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Vanilla Cake with Vegan Vanilla Frosting

This vanilla cake with sweet vanilla frosting is the easiest and tastiest recipe you’ll make for a long time. This cake is so light and fluffy and topped with melty chocolate and chocolate sprinkles to add a fun crunch. This cake is perfect to make for yourself at home, or bring to any party. No one will even believe that the entire cake is gluten free and dairy free too, trust me.
Prep Time 20 mins
Cook Time 1 hr 10 mins
Chill Time 1 hr
Course Dessert
Servings 8 slices

Ingredients
  

For the Vanilla Cake

  • 2 cups almond flour
  • 1/4 cup tapioca starch
  • 1 tsp lemon juice
  • 2 eggs
  • 1/4 cup applesauce
  • 1/3 cup avocado oil
  • 1/2 cup maple syrup
  • 1 tbsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp sea salt

For the Frosting

  • 1 cup vegan butter
  • 4 cups powdered sugar
  • 1 tsp vanilla
  • dash of almond milk (may not be needed)

For the Toppings

  • 1/2 cup melted chocolate chips
  • 1/4 cup chocolate sprinkles

Instructions
 

  • Start by preheating your oven to 350 degrees and lining your circular cake tin with parchment paper. I cut out a circle for the base and oiled the sides with a little avo oil to prevent sticking.
  • In a large mixing bowl, combine your wet ingredients. These include: eggs, applesauce, oil, maple syrup, vanilla, and lemon juice. Mix the ingredients well and be sure to break apart any clumps.
  • Then, add in your dry ingredient into the same bowl. Mix in the almond flour, tapioca starch, baking soda, and sea salt. Be sure to mix until any and all clumps are removed.
  • Pour the cake batter into your lined cake dish and smooth out the top. Bake at 350 for about an hour or until the top is golden brown and the cake is baked fully through. TIP: if you notice the top is getting too dark before the cake is cooked through, place a layer of tin foil on top to prevent burning.
  • While the cake is baking, prepare your frosting or be sure your store bought frosting is ready to go! If you want to use my vegan frosting recipe, do as follows: In a large bowl, cream together your softened butter, vanilla, and powdered sugar. I used my hand mixer, but if you have a stand mixer, use that! If you find that the consistency is too thick to spread, add a dash of almond milk and continue to mix!
  • Once the cake is baked, remove from the oven and let cool completely. It is super important that your cake is cool before cutting or frosting! If it's not, the cake could break while cutting or the frosting could melt when placed on top.
  • Once cool, cut into thirds or even half if you prefer! I just used a knife and cut as evenly as I could, or you can use toothpicks and floss to create smooth, even layers.
  • Spread a thick layer of frosting on each layer and on top of the cake. I also used a spatula to spread a thin layer on the sides for a cool effect (see image below). Once frosted, let set in the fridge!
  • If you want to add chocolate on top: melt chocolate chips in a bowl and pour on top of the cake once the cake has cooled. Use a spoon to gently spread the chocolate on top and allow it to drip down the sides. You can add your sprinkles here too :)