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Allergylicious

Delicious Vegan and Allergy-friendly Recipes

You are here: Home / Desserts / Amazing Vegan Vanilla Cake (gluten free option)

Desserts, Cake and Cupcakes, Dairy Free Recipes, Egg Free, Gluten-Free, Holidays, Nut Free, Recipes, Soy Free, Top 8 Free, Vegan · May 16, 2019

Amazing Vegan Vanilla Cake (gluten free option)

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pinterest vanilla cake image

This is the only Vegan Vanilla Cake recipe you’ll ever need because everyone loves it! It’s easy to make and delicious. It’s rich, fluffy and just sweet enough – just like a vanilla cake should be.

eggless vegan vanilla cake

Easy Vegan Cake Recipe

If there is one thing I have learned over the years, it’s that food is more than calories. It provides satisfaction, pleasure, lasting memories and it brings people together. There’s an emotional connection when we eat certain foods and there’s a joy that it brings when you can share it with others. That is why I’m sharing this Vanilla Layer Cake with you today – to bring you joy! 

I had wanted to share an easy vegan vanilla cake ever since I made a chocolate raspberry cake. Although that chocolate recipe is a HUGE hit on the blog, you all were still requesting a gluten-, dairy- and nut-free vanilla cake. How could I say no? Plus, I love fluffy vanilla cake!

top shot of vegan vanilla layer cake

But this cake is so much more than the taste and ease of throwing it all together. It’s about making a beautiful dessert that everyone can enjoy together.Wouldn’t this be great over Fourth of July with all those red & blue berries or for your next special occasion – anyone’s birthday cake coming up? 

HOW DO YOU MAKE THE BEST GLUTEN-FREE CAKE?

  • Use great ingredients & FOLLOW this recipe as is. 
  • Use a high quality vanilla extract, not artificial vanilla.
  • To make this gluten-free, I used Bob’s Red Mill 1-1 Gluten-free Blend. It is the only gf blend I use based off of experimenting with so many other brands.    
perfect spring gluten free vanilla cake vegan

HOW DO YOU MAKE CAKES MOIST?

Vinegar! Contrary to what you may think, the acidity of this enhances the flavors and contributes to leavening and tenderness of this cake. 

HOW DO YOU MAKE LIGHT AND FLUFFY VEGAN VANILLA CAKE?

  • Fluffiness comes from using the right amount of leavening agent (baking soda + vinegar); too much and the cake will collapse, too little and it will be dense.
  • Using vinegar will also lighten the cake batter.
  • If you head over to my German Chocolate Cake recipe you will see another way to get a moist and fluffy crumb using coffee.
plated vegan vanilla cake

IS THERE A DIFFERENCE BETWEEN WHITE AND VANILLA CAKE

Vanilla cake is flavored with vanilla but a white cake typically means that the cake is whiter from using egg whites only (which we don’t do here) or aquafaba. I tried the latter a few times, but I’m still working on perfecting that one! When I get it, you’ll be the first to know. 

fluffy vegan glutenfree cake

A FEW TIPS FOR MAKING THE PERFECT VEGAN GLUTEN FREE VANILLA CAKE

  • Make sure your oven is baking at the right temperature because on over-baked cake can be dry and crumbly. An oven thermometer can help for accuracy. 
  • Don’t switch out the oil for butter.  This vanilla cake recipe uses canola oil because it gives it the best possible taste while still preserving the soft, fluffy texture that you want.  Using butter will actually likely make your cake more dense and dry.  You can however, substitute another mild oil such as vegetable, safflower or grape-seed oil for the canola oil without issue.
  • Measure the flour exactly or use a kitchen scale to weigh if needed.  I like to scoop my flour with a spoon then add to my measuring cup then level.  This way it’s not packed in there. 
  • Don’t overmix the batter.  Stop mixing when everything is just combined. 
  • Make sure that your vanilla cake cools completely before frosting!  If it’s warm at all, it’s likely to melt the frosting.
  • If you’re just making the cake layers, you can store the cake on the counter tightly wrapped or sealed in an airtight container. If you’ve frosted the cake, I recommend storing them in the refrigerator and not sitting out for more than 2 hours.

