Berries and Cream Vanilla Cake – Gluten Free, Vegan, Refined Sugar Free
This vanilla gluten free cake recipe is so easy to make and tastes delicious! It’s also vegan and refined sugar free making it the perfect treat for any occasion!
I’m so excited to share this recipe for vegan and gluten free Berries and Cream Vanilla Cake with you today!
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 just wasn’t satisfied with any of the results over the last few years.
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.
I knew that I could do better than that.
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 it is SOOO good!
Now, this cake recipe is not overly sweet and that is by design.
I’ve never been a huge fan of extremely sugary cakes. I think because you typically top the cake with something very sweet like frosting it just seemed like way too 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.
It also looks really pretty and is CRAZY easy to decorate.
I love being able to wow people with a cake that took me 10 minutes to decorate!
So let’s talk about how you make it!
GLUTEN FREE CAKE RECIPE INGREDIENTS:
For the Gluten Free Vanilla Cake you will Need:
- All purpose gluten free flour: I use “Better Batter”. I do not recommend using a bean based all purpose flour for this recipe (like Bob’s Red Mill Baking Flour).
- Gluten free oat flour: If you don’t have oat flour on hand, you can make your own. Add rolled or quick cooking oats to a blender or food processor and blend into a fine powder.
- Xanthan gum: Omit if your gluten free flour already contains xanthan gum.
- Dairy free milk of choice: I use “So Delicious Unsweetened Coconut Milk”.
- Maple syrup: Used to sweeten the cake.
- Avocado oil: Coconut oil works as well.
- Baking powder
- Baking soda
WHIPPED COCONUT CREAM RECIPE INGREDIENTS:
For the Coconut Whipped Cream you will need:
- Full fat coconut milk: Refrigerate the can of coconut milk overnight. This will allow the liquid to separate from the cream and we only want to use the thick cream for this recipe.
- Maple syrup: Adds sweetness to the coconut whipped cream topping. Honey can also be used if desired.
- Vanilla extract
- Raspberries: You can use black or red raspberries for this cake.
HOW TO MAKE VEGAN GLUTEN FREE VANILLA CAKE:
To Make the Gluten Free Vanilla Cake:
- Preheat oven: 350°F.
- Prepare Cake Pans: Grease two 6″ round cake pans.*
- Mix Dry Ingredients: In a large bowl, whisk together flour, oats, baking powder, baking soda, salt and xanthan gum (if your flour doesn’t contain it).
- Add Wet Ingredients: Add the remaining ingredients to the bowl and stir until combined.
- Bake: Pour batter into two 6″ cake pans. Bake for 25-28 minutes or until a toothpick comes out clean.
- Cool: Allow the cake to cool completely before decorating.
- This recipe will make two 6″ round cakes or one 9″ round cake. If you want to have more layers like the pictures shown, you can double the recipe.
HOW TO MAKE COCONUT WHIPPED CREAM TOPPING:
To Make the Coconut Whipped Cream:
- Refrigerate Coconut Milk Overnight: This will allow the liquid to separate from the cream. We only want to use the thick cream for this recipe.
- Freeze Mixing Bowl: Place your mixing bowl in the freezer for 10 minutes.
- Separate the Cream from the Liquid: Open the can of coconut milk and scoop the thick cream that has risen to the top of the can and put it in a large mixing bowl or stand mixer.
- Mix: Using a stand mixer or hand mixer, whip the coconut cream until you can form soft peaks with the cream (about 3 minutes). Mix in the remaining ingredients until well incorporated.
- Chill: I recommend chilling the coconut whipped cream for an hour or so before decorating the cake.
HOW TO DECORATE GLUTEN FREE BERRIES AND CREAM VANILLA CAKE:
To Assemble the Berries and Cream Vanilla Cake:
- Prepare Fruit: Hull and slice half of the strawberries. Cut two strawberries in half with the stem intact and leave two strawberries whole for the top of the cake. Optionally cut the raspberries in half.
- Cake and Cream Layer: Place a layer of cake on a cake stand or large plate. Top with 1/2 of the coconut whipped cream.
