Home » Gluten Free Vegan Vanilla Cake with Summer Berries

Gluten Free Vegan Vanilla Cake with Summer Berries

This gluten free vegan vanilla cake recipe is THE recipe to have on hand if you have any kind of food allergy or intolerance, or if you follow a vegan lifestyle. With a fluffy, moist sponge cake (no egg substitutes!) and a delicious coconut cream frosting, this basic recipe can be modified to make other types of cake, as well (think coffee, or red velvet)… but this simple vegan vanilla cake version with summer berries is pretty spectacular on its own. 

A close-up of the gluten free vegan vanilla cake with a small heap of summer berries on top of it – raspberries, blueberries and blackberries.

A cake with no eggs, no butter, and no wheat flour. Huh? Yes, we’re kinda removing the crucial bits that make a cake… a cake. And listen – I get your scepticism and your doubts. And if you’ve had a gluten free+vegan cake fail before, I feel your frustration too. But here’s the thing: even if you can’t eat gluten, eggs and/or dairy, you still deserve an epic kickass cake.

This is it. It’s a basic gluten free vegan vanilla cake recipe, that can be modified and tweaked to your heart’s content. You can add flavours and colours and layers, and go absolutely nuts with the toppings. But the basic recipe itself is ridiculously easy and quick – and 100% reliable. It works every single time, and anyone can make it. There’s no fancy techniques, no weird hard-to-pronounce ingredients, and… no egg substitutes.

That’s right. No chia eggs. No flax eggs. No whateverelse eggs. *gasp*

You still get a wonderfully fluffy, moist cake at the end. It doesn’t crumble away to nothing, it isn’t dry and it most certainly doesn’t taste like cardboard. (The latter seems a common expectation when it comes to anything bearing the title “gluten free + vegan”. So not true, though.)

Have I mentioned it’s super duper pretty?

The gluten free vegan vanilla cake with a small heap of summer berries on top of it is on a glass cake stand, on a white surface in front of a greyish background. A vase with green branches and forget-me-nots is in the background. A few berries and spoons are scattered about the cake stand.

I flavoured my vegan vanilla cake with extra lemon zest because it was all grey and dreary outside, and lemon zest always brings summer and sunshine to my mind. (And it tastes so good, I definitely recommend you do the same!) I kept the flavours simple, with a vanilla coconut cream frosting, and a whole heap of summer berries both in the layers and on top of the cake.

And… it looks like summer, doesn’t it? Like it should be the centrepiece at a July picnic or a summer party, surrounded by flowers of all colours, chilled lemonade and the kind of sunshine that makes you squint and laugh.

A slice of the gluten free vegan vanilla cake on a decorative antique plate with a fork next to it. A bite has been taken out of the slice. The rest of the cake and another slice are in the background.

A question I often get is whether my recipes are actually easy to make. Like if it looks that good, surely it can’t actually be simple to prepare. And… sometimes it’s difficult to answer, because I don’t know what your baking experience is. Have you made a bazillion birthday cakes and chocolate chip cookies, or are you at the “burns water” cooking skill level?

That’s not the case for this recipe. I know the answer for this one. If you can measure the ingredients, stir them together, set the oven to the correct temperature and bake the cake for 35 minutes – then you can make this recipe. That’s all there is to it. Measure out the dry ingredients, measure the wet ingredients, stir, bake.

I seriously can’t think of an easier recipe. 

The gluten free vegan vanilla cake with a small heap of summer berries on top of it is on a glass cake stand, on a white surface in front of a greyish background. A vase with green branches and forget-me-nots is in the background. A few berries and spoons are scattered about the cake stand.

This gluten free vegan vanilla cake contains no eggs, no dairy and no gluten. It’s fluffy and moist and it tastes like cake. The coconut cream frosting is delicious. And when you eat this gluten free vegan cake – it doesn’t feel like deprivation, or like you’re missing out. It feels… normal and tasty and, yes, that second piece is totally a good idea.