CRAVING MORE CAKE RECIPES?

  • Blueberry Banana Cake
  • Red Velvet Cake
  • Banana Bundt Cake
  • Berry-filled Vanilla Cupcakes
  • Crazy Good Vegan Carrot Cake
close up of cake

THIS CLASSIC VEGAN CAKE PAIRS FLUFFY VANILLA CAKE LAYERS WITH FRESH BERRIES AND A LIGHT VANILLA BUTTERCREAM. THE PERFECT CAKE FOR BIRTHDAYS, WEDDINGS, OR ANY OCCASION!

Continue to Content
plated vegan vanilla cake

Vegan Vanilla Layer Cake

Yield: 2 9-inch cakes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

This classic Vegan Gluten-free Vanilla Cake pairs fluffy vanilla layers, fresh berries and a silky vanilla buttercream for the perfect cake for birthdays, parties or any special occasion. 

Ingredients

Cake

  • 3 cups all purpose flour (or 1-1 gluten-free flour blend)
  • 1 1/2 cups sugar
  • 1 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups non-dairy milk (such as flax, soy or rice)
  • 2/3 cup canola oil
  • 1/4 cup white or apple-cider vinegar
  • 1 tablespoons pure vanilla extract

Vanilla Buttercream

  • 1 cup shortening
  • 4 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 1-3 tablespoons non-dairy milk

Topping

  • 3 cups fresh berries (sliced strawberries, blueberries, raspberries or blackberries)
  • Vanilla Buttercream or Coconut Whipped Cream 

Instructions

To make the cake: 

  1. preheat oven to 350° F.  Lightly grease 2 9-inch round cake pans and line with parchment paper. 
  2. In a large bowl, whisk together flour, sugar, baking soda, baking powder and salt. 
  3. In a separate bowl, whisk non-dairy milk, oil, vinegar and vanilla.  Pour wet mixture into the dry and whisk just until combined. 
  4. Fill each cake pan evenly with batter and bake for 30-35 minutes (or until a toothpick inserted in the center of the cake comes out dry).  Rotate the cake pans halfway through baking time. 
  5. Let cake cool completely before assembly. 

To make buttercream:

Using a stand mixer or hand mixer, beat shortening until smooth.  Add powdered sugar, vanilla extract and 1 tablespoon of non-dairy milk at a time as needed until it reaches a spreadable consistency.  Increase speed to high and beat 2 more minutes until light and fluffy. 

To assemble the cake:

  1. Once the cakes are cooled, run a knife around the inside edge of the pan to loosen and gently un-mold the cake. Peel off parchment paper and carefully slice the dome part of the cake for even assembly. 
  2. Place one cake on a serving plate. Spread a layer of frosting or whipped cream on top. Arrange half the berries on top then place the second cake on top of the first.  Top with more frosting. Arrange berries on top of the cake and serve.

Notes

*Assemble the cake before serving to maintain the most freshness.  You can also omit the middle layer of berries and simply top with them.  

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Please see my FULL DISCLOSURE POLICY for more details.

  • Glass Mixing Bowl Set
    Glass Mixing Bowl Set
  • KitchenAid Professional Series 6-Quart Stand Mixer
    KitchenAid Professional Series 6-Quart Stand Mixer
  • 8" Round Cake Pan
    8" Round Cake Pan
Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 526Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 11mgSodium: 271mgCarbohydrates: 73gFiber: 2gSugar: 52gProtein: 4g

Nutritional information is only an estimate based off of using an online calculator. Numbers will change depending on brands used.

© Nicole Dawson
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Posted In: Desserts, Cake and Cupcakes, Dairy Free Recipes, Egg Free, Gluten-Free, Holidays, Nut Free, Recipes, Soy Free, Top 8 Free, Vegan · Tagged: summer, top 8 free, vanilla

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Comments

  1. Wendy B says

    May 26, 2019 at 8:58 pm

    I have made a lot of vanilla cakes and this one is so MOIST and yummy! It will be my new go to cake! You will love it! Just don’t forget to put the parchment paper in your pans!

