuts and cannot have almond flour is there any other flour I could substitute for the almond flour? Any recommendations would help!

    • Support @ Minimalist Baker says

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

  98. Joanne says

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

  99. Marissa says

    Has anyone tried this with all purpose flour? If we used AP, would we omit the cornstarch and potato starch? Just omit potato starch? Thanks for any recommendations!

    • Support @ Minimalist Baker says

      Hi Marissa, we are not sure if this cake would be a good fit for all purpose flour (we haven’t tested it). But if you do give it a try, we would say replace both with the all purpose. Let us know how if you give it a try!

  100. Brittany says

    I saw where you said we could try to substitute the cornstarch with arrowroot starch, but could I substitute the potato starch with arrowroot starch? Crazy as it is, I cannot find anyone that has potato starch in stock or that even carries it.

    • Support @ Minimalist Baker says

      Hi Brittany, the potato starch is a pretty specific ingredient that helps the texture go a long way. But perhaps a blend of arrowroot and/or a GF blend would work? We would recommend getting potato starch (you should be able to get online!), if possible.

      • Brittany says

        I am very happy to share that the arrowroot starch worked (thank goodness). I figured potato starch would be a very common thing, but not one store in my city carried it. I wouldn’t have been able to order it in the time that I needed it, so I just went with a prayer and arrowroot, haha. I added some coconut flour to it and it was a huge hit. It did come out a little more dense than fluffy, but really moist and kind of melted in your mouth. The crowd really loved it and I was asked to make it for another person’s birthday next month. Thank you so much for sharing this recipe. It really is a wonderful cake recipe, and bonus is it’s not complicated.

        • Support @ Minimalist Baker says

          Thanks so much for sharing your experience, Brittany! We are so glad to hear it turned out for you! xo

  101. anneliese says

    Can anyone tell me if the cake is made as directed, does it need to be refrigerated? I need it for an event on Friday, but need to bake and frost on Wednesday due to travel. Thanks in advance.

    • Support @ Minimalist Baker says

      Hi Anneliese, making in advance should work! We would recommend baking the cake, wrapping it in plastic wrap, and putting in the fridge. Then, the day of the event, frost and garnish it. Hope that helps!

  102. Jada says

    Could I sub the vanilla for almond extract for an almond cake? Also I find it too sweet for my taste w/o buttercream. I will reduce sugar next time. But still a very very delicious cake.

    • Support @ Minimalist Baker says

      Hi Jada, we haven’t tried that, but we think it should work! Let us know if you give it a try!

  103. Julia says

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

  104. Lindsey says

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

      • Lindsey says

        I made this cake again and added the lemon juice instead of cider vinegar, and zest of a lemon for a lemon infused cake. To the vegan buttercream I also added lemon juice and zest, and then when layering I put a layer of seedless raspberry preserve on top of the lemon buttercream. It was knock out good, and looked so pretty. I put fresh raspberries on top. This cake is so fun to play with and tailor to different tastes!

  105. Bethany says

    I’ve made this recipe before and it was an absolute success! It was so great finding this recipe with the alternative ingredients you used because I have many food allergies/intolerances. I wanted to make it into a sheet cake instead of a round cake the next time I bake the cake. What are your thoughts on baking the recipe in a different way?

    • Support @ Minimalist Baker says

      Hi Bethany, we aren’t sure but think that would work! You will likely need to adjust the baking time. Let us know if you give it a try!

    • Support @ Minimalist Baker says

      Hi Catherine, we haven’t tried it, but other readers have had success making cupcakes with this recipe! They mentioned that the batter makes 24 cupcakes baked for about 15 minutes (not sure how full each was, sorry). Hope that helps!

    • Support @ Minimalist Baker says

      Hi Melissa, the potato starch is a pretty specific ingredient that helps the texture go a long way. But perhaps a blend of arrowroot and/or a GF blend would work? We would recommend getting potato starch (you should be able to get online!), if possible.

  106. Shelby says

    This looks fantastic! I want to try for my daughters birthday since she has many allergies. Just one question. Can I use oil instead of applesauce? Thanks!

  107. Jen says

    Hello! I recently made this cake for a friends daughter’s third birthday. It was a big hit! When she told me she needed a vegan and gluten-free cake, I was a bit discouraged. But I tried this recipe out at home and was pleasantly surprised at how delicious it was. She wanted a Funfetti cake so I added sprinkles to it and it was perfect. Now my sister needs a gluten-free vegan cake for her daughter and wants strawberry flavored cake with lemon frosting. I’m pretty sure I can pull off the lemon frosting, but I’m wondering if I could add reduced pureed strawberries instead of the applesauce and maybe strawberry essence instead of vanilla. Would that work? Thanks so much for this wonderful recipe!

