1-Bowl Vegan Gluten-Free Vanilla Cake

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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