Vegan Gluten free Vanilla Cake with Chocolate Frosting. Soft and delicious vanilla cakes sweetened with dates. 1 Bowl Cake. No Egg, No gums Gluten free Vegan Recipe. Can be refined sugar free. Jump to Recipe
I have had Gluten-free vanilla cake in my to do list for a long while. Gluten-free baking is tricky and gluten free vegan baking is even more. But finally We have a soft amazing Vanilla Cake!
The cake uses almond, oat and rice flours and uses mainly dates for sweetening. The cakes can be made refined sugar free easily. Make the 2 cakes and frost separately or layer for a great gluten free birthday cake. Use a vegan butter cream frosting and sprinkles. or this chocolate frosting and add sprinkles or shaved chocolate. You can also bake the batter into one 8 by 8 inch brownie pan and add the frosting of choice.
This Gluten free Vanilla Cake is eggless, dairyfree, gum-free, Needs 1 Bowl, and is Soft, Delicious, and freat for snacking or using for layer cakes. For regular flour vanilla cake, use this cake to bake into 1 or 2 pans. If you make this cake, do let me know how it turned out!
More Glutenfree Cakes and Bakes from the blog
- GF Cashew Butter Chocolate Marble Cake.
- Gluten-free Cinnamon Roll Bread yeast-free.
- GF Carrot Banana Bread – Also grain-free.
- Sweet Potato Crumb Cake. GF
- GF Christmas Cake
- Lemon Donuts grainfree
- Pumpkin Bars grainfree
Some savory! Gluten free Pizza Crust, GF Cauliflower flatbread.
How to make Soft gluten-free cakes
- Gluten free flours tend to dry out while baking, so add high moisture ingredients(applesauce, date paste, non dairy yogurt etc) and definitely some high moisture nut flours for baking.
- Gluten free baking does much better when baked less tall and in smaller sizes. Larger volumes are more prone to failures with errors or conditional issues such as brands of flours, oven temperate, pan etc.
- As with my gluten-free christmas cake, this cake can be fluffier with some leavening added before baking, such as 1/2 tsp citric acid to the dry ingredients, or folding some whipped aquafaba into the batter.
- Store the cakes covered with a light towel to cool. GF bakes tend to lose moisture quickly during and after baking, Covering them allows for the moisture to stay in.
Vegan Gluten free Vanilla Cake
Ingredients
Cake:
Wet:
- 15 Soft Medjool Dates *
- 3 tbsp sugar unrefined, coconut or other for sweeter *
- 1 cup (250 ml) water
- 1 tsp vanilla extract
- 1/2 tsp (0.5 tsp) apple cider vinegar
- 2 tbsp oil
Dry:
- 3/4 cup (84 g) almond flour
- 1/4 cup (30 g) oat flour use certified glutenfree if needed), or use other flour such as sorghum, amaranth, or more almond flour
- 1/3 cup (53.33 g) white rice flour
- 1/4 cup (40 g) potato starch
- 1.5 tsp baking powder
- 1/4 tsp (0.25 tsp) baking soda
- 1/4 tsp (0.25 tsp) salt
- 1/2 tsp (0.5 tsp) spices such as cinnamon for additional flavor
Frosting:
- 1/2 cup (118 ml) non dairy milk
- 6 dates** , add 2 tbsp sugar for sweeter
- 1/2 tsp (0.5 tsp) cornstarch or potato starch
- 2/3 cup (120 g) vegan chocolate chips I use half dark and half semi sweet
- a few drops of vanilla extract and a pinch of salt
Instructions
- Line two 6 inch pans with parchment or grease really well. Preheat the oven to 350 deg F 180 C
- Blend the ingredients under wet until well combined and smooth. The dates should break down really well. Blend for 1 min, then rest for 5 mins then blend again for a min, 2 to 3 times
- In a large bowl, add all the dry ingredients, whisk well.
- Add the wet to the dry and mix to combine. If the mixture is too flowy, add a tbsp or so more flour.
- Pour into pans, even it out, and bake for 25 to 28 mins. Check from the center of the pan. Cool for 5 mins, then remove from pan. Let cool completely under a light towel before frosting.
