vegan gluten free sugar free cake

vegan gluten free sugar free cake

However, things like cakes, cookies, etc. Made this today with my daughter, turned out absolutely perfect! Ran out of maple syrup, so I had to combine it with honey and the cake was delicious!

No substitutions needed! Love love LOVE the new layout! So i wanted to say thank you and congrats on your amazing cookbook! This cake looks wonderful! I have a small request. Oh and also as a recipe requests, I would just love to see more pumpkin recipes!

Love your recipes! Just made your peanut butter cup pie the other day and it was amazing! You can definitely do that! Thank you so much for your feedback : glad to know it works with a regular egg too — will make a note of this in the recipe!

I love the lemon flavor, and it looks so moist! Also I just adore bundt cakes, so I cannot wait to make this! How would you recommend turning this into a loaf? The batter should be thick, so add a little more if it seems runny. While clicking these links won't cost you any extra money, they will help me keep this site up and running! Jeez, use a different sugar then you ninny. No recipe is set in stone. Go police another blog.

Thanks so much for including my Sriracha Fudge! Of course! Did you make sure your oat flour is very finely ground and not coarse? Also, what kind of cocoa powder did you use? And how long did you bake it for? Hi Sherry! Can I replace oatmeal with ordinary low-gluten flour? If no coconut powder can be replaced with matcha powder? Hi Annice! Hope this helps! Is there a different gluten free flour I could try with this recipe? Daughter has an oat allergy also. Hi Gretchen!

Let me know how it turns out! I made this cake using a gluten-free paleo flour mix instead almond flour, arrowroot starch, tapioca flour , and substituted part of the maple syrup for honey because we ran out. It came out dense and delicious! It was probably dense because of all the substitutions, but everyone loved it anyway. I used a different healthy vegan frosting than the one listed here, and they made the perfect combination. Hi there, Looking forward to trying this but will have to use Gluten free flour.

I nearly slipped up and made Anzac Biscuits on Anzac Day. So much to learn when your Coeliac xx. My granddaughter has fpies and my daughter is still nursing. They also need to avoid eggs and dairy, so this was a perfect recipe for them. I was impressed with the cake like texture and taste. It was a little bitter even with all the sugar and maple syrup but the frosting helped that.

Thank you. Hi Sihle! Thanks for your patience! Hi Gracie! Thanks for the kind words. Unfortunately, this recipe will not work swapping the oat flour for coconut flour, as the two act and absorb liquid very differently.

You could try swapping for a GF all purpose flour blend. This looks amazing. What do you mean by dairy-free? Is that a powder, or coconut milk, or almond milk, or any of those? Seems like these would all do different things in the recipe, so just wanted to know what type of non-dairy milk you used.

Hi Marie! The cans of coconut milk will not work here. Hello Demeter, Thanks for your recipes, have saved me while trying to give my daughter multiple allergies a taste of baking without harming her, meanwhile we have changed our culinary lifestyle as well. I am just making this cake, not sure how the final product will be, since I feel the batter is very heavy, not smooth like other cake recipes. Is that ok? I will update this comment with my results thou. Thanks once again!

Hi Deyra! Thank you for the recipe! I did not taste it yet but it smells very good in my kitchen! Although i was wondering… Is it really baking soda?? You can use coconut oil or another oil if you prefer — you can even use melted vegan buttery spread. You can also make this in a round pan, or use this recipe to bake cupcakes.

If you need to make a two-layer cake, just double the recipe. If you use it in this recipe, you will have a dense, flat cake. If you want to use some almond meal, you can try using half almond meal and half gluten free flour blend.

The cake will be a bit denser, and possibly more moist. I would not recommend using ONLY almond meal. I would expect that the texture of the cake may change, and you would also need to use less water.

It should not have wet batter on it. If you use a different gluten free flour blend, it could change the amount of time required for baking.

Pour into an 8 inch square Pyrex dish and bake at degrees for about minutes, or until a toothpick inserted in the middle comes out clean. You can use this to make cupcakes - reduce the baking time to about minutes. Makes about 12 cupcakes.

Find tips, tricks, and easy recipes to help you with your allergy friendly and gluten free baking in my ebook :. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.

Notify me of follow-up comments by email. Hi Parizad. Would love to hear how you go. Enjoy it! Audrey, would substituting tapioca flour with arrowroot flour make or break the recipe?

Also, if I use carrot juicing pulp from a masticating juicer, any thoughts on how much carrot pulp I shall try to use? Thank you! The carrots in this recipe give the cake the carrot flavor, as well as sweetness and moisture. So, the result I imagine would need tweaking to add in a bit more sweetness, and also some more flavor somehow as the actual taste of the carrots will be reduced.