A slice of the gluten free vegan vanilla cake on a decorative antique plate with a fork next to it. The rest of the cake and another slice are in the background.

 

Recommended products + tools

To make things easier for you, here are the products I’ve used and recommend for this recipe! So often, I get asked about what kind of gluten free flour I use or which kind of baking pans are best – and I know that the baking/cooking world can be overwhelming, what with the bazillion different products available out there. Well, no more.

The links below are affiliate links, which means I make a small commission for every purchase you make, at no additional cost to you. This allows me to fuel my – and your 😉 – chocolate addiction, so thank you for supporting The Loopy Whisk! (For more information, check out the Disclosure Policy.)

  • When it comes to gluten free flour blends, I recommend using one with a very simple ingredients list. I use a Lidl Brand “Just Free” (available in UK), that only contains rice, potato and maize flour. However, people have had excellent results using Bob’s Red Mill all purpose GF flour and 1-to-1 baking flour. Alternatively, you can mix our own blend from rice flour, potato flour and maize flour.
  • I get many questions about xanthan gum. This is a common ingredient in gluten free baking, acting like “glue” (the binding agent) in the absence of gluten. It gives your baked goods elasticity and flexibility, so that they don’t crumble away to nothing.
  • When it comes to the frosting, you can either use a high quality coconut milk with few/no additives to get the coconut cream… or just buy straight-up coconut cream, if you want to avoid the extra step of separating the cream from the milk.
  • You want your coconut cream frosting to be as fluffy as possible – I like to make it in my KitchenAid stand mixer, but a quality hand mixer will work just as well. I recommend the VonShef hand mixer, it works like a dream.

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Gluten Free Vegan Vanilla Cake with Summer Berries

This gluten free vegan vanilla cake recipe is THE recipe to have on hand if you have any kind of food allergy, or if you follow a vegan lifestyle. With a fluffy, moist sponge cake (no egg substitutes!) and a delicious coconut cream frosting, this recipe is both quick and easy!
Print Rate
4.46 from 11 votes
Prep Time 15 mins
Cook/Bake Time 35 mins
Total Time 50 mins
Servings 8

Ingredients

For gluten free vegan vanilla cake:

    DRY:

    • 2 cups (240 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
    • 1 tsp xanthan gum
    • 2/3 cup (150 g) granulated sugar (Note 1)
    • pinch of salt
    • 2 tsp baking powder
    • 2 tsp baking soda
    • zest of 1 lemon (optional, but recommended)

    WET:

    • 3 1/2 tbsp (50 mL) vegetable oil
    • 1 1/3 cups (300 mL) non-dairy milk (for instance coconut milk, rice milk or almond milk if not sensitive to nuts)
    • 2 tsp lemon juice
    • 1 tsp vanilla paste (or 2 tsp vanilla extract)

    For coconut cream frosting:

    • 2 cups (400 g) coconut cream (Note 2)
    • 1 cup (125 g) powdered sugar
    • 1 tsp vanilla paste (or 2 tsp vanilla extract)

    You will also need:

    • ~2 cups berries of choice (I used a mix of blueberries, raspberries and blackberries)
    • 2 round 6 inch (15 cm) cake tins

    Instructions

    For gluten free vegan vanilla cake:

    • Pre-heat the oven to 355 ºF (180 ºC) and grease two round 6 inch (15 cm) cake tins with vegetable oil. You can also line the bottom of each tin with some baking/greaseproof paper.
    • Sift all dry ingredients together.
    • Mix all wet ingredients together and add them to the dry ingredients. Mix well until you get a smooth batter with no flour clumps.
    • Divide the cake batter evenly between the two greased cake tins and bake in the pre-heated oven at 355 ºF (180 ºC) for about 35 minutes, or until golden brown on top, springy to the touch and an inserted toothpick comes out clean.
    • Remove the cakes out of the tins as soon as possible and allow to cool on a cooling rack. 
      (Leaving the cakes in the tins can lead to condensation, and a soggy cake bottom.)

