Gluten free vanilla cake
This gluten free vanilla cake is to die for. Not only it is healthier, nutritious and easy to make but it is also dairy free.
It is the first time I combine almond flour and coconut flour to make a cake and oh boy do I love this combination. This gluten free vanilla cake turned out awesome. Not only I made this vanilla cake gluten free but also dairy free. I kind of did by accident because when I went ahead to whip my heavy cream it wouldn’t because it expired. Because I didn’t want to go back out to the store I thought I experiment and use coconut cream, since I have loads of it… It worked like a charm.
Have you tried to bake with gluten free mixes? I don’t like to use them. My favorite gluten free flours to bake with are coconut, almond and brown rice flour hands down. I have never made my own gluten free flour mix but if I ever do I won’t be using xanthan gum, gear gum or any other gum for that matter.
If you haven’t baked with gluten free flours I recommend you start with any of these three and avoid the mixed kinds.
I can’t believe today it has been 4 years since I started blogging. I actually started a couple of months after my 4 year old girl was born. I don’t even remember that, but then again I have the worst memory ever. My cooking, baking and photography has changed a lot since then. I have learned quite a bit in the past 4 years for sure!
When I tell my friends that I am a full time blogger, and that I actually make a living doing this, they can’t believe it. It is a lot of work though but I wouldn’t change it for anything, I love blogging about food. I love cooking, baking and most of all, eating. Those that know me will tell you that. Food is simply my passion.
Anyhow, this gluten free vanilla cake is just amazing. Super moist, light and tasty so I hope you get to make it soon.
Enjoy!
Here you can see the cake batter right before being baked. I baked my cake for about 45 minutes. Make sure you use cake tester to make sure it is fully baked in the middle before you take it out of the oven.
PrintGluten free vanilla cake
Miryam's original recipe
Yield: 10 servings
Total Time: 1 hour
Ingredients:
- 2 cups almond flour
- 1/3 cup coconut flour
- 3 organic eggs
- 1/2 cup almond milk
- 1/2 cup olive oil (apple sauce may work too)
- 1/2 cup unrefined sugar
- 2 tsp vanilla paste, or vanilla extract
- 1 tsp aluminum free baking powder
- 1/2 tsp aluminum free baking soda
Topping
- 15 oz canned coconut cream
- 2 tbsp maple syrup
- 1 cup organic fresh mixed berries
- 1 tbs unsweetened shredded coconut
Directions:
Preheat your oven to 350F. Line the bottom of an 8 inch round cake pan with unbleached parchment paper. Grease it lightly with butter.
In a medium mixing bowl add the eggs, milk, oil, vanilla paste or extract and sugar and with a wire whisk mix until combined. Add the flours, baking soda and baking powder and mix through.
Pour batter over the prepared pan and bake for 40-45 minutes or until a cake tester comes out clean. Let the cake cool in the pan for 20-30 minutes before removing it from the pan to completely cool on a wire rack.
While the cake cools, in a mixing bowl mix the coconut cream and maple syrup until combined. I do this step with a wire whisk. Freeze for 10-15 minutes for the cream to harden up a bit. When ready to top the cake, add the coconut cream over the vanilla cake and decorate with mixed berries. Store the cake covered in the fridge for up to two days.
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Can’t wait to try this recipe! Having guests for dinner on Sunday and this might be the perfect dessert! Love your blog!
Thanks so much :-)
What a beautiful cake and congrats on 4 years! That’s pretty darn impressive.
Thanks ;-)
your cake looks fabulous! Congratulations on 4 years!
This looks awesome and happy 4th birthday to your blog!! Time flies, huh?
Happy 4th Birthday!
This gf cake with fresh berries looks sensational!
Congratulations on 4 years of blogging! What a beautiful cake!
Looks delish and sounds healthy! You are a queen of gluten free baking. Happy Birthday to your baby and keep up the great work!
YUM! That looks amazing!
You cake is quite a beauty!! And i love that you don’t use any of those weirdo ingredients or mixes. All natural is the way to go!
Gorgeous cake! Congrats on 4 years of blogging!!
Happy 4 year blogging anniversary – what a great accomplishment! You should be so proud. Now to celebrate by digging into some cake. This one is such a beauty, Miryam!
could i use whole wheat pastry flour for this recipe? im not concerned about the gluten. I just don’t know how much ww pastry flour would be appropriate to use. any suggestion?? Looks fab!
i do have almond flour however! maybe a mix of almond flour and ww pastry flour?
You could. I would say at least 2 1/2 cups of it. I hope it turns out good for you :-)
Nice blog…Thanks for sharing this site your cake looks fabulous.I really appreciate your blog.
Looks amazing! I don’t have any almond or coconut flour… I only have all purpose flour. I’m not concerned about the gluten so how much ap flour should I use?
also is there something I could replace the eggs with?
I am too sure about the egg situation. You can use white flour but I just don’t know how much bc coconut flour behaves totally different from regular flours since it absorbs tons of liquid. I would say at least double the white flour if not more!!
Is there another combo you like that doesn’t involve a nut flour? My daughter is allergic to peanuts and tree nuts except coconut. Thank you.
That is the only combo I have tried when it comes to making cakes gluten free. I use brown rice flour or oat flour as well but I have done for cookies. Maybe mixing coconut flour and brown rice flour or oat flour would work, however, I wouldn’t anticipate using the same amts for coconut and brown rice/oat flour as this recipe. Perhaps 1 1/3 cup of brown/oat flour and 1/3 cup coconut. You will have to experiment though. Sorry I couldn’t be of more help.
I’m looking forward to trying this! I was hoping to make them cupcakes for my birthday. Do you have suggestions on how to alter the baking time? Thanks!
I would do 15-20 minutes and see. You may need an extra 5 but after 15-20 I will start checking them out to make sure they don’t burn. Thanks for stopping by :-)
Looks easy and delicious! Can I use a buttercream icing?
For sure :-)
Recipe looks great! Can I replace the unrefined sugar for honey? And if so, would it be the same amount??
I am not sure it would be fine. Could you do half and half? since the honey is liquid form. Or maybe add the honey and just another tbsp of the coconut flour :-)
I made this cake yesterday for my son’s girlfriend, who is a coeliac and lactose intolerant, and it was really delicious. Very moist and held together well, not crumbly like some gluten free cakes can be. Everyone enjoyed it, not just the person who couldn’t eat gluten. I did have a problem getting the icing to work though. It stayed completely runny with the consistency of milk, so I just toasted some slivered almonds to sprinkle on the top and dusted it with icing sugar. That worked well, but where did I go wrong with the original recipe icing? I did buy coconut cream, not coconut milk by the way.
Ummm I am not sure. Perhaps making sure the coconut cream is cold and not at room temperature it may hold better. I used Trader Joes brand and it never fails so I am not sure what could have gone wrong there :-(
looks great, can’t wait to try it. Making it for my sister’s birthday.
Thank you, thank you, thank you!! I was desperate after failing with other recipes and really needed to make a birthday cake for a dear friend. I made a few adjustments with what I had in hand and it is absolutely delicious!!
That is awesome. I am so glad it worked for you. Thanks for stopping by and letting me know!
Thank you for this amazing recipe! I made a beautiful Easter cake and planning to use again for my sons upcoming bday (he is gluten & dairy free). I was wondering what substitutions would be needed to make a chocolate version? Obvs need to add cacao but not sure how much, and assume some other dry ingredients would need to be reduced? Thanks
I would probably decreased the almond flour to 1 3/4 cup and then do 1/4 cup cocoa powder and see how that works. I am glad you liked the recipe. Thanks for stopping by.