Hi Karla — happy you loved the recipe! Scroll through the comments to see if you can find those. Hi Lisa. Just a couple of questions. In your option should I make the night before and frost in the morning? Should I make two layers with this size?

Hi Anna — yes, you can make this cake the night before and leave them in the tins. Just note that you may need to increase cooking time a little bit.

Hope you have a wonderful birthday party for your daughter! Seriously better than regular chocolate cake!! You could try adding a bit more of other flours. Just keep in mind that coconut flour is highly absorbent.

This cake truly is amazing! Added a raspberry coulis filling between the layers and a traditional buttercream icing.

It was amazing! A raspberry filling in between sounds amazing! This cake is absolutely delicious! The cake was airy and moist. Thanks for the great recipe. Let us know how it is the second time you make it with a little less sugar. Lisa, I am looking for a chocolate cake to make for my birthday.

Can you tell me a substitute for the tapioca flour? I am allergic to tapioca, cassava and corn. Made this substituting with chia eggs to be dairy free. Also added gf chocolate chips for extra sweetness. Cake was very heavy and denser than brownies. I would not suggest to use chia eggs. Unless maybe adding extra levening ingredients; baking powder.

Flavor overall was good. Serve at room temp or slightly cooled. Do you have a suggestion as to how long to bake? While i realize once frozen and thawed you cant expect it to be the same, but do you have any suggestions for freezing or do you recommend not trying to freeze at all?

Could I substitute normal white sugar in place of the coconut? Would quantity still be the same? All rights reserved. Privacy Policy Disclaimer How We Develop Recipes Terms of Use Powered by CultivateWP.

Jump to Recipe Jump to Video. Pin Facebook Tweet Email. Amazing Paleo Chocolate Cake gluten-free, dairy-free 4. Prep: 30 minutes mins. Cook: 30 minutes mins. Total: 1 hour hr. Servings: 16 servings. Author: Lisa Bryan. Print Pin Review Save Saved. Description This paleo chocolate cake recipe is fluffy, light and airy.

It's also unbelievably decadent, rich and moist. Once you make it, you'll see why it quickly became a reader favorite. Watch the video above! Ingredients US Customary Metric. Instructions Preheat your oven to degrees fahrenheit. Grease three 8-inch cake pans and line the bottom with parchment paper.

I prefer to grease my pans with ghee or organic palm shortening as coconut oil can leave a slight coconut taste. Set these aside. Add all of the dry ingredients to a very large mixing bowl and whisk together. Add all of the wet ingredients to a separate medium mixing bowl and whisk together.

Then, pour the wet ingredients into the dry and whisk together for minutes to create your cake batter. Evenly divide the batter between the three baking pans and cook for minutes, or until a toothpick comes out clean. Once the cake has completely cooled, assemble the cake by adding the chocolate buttercream frosting between each layer and frosting the outside.

You can also use two 9-inch cake pans for a two-layer cake the layers will be thicker. Bake them for approximately 35 minutes, or until a toothpick comes out clean. Even the slightest amount of internal heat in the layers will cause the frosting to melt.

This is the brand of espresso powder that I use. For substitutions and storing, make sure to read the tips in the post above. Nutrition Calories: Course: Dessert.

Cuisine: American. Keyword: Gluten Free Chocolate Cake, Paleo Cake, Paleo Chocolate Cake. Did you make this recipe? Mention downshiftology or tag downshiftology! Rice Pudding. Coconut Macaroons. Banana Oatmeal Cookies. Apple Crisp. Lisa Bryan Lisa is a bestselling cookbook author, recipe developer, and YouTuber with over 2.

Total Time 1 hour hr 55 minutes mins. Course Dessert, Snack. Cuisine American. Servings Calories kcal. Preheat the oven to Degrees F.

In a separate bowl whisk the eggs, then add milk, sugar oil, zest and juice and whisk to combine. Calories: kcal Carbohydrates: 39 g Protein: 4 g Fat: 19 g Saturated Fat: 3 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 13 g Trans Fat: 0.