    • Support @ Minimalist Baker says

      So glad you enjoyed this recipe, Jen! Thanks for the lovely review! We think a strawberry puree would work well in place of the applesauce. We haven’t used strawberry essence so we can’t comment on that. Let us know how it goes!

      • Jen says

        Hello! I just did a trial run on the strawberry cupcakes. I did 1/3 cup of reduced strawberry purée and 2 tsp strawberry extract. I am not getting a lot of strawberry flavor still. Do you think it would work if I reduced the dairy free milk and increased the purée as long as the liquid level stays the same as the original recipe? With the substitutions I made the texture is still spot on!

        • Holly Watson says

          I highly recommend using concentrates instead of fruit purée. Fruit purées can be difficult to work with and throw throw your ratios off without much flavor payout

  108. Katelyn mclinden says

    I have made this cake 3 times, I love it! BUT it sinks in the middle every time. I can still make a cake but it’s a pretty substantial sinkage. Any thoughts on why?

    • Dana @ Minimalist Baker says

      A little sinkage in the middle is normal. But you could try and make the batter a bit more dry (with flours) to help with this! Or, add more leavening ingredients.

  109. AC says

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

  110. Patty says

    Hi! I have the cakes in the oven right now. I’m not sure why but the batter was super runny. I added well over an additional cup of almond flour to try to thicken it up. It seems like so much more than what the recipe called for. Even if I eyeballed the wet measurements even a bit off which I’m not sure how since I was very careful I don’t think it would require that much extra almond flour. The batter thickness was thicker but not sure if it was right. Any idea why the batter would have been so soupy? Thanks!

    • Support @ Minimalist Baker says

      Hi Patty, hmm, we aren’t sure what happened as we haven’t had this issue! How did the cakes turn out? Did you make any modifications?

    • Jane says

      I’ve noticed that almond flour will continue to absorb liquid over time, so I’ll let the batter sit for 5-10 minutes before adjusting.

  111. Fatima says

    Hi there, it’s my son’s first birthday tomorrow and I am making this cake as his birthday cake today because he is allergic to wheat, eggs, dairy etc. I’m all the way in Ivory Coast though and I cannot find vegan butter. Can I substitute with an oil of some kind?

    • Dana @ Minimalist Baker says

      Hmm, I haven’t tested it without butter of some kind. You could try coconut oil, but I’m not sure how it would work. Keep us posted?

      • Fatima says

        Thanks for the quick reply. I can also try a margarine. Perhaps that’s a better bet. I’ll let you know how it goes!

  112. Isobel says

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

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

    • Support @ Minimalist Baker says

      Hi Isobel, Thanks so much for the lovely review and for sharing your experience. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  113. Stacey Osmon says

    Hi. I am making this for my daughter’s birthday today. I do not have potato starch. Would I use 1 1/3 cup cornstarch? Is this an egg replacement? If she can have eggs could I use eggs instead?

    • Support @ Minimalist Baker says

      Hi Stacey, the potato starch is a pretty specific ingredient that helps the texture go a long way. But perhaps a blend of arrowroot and/or a GF blend would work? We would recommend getting potato starch, if possible.

  114. Isabella Moir says

    I’ve previously made your 1 bowl vegan chocolate cake and it was amazing! I decorated with vegan buttercream, sprinkles and coconut whipped cream.

    I’ve been asked to make this vegan + gluten free cake for my friend but almond flour isn’t readily available in my area, and when it is it’s quite expensive. Would coconut flour work? Or would ground almonds be better? Not sure if the latter is fine enough!

    Thanks :)

    • Support @ Minimalist Baker says

      Hi Isabella, so glad you enjoyed our chocolate cake! Coconut flour is a lot more dense than almond flour, so we do not think that will work! In a pinch, you could sub almond meal. We haven’t tested it with any other alternative flours so we don’t have any other recommendations at this time.

  115. Nicole Luken says

    I’m needing to make some gluten free cupcakes for an event this weekend and wondered if this recipe will work. I’m new to gluten free baking so I wasn’t sure if it translates as well in cupcake form. If it will work how full should I fill the liners?

    • Support @ Minimalist Baker says

      Hi Nicole, we haven’t tried it, but other readers have had success making cupcakes with this recipe! They mentioned that the batter makes 24 cupcakes baked for about 15 minutes (not sure how full each was, sorry). Hope that helps!

