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    Home » dessert

    Vegan Gluten free Vanilla Cake with Chocolate Frosting

    Published: Mar 6, 2019 by Richa 46 Comments

    Jump to Recipe   Print Recipe

    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

    The Best Vegan Gluten free Vanilla Cake with Chocolate Frosting. Soft and delicious Vanilla cakes sweetened with dates. #Vegan #Glutenfree #vanillacake #gumfree #eggless #Recipe #veganRicha Can be #refinedsugarfree.

    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!


    Vegan Gluten free Vanilla Cake slice on marble

    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.  

    Our Vegan Gluten free Vanilla Cake ingredients in a white bowl Blended dates added to the dry ingredients for Our Vegan Gluten free Vanilla Cake ingredients Our Vegan Gluten free Vanilla Cake batter in a white bowl Our Vegan Gluten free Vanilla Cake batter in a cake pan  Our Vegan Gluten free Vanilla Cake baked in a cake pan Chocolate frosting in a skillet for Our Vegan Gluten free Vanilla CakeOur Vegan Gluten free Vanilla Cake getting layered over another cake with chocolate frosting Our Vegan Gluten free Vanilla Cake layered and frosted with chocolate frosting

    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. 

    The Best Vegan Gluten free Vanilla Cake with Chocolate Frosting. Soft and delicious Vanilla cakes sweetened with dates. #Vegan #Glutenfree #vanillacake #Recipe #veganRicha Can be #refinedsugarfree.

    Recipe Card

    The Best Vegan Gluten free Vanilla Cake with Chocolate Frosting. Soft and delicious vanilla cakes sweetened with dates. Vegan Gluten free Recipe. Can be refined sugar free. 
    Print Recipe
    4.86 from 7 votes

    Vegan Gluten free Vanilla Cake

    The Best Vegan Gluten free Vanilla Cake with Chocolate Frosting. Soft and delicious vanilla cakes sweetened with dates. Vegan Gluten free Recipe. Can be refined sugar free.
    Makes Two 6 inch cakes or One 9 by 9 or similar size pan
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Dessert
    Cuisine: American, Gluten-free, Vegan
    Keyword: gluten free birthday cake, gluten free dairy free vanilla cake, gluten free egg free cake, gluten free vegan vanilla cake, sugar free vanilla cake, vegan gluten free cake recipe
    Servings: 8
    Calories: 377kcal
    Author: Vegan Richa

    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

      *You can reduce the dates to half if you dont like the flavor, use 3/4 cup water to blend and use 1/2 cup total sugar instead of the first 3 ingredients in the cake. Add 1 tbsp applesauce or non dairy yogurt.
      ** In the ganache, use 1/4 cup sugar, 1/4 cup non dairy milk instead of dates and 1/2 cup milk. 
       
      For a regular cake, use This cake batter to bake into 2 pans. 
       
      Nutrition is for 1 slice of 8 

      Nutrition

      Nutrition Facts
      Vegan Gluten free Vanilla Cake
      Amount Per Serving
      Calories 377 Calories from Fat 126
      % Daily Value*
      Fat 14g22%
      Saturated Fat 3g19%
      Sodium 126mg5%
      Potassium 511mg15%
      Carbohydrates 66g22%
      Fiber 6g25%
      Sugar 45g50%
      Protein 6g12%
      Vitamin A 65IU1%
      Vitamin C 0.2mg0%
      Calcium 137mg14%
      Iron 2.3mg13%
      * Percent Daily Values are based on a 2000 calorie diet.

       

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      ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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      1. Jenn

        January 09, 2022 at 10:51 am

        5 stars
        Just made this as cupcakes for my GF daughter to have when she goes to birthday parties. So delicious!!
        She’s so excited! I’m sure I can freeze the plain cupcakes. Do you think the icing can be frozen too?

        Reply
        • Vegan Richa Support

          January 10, 2022 at 1:51 pm

          so sweet for a party, yes, icing can def. be frozen

          Reply
      2. Nidhi

        April 29, 2021 at 5:51 pm

        5 stars
        Thankyou for this recipe. 2 Qs : my cake was soft but crumbly. I replaced dates with coconut sugar and used quinoa flour in place of oats flour.
        Another qs, my cake had that starchy taste, like when u add tapioca flour, did potato starch gave that taste? Else overall taste was good.

        Reply
        • Richa

          April 29, 2021 at 9:42 pm

          Dates add moisture and binding so the substitution is prob why it was crumbly. Taste wise I am not sure, maybe quinoa flour adds that flavor

          Reply
          • Nidhi

            April 30, 2021 at 8:40 pm

            Thankyou so much for your feedback. Will try again. Thankyou again.

            Reply
      3. E

        December 07, 2020 at 6:34 am

        Can you use Bob’s Red Mill gluten free flour mix instead?

        Reply
        • Richa

          December 07, 2020 at 11:44 am

          I dint like the result. You can try it if you’ve used it before and liked it

          Reply
      4. Lori

        October 20, 2020 at 9:21 pm

        5 stars
        This frosting is divine!! I doubled it and used Lily’s chocolate chips to keep sugar free, I will use this recipe for all things frosted 😋

        Reply
        • Richa

          October 21, 2020 at 11:30 am

          Yay

          Reply
      5. Farwa

        July 23, 2020 at 8:35 am

        4 stars
        Want to try this tomorrow! Can I use cocoa powder instead of chocolate chips? If yes, what measurements would you suggest? Thank you!