    Reply
  2. Carla says

    August 4, 2019 at 2:27 pm

    My daughter and I made this cake for her birthday. It was a disaster. We followed the instructions perfectly and it was uncooked I side. 🙁

    Reply
    • Nicole Dawson says

      August 4, 2019 at 4:01 pm

      Oh no! I’ve never had that issue with this cake. We’re all the ingredients the same as well? Or did anything change? If not, the only thing I can think of is if the oven heat varies from mine . Let me know so I can see if I can help.

      Reply
  3. Iris Baker says

    August 27, 2019 at 9:26 am

    Hi there,

    Just wondered what 1-1 means when referring to gluten free flour blend, it’s the first time I’m making a gluten free cake 🙂

    MANY thanks

    Reply
    • Nicole Dawson says

      August 27, 2019 at 12:32 pm

      1:1 is a gluten-free blend that basically lets you use the same amount of GF flour in place of all-purpose flour. It includes the xanthan gum so it takes some guess work out of it. Bob’s Red Mill has a 1:1 blend and so does Namaste (there’s a few more but those are my favs)

      Reply
      • Iris Baker says

        September 5, 2019 at 2:25 am

        Many thanks! That’s so helpful

        Reply
  4. Angie says

    September 30, 2019 at 10:51 pm

    Just made this cake but not assembling until tomorrow. I usually put my cake layers in the freezer until I assemble. Would you recommend it be wrapped and kept out at room temp, refrigerated or would it be ok to put it in the freezer? I read on another gluten free cake recipe that freezing a gluten free cake changes the texture quite a bit, what are your thoughts? Thanks!

    Reply
    • Nicole Dawson says

      October 2, 2019 at 2:27 pm

      I haven’t had an issues with taste after freezing (wrapped tightly with plastic wrap). I like to assemble with a layer of icing between and crumb coat and then freeze up to 2 weeks. If you wrap and refrigerate it’ll last up to 5 days. But I’d still refrigerate even if it’s over night.

      Reply
      • Angie says

        August 21, 2020 at 4:51 pm

        I see no egg substitute here. Not even flax egg is it not needed?

        Reply
        • Nicole Dawson says

          August 23, 2020 at 9:18 am

          None needed with the use of vinegar.

          Reply
  5. Clark says

    January 16, 2020 at 8:59 am

    I was not a cake fan until now.
    Thank you so much for sharing.
    My whole family loved it more than a regular gluten cake.
    Fluffy and perfect leftovers.
    Adding to my family cookbook.
    Only thing I did differently was using a 1/4 cup of
    Just egg to the mixture. It would have been good without it. Both cakes made came out great.
    We where just experimenting with just egg and cakes.

    Reply
    • Nicole Dawson says

      January 22, 2020 at 2:05 pm

      That’s so great to know that Just Egg worked in this recipe! I can’t find it anymore locally, but I’m glad you can!

      Reply
  6. Taysia says

    February 5, 2020 at 9:52 pm

    I tried making this recipe twice with the same result. Oily, gooey, chewy unbaked texture. So frustrating.

    Reply
    • Nicole Dawson says

      February 11, 2020 at 4:35 pm

      Taysia, any changes made to the recipe ingredients? Did you use Ap flour or GF?

      Reply
  7. Lola says

    February 26, 2020 at 3:07 pm

    Hi, have you tried it with normal milk? I don’t need a vegan cake, just egg free. Do you know if it would change the texture?

    Reply
    • Nicole Dawson says

      March 3, 2020 at 1:09 pm

      It would not change the texture at all. You can easily adapt any of the recipes to use regular dairy if that’s safe for you.

      Reply
  8. Kristin says

    March 14, 2020 at 5:42 pm

    Hello! I have two questions, can I refrigerate this say from 9am to 9am the next day? Also how many calories are in this cake? (Sorry I just have to know ) if not I can figure it out no worries!!

    Reply
    • Nicole Dawson says

      March 20, 2020 at 2:17 pm

      I’d refrigerate the cake itself, without the fruit added on. It will still hold with the fruit but it does become a little mushy as the berries start to create liquid.

