Baking a cake should be an occasion for joy, creativity, and delicious flavors—regardless of dietary needs. If you follow a vegan lifestyle or are sensitive to wheat, you might feel limited by traditional cake recipes.
But don’t worry! I’m here to show you that baking a vegan wheat free cake is not only possible, but also incredibly easy and satisfying.
Whether you’re preparing for a birthday, holiday, or just a sweet treat for yourself, this recipe will bring everyone together around the table. Using wholesome, accessible ingredients and simple steps, you’ll create a cake with a tender crumb and rich flavor that rivals any classic dessert.
Plus, this cake is completely free from animal products and wheat, so you can indulge with confidence and share with friends or family who have special dietary needs. Ready to discover your new favorite treat?
Why You’ll Love This Recipe
There are so many reasons to fall in love with this vegan wheat free cake. First, it’s incredibly versatile.
You can dress it up with seasonal fruits, a chocolate glaze, or a simple dusting of powdered sugar. Second, it uses common pantry staples, so there’s no need to hunt for expensive or obscure ingredients.
What truly sets this recipe apart is its moist, fluffy texture—something that’s often a challenge in wheat-free and vegan baking. The blend of gluten-free flours, plant-based milk, and oil ensures every bite is soft and satisfying.
Plus, it’s allergy-friendly, making it perfect for gatherings where you want everyone to enjoy dessert together.
Whether you’re an experienced baker or a kitchen newbie, this recipe is easy to follow and yields reliable, delicious results every time. You’ll be amazed at how quickly it comes together and how much everyone raves about the taste!
Ingredients
Here’s everything you need to make one 8-inch round cake:
- Gluten-free all-purpose flour blend (make sure it’s wheat-free): 2 cups
- Almond flour: 1/2 cup
- Baking powder: 2 teaspoons
- Baking soda: 1/2 teaspoon
- Salt: 1/4 teaspoon
- Coconut sugar (or organic cane sugar): 3/4 cup
- Unsweetened applesauce: 1/2 cup
- Neutral oil (like sunflower, avocado, or canola): 1/3 cup
- Plant-based milk (almond, oat, or soy): 1 cup
- Apple cider vinegar: 1 tablespoon
- Pure vanilla extract: 2 teaspoons
- Optional add-ins: 1/2 cup dairy-free chocolate chips, chopped nuts, or berries
Equipment
- 8-inch round cake pan (or 9-inch, baking time will be slightly reduced)
- Parchment paper (for lining the pan)
- Mixing bowls (one large, one medium)
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Oven
Instructions
- Preheat your oven to 350°F (175°C). Line the bottom of your cake pan with parchment paper and lightly grease the sides to prevent sticking.
- Mix the wet ingredients: In a large mixing bowl, whisk together the applesauce, plant-based milk, oil, apple cider vinegar, and vanilla extract until smooth.
- Combine the dry ingredients: In a separate medium bowl, whisk together the gluten-free flour blend, almond flour, baking powder, baking soda, salt, and coconut sugar.
- Combine wet and dry: Add the dry ingredients to the wet mixture. Use a rubber spatula to gently fold until just combined. Do not overmix, as this can make the cake dense.
- Add optional mix-ins: If using chocolate chips, nuts, or berries, gently fold them into the batter at this stage.
- Pour and smooth: Pour the batter into your prepared pan, spreading it evenly with a spatula.
- Bake: Place the pan in the center of the oven and bake for 32-38 minutes, or until a toothpick inserted into the center of the cake comes out mostly clean (a few moist crumbs are okay).
- Cool: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, carefully run a knife around the edge, invert onto a cooling rack, and peel off the parchment paper. Allow to cool completely before slicing or frosting.
- Serve: Enjoy as is, or top with your favorite vegan frosting, a dusting of powdered sugar, or fresh berries.
Tips & Variations
Tip: Use a kitchen scale for the flour to ensure accuracy. Gluten-free blends can be denser than wheat flour, so precise measurements are key for a light cake.