    For the coconut cream frosting:

    • In a stand mixer with the whisk attachment, or using a hand mixer with the double beater attachments, whisk the coconut cream, powdered sugar and vanilla paste together until fluffy.

    Assembly:

    • Place one of the sponge cakes on a cake stand or plate, and spread 1/2 of the coconut cream frosting on top. 
    • Scatter a handful of berries on top of the frosting in an even layer.
    • Place the other sponge cake on top of the berries, and spread the rest of the frosting on top of it.
    • Top with a heap of berries, and enjoy!

    Storage:

    • The gluten free vegan vanilla cake keeps well in a tightly closed container (or wrapped in cling film) in a cool dry place (even the fridge) for 1 - 2 days. After that, it tends to dry out slightly.

    Notes

    Note 1: If you’re a vegan who’s concerned about bone char used in refining sugar, you can see a list of companies that don’t use bone-char filters on the PETA website.
    Note 2: You can get coconut cream by putting coconut milk (the type from a can, with a high coconut content and without too many stabilisers/preservatives) into the fridge for a few hours – without shaking! The coconut milk will separate into coconut cream (that you'll need in this recipe) and coconut water (which is great in smoothies).
    Tried this recipe?Mention @theloopywhisk or tag #theloopywhisk!

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    Gluten Free Vegan Vanilla Cake with Summer Berries {gluten, dairy, egg, nut & soy free, vegan} - This gluten free vegan vanilla cake recipe is THE recipe to have on hand if you have any kind of food allergy, or if you follow a vegan lifestyle. With a fluffy, moist sponge cake (no egg substitutes!) and a delicious coconut cream frosting, this recipe is both quick and easy! Gluten free dessert. Dairy free dessert. Vegan dessert. #vegan #glutenfree #dairyfree #dessert #vanilla #cake #food #recipeGluten Free Vegan Vanilla Cake with Summer Berries {gluten, dairy, egg, nut & soy free, vegan} - This gluten free vegan vanilla cake recipe is THE recipe to have on hand if you have any kind of food allergy, or if you follow a vegan lifestyle. With a fluffy, moist sponge cake (no egg substitutes!) and a delicious coconut cream frosting, this recipe is both quick and easy! Gluten free dessert. Dairy free dessert. Vegan dessert. #vegan #glutenfree #dairyfree #dessert #vanilla #cake #food #recipe

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    83 thoughts on “Gluten Free Vegan Vanilla Cake with Summer Berries”

    1. Yes!!! Thank you, Kat! First time looked nice but tasted metallic. Second time omitted baking soda altogether, increased baking powder to 1 Tb. Increased lemon juice to 1/3c.
      My, oh, my, perfect for Easter! Keeper!!!
      I used 1 3/4c. brown rice flour, 1/4 c. tapioca flour for my blend. I used a clear light olive oil for my veg oil. I am a culinary graduate with multiple food sensitivities. GF, DF, Egg free isn’t for the faint of heart but don’t give up. Thanks for sharing your gift with the world, Kat!

      Reply
    2. Fantastic recipe! I used the bones of this recipe to make a 4 tier purple ombre cake for a birthday. We have people allergic to eggs and others allergic to milk proteins so this recipe was exactly what I was looking for. I doubled the recipe, added a half cup of applesauce, used creamy oatmilk for the milk, added 1 tsp of almond and 2 Tbs of natural organic maple syrup. Went with a stiff buttercream for the layers and crumb coat. Then topped with a mirror glaze and decorated the top with purple glazed doughnuts. Was delicious. I think the sifting things together is quite an important step for gluten free baking.

      Reply
      • Hi Natasha, you could use self-raising GF flour, but you’ll need to reduce the amount of raising agents. If your GF flour blend doesn’t contain xanthan gum, you will still need to add it separately.

        Reply
    3. Hi Kat! Can I use this recipe base to make a banana cake using Bob’s mill 1 to 1 gluten free baking mix which already contains xanthan gum?
      If yes, what are changes to be made for the liquid measurements? Thank you!

