{"id":7092,"date":"2021-10-15T18:27:04","date_gmt":"2021-10-15T22:27:04","guid":{"rendered":"https:\/\/www.jmcutlery.com\/wiz\/?p=7092"},"modified":"2026-07-17T13:25:26","modified_gmt":"2026-07-17T17:25:26","slug":"vegan-gluten-free-vanilla-white-layer-cakes","status":"publish","type":"post","link":"https:\/\/www.jmcutlery.com\/wiz\/vegan-gluten-free-vanilla-white-layer-cakes\/","title":{"rendered":"Vegan Gluten-Free Vanilla White Layer Cakes"},"content":{"rendered":"
\u00a0 \u00a0For the Gluten-Free Vegan
\nVanilla White Layer Cake
\n<\/span><\/strong><\/strong>The only gluten-free vegan layer cake you
\n<\/strong><\/span><\/strong>ever really need!!
\n<\/strong><\/span><\/strong>It is so rewarding when your <\/strong><\/span><\/strong>gluten-free vegan
\n<\/strong><\/span><\/strong>cake comes out high and fluffy like any traditional
\n<\/strong><\/span><\/strong>cake.<\/strong><\/span><\/strong><\/strong> Guests are stunned to <\/strong>hear it’s gluten-free,<\/strong>
\n<\/span>has no white flour, no eggs!<\/strong><\/span><\/strong><\/div>\n
\n

 <\/p>\n

It’s very impossible to produce a gluten-free WHITE<\/span>
\ncake using natural ingredients. So it’s wise to camouflage<\/span>
\nan off-white cake by making a non-white or off-white<\/span>
\nfrosting.<\/span><\/p>\n

 <\/p>\n

Such is the idea of Maple-Walnut frosting. No one
\nexpects that<\/em><\/strong> frosting to be snow white, and using that
\nicing, a vanilla cake can be any off-white shade
\nof natural. No one expects it to be white like angel
\nfood cake even though you said it was vanilla cake.<\/span><\/p>\n


\nThis cake recipe worked out nicely with doubled<\/span>
\ningredients below baked in two 6″\u00a0 silicone cake<\/span>
\npans.<\/span><\/p>\n

 <\/p>\n

FOR ONE 6″ or 8″ CAKE
\nTime: 30 mins Yield: 12 servings<\/span>
\n<\/span><\/strong><\/span><\/p>\n

INGREDIENTS <\/strong>*(can be doubled)<\/strong><\/p>\n<\/div>\n

\u00a0 \u00a0 \u00a0<\/span><\/strong><\/div>\n
1-1\/4 cup+1 Tbs. oat Flour\u00a0<\/span><\/div>\n
1\/4 cup tapioca<\/span><\/div>\n
1\/2 tsp xanthan gum<\/span><\/div>\n
1\/4 cup coconut sugar\u00a0<\/span><\/div>\n
3\/4 tsp Baking Soda<\/span><\/div>\n
3\/8 tsp Salt<\/span><\/div>\n
3\/4 cup Almond or any Milk<\/span><\/div>\n
1\/4 cup Coconut Oil (Melted)*<\/span><\/div>\n
1\/2 Tbs. White Vinegar<\/span><\/div>\n
1 tsp Clear Vanilla Extract<\/span><\/div>\n
\u00a0
\nINSTRUCTIONS<\/strong><\/span><\/div>\n
Preheat the oven to 350\u00b0F (180\u00b0C) and spray <\/span>cake
\npans with non-stick spray and line the bottoms with\u00a0<\/span><\/div>\n
circles of parchment paper. Set aside.<\/span><\/div>\n

\nSift the flour into a mixing bowl and add the sugar,<\/span><\/div>\n
baking soda and salt and whisk together.<\/span><\/div>\n

\nAdd the almond milk, melted coconut oil, white vinegar and\u00a0<\/span><\/div>\n
clear vanilla extract and whisk in with a hand whisk until just\u00a0<\/span><\/div>\n
combined. Don\u2019t overmix.<\/strong> Tiny lumps are okay.<\/strong><\/span><\/div>\n
<\/div>\n
Bake 30 minutes or until a toothpick inserted in center of\u00a0<\/span><\/div>\n
\n

cake comes out clean.<\/span><\/p>\n

Put cakes on rack. Cool completely.\u00a0Frost by adding the
\npowdered sugar, vegan butter,\u00a0<\/span>almond milk and clear vanilla
\nextract to your electric mixer.<\/span><\/p>\n<\/div>\n

