Dairy-Free Gluten-Free Vanilla Cake
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5.0
18 reviews
Excellent
Dairy-Free Gluten-Free Vanilla Cake
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This dairy-free, gluten-free birthday cake is a healthy twist on a classic recipe. Naturally light it can be topped with dye-free icing and your choice of decorative sprinkles!
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Ingredients
- 1 cup unsweetened applesauce
- 8 eggs
- 1 cup olive oil
- 6 tbs honey
- 2 teaspoon vanilla extract
- 1 cup coconut flour
- ½ cup arrowroot powder
- 4 teaspoon baking powder
- ½ teaspoon sea salt
- ½ cup cane sugar
- For the Frosting
- 1 cup vegan butter
- 3 cups icing sugar
- 1-3 teaspoon color optional
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Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Halve the cake ingredients and portion them out (you need to mix the layers separately, see notes).
- Mix together the dry ingredients in a large bowl. In a separate bowl, whisk the eggs, oil, honey, and vanilla extract ingredients until combined.
- Add wet to dry. Grease two cake pans. Pour the cake batter into one of the cake pans and let sit while you repeat the steps above for the second cake.
- Once both cake pans are full, let sit for 5 minutes to absorb.
- Bake the cakes for 30-33 minutes keeping an eye on them in the last few minutes. They should be golden on top and VERY soft to the touch.
- Remove from the oven and let the cakes cool fully (roughly one hour) in their pans before using a silicone spatula to remove them. Take care as they're delicate.
- Once removed from the pans, pop the dairy-free vanilla cakes into the fridge until ready to ice.
- Use an electric mixer to whip together the icing ingredients until fluffy.
- Remove the cakes from the fridge and begin icing and decorating as you prefer.
Equipments used:
Notes
- This dairy-free birthday cake is double layered. This means two cakes! However, because coconut flour absorbs so much, I find it better to make the cakes separately (mix the ingredients separately) then pour the batter into two cake pans (see notes in blog post for more information).
- Make sure not to substitute coconut oil for olive oil. Coconut oil changes consistency in cooler temperatures which will alter the “lightness” of the paleo cake recipe.
- The cake is soft and therefore a bit delicate. It’s better to ice it after having it in the fridge a while (or at least making sure to cool completely), otherwise, you risk tearing it a bit.
- The icing is best pipped immediately after whipping. If you place it in the fridge for longer than five minutes it tends to harden and won't easily come through the piping bag.
- If you plan to use multiple icing colors, before adding the color, whip the ingredients and separate the icing into batches to color individually.
- Grab all the ingredients you need from the Gluten-Free Pantry Staples
Nutrition Information
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Calories
565kcal
(28%)
Carbohydrates
60g
(20%)
Protein
5g
(10%)
Fat
34g
(52%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
109mg
(36%)
Sodium
285mg
(12%)
Potassium
203mg
(6%)
Fiber
4g
(16%)
Sugar
49g
(98%)
Vitamin A
884IU
(18%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 565 kcal
% Daily Value*
| Calories | 565kcal | 28% |
| Carbohydrates | 60g | 20% |
| Protein | 5g | 10% |
| Fat | 34g | 52% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 109mg | 36% |
| Sodium | 285mg | 12% |
| Potassium | 203mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 49g | 98% |
| Vitamin A | 884IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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