Vegan Vanilla Cake

Gluten Free Vanilla Cake with alternating layers of cake and vanilla frosting.

5 from 2 votes

This Vegan Vanilla Cake has layers of fluffy vanilla cake surrounded by creamy vegan vanilla frosting with a little crunch of some sprinkles. This layer cake is so simple to make, no mixer is needed for the batter! This beauty is a must try for all the vegan vanilla lovers out there. No one will ever know it’s gluten free, nut free and vegan!

Prep Time20

Cook Time50

Assembly and Chill Time30

Total Time1 40

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Servings: Slices

Calories: 848kcal

Author: Lee

Ingredients

For the Vegan Vanilla Cake

3.5 cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
2 cups granulated sugar
2 teaspoons baking soda
2 teaspoons kosher salt
¾ cup plus 2 tablespoons vegetable oil
2 tablespoons white vinegar
2 teaspoons pure vanilla extract
2 cups cold water

For the Vegan Vanilla Frosting

1 cup unsalted vegan baking sticks
9 cups confectioners’ sugar
4 teaspoons pure vanilla extract
½ cup water , room temperature

For the Decorations

1 tablespoon Gluten Free/Vegan sprinkles

US Customary - Metric

Instructions

Preheat the oven to 350 degrees Fahrenheit. Grease two 8 inch cake pans with vegetable oil, line with parchment paper and then lightly grease again with vegetable oil.
In a large bowl whisk together the 3.5 cups gluten free flour, 2 cups granulated sugar, 2 teaspoons baking soda and 2 teaspoons kosher salt.
Using clean hands, make 3 wells in the dry ingredients for the wet ingredients to be poured into.
In one well pour the ¾ cup plus 2 tablespoons vegetable oil, in the other well pour the 2 tablespoons white vinegar and in the last, pour the 2 teaspoons pure vanilla extract.
Pour the 2 cups cold water on top of all the ingredients.
Use a whisk to mix everything together until fully combined. If it gets too thick for the whisk, switch to using a spatula. Do not over-mix.
Using a spatula, scoop the batter evenly into 2 greased and parchment lined 8 inch cake pans and smooth the tops with a butter knife.
Bake the cakes in the center rack at 350 degrees Fahrenheit for 50 minutes until the top is slightly springy when carefully touched.
Let the cakes cool almost completely in the pan for 15 mins before trying to remove. Then remove from pans and let cool completely on a wire cooling rack.
Once cool, slice both cakes in half horizontally. Now you have 4 thin layers of cake.
If your cakes have dome tops, you can take a thin layer off the tops of the cake with a knife, to make a flat surface.
In the large bowl of an electric mixer or using a hand held mixer, beat the 1 cup unsalted vegan baking sticks until smooth.
Slowly add in the 9 cups plus confectioners' sugar and the 4 teaspoons pure vanilla extract and beat until combined.
Add in the 1 cup of room temperature water...a little at a time until you get the desired consistency.
You may not need to use all the water.
Divide frosting into 5 equal servings.
Place one layer of cake on a cake plate/stand. Scoop ⅕ (about 1 cup) of frosting on top of the layer and use an icing spatula to spread it around.
Place another layer of cake on top; repeat this same process. Do this with 3 layers of cake.
Once you get to the last layer of cake, place it bottom (or flat) side up so the top of the cake is nice and flat. Use an icing spatula or a butter knife to frost the top and a thin layer on the sides of the cake.
You should only use a fifth of the frosting on the top and sides combined.
Pop the entire cake in the fridge uncovered for 15-20 minutes.
Take the cake out of the fridge. Frost the top and the sides again with the last ⅕ of frosting.
If desired, use the back of your icing spatula or the back of a spoon to make designs.
Place sprinkles on top of the cake if desired.

Notes

To Ensure Vegan: Use a dairy-free gluten free flour, vegan sugar, vegan baking sticks and vegan sprinkles.

All Purpose Flour: I cannot test this due to celiac disease, but use 3.5 cups packed AP flour (588 grams) and ¾ cup vegetable oil.

Storing: Once the cake is cut into, cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge for up to 2 days.

When ready to eat, let the slices sit on the counter, in the foil for about an hour or until the cake is room temperature and soft. If desired, warm each slice in the microwave for 5-10 seconds; be careful not to burn your mouth.

Freezing: Wrap slices in foil, place in the zip top bag and freeze for up to 30 days.

When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating or until the cake is room temperature and soft. If desired, warm each slice in the microwave for 5-10 seconds; be careful not to burn your mouth.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition