Gluten-Free Vanilla Cake With Chocolate Frosting

by | Apr 12, 2018 | Dessert, Favorites, Kid-Friendly, Snacks | 2 comments

Are you searching for a perfectly fluffy, tender, and sweet vanilla cake that’s gluten-free and healthy? Well, you’ve come to the right place. I’ve worked long and hard to perfect this recipe and I can guarantee you will love it.

This recipe works great as the base for other cake recipes too. Add 1 cup fresh, sliced strawberries for a Light Strawberry Cake, or 1/2 cup dairy-free chocolate chips for a Vanilla Chocolate Chip Cake (make sure to reduce the amount of coconut palm sugar in the recipe so it’s not too sweet), or 1-2 ripe bananas for a Sweet Banana Cake. Honestly, the recipe is fool-proof and anything goes.

Oh, and this Chocolate Frosting made with ghee (YUM!) is just the icing on the cake, literally! Now, let’s BAKE!

Vanilla Cake

Dry Ingredients

2/3 cup coconut flour

2/3 cup arrowroot powder

2/3 cup gluten-free oat flour

¾ cup coconut palm sugar

½ tsp baking soda

½ tsp baking powder

¼ tsp fine sea salt

 

Wet Ingredients

5 eggs at room temperature

1/2 cup unsweetened applesauce

1/3 cup coconut oil, melted

1/4 cup unsweetened almond milk

1 1/2 tablespoon vanilla extract

 

Chocolate Frosting

1 cup Spectrum Organic non-hydrogenated palm shortening

½ cup ghee

1 cup organic coconut palm sugar

¼ cup unsweetened coco powder

Frosting Instructions – In a mixing bowl combine all of the frosting ingredients with a handheld mixer.

Cake Instructions – Preheat the oven to 325°F. Add the dry ingredients to a medium-size mixing bowl and combine. In a large mixing bowl, whisk the eggs then add the rest of the wet ingredients and mix. Slowly add the dry ingredients to the wet ingredients and combine using a spatula being careful not to overmix the batter. Pour the batter into a greased cake pan and bake, 30-35 minutes (depending on the depth of pan) or until a toothpick inserted comes out mostly clean. Allow to cool, then transfer to a plate. Cover with chocolate frosting and decorate with dairy-free chocolate chips (optional).

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Print Recipe
Print Recipe
Gluten-Free Vanilla Cake With Chocolate Frosting
A perfectly fluffy, tender, and sweet vanilla cake that’s gluten-free and healthy!
Gluten-Free Vanilla Cake With Chocolate Frosting
Servings
Ingredients
Dry Ingredients
  • 2/3 cup coconut flour
  • 2/3 cup arrowroot powder
  • 2/3 cup gluten-free oat flour
  • 3/4 cup coconut palm sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
Wet Ingredients
  • 5 eggs at room temperature
  • 1/2 cup unsweetened apple sauce
  • 1/3 cup coconut oil, melted
  • 1/4 cup unsweetened almond milk
  • 1 1/2 tbsp vanilla extract
Chocolate Frosting
  • 1 cup Spectrum Organic non-hydrogenated
  • 1/2 cup ghee
  • 1 cup organic coconut palm sugar
  • 1/4 cup unsweetened coco powder
Servings
Ingredients
Dry Ingredients
  • 2/3 cup coconut flour
  • 2/3 cup arrowroot powder
  • 2/3 cup gluten-free oat flour
  • 3/4 cup coconut palm sugar
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
Wet Ingredients
  • 5 eggs at room temperature
  • 1/2 cup unsweetened apple sauce
  • 1/3 cup coconut oil, melted
  • 1/4 cup unsweetened almond milk
  • 1 1/2 tbsp vanilla extract
Chocolate Frosting
  • 1 cup Spectrum Organic non-hydrogenated
  • 1/2 cup ghee
  • 1 cup organic coconut palm sugar
  • 1/4 cup unsweetened coco powder
Gluten-Free Vanilla Cake With Chocolate Frosting
Instructions
  1. Frosting Instructions: In a mixing bowl combine all of the frosting ingredients with a handheld mixer.
  2. Cake Instructions: Preheat the oven to 325°F. Add the dry ingredients to a medium-size mixing bowl and combine. In a large mixing bowl, whisk the eggs then add the rest of the wet ingredients and mix. Slowly add the dry ingredients to the wet ingredients and combine using a spatula being careful not to overmix the batter. Pour the batter into a greased cake pan and bake, 30-35 minutes (depending on the depth of pan) or until a toothpick inserted comes out mostly clean. Allow to cool, then transfer to a plate. Cover with chocolate frosting and decorate with dairy-free chocolate chips (optional).

2 Comments

  1. kobi

    Can I use coconut oil instead of ghee? I have everything to make these except ghee. Your daughter is cute😍I love your recipes,you should make a cookbook. http://are-f.com/

    Reply
    • karlasalinari

      Hi! Thanks for stopping by. I haven’t tried making the frosting with coconut oil but can’t see why it wouldn’t work. Let me know how it goes…you might be on to something. 🙂

      Reply

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Karla A Salinari

Karla A Salinari

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