Make the frosting:
- Blend the dates with the milk and starch until smooth. Pour into a pan and heat over medium heat to bring to just about a boil. Take off heat. Add chocolate and let sit for 2 mins
- The whisk well until well combined and smooth, Chill for 15 to 30 mins until desired thick consistency.
- Add a dollop of the frosting on the first layer and spread. Place the second cake on top. Add another dollop and spread then spread the rest of the frosting all over. Add sprinkles, roasted hazelnuts, or chocolate shavings on top. Serve with whipped coconut cream or vanilla ice cream.Store on the counter for the day. Store refrigerated for upto 5 days.
Notes
Nutrition
Mariana Van Wyk says
March 7, 2019 at 12:15 amThank you sooooo much for this recipe. I love your recipes and am sure this one WILL work.
However I am not a date fan. You suggest to halve the dates and substitute with water , sugar ,apple sauce etc.
Can I use all your wet ingredients as is except the 15 medjool dates. If so 👏 Exactly what can I use and how much. I dont mind sugar….bad enough that I am forced to use gfree😉….I dont mind apple sauce as that is my normal go to ingredient. I will use your little acid too….that is always a winner. Please can you help me with exact substitute for the 15 dates. The icing I can manage. I wouls also prefer to avoid the yogurt. Difficult to find vegan yogurt where I live besides the fact that hubby and I are not yogurt fans…..APPLE SAUCE….SUGAR….WATER..ALMOND MILK….Just please help me with the exact amounts of whatever to substitute.
Your recipes are easy and fussfree and normal. Really appreciate them. Thanks for your hard work. I LOVE your cookbook…give it as presents to friends who adore the recipes too.
Hope to hear from you.
Regards Mariana
Richa says
March 7, 2019 at 10:41 amYou can use 2/3 cup sugar, 1/4 cup non dairy milk, 3 tbsp apple sauce or other fruit puree such as banana or pumpkin. You might need to add a few tbsp more flour depending on the consistency of thebatter. Keep it a thick batter. Also add another tbsp oil.
Let me know if it works out. For the ganache, you just need chocolate melted with some non dairy milk and 1-2 tbsp sugar.
Mariana van Wyk says
March 7, 2019 at 10:59 amThank you for your input. Will try it and let you know as soon as I have baked it.
Mariana Van Wyk says
March 21, 2019 at 6:21 amHi. Thanks for your xtra note. I baked the cake, omitting the dates and used your xtra note. The cake had a beautiful texture but I baked it in 2 loose bottom pans. Was hard to move as it stuck to the pans. So I doubled the recipe and baked it in 2 appropriate sized nonstick pans AND sprayed it with spray and cook. Baked it for 28-30min ..cooled for about 10 min and when I tipped it over, the cake came out intacked but again a HUGE PART stuck to the pan. Texture great.
Any suggestion as to prevent the sticking part? I know that baking paper will do the same as I had a similar problem with oats and loads of chocolate brownies. With brownies it is the amount of chocolate but as soon as the chocolate hardens, there is no sticking.
I do a lot of gf baking but never use oats. For a chocolate cake I use 1/4 cup sorghum and that as drtgoesvegan, my daughter on Instagram, says is perfection. Sorghum is ok for a chocolate cake but too pungent for a vanilla cake.
I dont know a lot about coconutflour. Do you think substituting oats with coconutflour may solve the problem? If yes…then what amount?
Or any suggestion you can offer to keep cake intact as it is a brilliant texture. I baked one with orange essence, same recipe, and orange rind…it was DIVINE but the pan sticking is the issue.
Thanks for all your hard work. Your recipes helps a lot. We love them
Holding thumbs that you have a good tip for me.
Regards
Mariana
Richa says
March 21, 2019 at 3:36 pmThe non stick pan might have lost its non stickness. Use a good parchment paper. Also let the cakes cool for longer before trying to remove.
You can use coconut flour instead of oat flour, you’ll need only half the amount. You can also use more almond flour instead of oat
Hope this helps!