      Reply
  9. Teresa Long says

    March 25, 2020 at 7:02 pm

    Made this cake tonight with gf flour and felt like I had to bake it forever
    Even then it seems like it’s undercooked not sure what’s going and I’m getting Frustrated
    Even checked my oven temp

    Reply
    • Nicole Dawson says

      March 27, 2020 at 11:03 am

      Hmm, what GF flour did you use? Does it contain Xantham gum? Did you make any changes to the recipe?

      Reply
  10. Lorena says

    April 7, 2020 at 3:53 pm

    Will this recipe work for cupcakes?
    Thanks

    Reply
    • Nicole Dawson says

      April 9, 2020 at 11:16 am

      Yes it will. I would cut the recipe in half for 12 -13 cupcakes instead of 2 dozen.

      Reply
  11. Rebekah says

    April 20, 2020 at 2:32 pm

    Hi Nicole!
    Love your recipes was wondering what you would recommend for bake time if making this in a 9×13 pan?
    Thanks! Take care!

    Reply
    • Nicole Dawson says

      April 23, 2020 at 2:19 pm

      Typically 30-35 minutes is what I bake it for.

      Reply
  12. Kyna says

    May 3, 2020 at 9:27 pm

    This was outstanding! I am very impressed! It was moist, rose well, and held together.

    I did make one change that might be helpful for others who suffer from allergies. Many people, myself included, cannot tolerate the xantham gum used in the 1:1 gluten free flour blends. However, without eggs or dairy, a binding agent (like xantham gum) is essential for a gluten free cake to stick together. So instead of using the 1:1 blend, I used Bob’s Red Mill Gluten Free All-Purpose Baking Flour. Then, I added 1 tablespoon of whole psyllium husks to the dry ingredients to replace the xantham gum. After adding the wet ingredients, I allowed the batter to sit for about 5 minutes so that the psyllium husks could thicken the mixture. Then I baked the cake as directed in the recipe. It turned out beautifully! The cake stuck together, came out of the pan, and held up for me to trim the edges before I iced it. I am sure it is even firmer if you use the 1:1 flour, but I was very pleased with how my version turned out.

    Reply
    • Nicole Dawson says

      May 5, 2020 at 3:10 pm

      Such a great bit of advice Kyna! I love how the psyllium husk worked in this recipe! Thanks so much for sharing.

      Reply
  13. Kristy says

    May 4, 2020 at 8:13 am

    Do you recommend a GF flour that has Xanthan Gum in it?

    Reply
    • Nicole Dawson says

      May 5, 2020 at 3:08 pm

      I like using one that already has it included, since it’s an easy 1:1 replacement but it’s not required. If you have a brand that you like, just add the X-gum based off of their recommendation.

      Reply
  14. Julia Smith says

    May 13, 2020 at 9:58 am

    The cake looks amazing! I want to bake it for my sister and my graduation. I was just wondering is there something I can replace the shortening with?

    Reply
    • Nicole Dawson says

      May 13, 2020 at 11:06 pm

      For the frosting? If thats the case, you can use vegan butter or butter of some type. The shortening just stabilizes it better but you can use either. Or half and half of each.

      Reply
  15. Lucy says

    May 14, 2020 at 11:47 am

    Hello, I’m making the cake later today but I was wondering if almond milk will work?
    Thanks

    Reply
    • Nicole Dawson says

      May 14, 2020 at 10:16 pm

      Yes, any milk should work in this.

      Reply
  16. Michelle says

    May 18, 2020 at 2:55 pm

    When you mix it all together is the consistency runny or should it be thicker?

    Reply
    • Nicole Dawson says

      July 2, 2020 at 1:25 pm

      It should be a little on the thicker side.

      Reply
  17. Logan M. says

    May 30, 2020 at 5:55 pm

    Hi Nicole! This was my first time making a vegan and gluten free cake and it turned out delicious! The only problem I had was that the cake’s texture turned out very dense and sits in the stomach very heavily. Do you know what I can do to make sure my cake is nice and fluffy? The only deviation I made from the recipe was refrigerating the layers overnight and assembling them right before serving, so I’m sure it’s an issue with *how* I did something.