      Reply
    4. Hi Kate, today I made this vanila cake without frosting,it came vary tastey but i don’t no what’s wrong in my recipe I followed everything as u said ,I didn’t use Gf I used what u mentioned in Note 50%rice flour, 30%tapioca and 20%maize but it came little hard on downside of cake but on the top it Is crumbled and soft ,downside of cake is thick and chewy, I didn’t miss anything, but instead of potato starch I used tapioca flour is I did wrong is that bcz of did I get chewy downside of cake ??,I used weighing machine, can u help me what’s wrong and what can I replace in the flour,if can I use coconut flour extra with rice,starch and maize and what’s the quantity??

      Reply
      • Hi Divya, sorry you had trouble with the recipe. This almost sounds like you didn’t mix the batter well enough or there’s something wrong with your oven, because the sponge should be of the same texture throughout. Was the batter smooth when you poured it into the cake tin? And what kind of oven setting did you use (conventional or fan)? Did you change anything else in the recipe?
        As for the last question: I don’t recommend adding coconut flour as it tends to absorb A LOT of moisture and results in dry, crumbly sponges.

        Reply
      • You could use the same quantities for 20cm sponges (they will come out thinner and you’ll need to shorten the baking time slightly) or you could double the recipe for 20cm sponges of the same thickness.

        Reply
    5. I agree with some other commenters that there is too much bicarb in this recipe. Despite using plain gf flour it is very bitter with a bicarb flavour! Also not quite sweet enough. Perhaps a bit more sugar and a bit more lemon juice would balance it.

      Reply
    6. Hi Kat,
      This recipe looks fantastic and I can not wait to try this for my 6 year old niece who is allergic to gluten,dairy, eggs and nuts! My question is, can I replace the baking soda with anything? Like bicarb maybe?
      Thank you

      Reply
    7. Hi Kat,
      Thanks for amazing recipes. I made the GF Vegan Choc cake and no one knew it was GF vegan as it perfectly resembled a normal cake texture. I substituted the xanthan gum with psyllium husk. It was superb!
      But when i tried making this GF Vegan vanilla cake with 2tsp of psyllium husk, it resulted in a gummy, very springy and spongy cake…that doesnt resemble a proper cake. Could you advise what could possibly went wrong?
      p.s i used the same type and flour to starch ratio in both recipes
      Thanks!

      Reply
      • Psyllium husk does often give rather gummy, chewy bakes – and while that’s amazing in GF bread, I don’t really like using it in cakes and such (that’s why I always use xanthan gum). The reason for why the chocolate cake turned out delicious is probably cocoa powder – it has tenderising properties, so it gives a very melt-in-the-mouth, tender crumb that probably counteracted the effects of psyllium.

        Reply
        • Thank you so much Kat. I would love to use xanthan gum in baking but I personally experienced stomach discomfort and bloating after consuming gluten free bakes containing xanthan, hence I was searching for substitutes and thats when i came across Psyllium husk. I first tried it in breads..it worked really well and I thought why not try it out in cakes too.
          Are they any other substitutes for gum that would work for cakes? Thank you once again.

          Reply
          • Hi Dee, I don’t really like using psyllium husk in gluten free bakes (except for bread, where it’s amazing). I haven’t experimented with any other gums or binders, so unfortunately can’t really help you there!

            Reply
            • Alright will take note of that. Thank you so much Kat for the lovely GF recipes. Can’t wait to get hold of your cookbook!

          • Why don’t you try flax eggs instead of psyllium husk? Simply mix 1 tbsp of flax seed meal with 3 tbsp water. Give it a whisk and let it gel. This is my go to gf cakes.

            Reply
      • Did you by any chance use a gluten free flour blend that already contains xanthan gum? If that’s the case, adding extra xanthan gum separately can result in a chewier cake texture – so if your GF blend already contains xanthan, no need to add it separately.

