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. 
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5 from 3 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 mins
Cook Time30 mins
Total Time45 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 water
    • 1 tsp vanilla extract
    • 1/2 tsp apple cider vinegar
    • 2 tbsp oil

    Dry:

    • 3/4 cup almond flour
    • 1/4 cup oat flour use certified glutenfree if needed), or use other flour such as sorghum, amaranth, or more almond flour
    • 1/3 cup white rice flour
    • 1/4 cup potato starch
    • 1.5 tsp baking powder
    • 1/4 tsp baking soda
    • 1/4 tsp salt
    • 1/2 tsp spices such as cinnamon for additional flavor

    Frosting:

    • 1/2 cup non dairy milk
    • 6 dates** , add 2 tbsp sugar for sweeter
    • 1/2 tsp cornstarch or potato starch
    • 2/3 cup 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

    Calories: 377kcal | Carbohydrates: 66g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 126mg | Potassium: 511mg | Fiber: 6g | Sugar: 45g | Vitamin A: 65IU | Vitamin C: 0.2mg | Calcium: 137mg | Iron: 2.3mg