        Reply
      6. Sarah

        July 12, 2020 at 11:29 am

        Hi, can I use a substitute for white rice flour? Allergic to baking powder and soda. Any substitute for that?? Thanks.

        Reply
        • Richa

          July 12, 2020 at 12:40 pm

          Oat flour will work. Can you use citric acid?

          Reply
          • Sarah Mathew

            July 12, 2020 at 6:42 pm

            Allergic to oat too. Citric acid as in lime juice or vinegar?

            Reply
            • Richa

              July 12, 2020 at 6:59 pm

              Use 1 1/4 cup almond flour and 1/2 cup potato starch total flours. Citric acid as in powdered citric acid. If you don’t have that Then use one and a half teaspoons vinegar instead.

              Reply
              • Sarah

                July 12, 2020 at 9:01 pm

                Thanks. Will try out.

              • GAIL

                May 27, 2023 at 2:08 am

                you saying that you use only almond flour and potato starch ? i have been searching for GF VEGAN CAKE for 2 weeks now . all the recipes have failed 9 times . need a real GF VEGAN CAKE FOR A WEDDING CAKE , PLEASE HELP .

              • Richa

                June 07, 2023 at 7:23 pm

                You can use just those flours and it will work. Make a trial batch

      7. Isabel

        March 03, 2020 at 10:26 pm

        Hi Richa, I don’t have rice flour, can I substitute for corn or potato starch??

        Reply
        • Richa

          March 05, 2020 at 8:41 pm

          use half oat flour and half starch

          Reply
          • Aditi Mahajan

            May 25, 2020 at 7:38 pm

            Hi richa,
            Thank you for the recipe. Can you tell me substitute for potato starch in this recipe?

            Reply
            • Vegan Richa Support

              May 26, 2020 at 8:44 pm

              Sure Aditi, you can use cornstarch, arrowroot, or tapioca.

              Reply
      8. Shyamala Kini

        May 14, 2019 at 9:24 pm

        5 stars
        Any substitute for the almond flour ?

        Reply
        • Richa

          May 14, 2019 at 10:08 pm

          not really. Its a major component here. If you can do other nuts, then cashew flour or macadamia nut flour will work

          Reply
          • shyamala kini

            May 16, 2019 at 12:47 am

            5 stars
            Okay thank you! 🙂

            Reply
      9. Kirsty

        April 24, 2019 at 1:50 pm

        Hi, can you replace the potato starch with more rice flour or corn flour/starch?

        Reply
        • Richa

          July 14, 2019 at 11:21 pm

          more starch, yes

          Reply
      10. Eggless Sponge Cake

        April 11, 2019 at 6:43 am

        It is extremely pleasant. I think gather milk can work as well. Much obliged to you for this post.

        Reply
      11. Gayatri Rajamani

        April 10, 2019 at 12:19 pm

        Can we substitute brown rice flour instead of white rice flour?

        Reply
        • Richa

          April 10, 2019 at 2:40 pm

          you 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

          Reply
      12. Jordan

        March 16, 2019 at 6:45 pm

        This 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!

        Reply
        • Richa

          March 17, 2019 at 12:10 am

          Thanks! Yes that time should work. Check at 13 mins and bake another 2-3 mins longer if needed

          Reply
      13. Luv to Cook

        March 12, 2019 at 4:57 pm

        5 stars
        Richa, 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!!

        Reply
        • Richa

          March 12, 2019 at 6:53 pm

          yay! those are great additions.

          Reply
      14. Cassie Autumn Tran

        March 07, 2019 at 12:44 pm

        This 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!

        Reply
        • Richa

          March 07, 2019 at 1:06 pm

          Thanks Cassie

          Reply
      15. Mariana van Wyk

        March 07, 2019 at 11:07 am

        I just received it. Thank you so much. Will keep you posted

        Reply
      16. Mariana van Wyk

        March 07, 2019 at 10:42 am

        I 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.

        Reply
        • Richa

          March 07, 2019 at 10:47 am

          just 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.

          Reply
        • Mariana van Wyk

          March 07, 2019 at 11:05 am

          I just received it. Thank you so much. Will keep you posted

          Reply
      17. Diane

        March 07, 2019 at 3:59 am

        Would this volume work in one 13 x 9 pan instead of two 6 inch pans? Or how about 11 x 7 inch pan?

        Reply
        • Richa

          March 07, 2019 at 10:31 am

          it will work in a 9 by 9 pan or 11 by 7.

          Reply
      18. Mariana Van Wyk

        March 07, 2019 at 12:15 am

        Thank 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

        Reply
        • Richa

          March 07, 2019 at 10:41 am

          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.

          Reply
          • Mariana van Wyk

            March 07, 2019 at 10:59 am

            Thank you for your input. Will try it and let you know as soon as I have baked it.

            Reply
            • Mariana Van Wyk

              March 21, 2019 at 6:21 am

              Hi. 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

              Reply
              • Richa

                March 21, 2019 at 3:36 pm

                The 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!

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