Keyword cake, dairy-free, gluten free, Olive Oil. Tried this recipe? Let us know how it was! Author: Kat Ashmore. Filed Under: Cakes , Desserts , Gluten Free.

Tags: Cake Recipe , Dairy Free Cake , Gluten Free Cake , Olive Oil Cake. Related Posts. July 27, Cakes , Desserts , Gluten Free. December 15, Cakes , Desserts , Fruit , Gluten Free. Maple-Rye Banana Bread Refined Sugar Free, Gluten and Dairy-Free Optional.

My Secret Sauce-Stuffed Meatballs. This made my day Amy! Thank you for being here! Melisa, it is added in with the wet ingredients! Recipe Rating Recipe Rating. Save my name, email, and website in this browser for the next time I comment.

Recent Posts Big Bites Exclusive: Dark Chocolate Earl Grey Mousse Vegan, Gluten Free Big Bites Exclusive: Barbecue Ranch Chopped Salad Curry Cashew Chicken Salad Quick and SO Flavorful! Rainbow White Bean Salad Easy, Healthy Meal Prep! Like what you see? Lakanto is a munk fruit sweetener that makes a granulated type sugar and that might be a good substitute.

I have a grain free chocolate cake recipe on the blog that might give you more of what you are looking for. Can the xanthan gum be replaced by guar gum? And it it even needed if my gf flour mix already has guar gum as one of the ingredients?

So sorry for the late reply! You can absolutely use guar gum, but if your mix already has it then you can leave it out. If you have any vanill abean, or vanilla bean paste it tastes phenomenal in the cake too!

Happy birthday to your little one. Hi Ellen, Yes, you can freeze it! For best results freeze un-frosted and then completely thaw before frosting. Refrigerate until your ready to serve and then let it come to room temperature before serving.

If you have any vanilla bean it tastes amazing in this too! I checked to make sure that my measurements were correct, and they were. Hi Paisley, The vanilla really brings out the flavor in this vanilla cake and I even love adding some vanilla bean paste for extra flavor.

My guess would be that not adding enough vanilla might make it so other flavors come through more. It would be much appreciated!! Hi Bon, I wish I did!

When we convert in the U. I know you can convert the measurements on google, maybe give that a try? Hi Jennifer, I followed this recipe, and it turned out with a lovely, fluffy cake.

But the taste was horribly bitter! I checked the measurements and did everything correctly… Should I halve the baking powder and baking soda next time, and risk a dense cake?

Hi Hannah! What flour blend did you use? You can also scrape a vanilla bean or add some vanilla bean paste to give it a little more flavor. I used your flour blend. I made it a second time and halved the amount of baking soda and added vanilla bean paste.

It turned out perfectly! I love this recipe but my cake mix is coming out super thick every time I try it. How would you suggest thinning it? I have tried every gluten free vanilla cake recipe you can find online. None have worked, but this one is a winner! I was able to easily veganize this recipe with wonderful results.

You have no idea how happy I am to hear this! Did you need to change the baking time at all? I would love to add your modification into the blog post for a vegan option to help others. For milk, my favorite is coconut, but I also use Flax milk and it works great.

Hi Jennifer — thanks so much for this recipe! I just made this as funfetti cupcakes and they turned out really well. One question though — in the second step when you mix in the sugar-water solution and milk, is the mixture supposed to combine fully and get creamy?

Have you ever experienced that? Not sure if this could have affected it. Eggs are not dairy, only milk from mammals are considered dairy. Just made this cake last night with my nephew, who is Gluten-Soy-and Dairy intolerant. Thank you for creating this recipe.