    • Shobaa says

      Please help!
      I followed your recipe to the dot…
      My cakes sank in middl.
      What am i doing wrong?

      Thanks a lot for ur help!
      Best
      Shobaa

      • Support @ Minimalist Baker says

        Hi Shobaa, A little sinkage in the middle is normal. But you could try and make the batter a bit more dry (with flours) to help with this! Or, add more leavening ingredients. Hope that helps!

        • Holly Watson says

          That is not great advice for high altitude bakers. It’s counter intuitive but as you increase altitude, you decrease leavening agents. If your readers are at 3000-5000 feet, they might want to consider some high attitude adjustments. I looked over your site and I can’t figure out where you’re located but altitude is too often a forgotten piece of a baking puzzle.

  116. Tia Nelson says

    Amazing recipe, taste is absolutely divine. I love all you’re recipes, you are my vegan go too!

  117. Tia Nelson says

    Are there any specific recipe modifications that you would suggest for using a 9″ cake pan for one big cake? I’m making a two layer, and I just wondered if I should increase bake time or any ingredients, I made it last week and it turned out great. Only a teeny bit crumbly

    • Dana @ Minimalist Baker says

      Nothing I can think of, other than decreasing bake time shortly, perhaps. But check in with a toothpick and monitor the color as it goes!

  118. Tova says

    If I can make a gluten-free, vegan and sugar-free cake I might literally jump for joy! Have you tried substituting with liquid or packs of Stevia? Wondering if it turns out right as the sugar would add some bulk I would imagine. Thanks!

    • Dana @ Minimalist Baker says

      We’ll add that to the list! If subbing this recipe with stevia, do so to taste and add more almond flour as needed to dry out the texture.

  119. Elizabeth says

    Is it possible to use King Arthur’s Gluten Free flour instead of the almond flour, potato and corn starch? I’m not sure how much of the Gluten Free flour mix I should use…

          • Elizabeth says

            I did give it a try and it turned out quite well! I used 4 1/2 cups of King Authur’s Gluten Free Flour Mix. It was a little dry after I mixed it and needed to add more coconut milk so maybe a little less flour would be better? 4 cups instead? I also used honey instead of sugar – 3/4 if you don’t like it too sweet. I prefer sweeter so maybe try 1 cup honey. Hope it turns out well for you! It’s a fun and easy cake to make!!!

      • Elizabeth says

        I gave it a try with the gluten free flour mix and it turned out quite well! I used 4 1/2 cups of King Authur’s Gluten Free Flour Mix. It was a little dry after I mixed it and needed to add more coconut milk so maybe a little less flour would be better? 4 cups instead? I also used honey instead of sugar – 3/4 if you don’t like it too sweet. I prefer sweeter so maybe try 1 cup honey. Hope it turns out well for you! It’s a fun and easy cake to make!!!

  120. Kaveri says

    hello, I was most excited to make this recipe. Unfortunately, the batter didn’t not turn out as described at all. It was a stoggy lump. Something seems to be wrong with the starch ratios. It has the texture of mocha.

    • Dana @ Minimalist Baker says

      Hi there, I’d love to help troubleshoot! The batter shouldn’t be the texture of “mocha” – I assume you mean the drink? Are you sure you read the measurements correctly, and did you sub any ingredients?

  121. Elle says

    So I have made this twice now. The first time as written and it turned out well. The second time I made it for my friend’s birthday and she requested either lemon or strawberry cake. So I made the cake as written, but added lemon zest from half a large lemon and juice from half a large lemon to the batter. It turned out great. I also made the buttercream frosting and added the zest and juice from the other half of the lemon. I made the cake in two six inch rounds and sliced the rounds in half for presentation.
    I filled the cake with a thick strawberry coulis and frosted it with the lemon buttercream. I made 6 cupcakes with the extra batter. This cake was so well received that my friend’s son requested one for his birthday and he is neither vegan nor gf.

      • Elle says

        Dana just wanted to let you know that this cake, with the lemon additions noted in my earlier comment, has become the most requested birthday cake I make. Thank you so much for this recipe that comes out great every time. I am making it again today for my niece’s birthday. Thank you for all the great recipes you share. I also wanted to share that I have tried it cutting back on the sugar to 1 cup and replacing half the granulated sugar with coconut sugar. It turned out fine. I added about an extra 1/4 cup of almond meal to even out the wet/dry ratio.