- Make it nut-free: Replace almond flour with sunflower seed flour or more gluten-free blend. Use oat milk or soy milk instead of almond milk.
- Flavor twists: Add 1 tablespoon of lemon or orange zest for a citrus burst, a teaspoon of cinnamon for warmth, or 1/4 cup cocoa powder for a chocolate version.
- Frosting ideas: Try a simple vegan lemon glaze, coconut whipped cream, or a classic vegan chocolate ganache.
- Layer it: Double the recipe and bake in two pans for a beautiful layer cake. Fill with fruit preserves or vegan buttercream.
- Want more wheat-free ideas? Check out my Vegetarian Date Cake Recipe: Moist, Easy, and Delicious and these Recipes with Coconut Flour Vegan: Easy & Delicious Ideas for even more inspiration!
“Don’t be afraid to experiment with flavors and flours—vegan wheat free baking is all about finding what you love!”
Nutrition Facts
Here’s an approximate breakdown per slice (1/10th of cake, unfrosted):
| Nutrient | Amount |
|---|---|
| Calories | 180 |
| Total Fat | 7g |
| Saturated Fat | 1g |
| Sodium | 140mg |
| Total Carbohydrates | 28g |
| Dietary Fiber | 2g |
| Sugars | 8g |
| Protein | 3g |
Note: Nutrition will vary based on specific brands and any add-ins or frostings.
Serving Suggestions
This vegan wheat free cake is a blank canvas for your creativity! Here are a few delicious ways to enjoy it:
- Classic style: Dust with powdered sugar and serve with a cup of tea or coffee.
- Fruit-forward: Top with a mound of fresh berries or sliced stone fruits for a summer celebration.
- Frosted delight: Slather with vegan cream cheese frosting or a simple chocolate glaze for birthday parties.
- Layered elegance: Split the cake and fill with your favorite jam or vegan lemon curd for a special occasion.
- Pair it up: Try it alongside a scoop of vegan ice cream or a dollop of coconut whipped cream.
- Make it a meal: Enjoy a slice for breakfast or brunch with a side of fruit salad. For more healthy ideas, try my Vegan Bread Machine Recipe for Soft, Delicious Loaves or this hearty Low Calorie Vegetable Soup Recipe for Healthy Eating.
Conclusion
Baking without wheat or animal products doesn’t mean sacrificing flavor, texture, or joy. With this vegan wheat free cake recipe, you have a reliable, crowd-pleasing dessert that’s as simple as it is delicious.
The cake is moist, tender, and endlessly adaptable for any occasion or craving. Best of all, it’s made with wholesome ingredients you can feel good about sharing.
Don’t hesitate to experiment with different flavors, add-ins, or toppings—let your creativity shine. Whether you’re new to specialty baking or a seasoned pro, this recipe is sure to become a staple in your kitchen.
And if you’re hungry for more plant-based inspiration, explore our other recipes like Vegetarian Date Cake Recipe: Moist, Easy, and Delicious or whip up a loaf from Vegan Bread Machine Recipe for Soft, Delicious Loaves.
Happy baking, and remember: every slice is a reason to celebrate!
📖 Recipe Card: Vegan Wheat-Free Chocolate Cake
Description: A moist, rich chocolate cake that's completely vegan and wheat-free. Perfect for satisfying sweet cravings without compromising on dietary needs.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 8 servings
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1 cup coconut sugar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1 cup unsweetened almond milk
- 1/3 cup melted coconut oil
- 2 tsp apple cider vinegar
- 2 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Grease and line an 8-inch round cake pan.
- In a large bowl, whisk together almond flour, coconut flour, cocoa powder, coconut sugar, baking soda, and salt.
- In another bowl, mix almond milk, melted coconut oil, apple cider vinegar, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Transfer batter to prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Let cool before removing from pan and serving.
Nutrition: Calories: 210 | Protein: 4g | Fat: 12g | Carbs: 24g
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