Gluten Free Cake (Vegan Options)

November 10, 2018 at 11:13 pm / by

Inspired by Lexi’s Clean Kitchen, and a good friend coming from the West coast.

I adapted it to what ingredients I had.

For Cake

  • 1/2 cup (4 oz. or 1 stick (Earth Balance)) butter, softened
  • 1/3 cup honey or maple syrup
  • eggs (or 12 TBS of aquafaben
  • 2 cups (192g) almond flour and 1/2 cup (48g) coconut flour (or 2.5 cups of all purpose gf flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • pinch fine sea salt
  • 1/2 cup unsweetened coconut milk (or milk of choice)
  • 1-1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)

I used a store bought icing and sprinkles for quickness sake, this is the one Lexi provided:

For Strawberry Filling

  • 2 cups strawberries, sliced
  • 2 tablespoons honey
  • 1 teaspoon lemon juice

For Buttercream Frosting

  • 1 cup (2 sticks) butter, softened
  • 3 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons almond milk
  • Natural food coloring (follow this guide)


My directions are pretty simple:

Pre heat the oven to 350, oil a bundt pan.

Cream the butter and honey for 3-5 mins, added the aquafaben (or eggs)

Add flour, baking powder and baking soda, salt, and beat for 1-2 mins

Add milk and extract and beat of medium for 2 mins.

Fill the bundt pan half way and use silicone cupcake holders for the rest of the batter.

Bake for 20 mins, until toothpick comes out clean, and let cool in pan for 5-10 min before transferring to a cooling rack.

Cool completely before icing.

The cake tasted best, warmed and icing melted in.

For Lexi’s full layer cake see directions below:

  1. Pre-heat oven to 350ºF and prepare three 6″ cake pans by cutting out a three parchment paper circles to fit exactly inside the cake pan. Butter sides and bottom of cake pan and place parchment paper circles inside.
  2. In a heavy duty stand mixer, or hand held mixer, add butter and honey/maple syrup to bowl and cream together until light and fluffy, about 3-5 minutes.
  3. Add eggs, one at a time, blending together after each one.
  4. Add almond flourcoconut flour, baking powder, baking soda and salt and beat on medium for 1-2 minutes until well blended.
  5. Add almond milk, vanilla extract and almond extract and beat on medium for 2 minutes until light and fluffy.
  6. Divide batter into cake pans, about 1 cup of batter each, and bake for 20 minutes, or until toothpick inserted in center comes out clean.
  7. Let cake cool in pan for 5-10 minutes, and then remove from pan to a cooling rack to cool completely before frosting.

For Strawberry filling:

  1. In a medium sauce pan place strawberries, honey and lemon juice and turn on heat to medium low.
  2. Cook, stirring frequently, until reduced, about 15 minutes.
  3. Let cool completely before using in cake.

For Buttercream Frosting:

  1. In the bowl of a stand mixer fitted with paddle attachment beat the butter until light and fluffy, 3-5 minutes.
  2. Add the sugar and mix on low speed until well blended. Increase the speed to medium and beat until fluffy, 1 to 2 minutes.
  3. Add the vanilla and 1 tablespoon of almond milk (or more if needed) and beat on medium speed until lightened in color.
  4. Add natural food coloring if using and blend.

To Assemble Cake:

  1. Once cake and jam is cooled completely place first layer on serving plate and frost with a thin layer of buttercream. Create a 1/2″ dam of buttercream on the perimeter of the cake layer by piping it, or using a offset spatula, to prevent the jam from leaking out of the cake. Top with 2 heaping tablespoons of jam and smooth over.
  2. Add next layer of cake and repeat with layer of buttercream, buttercream dam,  and jam.
  3. Place cake in refrigerator for at least 15 minutes, to let set up and to make frosting cake easier.
  4. Once cake has chilled, add about half of frosting to the top of the cake and using an offset spatula frost cake starting with the top and moving excess down the sides of the cake and smoothing as going.
  5. Decorate as desired with additional frosting.
  6. Cake will keep 3-5 days in refrigerator.

Leave a Comment

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