You can use guar gum in place. If you all purpose flour blend already has it then there is no need to add more. thanks for the speedy reply! One other question. Have you ever made ahead and frozen them, and then let thaw and then icing them? When I freeze it, I like to wrap it in plastic wrap and then store it in a freezer bag.

have two questions… 1. how many ounces of flour are there per cup? I ask as a few of the comments mention batter is either too runny or too thick.

why is baking soda needed in this recipe? thank you! I made this cake with the buttercream icing and it was a hit! I then made the same recipe but did cupcakes.

I made them the day before the party and they were super moist and even my son who is not gf or df ate it and had no idea! So so happy I finally found a recipe for my daughter, and that everyone will eat.

No more having to have two cakes!! I made the recipe exactly as written, used coconut milk, and it was so good! I will definitely bake this again.

I made a cream cheese frosting for it with vegan butter and vegan cream cheese, and it made my birthday girl friend so happy! Skip to content. Jump to Recipe Print Recipe. First of all, nothing is more disappointing than all of your hard work and you end up with a brick.

Chocolate never did me dirty, vanilla was a dirty creep. My first thought was that I had gotten over my head, could I really pull this off? Gluten free and dairy free Vanilla Cake seemed like a tall order, but let me tell you- I nailed it! Even my non gluten free friends and family want this gluten free birthday cake every year!

Gluten Free Birthday Cake. Course Dessert. Cuisine American. Keyword gluten free cake, gluten free vanilla cake. Prep Time 25 minutes. Cook Time 35 minutes. Total Time 1 hour. Servings 10 people. Calories kcal. Ingredients 2 ½ Cup GF All Purpose Flour 1 tsp. Xanthan Gum 2 tsp. Baking Powder 2 tsp.

Coconut Oil 1 TBSP. Vanilla 2 Eggs ¼ tsp. Instructions Preheat oven to °F. Boil the water in the sauce pan with ½ cup of sugar for 3 minutes. Allow to cool. In your stand mixer blend the other ½ cup of sugar with the butter and melted coconut oil.

Add the milk and the cooled water and sugar mixture. The mixer should be going the entire time. Add the eggs, vanilla, salt, baking soda, baking powder, xanthan gum and gluten free all-purpose flour. Beat on medium for about 5 minutes until your batter is almost a pudding like consistency.

Pour into your greased pans. I use coconut oil to grease the pan. Cupcakes cook minutes. Watch after 20 minutes in case your oven runs hot. Test with toothpick.

Nutrition Facts. Calories Calories from Fat Iron 1. I you like this recipe then you will love my cookbook, because it contains this recipe plus over more. Type your email… Subscribe. They always have and always will.

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This easy gluten free and dairy free strawberry shortcake is the perfect summertime treat that will bring you back to your childhood. Gluten Free Dairy Free Brownies can be just as moist, flaky and fudgie as you remember!

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This family friendly dessert is something my kids get excited about…. Previous Previous. Next Continue. Similar Posts. Leave a Reply Cancel reply Your email address will not be published. Thanks Susie! We love this cake too. I make it all the time! Probably, but it should have a pudding like consistency.

What flour did you use? Hi Beth, Nothing makes me happier than waking up to comments like this! Also, did you frost them before trying them or just eat them plain? Wrap them in plastic wrap and store in the fridge.

Thank you Angi! I am so happy that it turned out great. Hi, I have two questons can this be made without eggs? Hi, You can make this with egg replacer, but your outcome could be slightly different. If you use a GF flour blend that has the xantham gum in it can I omit it?

You can use the exact same measurements of butter and milk. And then, what size pans are you using, and how many? Thank you for replying! Do you omit the Xantham gum if your blend already contains it? Or is the extra boost needed?

If the blend already contains xanthan gum you do not need to add more. What can i sub for the coconut oil?

Vanilla Cake. The ultimate in classic cake flavours. And dare I say, one of the trickiest cake flavours to nail down too.

Thank you for supporting CAKED by Katie. A pale yellow crumb, warm notes of sweet vanilla, and soft cloud-like texture, this vanilla cake will rival any box mix.

First up, to create a soft and tender crumb that vanilla cakes are known for, we are going to reverse cream the butter and dry ingredients.