        Reply
    8. Just made the cake (not the frosting), and it turned out fantastic!! We have a friend who has a lot of food sensitivities. We have made other dessert recipes for her in the past, but have never found one we really thought mimicked the real deal very well. This one is it! We made a test batch almost exactly as written and then tweaked some things to our taste. First, make sure you include the lemon zest—not optional from my perspective. It adds a lot of flavor and a brightness that the cake needs. We also upped the vanilla to one tablespoon. We used King Arthur Flour gluten-free flour mix, which already has xanthan gum in it, so we omitted adding that to the recipe, and it turned out fine. We used unflavored rice milk since our friend cannot have nuts (i.e., no almond milk!). We baked these as cupcakes, and a full recipe made 12. Be sure to let the cakes cool completely before taking a bite—we found that the taste and texture improved significantly when completely cool (while still warm, the texture is a little too moist, and the gf flour mix lends a bit of a corn/grain flavor—as I said, that mostly disappeared after cooling). All in all, this makes a great cake for food sensitive people! And it tastes great with the frosting we make using powdered sugar and butter substitutes! Thanks so much!!

      Reply
    9. This baked up very nicely! It did come out a little too moist – almost underbaked. I will reduce the oil to 3 Tbs next time. Some changes I made – I used the zest of 1 1/2 oranges for a strong orange flavor, and orange juice instead of lemon. I used Oat milk as the non-dairy milk. I also increased the sugar to 1 cup. Excellent cake! Thank you!

      Reply
    10. Hi Kat,
      What a great recipe, thanks! I’ve just used it to make a 3-tier wedding cake for our daughter’s wedding this weekend. However, I noticed that you mention that it can dry out after a couple or so days. Is it ok for me to freeze it until I’m ready to decorate it?
      Thanks again!

      Reply
      • Hi Gwen,
        Unfortunately, I’ve never tried freezing the cakes, so can’t help you there – maybe try looking through the comments if anyone else has successfully frozen them?

        Reply
    11. I used a gf flour blend that had guar gum and thought this would be ok, but definitely not. The cake has turned out really rubbery and the texture is awful. Flavour is beautiful though. So disappointed it didn’t work out!

      Reply
      • So sorry you had problems with the recipe, Sarah. I haven’t made this recipe with guar gum, so it could be that it affected the texture of the cake – I would definitely recommend trying again with xanthan gum!

        Reply
    12. Hi Kat, I am SUPER excited to try this cake. I have just done packaged gf mixes but always have to use an egg replaced…it’s a pain! Anyhoo, I’d like to try mixing the 3 flours you mentioned on my own but I was curious what ratio of the flours you recommend? Also, how long does the cake stay nice before it gets dry/hard/crumbly? I bake specialty decorated cakes for family events and ideally bake them 2 days before then add a crumb layer of frosting so the day before I can do all the “heavy lifting” decorating. But sometimes the cake goes dry before the event which is always a bummer! Just curious what you’ve noticed with your cake?

      Reply
      • Hi Claire, I’m actually currently working on figuring out the flour ratio – it’s not quite there yet, but 50% rice, 30% maize and 20% potato flour is a good starting point. Alternatively, in the UK Doves Farm Freee plain gluten free flour blend is excellent!
        The cake stays moist and nice for about 3 days, I recommend keeping it in the fridge or in a cool place, maybe wrapped in clingfilm. It’s definitely a moist, soft cake – not dry or crumbly at all!

        Reply
    13. I have tried many GF flours and egg replacers and the cakes have always been very wet and oily ! This recipe uses no egg replacer and only 3 1/2 Tbl spoons of oil. This time I used King Arthur GF flour and there was NO grit or Oily cake!! By far the best recipe I found so far !!!! The frosting was very watery though.

      Reply
      • I’m so happy you enjoyed the cake, Vicky! I find that the egg replacers don’t have a very nice effect on the texture of the cake, so I never use them!

        Reply
    14. This looks beautiful! I tried your vegan, gluten-free, vanilla cupcakes and they came out like a dream! So fluffy and tasty. Can’t wait to try this recipe tomorrow!