Thank you for a wonderful recipe. I made these for a first birthday party and baked them as mini cupcakes. They turned out perfectly! I used normal flour and the recipe made about 40 little cupcakes.

I made this last night and oh my gosh it is actually the most delicious thing ever. I just ate 4 big pieces for breakfast haha. The only changes I made was used normal whole wheat flour, and did a full cup of walnut pieces no raisins. And wow! Just wow! Thank you for this recipe. Thanks so much for the feedback, Amor. So happy you like it! What would be a good substitute for applesauce? We use cookies to give you a better experience on veganfoodandliving.

By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy. The ultimate vegan and gluten-free baking guide — featuring 34 recipes!

Funfetti Birthday Cake by The Vegan 8 Birthday cakes for loved ones who are both vegan and gluten-free can be incredibly daunting. Classic Apple Cake by Be Good Organics This classic cinnamon spiced apple cake with a mesmerising swirl of apples on top is such a perfect treat for a mid-morning pick me up with a hot cup of tea.

Banana bread doughnuts by Harriet Emily This spectacular recipe combines two of our most favourite desserts — banana bread and doughnuts!

Easy Baked Collard Chips Yummly. Oven Roasted Cabbage Steaks Yummly. Simple Baked Chicken Legs Yummly. Simple Baked Cod Yummly. That cake is drool worthy! I use coconut cream in my whipped coconut cream frosting and it is a fantastic ingredient. Wow, such a gorgeous cake perfect for summer celebrations!! Love that you use coconut milk for your whipped cream, delish!

Your email address will not be published. Thanks so much for the kind review, Nikita. I am floored! Thank you so much!!!! Hi Hanna, great question! If you tend to like sweeter things, you may also want to add a little stevia to compensate for the reduced sugar. Can I make this cake a day or two in advance and then frost it later? Any experience doing this, or pointers? Hi Mallory, yes, that would work!

Do you think it would be okay to freeze one to use for a week later? Making this for my sons 1st birthday smash cake and need one the weekend after for his photo shoot with a photographer. This looks great! Any suggestions for adaptation? Let us know how it goes if you experiment :D.

This is a kick … s recipe!! So good! Brilliant texture and flavours.. My girlfriend loved so much. Wish I could post a pic. So proud lol. My parents visited this past week, and my mom made this for my birthday cake.

Moist, delicious, and perfect in every way but one…. Can this same recipe be used to make a pound cake? Just made this cake and it was delicious! I made the recipe for 15 servings, and it made 4 layers of 8 inch circle pans.

I used 1. I only had a cup of potato starch, so I added a half cup of arrowroot. The almond flour kept it from rising too much, so each layer was flat and perfect for a layer cake. It was so easy to frost — no crumbs falling apart into the frosting! I tried this recipe last night and used the ingredients listed in the stated quantities. The only two issues I had were 1. Even with greasing and flouring the pans beforehand, the cakes still stuck to the bottom.

I am going to address this by putting parchment circles in the bottoms before I pour in the batter; and 2. Could I add some xanthum gum to the recipe to help it hold together a bit more? Hmm using too much flour can make a cake turn out dry and that may have been what happened here. If you try adding xanthum gum, let us know how it turns out! It would be tricky, seeing as though its a cake but you could change the serving size above the ingredients but the measurements are quite awkward amounts.

Thanks for all your wonderful recipes. Question, is there a plant-based sub for vegan butter? If so, are the ratios the same? This was delicious! I made this into cupcakes with the buttercream icing. No one could tell they were gluten free! Thanks so much for all you do Dana! I bake at least the full time stated and look for deep golden on top and pulling away from the sides- more so than with a traditional cake.

Instead I split two of the layers and frost for a four-layer cake and then freeze the other layer for another time. It was excellent!

It was really tasty, moist and simple to make. Used Almond nogg instead, mashed banana instead of apple sauce, and tapioca starch. The holiday nogg gave it a nice pretty taste. This cake was great! I also wanted to have a lemon vanilla cake, so I added peel from 2 lemons into the batter and peel from 1 lemon into the frosting.

It was the perfect balance of lemon and vanilla. I will definitely be making this cake again! I made this and it came out really nicely. I did the option calling for one 9X13 pan, and just frosted the top and served it from the pan, so there was lots of frosting left over. I will say it is a pricey cake to make but my GF friend and everyone else loved it. Everyone had pieces! Hi, I am about to embark on making this cake. I have a question….

Hi Robin! The flavor perfectly sweet and texture light and fluffy! Wondering if the cake would support them.. The cake really holds up and still tastes amazing a few days later! Already planning on making this again. It was a hit with omnivores and vegans! Everyone was stunned at how delicious and light this cake was.