I used this technique in my Peanut Butter Chocolate Cake and fell in hard love. Traditionally, most vanilla cake recipes start by creaming the butter and sugar together until light and fluffy. In reverse creaming, the dry ingredients with the sugar are whisked together to create air and break down any of the larger sugar crystals.

The next step to reverse creaming is adding the butter bit by bit which coats the flour and helps inhibit gluten formation.

Less gluten means a softer spring-like crumb. After the butter and dry ingredients have been creamed together and have formed a sand-like texture, the wet ingredients get added in two separate stages.

First, goes in the milk and oil. Next, the milk, eggs, and of course, the vanilla. This is a vanilla cake after all! A quick note about vanilla extract. There are a lot of vanilla extracts and emulsions.

I will forever until the day I die, strongly urge you to go the extra mile, spend the extra dollar, and get the real pure vanilla extract. But back to the cake, your vanilla cake batter should now be thicky, creamy, glossy, and so totally delicious. I personally find that the reverse creaming method creates gorgeous volume within the batter itself.

Divide the batter into the cake pans, make sure you generously spray and parchment line them for no-fuss removal, and bake them for minutes or until a toothpick inserted in the center comes out clean.

Vanilla cake layers that are fluffy perfection! It took some serious restraint on my part to whip up a delicious dairy-free vanilla buttercream and then just leave it. But you know what, dang, it was so darn good! With the flat beater paddle attachment, crank that stand mixer up to high and let it beat for at least 5 minutes.

Scrape down the sides of the bowl every so often to make sure all the little butter bits are getting mixed but let that baby go.

In the winter, being way up in Northern Canada, I let mine beat for 10 minutes. In the summer, I can sometimes get away with only 5 minutes.

The key to knowing when the butter is ready is when the color has lightened to a very pale yellow, almost white, and the volume has doubled. Once that stage has been achieved you can add in the remaining ingredients.

And again, let that baby beat! My cake style is fairly simple with a rustic aesthetic. My first and most important part about a cake is that it tastes superb. The second important part is that it looks nice.

They do say we eat first with our eyes. To add a bit of extra detail and interest, I used my offset spatula to create horizontal lines around the cake and then three diagonal lines across the font. Super easy. Super effective. And gives that little bit of polished appeal to this banging vanilla cake.

And there you have it. Soft, fluffy, and totally dairy-free vanilla cake layers with a whipped dairy-free vanilla buttercream frosting that tastes like classic cake heaven.

Make sure you snap a picture and send it to me on Instagram. You can check out my other vanilla cake recipe here with my Strawberry Vanilla cake recipe. It uses the traditional creaming method.

The fluffiest and most delicious dairy-free vanilla cake recipe. Four soft vanilla cake layers covered in a whipped vanilla buttercream frosting. This classic vanilla cake recipe is a must-bake. In the bowl of a stand mixer with the paddle attachment cream the butter on high speed until light and fluffy.

Approximately 10 minutes. Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary. Level each fully cooled vanilla cake layer with a cake leveler or knife.

Repeat with the remaining layers and apply a thin coat of buttercream all over the cake. Refrigerate for 20 minutes. Cover the cake with another layer of buttercream and smooth the sides with a cake smoother.

Decorate the cake as you please. I used the tip of my offset spatula to create horizontal lines around the cake and three diagonal lines on the front. With a Wilton 1m piping tip , I piped swirls around the top border and placed a Golden Oreo between each swirl.

Wilton 1M Piping Tip. Cake Leveler. Wilton Icing Smoother. Cake Stand. Cake Turntable. Keywords: dairy-free vanilla cake, dairy-free vanilla cake recipe, dairy free vanilla cake, dairy free vanilla cake recipe, vanilla cake recipe, vanilla cake, classic vanilla cake recipe, classic dairy free vanilla cake recipe.

Is there a specific brand of dairy free butter you use? I love using Becel salted plant-based brick. I hope you love the cake as much as we did! Thanks for baking it up!

