Imagine sinking your fork into a moist, decadent cake that's not only completely vegan but also grain-free - sounds too good to be true, right? This vanilla layer cake is about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing flavor or texture. Whether you're following a plant-based diet, avoiding gluten, or simply looking for a deliciously wholesome treat, this recipe will become your new go-to dessert that'll impress vegans and non-vegans alike!
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 cup almond milk
Instructions
- Preheat the oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper, lightly greasing the sides with coconut oil to prevent sticking.
- In a large mixing bowl, combine the almond flour, coconut flour, and baking powder. Whisk these dry ingredients together until they are well incorporated and free of any lumps.
- In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract, and almond milk. Whisk these wet ingredients until they are thoroughly combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring continuously to create a uniform cake batter. Mix until no dry flour streaks remain and the batter is completely smooth.
- Divide the batter equally between the two prepared cake pans, using a spatula to spread the batter evenly and create a level surface.
- Place the cake pans in the preheated oven and bake for 22-25 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden brown.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes at room temperature.
- Carefully remove the cakes from the pans by running a knife around the edges and inverting them onto a wire cooling rack.
- Allow the cake layers to cool completely before frosting or decorating, which typically takes about 1 hour.
Tips
- Ingredient Temperature Matters: Ensure your almond milk and wet ingredients are at room temperature for the most consistent batter.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake light and fluffy.
- Use Parchment Paper: Always line your cake pans for easy removal and perfect cake layers.
- Check for Doneness: A toothpick should come out clean, but don't overbake - grain-free cakes can dry out quickly.
- Cooling is Crucial: Let the cake cool completely before frosting to prevent melting and ensure structural integrity.
- Storage Tip: Store this cake in an airtight container in the refrigerator for up to 5 days.
- Frosting Suggestion: Pair with a dairy-free vanilla cashew cream frosting for the ultimate plant-based dessert experience!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 22g
Protein: 8g
Fat: 25g
Saturated Fat: 6g
Cholesterol: 0mg