Diane says
March 7, 2019 at 3:59 amWould this volume work in one 13 x 9 pan instead of two 6 inch pans? Or how about 11 x 7 inch pan?
Richa says
March 7, 2019 at 10:31 amit will work in a 9 by 9 pan or 11 by 7.
Mariana van Wyk says
March 7, 2019 at 10:42 amI have made a comment and asked a question. I noticed you say that for the cake the amount of dates can be halved and then add water sugar apple sauce. But I really need to omit all the dates. What is your expert advice if ominting all the dates ? Please. Thank you very much.
Richa says
March 7, 2019 at 10:47 amjust replied to your comment from yesterday
You can use 2/3 cup sugar, 1/4 cup non dairy milk, 3 tbsp apple sauce or other fruit puree such as banana or pumpkin. You might need to add a few tbsp more flour depending on the consistency of thebatter. Keep it a thick batter. Also add another tbsp oil.
Let me know if it works out. For the ganache, you just need chocolate melted with some non dairy milk and 1-2 tbsp sugar.
Mariana van Wyk says
March 7, 2019 at 11:05 amI just received it. Thank you so much. Will keep you posted
Mariana van Wyk says
March 7, 2019 at 11:07 amI just received it. Thank you so much. Will keep you posted
Cassie Autumn Tran says
March 7, 2019 at 12:44 pmThis cake looks absolutely PERFECT. I love a delicious vanilla cake with sweetly rich chocolate frosting any day! I might try a rendition and use less types of flours, but I have been meaning to use rice flour in baking and in other dishes! The fact that you’ve sweetened this recipe with dates is even better. I find them irresistible!
Richa says
March 7, 2019 at 1:06 pmThanks Cassie
Luv to Cook says
March 12, 2019 at 4:57 pmRicha, I could hardly stay out of the batter and frosting. I think I could have eaten the whole bowl without baking it!!! I just took the cakes out of the oven and am DYING to ice them and gobble them up. I will try to have patience. Thank you for this amazing recipe. I’ll let you know how I like it after I’ve iced it but if it tastes as good as the batter, I’m going to LOVE it. I accidentally added a teaspoon of espresso powder to the cake and some cinnamon. Boy did that set off the vanilla. Perfect flavor balance!!
Richa says
March 12, 2019 at 6:53 pmyay! those are great additions.
Jordan says
March 16, 2019 at 6:45 pmThis looks delicious! I’m going to try them as mini-cupcakes. Normally, I bake these somewhere between 11 and 14 minutes — Do you think that timing would work with this recipe?
And I want especially to say how incredibly impressed I am by your creativity and output. You have such an amazing range of delicious, delicious recipes and such frequent posts. You’re amazing, Richa!
Richa says
March 17, 2019 at 12:10 amThanks! Yes that time should work. Check at 13 mins and bake another 2-3 mins longer if needed
Gayatri Rajamani says
April 10, 2019 at 12:19 pmCan we substitute brown rice flour instead of white rice flour?
Richa says
April 10, 2019 at 2:40 pmyou can. Brown rice flour adds a stronger flavor though. If you bake with it often, then you prob are used to it. If not, it will taste more earthy, bitter-ish
Eggless Sponge Cake says
April 11, 2019 at 6:43 amIt is extremely pleasant. I think gather milk can work as well. Much obliged to you for this post.
Kirsty says
April 24, 2019 at 1:50 pmHi, can you replace the potato starch with more rice flour or corn flour/starch?
Richa says
July 14, 2019 at 11:21 pmmore starch, yes
Shyamala Kini says
May 14, 2019 at 9:24 pmAny substitute for the almond flour ?
Richa says
May 14, 2019 at 10:08 pmnot really. Its a major component here. If you can do other nuts, then cashew flour or macadamia nut flour will work
shyamala kini says
May 16, 2019 at 12:47 amOkay thank you! 🙂
Isabel says
March 3, 2020 at 10:26 pmHi Richa, I don’t have rice flour, can I substitute for corn or potato starch??
Richa says
March 5, 2020 at 8:41 pmuse half oat flour and half starch