I refrigerated it over night and it was hard as a rock when we tried to eat it. Delicious, but unbelievably hard. Yes, coconut oil would absolutely do that to any baked good when refrigerated. Can this recipe work in a 9×13 pyrex pan or do I need smaller or larger pans?

I chose this cake as my first ever tiered cake because of the simplicity of it and I loved it! So delicious! It made me excited to try more flavors! How long would the bake time be for 3 9-inch pans? Time would slightly increase. Check for golden edges that pull away from the pans, the center should bring back to a gentle pat, and a toothpick should come out clean.

I used this recipe just yesterday to make cupcakes. They were absolutely fantastic — so soft, fluffy and not dry at all. Thank you for sharing this recipe!! Is it possible to substitute plant based butter for Becel vegan margarine? Do you think it would ruin the recipe? Hi Sydney, it will depend on the form.

Is it the brick-style vegan margarine? If so, yes. Hello I have made this recipe twice and love it! The one The exact same and another with dairy products and both turned out amazing!

The icing is nice and works so well! I was wondering if you ever tried it with cocao to make a chocolate butter cream and if so how much? I have a chocolate buttercream recipe here using cocoa powder. I made this recipe but with an egg substitute. It was just crumbles. The centers collapsed.

They smelled good but what did I do wrong? If you need an egg-free recipe I suggest trying my chocolate cake or my strawberry oreo cake. Both of those are egg free. The cake came out SO delicious, I only wish there was more left, since it was such a hit!

I look forward to trying more of your recipes! Thank you, Katie. I made this cake today with the buttercream and it was amazing! It was fluffy and had the perfect vanilla flavour.

The layers baked nice and flat which is an added bonus! I would recommend this recipe to anyone looking for a fantastic from scratch vanilla cake recipe. I will be using this recipe from now on! Thank you so much for sharing! I made this cake for my friends sons first birthday. They wanted a fruity twist to it so I added a little bit of blueberry jam in between the layers of cake and it was delicious!

The instructions are clear and easy to follow, and the result is a fluffy, rich, delicious cake. I made this today and jeez is it yummy!

But when I turned my cake out it fell apart. It was still super moist inside so it was not over cooked. They were probably a bit too warm when you inverted them. Make sure the pans are generously sprayed with non-stick spray and prepared with a piece of parchment paper. Before flipping the cakes, run a butter knife around the edges to release any baked-on caramelized spots.

This cake is SO delicious! The buttercream was so light and fluffy. Other than that everything was exactly as written. Thank you for a wonderful recipe! I love hearing that Tracy! Thank you so very much for taking the time to bake this cake and sharing it.

Do you have a suggestion on how to make this recipe without the eggs to make it vegan? Thanks so much! Hi there!! Love your recipes! Any suggestions on making this a vegan recipe? Any good substitutes for eggs? Just a question about the cake flour.

Had anyone tried the ap flour-cornstarch method? Thanks in advance! That said, I personally find that it makes a slightly denser cake texture than cake flour. Any suggestions for turning this into a 3-layer 9 inch cake? Should I double the recipe?

Thank you! Good question Natalie. Yes, I think I would double it. The bake time will increase for a 9 inch round. Do you use self-raising cake and pastry flour? If so, do you still add the baking powder and salt as per the recipe? Hi Sarah! No, I do not use self-raising flour. Okay, so I donot have a stand mixer.

Can i use a hand mixer and if so, how? Also, what kind of plant milk should i use? I cannot use soy or coconut. Will almond milk, rice milk or cashew milk work? Lastly, can i use canola oil instead of vegetable oil?

Yes to that all! Use any kind of milk you want and canola is great! So light, fluffy and the edges almost tasted carmelized.

It was absolutely delicious. I baked this in a 9×13 pan for a quick birthday cake. I used soy milk and presidents choice non dairy butter. Thanks for this amazing recipe! I am so excited to hear this Rachelle. Those carmelized edges are my favorite part! So yummy. Thank you for sharing.

Is there any chance for a substitute for the vegan butter? Like coconut oil? Hi Adele, you could totally use sunflower oil in place of vegetable oil. The coconut oil would have to be fractionated so that it stays in liquid form.

Loved how easy this recipe was to follow! The cake layers turned out heavenly! Katie…… this recipe is absolutely amazing.

Light, fluffy… I used coconut milk and bakers margarine in the cake. I made a x2 batch off the bat and put it in a 9×13 pan. Fit perfectly. Keep doing what you do, Katie. This is perfection!! Well my word Sarah that is the kindest thing anyone has said to me in a while.

Thank you so much for baking this recipe and sharing it with me. Can you substitute gluten-free flour for the cake flour, and if so, do you need to add anything to it? She added an extra egg yolk. We are a dairy free family and I cannot tell you how much I appreciate this recipe.

I make this into cupcakes and freeze them for when my kids go to parties. That way they never feel left out. No, I do not recommend doing that. You can use chocolate milk like I did in this Mini Egg Cake recipe for a light milk chocolate cake or you can try my Chocolate Berry Cake recipe for a rich moist chocolate cake.

Yes, you totally can. Gently stir them in with a spatula. Yes, they absolutely can. Thank you, thank you, thank you for this cake recipe!

No one would even guess it is dairy-free. That literally makes my heart burst. I wish you well on this dairy-free journey and that your son adjusts quickly. Thanks for baking this cake up and sharing it with family. I cannot wait to try this recipe. I need to make it as a rectangle slab cake for someone though.

Would you suggest I triple the recipe for it to work in a 9x13inch tin to feed about 30 adults and 20 children? Hi Katie, Thank you for responding.

I was thinking just one layer to be iced and decorated but I guess it depends on how tall the cake is when baked as to whether I slice it in half and ice between layers. If I needed to feed that many people I would double the recipe and bake it in two 9×13 pans.

Will definitely try this vanilla cake of yours…. Love each and every recipe of yours… A request…Can u plz provide the measurements in grams instead of cup measurement…. I do in my most recent recipes and will be going through and updating old ones eventually.

My sister in law is dairy and soy free. This recipe was absolutely amazing. Thank you so much for sharing. But any dairy-free milk will work. I used this recipe to make a cake with strawberry jam inside and strawberry buttercream.

It was super good! Yes, you absolutely can. Or you could use olive oil, refined coconut oil, grapeseed oil, etc. Hi, does this cake freeze and defrost well? If so, do you have any tips? It sure does Katelyn! You can freeze the layers and thaw the day of or you can make the entire cake and freeze it.

I recommend thawing slowly overnight in the fridge. Made the cake today and tasted an offcut and it is absolutely delicious! The batter was so nice and glossy too. Absolutely delicious recipe!

Froze the cake in layers and defrosted a couple of days before my sons birthday and it turned out great! Everyone commented on how nice it was. Sinking is most often caused by underbaking.

Ovens can vary greatly in temperature so look for other signs of doneness besides just the time. Edges should be golden brown and pulled away from the pan. Another culprit can be old baking powder or incorrectly measured ingredients. Another tip would be to make sure you keep the oven door closed for the duration of the bake.

Any opening or closing of the door changes the temperature and can cause the batter to deflate. I hope this helps! What a great recipe! Any suggestions? Perhaps all my ingredients were not at room temp enough?

Hi Jenny! Sunken cakes are generally first and foremost caused by under-baking. Check for signs of doneness like golden brown edges that pull away from the cake pan. Make sure your baking powder is fresh and that the flour is measured correctly. I hope that helps!

I only have 1 six inch cake round can i use one 9 and one 6? Yes, you can do that. The nine-inch pan will require a much longer bake time. You could use 2 nine inch pans instead as well.

It will take longer to bake as there will be more batter in each pan. Sooooo good! This cake was the star of the show at my daughters first birthday.

