Imagine sinking your fork into a decadent, moist vanilla cake that's not only completely gluten-free and vegan but so delicious that even traditional cake lovers will be begging for seconds! This incredible eggless cake proves that dietary restrictions never mean compromising on flavor or texture. With just a handful of simple ingredients and easy-to-follow steps, you'll create a bakery-worthy dessert that's guaranteed to impress your family, friends, and even the most skeptical food critics.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 2 cakes
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut sugar
- 1/4 cup unsweetened almond milk
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (175°C). Prepare two 8-inch round cake pans by lining the bottoms with parchment paper and lightly greasing the sides with a small amount of canola oil.
- In a large mixing bowl, sift together the almond flour, coconut sugar, salt, and baking soda. Ensure there are no lumps and the dry ingredients are well combined.
- In a separate medium bowl, whisk together the wet ingredients: unsweetened almond milk, canola oil, and vanilla extract until they are thoroughly blended.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula. Mix until just combined, being careful not to overmix. The batter should be smooth and free of large lumps.
- Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula to ensure even baking.
- Place the cake pans in the preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick into the center of the cakes - it should come out clean with just a few moist crumbs.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then carefully transfer to a wire rack to cool completely.
- Once cooled, the cakes can be served as is or decorated with a vegan frosting of your choice.
Tips
- Always sift your dry ingredients to prevent lumps and ensure a smooth, even cake texture.
- Use room temperature ingredients for better mixing and consistent results.
- Don't overmix the batter - this can lead to a dense, tough cake. Mix just until ingredients are combined.
- Check your cake's doneness with the toothpick test, but remember that gluten-free cakes might look slightly different from traditional cakes.
- Allow the cake to cool completely before frosting to prevent melting and ensure a perfect finish.
- Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
- For extra moisture, consider brushing the cooled cake layers with a simple syrup before frosting.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 3g
Fat: 16g
Saturated Fat: 2g
Cholesterol: 0mg