        • Support @ Minimalist Baker says

          Thanks so much for your kind words and for sharing your modifications, Elle! We are so glad everyone enjoys it! xo

    • Support @ Minimalist Baker says

      Hi Lia, we are not sure if this cake would be a good fit for all purpose flour (we haven’t tested it). But if you do give it a try, let us know how it goes!

  122. Leigha says

    I have made tons of gluten free, vegan cakes and frostings but this was BY FAR the BEST cake we’ve ever had. It was moist, had no “allergy free” taste and the buttercream frosting tasted like the real thing! This will be our new go-to recipe for birthdays!!!

  123. Barbie says

    This was the most amazing cake! I had never made a cake from scratch, let alone a vegan gluten-free one, so I was anxious about how mine would turn out. I made this for mothers day and my entire family was getting together and everyone absolutely loved it! I was nervous because my family isn’t one for “healthified” recipes and they were so impressed and I only had one slice leftover. The texture, moisture, and flavor was all on point. I can’t wait to make this again! I feel way more confident in my cake baking skills now and now that it’s gone I find myself craving it :)

    • Support @ Minimalist Baker says

      So glad to hear it, Barbie! We are so glad everyone enjoyed it. Thanks for sharing!

  124. Nat says

    Hi there! I’ve made tons of your recipes and loved them all, so I was really looking forward to making this cake, but it didn’t turn out quite right for me. I followed measurements and instructions well, but the cake hardly rose at all. They turned out very flat – like less than an inch tall. Any thoughts?? Thank you!

    • Dana @ Minimalist Baker says

      Hmm, did you make any substitutions at all? Also, did you bake it in one pan or more? It doesn’t rise as much as a cake with gluten, but it shouldn’t be flat. And you didn’t forget the leavener?

      • Nat says

        You had it spot on, I divided it into three 9” pans, completely read instructions wrong!! Thank you so much, attempting again tonight for party tomorrow!

    • Dana @ Minimalist Baker says

      Hi Michelle, that’s a pretty specific ingredient that helps the texture go a long way. But perhaps a blend of arrowroot and/or a GF blend would work?

  125. Malene says

    Hello, it looks like it has a really nice texture, light and airy with large crumbs, which is exactly what I have been looking for in a basic cake recipe (usually they have added coconut flour to get this lovely texture).
    I was wondering if I can substitute the applesauce with anything?

    • Dana @ Minimalist Baker says

      Good question! Check the comments for other readers’ substitutions. I haven’t tried subbing applesauce but I’d think another non-starchy fruit puree would work, such as pear?

  126. Monica says

    My husband asked what cake I want for Mother’s Day (it’s tradition that we bake some treats for a family member’s special day) and I said this one! Now I am wondering if the coconut whipped cream of the V+GF birthday cake would work on this one?

  127. Cindy Ashline says

    This looks really good but what could be substituted for almond flour? It is good for people with gluten allergies but I have family members with tree nut & coconut allergies. I never heard of potato starch. Where do you get that? Thank you.

    • Dana @ Minimalist Baker says

      Potato starch can be found in grocery stores or online! Subbing the almond flour is difficult, but what about another seed meal, such as sunflower or hemp?

  128. Anna says

    Made this for my sons 1st Birthday. This cake turned out amazing! I used coconut sugar instead, and it worked great! My niece said, ‘this is the best cake in the world!’
    Thank you for the sweet recipe ❤️

  129. AMK says

    Tried this recipe out and adjusted for a family member who has food allergies to wheat, nuts, and dairy. I really enjoyed it! I like how it’s more dense than normal cake and not too sweet. The vanilla flavor came through really well. I used unsweetened coconut milk (refrigerated kind in the carton just from a regular grocery store).

    I adjusted the recipe to replace almond flour (due to nut allergies)—3/4 cup + 1 Tbsp coconut flour (plus around 6 Tbsp more so batter not as watery) and 3 eggs.

    Also tried another variation—3/4 cup + 1 Tbsp coconut flour (plus around 1/2 cup more so batter not as watery), 3/4 cup + 1 Tbsp tapioca flour, 2.5 eggs, and 3/4 cup + 1 Tbsp coconut milk—that resulted in a chewier texture (not in a bad way), but I didn’t feel like it “kept” as well as the first variation the next day.

    Had another family member make a trifle with a cake like this with strawberries and coconut whipped cream and that was really good! Didn’t try it this time, but when I find the right brand of coconut cream I will give it a go. Don’t know how much it affected the results, but I do live at an elevation of around 4500 ft above sea level. Really appreciate how detailed your recipes are and having videos and great pictures also helped me to know if I had the right consistency when I’m cooking/baking. Your site has also been great for adjusting for food allergies! :)

    • Support @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your modifications! We are so glad you enjoyed this recipe!