Start at slow speed, gradually increase until frosting is thick.\u00a0<\/span><\/div>\n
If it’s too thin, add powdered sugar, too thick, add more\u00a0<\/span><\/div>\n
almond milk a drop at a time.\u00a0<\/span><\/div>\n

\nDivide the cake batter evenly between two prepared cakes\u00a0 \u00a0\u00a0<\/span><\/div>\n

\n\u00a0 \u00a0 \u00a0 *TWO 6 or 8 Inch CAKES INGREDIENTS\u00a0<\/strong><\/span><\/div>\n
1 -3\/4 cups + 2 Tbs. oat Flour (312g)\u00a0\u00a0<\/span><\/div>\n
3\/4 cup tapioca\u00a0<\/span><\/div>\n
1 tsp xanthan gum<\/span><\/div>\n
1\/2\u00a0 cup coconut (or raw) sugar<\/span><\/div>\n
1-1\/2 tsp Baking Soda<\/span><\/div>\n
3\/4 tsp Salt<\/span><\/div>\n
1-1\/2 cups (360ml) Almond or any Milk<\/span><\/div>\n
1\/2 cup\u00a0 Coconut Oil (Melted)*(120ml)<\/span><\/div>\n
1 Tbs. White Vinegar
\n<\/span>2 tsp Clear Vanilla Extract<\/span><\/div>\n
\n

 <\/p>\n

\n

Maple Walnut Frosting<\/span>
\n<\/strong><\/span>A semi-stiff frosting that tastes a bit like toffee. It is
\nperfect for covering fall desserts. From apple cakes
\nto pumpkin cookies to cranberry-walnut cupcakes,<\/span><\/p>\n


\nINGREDIENTS
\nFor Frosting
\n<\/strong><\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Ingredients<\/strong>
\n1\/2 a very-ripe large banana (80g to 100g)
\n(if you fear tasting the banana use one less
\nripe + tsp. lemon juice )<\/span>
\n1\/4 cup semi-firm coconut oil or softened coconut butter<\/span> <\/span><\/span>
\n1\/16th tsp salt<\/span>
\noptional: 1 or 2 drops pure vanilla extract<\/span>
\n1\/4 tsp cinnamon (omit for a whiter frosting)
\n<\/span>I added a tsp. of tapioca dissolved to a paste with
\na few drops of hot water for a whiter firmer frosting,
\n<\/span>You can add 2 tsps. of.Agar Agar (a vegan gelatin)
\ndissolved in a tbs.of hot water for firm frosting that
\nreally holds up.<\/span><\/p>\n

The ripe banana gives it enough sweetness, but<\/span>
\nyou can add powdered sugar or maple syrup if you<\/span>
\nwant it sweeter.<\/span><\/p>\n

 <\/p>\n

INSTRUCTIONS<\/strong>
\nTo make the frosting,<\/strong>
\nJust blend all ingredients together. (It\u2019s even better <\/span>if
\nyou microwave the banana for 10-15 seconds
\nbefore adding other <\/span>ingredients.)<\/span><\/p>\n

 <\/p>\n

Be sure NOT TO <\/strong>USE<\/strong> a cold or frozen banana unless
\nyou completely thaw <\/span>them first, because it will solidify
\nthe coconut oil and make it taste grainy.<\/span><\/p>\n

Optional: Top it with chopped walnuts or press them
\non the frosted cake and a s<\/span>prinkle of cinnamon.<\/span><\/p>\n

 <\/p>\n

First, spread the surfaces<\/span> of the cake with a thin
\ncoating of buttercream, as <\/span>if you were spreading
\nbutter on toast, This is called <\/span>a “crumb coat,” which
\n<\/span>immobilizes crumbs on the <\/span>surface of your cake and
\nprevents them getting into <\/span>your outer icing.<\/span><\/p>\n