    Reply
    • Nicole Dawson says

      June 1, 2020 at 10:37 am

      Hi Logan, what gf flour did you use? Some of the flours are denser than others, so using a lighter blend will help. Sifting the flour can help, too. I use the scoop with a spoon then level approach to measuring and then sift as well. Gluten-free cakes tend to contain hidden moisture due to their extra-dense cell structure. So, don’t be afraid to bake the cake a few extra minutes to drive that moisture out and make sure to refrigerate only after it has cooled completely.

      Reply
  18. Brenda says

    June 10, 2020 at 2:36 pm

    For a high altitude location how much longer should I bake this and should I make any changes to the recipe?

    Reply
    • Nicole Dawson says

      June 16, 2020 at 2:08 pm

      I haven’t tried but here is some info I found that should help. https://www.allrecipes.com/article/high-altitude-cake-baking/

      Reply
  19. Muntaha says

    June 10, 2020 at 3:36 pm

    Hi! I was going to try this recipe to make a smash cake for my daughter since she has wheat egg and dairy allergies. Do you know what the cook time would be in a 6 in pan? Or should I just bake them in 9 in and cut out smaller circles?

    Thank you!!

    Reply
    • Nicole Dawson says

      June 10, 2020 at 5:04 pm

      Filling 6-inch pans with 1 3/4 cup batter, you’d typically bake 22 to 27 minutes or until toothpick inserted in center comes out clean.

      Reply
      • Muntaha says

        June 12, 2020 at 7:10 pm

        Sounds great. Thank you so much!! Can’t wait to try it. Will let you know results!

        Reply
  20. Sophia says

    June 11, 2020 at 11:33 am

    This amount of vinegar/baking soda is the equivalent of how many eggs, would you say?

    Reply
    • Nicole Dawson says

      July 2, 2020 at 1:26 pm

      It’s about 3 eggs, but you can still add a little splash of vinegar to help it rise.

      Reply
  21. Chelsea says

    June 12, 2020 at 7:08 pm

    THANK YOU for making a fuss free cake recipe. I made cupcakes with this recipe, used 1:1 gluten free flour, cashew milk and baked these as cup cakes for 20 min at 350 they came out great. Denser than a normal cupcake but cooking for someone with coconut, dairy, egg, almond and celiac… just the fact cake is an option is amazing.

    Reply
    • Nicole Dawson says

      June 16, 2020 at 2:06 pm

      Hey Chelsea, I’m thrilled you all liked it. It does come out a little denser with the gluten-free option (especially when omitting all the other items) but still so yummy.

      Reply
  22. Manisha says

    June 13, 2020 at 8:43 pm

    Can i use any other sweetener instead of sugar

    Reply
    • Nicole Dawson says

      June 25, 2020 at 9:37 am

      If you are looking for a sugar replacer, I would suggest Wholesome Zero or Allulose. Both bake similar to sugar. I wouldn’t recommend a liquid sweetener though.

      Reply
  23. Rebecca Roberts says

    June 22, 2020 at 9:46 am

    Oh my gosh – I made this cake a couple days ago for my birthday and almost cried. Since finding out I’m allergic to dairy I haven’t had much luck with baked goods. I used oatmilk for the cake batter and the cake turned out amazing! Seriously, after cutting the rounded top off the cake, I put the crumbs in a bowl and just ate those! This will definitely be my go to cake recipe from now on. Just wondering though is there a guide for the cooking times for different pan sizes? Like cupcakes or 9×13 pans?

    Reply
    • Nicole Dawson says

      June 25, 2020 at 9:31 am

      I do the same with the top pieces! You can also turn them into cake pops with a little icing mixed in then freeze and dip into chocolate. (like this: https://allergylicious.com/homemade-chocolate-cake-balls-vegan-and-gluten-free/). If making cupcakes, I usually bake 18-22 min. If a larger sheet pan, like 9×13, 30-33 minutes is usually ideal. I make it both ways as well. So glad you loved it!!!!

