Gluten-Free Vanilla Cake With Chocolate Frosting

by | Apr 12, 2018 | Snacks, Dessert, Kid-Friendly, Favorites | 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).

NEWS UPDATE: We are thrilled to announce our collaboration with  Mini Magazine. Each month we will share an exclusive recipe (like this one) plus healthy, family-friendly food FLIPS. Make sure to check it out. 

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 palm shortening
  • 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 palm shortening
  • 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

Submit a Comment

Your email address will not be published. Required fields are marked *

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

This error message is only visible to WordPress admins

Error: API requests are being delayed for this account. New posts will not be retrieved.

There may be an issue with the Instagram Access Token that you are using. Your server might also be unable to connect to Instagram at this time.

Error: No posts found.

Make sure this account has posts available on instagram.com.

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Flip your diet! Change your life!

Enter Your details below and get 25 of my TOP healthy, family-friendly recipes sent to your inbox for Free!

Thanks! Check your inbox for the recipe book shortly!