\nRefrigerate the cake for 20 to 30 minutes, <\/span>while the
\ncrumb coat sets. Then spread the top and sides of <\/span>
\nyour cake evenly with buttercream. Make it as smooth <\/span>
\nand even as possible. (If you drizzle it with glossy
\nchocolate ganache it <\/span>will emphasize every imperfection).<\/span><\/p>\n

\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 ****************<\/strong><\/span>
\n\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Check Out My Healthy
\nWhite Icings
\nhttps:\/\/www.jmcutlery.com\/wiz\/white-dairy-free-frosting-recipes\/<\/span>
\n<\/span><\/strong>WHITE FROSTINGS<\/a><\/span><\/span><\/span><\/strong>
\n<\/span>****************<\/strong><\/p>\n<\/div>\n<\/div>\n

Granulated <\/span><\/strong>Sugar in your processor
\nor coffee grinder<\/span><\/strong>
\nConfectioner\u2019s sugar, icing sugar, and 10X; they\u2019re all the <\/span>
\nsame) granulated white sugar that’s been pulverized to <\/span>
\na powder, mixed with a tiny bit of tapioca or cornstarch.<\/span><\/p>\n

\n

Cups (Granulated) Cups (Powdered)<\/span>
\n2 oz\u00a0 \u00a0 \u00a01\/4 c\u00a0 \u00a0 \u00a01\/2 c <\/span>
\n4 oz\u00a0 \u00a0 \u00a01\/2 c\u00a0 \u00a0 \u00a03\/4 c<\/span>
\n8 oz\u00a0 \u00a0 \u00a01 c\u00a0 \u00a0 \u00a0 \u00a0 1-1\/2 c
\n<\/span><\/p>\n

8 Ounces of Powdered Sugar =<\/span>
\n31.55 Tablespoons Granulated<\/span>
\n94.66 Teaspoons Granulated<\/span><\/p>\n

Measure confectioners\u2019 sugar using the same <\/span>
\nspoon & level method as flour. <\/span>Measure the sugar
\nfirst, THEN sift it before adding it.
\n<\/span><\/p>\n

Confectioner\u2019s sugar, icing sugar, and 10X;<\/span>
\nthey\u2019re all the same) granulated white sugar<\/span>
\nthat’s been pulverized to a powder, mixed with<\/span>
\na tiny bit of tapioca or cornstarch.<\/span><\/p>\n

Cups (Granulated) Cups (Powdered)<\/span><\/strong>
\n2 oz\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1\/4 c\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a01\/2 c <\/span>
\n4 oz\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1\/2 c\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a03\/4 c<\/span>
\n8 oz\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1 c\u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 1-1\/2 c<\/span><\/p>\n

8 Ounces of Powdered Sugar =<\/span>
\n31.55 Tablespoons Granulated<\/span>
\n94.66 Teaspoons Granulated<\/span><\/p>\n<\/div>\n

\n

\u00a0 \u00a0 \u00a0 \u00a0++++++++++++++++++++++++<\/span><\/strong><\/p>\n


\n\"\"<\/a><\/span><\/p>\n

 <\/p>\n<\/div>\n

<\/div>\n
<\/div>\n","protected":false},"excerpt":{"rendered":"

\u00a0 \u00a0For the Gluten-Free Vegan Vanilla White Layer Cake The only gluten-free vegan layer cake you ever really need!! It is so rewarding when your gluten-free vegan cake comes out high and fluffy like any traditional cake. Guests are stunned to hear it’s gluten-free, has […]<\/p>\n","protected":false},"author":1,"featured_media":7095,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[92,18,17,1,247],"tags":[23,29,46,28,51,473],"class_list":["post-7092","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-all","category-cakes","category-desserts","category-uncategorized","category-vegan","tag-dairy-free","tag-easy","tag-gluten-free","tag-quick","tag-vegan","tag-white-cake"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/7092","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/comments?post=7092"}],"version-history":[{"count":39,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/7092\/revisions"}],"predecessor-version":[{"id":9644,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/posts\/7092\/revisions\/9644"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media\/7095"}],"wp:attachment":[{"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/media?parent=7092"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/categories?post=7092"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.jmcutlery.com\/wiz\/wp-json\/wp\/v2\/tags?post=7092"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}