  130. Thuy says

    So I made it with two 9” pans and after the cake has cooled down it seems to fall apart. Do you think it’s because of the pan size ? I have not changed anything besides that

    • Support @ Minimalist Baker says

      Hi Thuy, we wouldn’t expect that to cause an issue, but it is possible! It sounds more like it needed additional moisture (such as almond milk). Hope that helps!

  131. Nina says

    I don’t know if I’d call it a vanilla cake, I would say it’s more like an almond breakfast cake. Usually I love all MB recipes, and I made this one as precise to the directions as possible, but I think I was just disappointed because I was expecting a more traditional vanilla cake. For an almondy breakfast cake thing, delicious!

    • Support @ Minimalist Baker says

      Hi Nina, Sorry to hear this wasn’t what you were hoping for! You may enjoy our Funfetti Cupcakes (minus the sprinkles) as they are a more traditional vanilla cake recipe. Hope that helps!

      • Monica says

        I just saw a comment asking how to make the Funfetti cupcakes gluten free and you directed them to this recipe ?

        • Support @ Minimalist Baker says

          Hi Monica, yes! Rainbow sprinkles can be added to this recipe in a similar way to the funfetti cupcakes to make a gluten-free funfetti cupcake. It won’t be quite as traditional, but similar.

  132. Saltspringer115 says

    I made this cake on Saturday . Well actually twice. The first time, since I didn’t have potato starch, I subbed in tapioca (this after carefully researching). Fell apart! Don’t sub tapioca in such large quantities.

    Second time, I subbed gf flour mixture and it was great. Used homemade low sugar blueberry jam in between layers (with frosting natch) and frosted using the butter cream recipe. Blueberries on top. And it was declared beautiful and yummy by all.

  133. Anne Boyd says

    I made a double batch of this recipe so that I could make a large triple layer easter cake for a large family get together. I had not made before, but have made enough MB gluten free recipes to trust that it would be good, and it really exceeded my expectations. If you like a slightly denser, richer cake you will love this one. We used the buttercream icing and as it was an easter cake it was decorated with lots of pastel colours. It is a little more effort because of the ingredient list (which I followed exactly)but well worth the effort. Will definitely make again.

  134. Sylvia says

    This is the first gluten free cake recipe I have ever made and it was delicious! It was moist, not gritty and the gluten eaters I fed it to were pleasantly surprised. They DIDN’T say, “Pretty good for gluten-free”! I used a cream cheese icing instead of the icing recipe you supplied. I substituted the arrowroot for tapioca and made my own applesauce to use in the recipe.
    Thanks!

  135. MS says

    I did the recipe as the instructions, i spent a lot on all these special flours and unfortunately my batter was not pourable and the cake did not come out well:( Can you give me pointers, I’ve mad your vegan chocolate cake many times and I was wondering why this cake had no oil or vegan butter in the batter. Thank you!

    • Support @ Minimalist Baker says

      Hi! It sounds like you need to add more dairy-free milk until it is a pourable batter. This recipe is an oil-free one, but you may prefer our Vanilla Cupcakes if you are looking for a more traditional recipe.

  136. Suzanne says

    Hi! I tried this today and this may be a very silly question…how full do you fill the cake pans with batter? New to baking and feel like it was too full so wanted to clarify.

    Thank you!

    • Support @ Minimalist Baker says

      Hi Suzanne, Thanks for giving these a try! We filled them about 2/3 full. Hope that helps! The video and photos above may help as well.

  137. Nereida Cortez says

    I made this cake recipe for my first vegan birthday yesterday. Everyone loved it! Made the recipe exactly how it was written out and the best thing I can compare it to is a Starbucks birthday cake pop. I bought wholesome brand icing and used the bread portion of the recipe. I am definitely gonna be making this again! I’m not even gluten free just love MB recipes!! ?

  138. Debra Julin says

    Hi, can I make the cakes ahead of time and freeze them? Then defrost and frost at a later time. Thank you.

  139. Patricia says

    I just made this cake (divided amongst 5-6″ pans) and the cake sunk in the middle :( I’m in Denver and at a high altitude, so maybe that’s the reason? I bake quite a lot and have definitely experienced sunken cupcakes, but haven’t been able to figure out why. For some reason it’s usually with vanilla cake :/ I’m not an experienced gluten free baker, fyi.

    • Support @ Minimalist Baker says

      Hi Patricia, we aren’t familiar with baking at a high altitude, so unfortunately no recommendations there! Our only other suggestion would be if your oven temperature was off?