      Reply
  24. Nicole Thompson says

    June 29, 2020 at 9:07 pm

    It’s been in my oven for 55 min and the toothpick is still not coming out clean. I have at 7500ft. I followed your recipe exactly. What. Do. I. Do.

    Reply
    • Nicole Dawson says

      July 2, 2020 at 1:24 pm

      Oh my! I don’t live at an elevation like that..but here is what I found:
      Adjustment for 7000+ feet:
      Reduce baking powder: for each teaspoon, decrease 1/4 teaspoon.
      Reduce sugar: for each cup, decrease 1 to 3 tablespoons.
      Increase liquid: for each cup, add 3 to 4 tablespoons.
      Increase oven temperature by 25 degrees F.

      Please let me know how it works and if you remade with any of these adjustments. If you remake it, I’d start but cutting the recipe in half. And I’d love to include it in my notes to help others.

      Reply
  25. Kate Kurtz says

    July 11, 2020 at 11:35 am

    What should be the weight of the 3 cups of 1:1? I like to use weight more than cup measurements to ensure accuracy. Thank you!

    Reply
    • Nicole Dawson says

      July 20, 2020 at 9:30 am

      148g is 1 Cup of Bobs 1:1. However, I used the scoop and level method, so just check the consistency in case you need to add a little more in.

      Reply
  26. Lisa says

    July 17, 2020 at 11:30 pm

    Would you use distilled white vinegar or white wine vinegar? I don’t have apple cider vinegar

    Reply
    • Nicole Dawson says

      July 20, 2020 at 9:10 am

      You sure can!

      Reply
  27. stacy says

    July 24, 2020 at 2:16 pm

    Hello! Have you tried this with coconut milk instead of rice milk? Do you have a preference for this recipe as to which turns out better? Also, wondering the same about Domata gluten-free flour? Do you get the best results with Bobs or have you tried Domata? Thanks so much!! 🙂

    Reply
    • Nicole Dawson says

      August 23, 2020 at 9:32 am

      I’ve never tried Domata flour or seen it. I’d just recommend checking to see if it contains Xanthan gum and if not, be sure to add it. And I actually love coconut milk (even the refrigerated type) over rice milk. Mostly because its richer and creamier and lends a fluffier cake texture.

      Reply
  28. Danielle says

    August 15, 2020 at 7:33 am

    Is it possible to sub applesauce for the oil? If so, how much would you recommend? Many thanks!

    Reply
    • Nicole Dawson says

      August 17, 2020 at 11:45 am

      I haven’t attempted this recipe using applesauce in place of the oil, but I did test with different amounts of oil and this was the least amount I could get away with while still keeping the structure and flavor. But if you would like to try, I’d recommend a 1:1 substitute. So 3/4 cup oil equals 3/4 cup applesauce. Please let me know how it turns out if you do this.

      Reply
  29. Danielle S says

    September 10, 2020 at 8:34 pm

    Really bummed that this cake didn’t work out. It looks delicious in the photos. I followed the directions exactly. I weighed the flour, and carefully followed everything else exactly. The cakewalked still jiggly after 30 minutes. I took it out after about 55 minutes. It looked ok but I cut into a small piece and it was oily and gooey. Such a waste of a lot of ingredients!

    Reply
    • Nicole Dawson says

      September 14, 2020 at 11:43 am

      I’m not sure what could have happened? I just made this cake over the weekend for a birthday and it turned out lovely. Did you use a smaller cake pan by chance?

      Reply
  30. Vanessa says

    October 8, 2020 at 7:13 am

    I’m making a cake for a friend who’s allergic to eggs, gluten, dairy, and nuts. This recipe was the only one I tried that worked and was delicious! I did end up adding a little more milk to make the cake lighter but that may just be because of the gluten free 1-1 flour I used. Great recipe!

    Reply
    • Nicole Dawson says

      October 26, 2020 at 12:37 pm

      Awesome Vanessa. Way to trouble-shoot. Depending on the brand of 1:1 flour I use, I may also have to adjust the liquid.

