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Homemade Dairy-Free Gluten-Free Vanilla Cake photo

Dairy-Free Gluten-Free Vanilla Cake

This Dairy-Free Gluten-Free Vanilla Cake is unbelievably moist and fluffy! A perfect sweet treat for any celebration.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake:
  • 2 cups gluten-free all-purpose flour (320g)
  • 1 cup granulated sugar (330g)
  • 1 tsp sea salt
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 3/4 cup avocado oil (175ml)
  • 1 cup full-fat canned coconut milk (225ml)
  • 3 large eggs
  • 1 tbsp pure vanilla extract
For the Frosting:
  • 2 sticks vegan butter (1 cup, 230g)
  • 4 to 6 cups powdered sugar (480-600g)
  • 6 to 8 tbsp full-fat canned coconut milk as needed (80-100ml)
  • 1 tsp pure vanilla extract
  • 1 pinch sea salt

Equipment

  • Mixing bowls
  • Whisk
  • Spatula
  • Cake Pans
  • Oven

Method
 

Directions:
  1. Preheat your oven to 350°F (175°C). Grease and flour your two 9-inch round cake pans with gluten-free flour to prevent sticking.
  2. In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, sea salt, baking powder, and baking soda until well combined.
  3. In another bowl, combine the avocado oil, full-fat coconut milk, eggs, and pure vanilla extract. Whisk until the mixture is smooth and well-blended.
  4. Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined. Do not over-mix; a few lumps are okay!
  5. Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
  7. While the cakes are cooling, prepare the frosting. In a mixing bowl, beat the vegan butter until creamy. Gradually add the powdered sugar, mixing well. Pour in the full-fat coconut milk, pure vanilla extract, and a pinch of sea salt. Beat until smooth and fluffy. Adjust the consistency with more coconut milk or powdered sugar as needed.
  8. Once the cakes are completely cooled, place one layer on a serving plate. Spread a layer of frosting on top, then place the second cake layer on top. Frost the top and sides of the cake, smoothing it out as desired.
  9. Feel free to get creative with decorations! You can add fresh fruit, edible flowers, or sprinkles. Slice, serve, and enjoy your Dairy-Free Gluten-Free Vanilla Cake!

Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • If you want to keep it longer, refrigerate for up to a week or freeze for up to 3 months.
  • When ready to enjoy, thaw in the refrigerator overnight before frosting or serving.