      Reply
    15. This has been the best gf and vegan cake recipe I have made in a while! The texture was not too dense or gummy, and it held up nicely in the fridge while waiting to be served. I did modify the recipe a little bit by upping the sugar to 1 cup, doubling the vanilla extract and adding just a touch of almond extract too. I also used refined coconut oil and Bob’s red mill 1-1 baking mix (the one in the blue package that’s rice flour based, not the red package which is gram flour based) and it turned out great! Made it for a birthday and everyone kept going back for just *one bit* more, ha ha!

      Reply
    16. Hi Kat
      I am going to make the cake as it looks delicious, however I would like to make it as a red velvet cake. What would be the ratio of ingredients be please?
      Thanks
      Gloria

      Reply
          • You definitely can, just reduce the baking time slightly – I would check the sponge about 5 – 10 minutes before the recommended baking time. Just insert a skewer/toothpick into the centre of the sponge, and if it comes out with some half-baked batter/many moist crumbs attached, bake for a further few minutes. When the skewer/toothpick comes out clean (and the sponge is golden brown on top and springy to the touch), the cake is baked perfectly! 🙂

            Reply
    17. Would I be able to add chopped walnuts to make a walnut cake with coffee frosting? I was thinking if subbing some of the flour for finely chopped walnut , or would that be too heavy?

      Reply
    18. I can’t thank you enough for your amazing Vanilla Gluten Free Cake recipe!
      Not only was it easy to make it was yummy too!
      I didn’t use any sweetener as I find vanilla is sweet enough!
      Thank you so much!🤗🤗🤗🤗

      Reply
    19. The cake looks wonderful and seems easy to make. My question was can I use regular milk instead of non dairy? I need a cake that is Eggless and gluten free

      Reply
    20. Hi Kat,
      Does this recipe call for self raising or plain flour?
      I’ve just made it with SR but it tasted overwhelmingly of baking powder, so I’m assuming the recipe is with plain.
      Thank you,
      Alanna

      Reply
      • Hi Alanna, this recipe uses plain gluten free flour – if you’re using a self-raising flour blend, you’ll need to reduce the amount of raising agents you add. 🙂

        Reply
    21. Thanks for sharing this recipe – I made it this weekend, but seem to have done something wrong as the finished cake, whilst looking good, tasted overwhelmingly of bicarb (baking soda). Bleuugh!! I used the exact amount in the recipe – is 2tsp definitely the right amount?

      Reply
      • I actually just made this cake following my recipe again, and definitely couldn’t taste any baking soda. Are you using a plain gluten free flour blend, or a self-raising one? If it’s self-raising, then you have to reduce the amount of raising agents used.

        Reply
        • Sorry for the long delay responding – I hadn’t realised you’d answered my question! I used Doves Farm plain GF flour, not self-raising.

          Reply
    22. I made this and my batter turned out more like a dry sugar cookie dough! The ratio of wet and dry seemed really off to me? Not sure what I did wrong but I did taste it and it was delicious.

      Reply
      • Hi Ashley, thank you so much for pointing that out – it turns out I made a typo and there was only 1/2 the required amount of liquid in the recipe. All fixed now. So sorry! I’m glad it was delicious though 😉

        Reply
    23. Hi! Im new to baking and I love your recipes! If I were to adapt this to a coffee cake, would I have to change the quantities of the wet ingredients or dry ingredients to accommodate the addition of coffee? And by how much? The me again xx

      Reply
      • Hi Holly! You can definitely adapt the recipe to a coffee cake, just dissolve some instant coffee in the non-dairy milk. Alternatively, if you’re using brewed coffee, decrease the amount of non-dairy milk by an equal amount. 🙂

        Reply
      • Hi Lyn, that’s very strange – what kind of gluten free flour blend did you use? Some GF flours absorb a lot of moisture and can produce super dry and hard bakes. Also, I would check your baking powder and soda to see if they are still active. Hope that helps!