      Reply
  31. Anushka says

    October 29, 2020 at 6:16 am

    Hi Nicole,
    I made this cake tonight. It is baking in the oven at the moment. I wanted to ask-
    I have used coconut sugar, flavour free coconut oil. I am hoping that it turns out ok. It is for my daughters birthday celebration at school and needed to be vegan, gluten free and nut free.
    Thank you for your recipe.

    Reply
    • Nicole Dawson says

      November 10, 2020 at 7:16 pm

      How did it turn out using those substitutions? Did you make it as a cake or did you change it into cupcakes for school?

      Reply
  32. Jesseca T says

    November 30, 2020 at 12:25 pm

    Can I use refined coconut oil instead? Will this change the results?

    Reply
    • Nicole Dawson says

      December 1, 2020 at 9:44 am

      Most oils should work, but if you use coconut oil, just make sure it’s liquified and let me know how it turns out.

      Reply
  33. Sydney DeVan says

    January 9, 2021 at 9:12 pm

    Honestly, this may be the best gluten free vegan cake I’ve ever had! I used king author gf flour, white vinegar, and soy milk so if anyone is having troubles I highly recommend trying these ones 🙂 I also used four 6 inch diameter cake tins instead of 2 of the 9 inch tins, when doing so the cakes ended up being an about an inch tall once baked. They also didn’t get that dome shape (I bet there is a better word for when it stays low on the edge and higher in the middle so please forgive me) so i barely needed to level them! Then I also only put strawberries in the middle of each layer instead of the other berries (I’ll definitely be trying it that way soon tho!) my sister can’t have dairy or gluten so I’ve attempted countless numbers of recipes and this is by far the easiest and tastiest one yet!

    Reply
    • Nicole Dawson says

      January 13, 2021 at 5:23 pm

      Thanks for sharing all your tips! I have been using my 6″ rounds more than any other as well and prefer the smaller, fluffier cakes. So glad you enjoyed the recipe!

      Reply

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Please note that although specific vegan and allergy-friendly brands may be used in a recipe, it is still recommended to double-check the labels.  Ingredients, processes and products are subject to change by a manufacturer at any time.

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🍬#ad 🍬Life is all about the connections you 🍬#ad 🍬Life is all about the connections you make which is why it’s been so important to continue Family Game Night, even with the kids getting older. 🃏🕹It’s a night full of competitiveness, laughter, fun and good food! Tonight we included the new #yumearth chewys to our table because they are a delicious treat everyone can enjoy!
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YumEarth fruit chewys are :
*organic, non gmo, gluten free & vegan
* allergen friendly- no peanuts, gluten, tree nuts, milk, eggs, fish, shellfish, or soy 
*no high fructose corn syrup, artificial dyes or flavor
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Want to add them to your table? Copy the link below to get 20% off chewys from their website ● https://yumearth.com/discount/CHEWYS20 🍬 or head to stories and click on the link there! 

 

#yumearth #allergyfriendly #glutenfreetreats #top8free #allergymom #candylover #vegantreats #organickids #foodallergies #nodairy #dairyfreelife #dairyfreekids #glutenfreeats #vegancandy #foodallergymom #chewys #new #fruitchews #yumearthpartner #vegancandy #vegansweets
The best 𝐇𝐮𝐦𝐦𝐢𝐧𝐠𝐛𝐢𝐫𝐝 𝐁𝐮𝐧𝐝𝐭 𝐂𝐚𝐤𝐞! 🌺 It’s a tender, flavorful, vegan cake brimming with fresh pineapple, ripe bananas, and cinnamon then finished with an irresistibly rich homemade frosting!  It tastes almost tropical! 🍌🍍🌴 and it's coming your way soon! ✨⁣
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While you're waiting for this recipe, TELL ME, what other type of cake or desserts do you want to see on the blog? 🤷🤷‍♂️⁣
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#hummingbirdcake #vegancakes #southerndesserts #nutfreevegan #vegandessert #dairyfreecake #eggfree #allergyfriendly #cakesofinstagram #beautifulcuisines #findingvegan #sweetooth #vegandesserts #imsomartha #vegantreats #nodairy #dairyfree #veganfoodie #veganrecipe #thefeedfeedvegan #veganshare #veganrecipes #vegancake #glutenfreecake ⁠#foodphotography  #foodblogger #f52grams @thrivemags #allergylicious ⁠@thefeedfeed
Is it Spring Yet? 🍋 This sweet & tender, vegan Is it Spring Yet? 🍋 This sweet & tender, vegan blueberry lemon loaf is bursting with lemon and blueberries & tastes just like Spring! ☀️it’s what you need to get you through this crazy cold weather! The tangy sweet lemon cream cheese glaze, helps too 😉. 
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What have you been doing to get through the cold? ⤵️
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Comment and then grab the recipe here @allergylicious : https://allergylicious.com/blueberry-lemon-loaf-cake-vegan-allergy-friendly/