  140. Ragy Elmenoufy says

    Hello

    I replaced the sugar with monk fruit Lakanto brand but it failed miserably. The cake from outside was overcooked but from inside it was not cooked at all and completely moist. I followed the ingredient step by step, other than replacing the white sugar with monk fruit, and I also replaced the corn starch with Arrowroot. I really do not know what went wrong with my cake :(

    • Support @ Minimalist Baker says

      Hi Ragy, sorry to hear it didn’t work out as intended! Our guess is that the monk fruit caused this to happen, but it could also be the arrowroot. Next time, perhaps you could try using some sugar and some monk fruit, if possible. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Vijaya, You could try subbing a mix of maple syrup and coconut sugar, but we haven’t tested it this way and can’t guarantee results. Hope that helps!

  141. Rita Germain says

    Baking soda and baking powder? Thats can’t be the same thing? Sometimes powder includes baking soda in it.

    • Support @ Minimalist Baker says

      We recommend using both as they are a little different. You can sub one for the other with varying results. Hope that helps!

  142. Leslyann says

    I am so happy I found this recipe! My cake turned out beautiful and delicious! I gave the frosting a lemon twist and it was delicious. Thank you so much!

    • Support @ Minimalist Baker says

      No, you can use a different size pan! Just adjust the baking time accordingly. Hope that helps!

    • Support @ Minimalist Baker says

      Hi Annie, not sure if this cake would be a good fit for all purpose flour (we haven’t tested it). But if you do give it a try, let us know how it goes!

  143. Claire says

    Hi! I love the vegan funfetti cupcake recipe, but I’m hoping to make a whole cake. I’m wondering if you could sub AP flour for those who aren’t gluten free. Thanks so much!

    • Support @ Minimalist Baker says

      We haven’t tried it, but think it would work! If you give it a try, we would love to hear how it goes!

    • Support @ Minimalist Baker says

      Coconut flour is a lot more dense than almond flour, so we do not think that will work! In a pinch, you could sub almond meal. We haven’t tested it with any other alternative flours so we don’t have any other recommendations at this time.

  144. Karen says

    I made this delicious cake today and just like all of your recipes it was a hit.. I used Tapioca instead of potato starch as that was all I had and was very happy with the result. I covered mine in a strawberry açai frosting that I made with fresh strawberries, açai powder and protein powder.. I’m having great success with your recipes. thank you. ?

    • Maja says

      Hi :) I’m just about to make the cake, and I
      want to use tapioca instead potato starch, but not sure is it the same ratio. Saw your comment and would love to know what amount did you use?

      Thank you in advance for the help ?

  145. Nikita Patel says

    Cake came out super yummy! First time ever making a vegan cake and it was probably one of the best cakes I have made in a while. Thanks for sharing the recipe :)

    • Support @ Minimalist Baker says

      Thanks so much for the kind review, Nikita. 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

  146. Ophelia says

    WOW!!! This is hands down the best gluten free cake I’ve ever had in fact it’s the best cake I’ve ever had! It is light, moist, perfect level of sweetness and doesn’t have that sandy texture of typical GF cakes. And it’s super easy to make. I am floored! Thank you so much!!!!

  147. Hanna says

    Do you think it would be safe to reduce the sugar to 1 cup or would it mess with the baking “chemistry” of the cake??

    • Support @ Minimalist Baker says

      Hi Hanna, great question! We don’t think it would mess up the chemistry of the cake, but if the batter seems too wet after reducing the sugar, we would recommend adding a little almond flour to thicken it. If you tend to like sweeter things, you may also want to add a little stevia to compensate for the reduced sugar. If you give it a try, we would love to hear how it goes! Hope that helps!

  148. Lindsey says

    Can I make this cake a day or two in advance and then frost it later? I was thinking of letting it cool, then wraping the layers in plastic till I’m ready to frost. Any experience doing this, or pointers?

    Thanks!

    • Support @ Minimalist Baker says

      Hi Mallory, yes, that would work! We would recommend baking the cake, wrapping it in plastic wrap, and putting in the fridge. Then, the day of the event, frost and garnish it. Hope that helps!

  149. Nikki says

    I was looking to make 2 8” round cakes. Do you think it would be okay to freeze one to use for a week later? Making this for my sons 1st birthday smash cake and need one the weekend after for his photo shoot with a photographer. Thank you!

  150. Alice says

    This looks great! I’m looking to make a lemon drizzle cake and adapting this recipe by adding lemon juice/zest. It’s surprisingly difficult to find vegan gf lemon drizzle cakes online! Any suggestions for adaptation?