        Reply
        • This is a bit late in coming, but I did the same thing. I didn’t realise there was already xanthan gum in the GF flour mix. Adding the tsp of xanthan made the batter WAY too thick. Nothing for it but to start over, unfortunately.

          Reply
    24. Hi!
      I hope you read this before tomorrow haha. I was wondering if i could substitute the milk for orange juice, and zests for orange zest to make an orange cake?
      My nearly 4 year old is wanting an orange cake for her birthday and I have 3 family members that need gluten free, nut free and a vegan and this cake is the most delicious looking cake that ticks all the boxes…. except the orange part. Or should I just substitute all the lemon parts for orange and would it be strong enough orange flavour…. hope that makes sense!
      Thankyou 🙂

      Reply
      • Hi Justine! Hope I’ve caught you in time 🙂 You should be able to substitute both the milk and the lemon zest – only with the orange juice, be sure to add it at the very last step, just before baking, so that it doesn’t react too much with the baking powder. Basically, add all ingredients, then at the end add in the orange juice, mix briefly until it’s fully incorporated and bake. Alternatively, you can use orange juice to soak the baked sponges (made with milk + orange zest). And you can also add orange zest to the frosting!
        Hope the cake turns out great, and happy birthday to your daughter! 😀

        Reply
    25. What is the Xanthan Gum used in place of and is absolutely needed in the cake? Is the Xanthan Gum soy free? This cake looks really good- looking for something for my vegan boyfriend and soy allergic cousin

      Reply
        • Hi Kat! Thank you it does help!
          I have one more quick question!
          Am i able to cut this recipe in half? As it is only for 2 people and it would be too much cake

          Reply
        • Hi Kat! Thanks for your help! One more quick question, can i cut this recipe in half? I am making it for just me and my boyfriend, so 8 servings will be a lot. Please let me know!

          Reply
          • Hi Caitlyn! Sure thing, you can make for instance just one layer of the cake, and top it with half of the frosting. 🙂 The recipe scales nicely, so there shouldn’t be any problems.

            Reply
    26. Qué hermoso pastel ♥ Y no puedo creer que los ingredientes y pasos para realizarla sean tan fáciles.
      Crees que puedo usar una pre mezcla de bizcochuelo ya comprada para realizarla o sería conveniente comprar una harina gluten free o armarla yo misma ? Gracias gracias 🙂

      Reply
      • ¡Muchas gracias, Marina! ¡Estoy muy feliz de que te guste el pastel! Utilizo una harina sin gluten comprada en la tienda, que solo contiene arroz, patata y harina de maíz. Espero que esto sea correcto. ¡Utilicé “google translate” para obtener la versión en español! 😀

        Reply
    27. So beautiful cake? Thanks!!! I’m un Argentina and what kind of mix gluten free, you recomend to make at home with other gluten free flours? Thanks again!!!

      Reply
      • Hi Ivana, so glad you like the cake! I usually stick to the simpler gluten free flour blends – the one I’m currently using only contains rice, potato and maize flour, with no added xanthan gum (it a blend from Lidl, in UK). I prefer to add my own xanthan, as it gives more control over how the bake turns out. Hope this helps 🙂

        Reply
      • Aww, thank you so much Jess! You really cant tell it’s gluten free + vegan at all… just a really delicious (and pretty) cake. 🙂

        Reply
    28. Hi Kat,
      Our store bought Gluten Free four mix already contains Xanthan Gum.
      So I’m not sure if I should be adding any at all. Are you adding extra in your recipes for the hold or does your mix not have the Gum included.
      Thank you.
      Carmel.

      Reply
      • Hi Carmel,
        If your GF flour mix already contains xanthan, there’s no need to add more. The flour blends I use don’t contain xanthan gum, so I always add it myself – I prefer it that way, as it gives me more control over how my baking turns out. 🙂
        The cake doesn’t require a huge amount of xanthan, so the xanthan in the flour mix should more than suffice.
        Enjoy the cake! 🙂

        Reply