#vegancake #lemoncake #blueberrycake dairyfreecake #f52grams #plantbaseddessert #vegantreats #BHGFood #bakedfromscratch #feedfeedbaking #veganbuttercream #wellandgood #nutfreevegan #veganbaking #vegandessert
Eggy Breakfast Tacos 🌮 Our whole family could e Eggy Breakfast Tacos 🌮 Our whole family could eat this meal for breakfast, lunch or dinner!  Simply scramble up @justegg (new and improved) fluffy vegan eggs, then top with veggies and plant-based meat as desired. 🔥And don’t forget the heat sauce 🌶 & vegan cheese! 
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This easy recipe is on the blog, but I’m also sharing a quick video on stories ....you’ll wanna check that out 😉
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#justegg #veganegg #breakfastideas #breakfasttacos #veganbreakfast #brunch #breakfastfordinner #plantbased #healthyeating #veganfood #plantbased #veganfood #whatsfordinner #weekendbrunch
Applesauce and Spice and Everything Nice- that’s Applesauce and Spice and Everything Nice- that’s what this Bundt Cake is made of ❤️ 
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And friends, I promise, you’re gonna fall in love at first bite! 
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Ready to try? Recipe on the blog : https://allergylicious.com/vegan-applesauce-spice-cake-with-cream-cheese-glaze/

#bundtcake #vegancake #applesauce #vegandessert #dessertblog #foodblogfeed #caketime #vegancakes #veganfoodshare #veganbakes #whatvegansbake #dairyfree #nutfree #weekendbaking #forthemaking #bakersofinstagram
If Cookie Monster was here, he’d be in Heaven an If Cookie Monster was here, he’d be in Heaven and I’m pretty sure he wouldn’t share this Giant Skillet Chocolate Chip Cookie with you .🍪🍪But don’t worry, the recipe is in the blog so you won’t miss out 😂.
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I highly recommend pairing it with your favorite dairy free ice cream and devouring straight from the oven, while it’s nice and gooey! 🎉
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https://allergylicious.com/vegan-chocolate-chip-skillet-cookie/
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#cookie #chocolatedrip #vegancookie #skilletcookie #chocolatechipcookie #veganchocolatechipcookies #cookiesofinstagram #giantcookie #cookiegram #vegandessert #sweettooth #dairyfreebaking #veganbaking #glutenfreerecipes #nutfreevegan #foodallergyfriendly #veganfoodblog #huffposttaste #foodphotography
✨NEW✨𝐯𝐞𝐠𝐚𝐧 𝐜𝐡𝐨𝐜𝐨 ✨NEW✨𝐯𝐞𝐠𝐚𝐧 𝐜𝐡𝐨𝐜𝐨𝐥𝐚𝐭𝐞 𝐜𝐡𝐢𝐩 𝐛𝐥𝐨𝐧𝐝𝐢𝐞𝐬 - stop everything and make these today! ✨ They’re soft & buttery, sweet & chocolate-y, so good, and oh so easy! Made in one bowl and in under 30 minutes, you’ll have more time to play in the snow ❄ ☃ Naturally vegan, nut free, gluten free option and minimal ingredients! WOO-HOO!🎉🎉⁣
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Head to stories and check out how easy these are to make, then grab the recipe (link in bio)⬆
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