    • Support @ Minimalist Baker says

      Hmm we haven’t tried adding lemon to this recipe, but I think that should work just fine! Let us know how it goes if you experiment :D

  151. Ariel says

    Unreal!! This is a kick … s recipe!! So good! Brilliant texture and flavours .. I just made it for Valentine’s Day using some heart shaped cake pan … looking fab! My girlfriend loved so much.
    Wish I could post a pic. So proud lol

    • Support @ Minimalist Baker says

      If you have Instagram, post a pic using the hashtag #MinimalistBaker and we’ll keep our eye out for it! xoxo!

  152. Sara says

    My parents visited this past week, and my mom made this for my birthday cake. Moist, delicious, and perfect in every way but one….you just want to keep eating it! This recipe is a keeper!

    • Support @ Minimalist Baker says

      We’ll add it to the recipe request list, Charla! We haven’t tried making this into a pound cake and can’t say for sure, but if you experiment with it, report back on how it goes!

  153. Traci says

    Just made this cake and it was delicious! I used a melted chocolate chip/tofu frosting and it was perfect. I made the recipe for 15 servings, and it made 4 layers of 8 inch circle pans. I used 1.5 cups white sugar and 1/2 cup coconut sugar – perfect sweetness. I only had a cup of potato starch, so I added a half cup of arrowroot. The almond flour kept it from rising too much, so each layer was flat and perfect for a layer cake. It was so easy to frost – no crumbs falling apart into the frosting! I made this for a birthday party and everyone raved about it, saying it was the best cake I’ve made yet (12 birthday parties and counting!) Thank you!

  154. Clare says

    Best gluten free cake I’ve made and tasted. I made this for my sister’s wedding and she said it was the highlight of it :). I’ve been asked by a couple other people now to make it for birthday parties etc. soo good and so simple

  155. AC Tretta says

    I tried this recipe last night and used the ingredients listed in the stated quantities. The only two issues I had were 1. Even with greasing and flouring the pans beforehand, the cakes still stuck to the bottom. I am going to address this by putting parchment circles in the bottoms before I pour in the batter; and 2. The cake didn’t hold its shape very well and was extremely crumbly. Could I add some xanthum gum to the recipe to help it hold together a bit more?

    • Support @ Minimalist Baker says

      Hmm using too much flour can make a cake turn out dry and that may have been what happened here. If you try adding xanthum gum, let us know how it turns out!

    • Support @ Minimalist Baker says

      It would be tricky, seeing as though its a cake but you could change the serving size above the ingredients but the measurements are quite awkward amounts. I’d personally recommend making the full amount (a full cake) and then freezing what you don’t use..

  156. Isa says

    Hi Dana! Thanks for all your wonderful recipes. Question, is there a plant-based sub for vegan butter? If so, are the ratios the same?

  157. Tara says

    This was delicious! I made this into cupcakes with the buttercream icing. I’ve been searching for a good gluten free vanilla cake recipe for a while now and this far surpassed my expectations. No one could tell they were gluten free! Thanks so much for all you do Dana!

  158. Jennifer says

    I’ve made this three times now in the 6” pans and have learned the toothpick test doesn’t really work for me, the first time the layers were still a little raw. I bake at least the full time stated and look for deep golden on top and pulling away from the sides- more so than with a traditional cake. The 6” layers are super cute and they bake up tall so I find all three too tall. Instead I split two of the layers and frost for a four-layer cake and then freeze the other layer for another time. This last time I subbed pumpkin purée for the applesauce and then added 2 tsp each of pumpkin spice and cinnamon and a shaving of fresh nutmeg. It was excellent! I use Trader Joe’s almond flour and sometimes I need to add a bit more of it to thicken my batter but it seems to work just fine. Thanks for the great recipe!

  159. Ivan says

    Made this for my wife’s birthday. It was really tasty, moist and simple to make.
    I did “make it my own a bit.
    Used Almond nogg instead, mashed banana instead of apple sauce, and tapioca starch.
    The holiday nogg gave it a nice pretty taste.

  160. Melanie says

    This cake was great! I can’t have apples, so I pureed pears and used that instead of applesauce. I also wanted to have a lemon vanilla cake, so I added peel from 2 lemons into the batter and peel from 1 lemon into the frosting. It was the perfect balance of lemon and vanilla. I will definitely be making this cake again!

