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Gluten Free Vegan Vanilla Cake with Summer Berries

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 slices
Calories 350
A light and fluffy vegan vanilla cake made with gluten-free ingredients, topped with fresh summer berries for a delightful treat.

Ingredients

Dry ingredients

  • 2 cups plain gluten free flour blend
  • 1 tsp xanthan gum
  • 2/3 cup granulated sugar ((150 g))
  • pinch salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • zest of 1 lemon lemon zest (optional, but recommended)
  • 3 1/2 tbsp vegetable oil
  • 1 1/3 cups non-dairy milk ((e.g., coconut, rice, almond))
  • 2 tsp lemon juice
  • 1 tsp vanilla paste ((or vanilla extract))

Filling and topping

  • 2 cups coconut cream
  • 1 cup powdered sugar
  • 1 tsp vanilla paste ((or vanilla extract))
  • ~2 cups berries of choice (e.g., blueberries, raspberries, blackberries)
  • 2 round 6 inch cake tins

Instructions 

  • Preheat oven to 350°F (180°C). Grease the cake tins.
  • Mix dry ingredients in a bowl. Combine wet ingredients separately.
  • Combine wet and dry mixtures, then divide batter evenly into tins.
  • Bake for 30 minutes or until a toothpick comes out clean. Let cool.
  • Whip coconut cream with powdered sugar and vanilla. Spread between layers and top with berries.

Notes

Use fresh berries for the best flavor and texture.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: vegan
Keyword: Berries, Gluten-Free, vanilla