It even kept, without drying, in a sealed contained in the fridge for days after. Will do this one again soon. I followed the recipe as is and the cake came out dense but moist and delicious. I made this recipe as cupcakes tonight and it was incredible. It made 24 perfect sized cupcakes. I baked them about 15 min. I have never had a gluten free recipe be so amazing. I am not gluten intolerant but made them for family members who are and these are honestly better than my go to vanilla cupcake recipe.

Just delightful. I used almond flour from Kirkland bran and it worked great. I followed the recipe using the metric measurements which I highly recommend. Added a tiny scoop more of almond flour at the end because it seemed a tad runny. Dana your recipes never disappoint. Big fan here. Hi Sarah! Hope this helps! This recipe turned out very moist. The container I buy is not the cardboard box kind— instead it has a plastic lid to keep it fresh. We have a nut allergy.

Which flour would be the best substitute for the almond flour? No bean flour please…the taste is too strong. Hi Jo! Unfortunately, almond flour is a pretty key ingredient in this cake. I saw that one but I like how this one is gluten-free so was hoping to do something close to this recipe. Turned out perfect in my opinion! Lots of impressed people! I pulled one layer early as it was brown on top and passed the toothpick test, however it ended up being underdone in the middle as others have reported.

The other layers were better so I ended up only using two layers and the cake was still tall, beautiful and really tasty. Maybe it was the almond flour brand? Hi Lucy! We love that you want to share a photo with us! Such a delicious recipe! Umm, we at the cake in one day. Thank you for sharing this special cake!

This post contains affiliate links, which means that if you purchase a vegan gluten free sugar free cake through a link watch peter pan 2003 online free clicked on here, I receive a portion of the sale. Thank vegan gluten free sugar free cake for supporting JustWhatWeEat! It took me a very long time to get vegan and gluten free cake figured out. There is a reason you are just now seeing cake recipes show up here. I tried SO many different box mixes from the store and they all resulted in very dry and dense cake. They were also FULL of sugar which gives me headaches so they really just were not worth it. I also got gluten free and vegan cupcakes from a local bakery for my birthday last year and they were just sooo disappointing. The cake I am sharing today actually came from my Lemon Blueberry Muffin recipe. The minute I tasted those muffins, I knew they would make a great base for a cake recipe! So with just a few modifications, this vanilla cake recipe was born and vegan gluten free sugar free cake is SOOO good! I think because you typically top the cake with something very sweet like vegan gluten free sugar free cake it just seemed like way vegan gluten free sugar free cake much sugar. Using this vanilla cake to make a berries and cream cake is my favorite way to eat it. The whipped coconut cream and fresh berries are the perfect combination of flavors to go with this cake and add just the right amount of sweetness. I love being able to wow people with a cake that took me 10 minutes to decorate! If you want to have more layers like the pictures shown, you can double the recipe. vegan gluten free sugar free cake I'm also planning to make the chocolate vegan gluten free refined sugar free cupcakes as well. I love oat flour and it's my favorite to bake with. The Best Sugar Free Gluten Free Dairy Free Cake Recipes on Yummly Raw “​Cheese” Cake Bites (Paleo/ Vegan/ Dairy Free/ Gluten Free/. Spring is coming up and that means it's time for some carrot cake! Enjoy a healthy gluten-free, vegan, and refined sugar-free carrot cake recipe. Delish! The delicious + refined sugar free chocolate cake recipe will completely redefine what you think of when you picture chocolate cake made. I rarely use powdered white sugar, but I added a small amount to help lend to that classic buttercream frosting taste and help with the structure. Remember, I want. Well, look no further. I've compiled the best 20 recipes, that are also vegan. Many of them are gluten-free too. Cakes, pies, ice cream, popsicles. This vanilla vegan gluten free cake recipe is so easy to make and tastes delicious​! It's also refined sugar free making it a perfect treat for any. 2 cups ( g) gluten free flour; 1 1/3 cup ( g) caster sugar (Note 1); 1/2. You'll love this easy-to-make Gluten-Free Vegan Lemon Cake! To top it all off, we drizzle this paleo & refined sugar-free cake with a tangy lemon drizzle. All of these recipes are refined sugar free, and they're seriously indulgent yet secretly healthy. I've put together a collection of 30 of my most. I love that it is good for almost anyone with food sensitivities. Big fan here. This cake is the one! Anonymous October 4, at AM. Let me know how it turns out! I love going back to france to try out things like this. Hi Jo! Also it sank in the middle! Hi Sarah! Unknown March 5, at PM. Hmm, was the coconut milk full fat? Please help. vegan gluten free sugar free cake