- Fruit Layer: Place half of the sliced strawberries, raspberries, and blueberries evenly on the whipped cream layer.
- Repeat: Add the second layer of cake on top of the berries and cream. Top with the remaining half of the coconut whipped cream and decorate with remaining berries.
Commonly Asked Questions:
- Can I substitute the oat flour in this recipe?
- I have not tried replacing the oat flour in this recipe, but I think almond flour would be a good substitute if you cannot have gluten free oats. If you can’t have oats or almonds, sorghum flour would be my next suggestion.
- Can I use this recipe to make cupcakes instead of cake?
- Yes! You can also make this recipe in a cupcake pan. Just fill 3/4 of the way full and use the same cooking heat and time specified in this recipe.
- I don’t have any oat flour on hand. Can I make my own?
- Yes! To make your own oat flour, add rolled or quick cooking oats to a blender or food processor and blend into a fine powder.
♥ Don’t forget to rate this recipe and leave a comment below if you give this recipe a try! ♥Print
Vanilla Cake – Gluten Free, Vegan, Refined Sugar Free
- Prep Time: 20 min
- Cook Time: 25 min
- Total Time: 45 min
- Yield: 8–10 Servings 1x
For the Cake:
- 1 cup (160g) Better Batter
- 1 cup (110g)
- 2 tsp
- 1 tsp
- 1 tsp ten
- 1 tsp
- 1 cup dairy free
- 3/4 cup
- 1/4 cup
- 1 tsp
For the Coconut Whipped Cream:
- 3 tbsp
- 1 tsp
- 1 cup strawberries
- 1/2 cup blueberries
- 1/2 cup raspberries (black or red work great)
To Make the Gluten Free Vanilla Cake:
- Grease two 6″ round cake pans.*
- Pour batter into two 6″ cake pans
To Make the Coconut Whipped Cream:
- Place your mixing bowl in the freezer for 10 minutes.
To Assemble the Berries and Cream Vanilla Cake:
- Hull and slice half of the strawberries. Cut two strawberries in half with the stem intact and leave two strawberries whole for the top of the cake. Optionally cut the raspberries in half.
- Place a layer of cake on a cake stand or large plate. Top with 1/2 of the coconut whipped cream.
- Place half of the sliced strawberries, raspberries, and blueberries evenly on the whipped cream layer.
- Add the second layer of cake on top of the berries and cream. Top with the remaining half of the coconut whipped cream and decorate with remaining berries.
This recipe will make two 6″ round cakes or one 9″ round cake. If you want to have more layers like the pictures shown, you can double the recipe.
I recommend weighing your flour for this recipe. This is the inexpensive scale I use.
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SHOP THIS RECIPE:
This is just beautiful, and so fresh-looking with the fruits. I am curious about one thing, which is what you use the “watery” part of the coconut milk for once you’ve used the creamy part for the frosting; and will coconut cream work for the frosting.
Thank you, Beth! I typically will save the coconut milk liquid for smoothies. It adds a great flavor! You can use coconut cream to make the coconut whipped cream as well. You will still need to refrigerate it overnight. I hope this helps! ☺
That coconut whipped cream topping is calling my name! Delicious dessert.
Thank you so much!
I love how festive this cake looks. It looks the the perfect summer cake!
Thank you so much! ☺
That cake is drool worthy! I use coconut cream in my whipped coconut cream frosting and it is a fantastic ingredient. (In case you’re curious… https://www.bakesandblunders.com/vegan-chocolate-cupcakes/)
Thank you, Colleen! Coconut cream frosting sounds delicious! I will definitely check it out! ☺
Such a great summer dessert
Thank you! ☺
Wow, such a gorgeous cake perfect for summer celebrations!! Love that you use coconut milk for your whipped cream, delish! 🙂
Thank you! The coconut whipped cream really adds such a nice flavor! ☺
What a yummy dessert! I love desserts with fresh berries! ❤️
Thank you! The berries add so much freshness to this dessert! ