Dairy-Free Gluten-Free Vanilla Cake
Tender gluten-free vanilla cake made with avocado oil and coconut milk, topped with dairy-free vegan butter frosting. Two-layer design with a delicate crumb and subtle coconut undertone. Perfect for birthdays, celebrations, or any occasion when you need a naturally dairy-free dessert that doesn't sacrifice flavor or moisture. This version prioritizes accessibility by using pantry-staple gluten-free flour and canned coconut milk, making it straightforward enough for home bakers but impressive enough to serve guests.
Ingredients
- 2 ⅓ cups gluten-free all-purpose flour, 320gregular wheat flour1:1conf:5
- 1 ½ cups granulated sugar, 330g
- 1 tsp sea salt
- 2 tsp baking powder
- ¼ tsp baking soda
- ¾ cup avocado oil, 175ml
- 1 cup full-fat canned coconut milk, 225ml
- 3 large eggs
- 1 Tbsp pure vanilla extract
- 2 sticks vegan butter, 230g, softened
- 4 cups powdered sugar, 480-600g
- 6 Tbsp full-fat canned coconut milk, 80-100ml, as needed
- 1 tsp pure vanilla extract
- sea salt, pinch, optional
Instructions
- 1
Preheat oven to 350F. Line two 8-inch springform pans with parchment rounds and grease sides.
- 2
Combine gluten-free flour, granulated sugar, salt, baking powder, and baking soda in a large bowl and stir until well blended.
- 3
In a separate bowl, whisk avocado oil, eggs, coconut milk, and vanilla extract together. If coconut milk has separated and house is cool, microwave 30-60 seconds until smooth.
- 4
Pour wet ingredients into dry ingredients and mix until smooth batter forms.
- 5
Divide batter evenly between prepared pans.
- 6
Bake on center rack 23-28 minutes until set and edges are slightly golden. At high altitude, bake 28-30 minutes.
- 7
Cool cakes completely to room temperature on a wire rack.
- 8
Release cakes from pans and place one layer rounded side down on serving plate.
- 9
Spread 1/2 inch thick frosting layer on first cake. Optionally add chopped strawberries or mashed raspberries.
- 10
Place second layer rounded side down on frosting (trim rounded top if needed for stability).
- 11
Frost exterior of stacked cake to desired coverage, from light naked-cake style to fully frosted.
- 12
Decorate as desired. Serve.
Tips
Coconut milk separation is normal. Warm gently before whisking to ensure even texture and better emulsification with oil.
Bake time varies by flour brand, altitude, and batter temperature. Start checking at 23 minutes; cake is done when just set, not overbaked.
Good to Know
Cover and refrigerate frosted cake up to 4 days. Unfrosted layers keep 2 days covered at room temperature.
Bake layers 1 day ahead. Cool completely, wrap individually in plastic, and store at room temperature. Frost the day of serving for best texture.
Serve at room temperature or chilled. Pairs with fresh berries, dairy-free whipped cream, or fresh fruit compote. Ideal for birthdays, celebrations, and dietary-inclusive gatherings.
Common Mistakes
Overmix batter to avoid dense crumb; fold gently once dry and wet are combined.
Underbake to avoid dry cake; test at lower end of range with toothpick.
Skip cooling completely to avoid frosting melting; ensure layers are fully cool before assembly.
Substitutions
note:texture slightly less rich
FAQ
Can I make this cake without coconut milk?
Yes, substitute oat milk or unsweetened almond milk in equal amounts. The cake will be slightly less rich but still moist. Increase vanilla to 1.5 Tbsp for depth.
How long can I keep a frosted cake?
Refrigerate covered up to 4 days. Frosting may firm up; let sit at room temperature 30 minutes before serving. Do not freeze frosted cake; frosting separates.
What if my cake layers dome too much?
Trim domed tops with a serrated knife for flat stacking. Use trimmings in trifle or crumble topping. Baking at 325F instead of 350F produces flatter layers.