Dairy-Free Gluten-Free Vanilla Cake
User Reviews
5
Dairy-Free Gluten-Free Vanilla Cake
Description
The Dairy-Free Gluten-Free Vanilla Cake combines coconut flour and arrowroot powder with wet ingredients like applesauce, olive oil, and eggs, with honey and vanilla adding natural sweetness and flavor. Coconut flour's absorbency means the batter is prepared in halves and baked in two separate pans for better texture control. The result is a soft, fragile cake that requires careful handling.
The cake layers are baked until golden and very soft to the touch, then cooled completely before removal and refrigeration to firm up prior to icing. The frosting is a whipped vegan butter and icing sugar mixture that can be tinted, and it should be piped soon after whipping to avoid hardening.
This cake is suitable for special occasions requiring dairy and gluten-free options. Cooling and refrigerating before icing helps maintain the cake's integrity, and decorating can be customized by coloring the icing before application.
When working with this recipe, avoid substituting olive oil with coconut oil as it affects the cake’s texture. For colored frosting, whip the base mixture first, divide it, then add colors separately to maintain consistent texture.
Ingredients
- 1 cup applesauce unsweetened
- 8 egg
- 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 salt sea salt
- ½ cup cane sugar
- For the Frosting
- 1 cup vegan butter
- 3 cups icing sugar
- 1-3 teaspoon color optional
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.
Notes
- This cake is baked as two separate layers due to the absorbent nature of coconut flour; mix and bake each layer individually for best results.
- Do not substitute olive oil with coconut oil, as coconut oil’s firmness at cooler temperatures affects the cake texture.
- Allow the cake to cool fully and refrigerate before frosting to prevent tearing, since the cake is delicate.
- Whip the frosting and pipe it immediately; refrigeration beyond five minutes can cause it to harden and clog piping bags.
- If using multiple frosting colors, whip the base frosting first, then divide and color each portion separately.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