Great recipe and the icing is to die for! It brings me so much joy that you made this cake for such a special occasion. Happy birthday to your little girl.

I was wondering on what scale did you make the batter? I only did 1x on the batter recipe and made it in three 6in. springform pans. Will more batter in the pans make them taller? Hi Joy. Two thoughts popped into my head. First, because the cake is shown as four layers, it simply just appears taller.

The layers in real life are approximately 1 inch high. The second thought is that your leveling agents were a tad bit stale and therefore the cake layers did not properly rise. I will always bake and show the cake as 1x the recipe.

I hope this helps you troubleshoot a bit. I am giving it 5 Stars because the texture and flavor is amazing. Like some others; mine sunk in the middle and did not rise very much. I need to get this right for a customer who cannot buy a Birthday Cake locally.

I am going to try it again, and again, using the tips you provide here. You say to not open the door until the cake is completely done. My oven has hot spots and I need to move the pans around to prevent overcooking.

I do this often without a problem. Would it work to just bake two layers at a time? Would I need to give the batter a light remix before baking the second two layers? I have never attempted this before. Hi Nancy, how fresh are your baking powder and baking soda? Thank you for responding. I just finished baking it with the same result.

The first thing I checked was the Baking powder and Soda. I bought new! I am not a novice baker. I used Almond Milk.

I measured this time rather than using a scale. I did use Country Crock Vegan Butter. I know I baked it long enough. I actually watched it rise beautifully and as it got closer to being done, it fell.

I definitely did the room temp thing. The only thing I am questioning is the mixing. I do gradually add the butter and blend. I also gradually add the milk and oils, then the milk, eggs combination. After each I beat 2 minutes in low. I just cannot figure out why a few of us have the problem.

The top of the cake has an almost cookie like crust. I am ad baffled as you are. You give us a perfect recipe and we manage to mess it up. If you want to try it again, I highly suggest going with the gluten-free vanilla cake recipe that I linked above and using regular cake flour.

Thank you Katie, I did try the other recipe and while it came out beautifully; it just is not the same. So I did some research and am going to try it one more time.

That and the Vanilla is the major difference in the two recipes. I want to be sure I am understanding. Once the liquid has been fully added I start the 2 minute time.

Is that correct? I thank you for being so patient with me. I am not new to baking and am usually successful.

I keep thinking there has to be something quirky that I am missing. the two cake recipes are so very similar and yet one comes out perfectly and the other falls. If nothing else I am determined to master this. or simply a great flourless cake to enjoy every day of the year! This vegan lemon pound cake is a zesty twist on a classic recipe.

It is soft, moist, and deliciously dairy-free. This eggless carrot cake is made with no eggs and a secret ingredient to keep it moist and delicious. Made with fresh carrots and a tangy lemon frosting!

Want to have your cake and eat it too? This gluten-free strawberry oatmeal cake is light and refreshing. It's perfect for dessert or an afternoon snack. Everyone loves a good Chocolate Mousse Cake with creamy filling. This Keto Mousse cake is the perfect decadent dessert for the times when you are on a diet or simply want to avoid gluten, sugar or carbs.

This easy strawberry rhubarb coffee cake without milk is a spring and summer favorite in my house. This irresistible egg free dairy free vegan Banana Chocolate Chip Snack Cake, which uses up overripe bananas. This Flourless Italian Almond Cake is one seriously tasty cake!

It is so easy to make and it is the perfect gluten-free cake to serve your guests. This vintage depression cake recipe wacky cake recipe is quick and easy to make with simple ingredients in one bowl!

It has no butter, no milk, no eggs. Your email address will not be published. Skip to content 79 shares. Photo Credit: www. Photo Credit: allwaysdelicious. Photo Credit: meaningfuleats. Photo Credit: daniscookings. Photo Credit: kitchenmason.

Photo Credit: thesaltandsweet. Photo Credit: 24bite. Previous Previous. Next Continue.