  161. Merris says

    I made this and it came out really nicely. I’m not even good at baking! I did the option calling for one 9X13 pan, and just frosted the top and served it from the pan, so there was lots of frosting left over. Found all the ingredients at Whole Foods in DTLA. I will say it is a pricey cake to make but my GF friend and everyone else loved it. Everyone had 2-3 pieces!

  162. Robin says

    Hi,
    I am about to embark on making this cake. The recipe looks easy to do & follow. I have a question….is it possible for me to swap out cane sugar for another type of sugar?
    Thank you.

    • Support @ Minimalist Baker says

      Hi Robin! 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.

  163. Cait says

    Im new to GF baking, and after several GF baking flops, I’m happy to say this one was a total success! I loved that the recipe was easy to follow, and accommodated all of my dietary restrictions (i’m on a low FODMAP diet).

    The flavor (perfectly sweet) and texture (light and fluffy!) are pretty fantastic, but I’m looking forward to experimenting with some additions (Tiny vegan chocolate chips? Wondering if the cake would support them..). The cake really holds up and still tastes amazing a few days later! Already planning on making this again.

  164. Elaine Westerhof says

    I made this cake and icing for our daughter’s birthday. It was a hit with omnivores and vegans! Everyone was stunned at how delicious and light this cake was. It even kept, without drying, in a sealed contained in the fridge for days after. Will do this one again soon.

  165. Adrianna says

    I made this cake for my daughter’s first birthday and it was a crowd pleaser! I followed the recipe as is and the cake came out dense but moist and delicious. Definitely one of the best vegan gluten-free baked goods I’ve had!

  166. Emmalie Taylor says

    I made this recipe as cupcakes tonight and it was incredible. It made 24 perfect sized cupcakes. I baked them about 15 min. I have never had a gluten free recipe be so amazing. I am not gluten intolerant but made them for family members who are and these are honestly better than my go to vanilla cupcake recipe. Just delightful. I used almond flour from Kirkland bran and it worked great. I followed the recipe using the metric measurements which I highly recommend. Added a tiny scoop more of almond flour at the end because it seemed a tad runny. Dana your recipes never disappoint. Big fan here.

  167. Sarah says

    I was wondering about subbing the coconut milk for coconut water…I am using this as a base for my grandma’s coconut cake (basically white cake with 7 minute frosting -vegan with aquafaba- and with fresh coconut). She would use the coconut water in the cake and then grate the fresh coconut on top…Can I use the coconut water for this or it is not dense/fatty enough?

    • Support @ Minimalist Baker says

      Hi Sarah! Unfortunately you won’t get the same results using coconut water in place of coconut milk. I’d probably recommend another non-dairy in place of coconut milk. Hope this helps!

  168. Kathy S. says

    Vegan desserts are a dietary necessity in our household so I am always excited to try your recipes (and the best part is they’re 1-bowl!). This recipe turned out very moist. But I thought I’d finally ask a pro baker: why do all my baked goods always taste like baking soda?! Over the years of trying any recipe with baking soda, I encounter this problem with cakes, muffins, breads, cookies… Even if I’m using a new container of it. I’ve also tried storing the baking soda in the fridge. The container I buy is not the cardboard box kind– instead it has a plastic lid to keep it fresh. Any recommendations/tips are greatly appreciated!

  169. Jo Webb says

    We have a nut allergy. Which flour would be the best substitute for the almond flour? No bean flour please…the taste is too strong.

    • Support @ Minimalist Baker says

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

  170. Swati says

    Can I replace Bob’s red mill Gf and vegan egg replace instead of the potato starch, corn flour/arrow root and baking soda? It’s kinda expensive to buy all those ingredients, and so I thought I could sub this instead, which has these three ingredients and a husk of some kind to act as a binder. I know I don’t know the ratio of these three ingredients in the egg replacer, and I couldn’t find it online, but I was hoping you might have some experience with it?

  171. Michelle says

    I made this for my friend’s birthday potluck, and everyone raved about! I doubled the recipe, baked it in a ceramic 9×13 casserole dish and baked it 1 hour and 20 minutes until the center was cooked through. Turned out perfect in my opinion! Lots of impressed people! Thank you

  172. Jennifer says

    I ordered 6” cake pans on Amazon for this because the picture was so cute, I had to have that tiny cake! I pulled one layer early as it was brown on top and passed the toothpick test, however it ended up being underdone in the middle as others have reported. The other layers were better so I ended up only using two layers and the cake was still tall, beautiful and really tasty. Maybe it was the almond flour brand? I used Trader Joe’s but I will still probably just use that again and let bake a little longer. Thanks for the great recipe!

    • Support @ Minimalist Baker says