Gluten Free Vanilla Almond Cake

This light, fluffy, and delicious gluten-free vegan vanilla cake recipe includes an almond cake base. You won’t even notice that it’s devoid of gluten, dairy, or eggs! It’s ideal to enjoy as a delicious treat at home or bring to a special event like a birthday party.

Ingredients

1 cup almond flour
1/2 cup gluten-free all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter (or dairy-free butter alternative for a vegan version), softened
3/4 cup granulated sugar (or coconut sugar for a refined sugar-free version)
2 large eggs (or flaxseed eggs for a vegan version)
1 teaspoon pure vanilla extract
1/2 cup unsweetened almond milk (or any other plant-based milk)

Instructions

Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
In a bowl, whisk together the almond flour, gluten-free all-purpose flour, baking powder, and salt. Set aside.
In a separate large bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs (or flaxseed eggs, if using) one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, alternating with the almond milk. Start and end with the flour mixture, mixing until just combined.
Pour the batter into the prepared cake pan and spread it evenly.
Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.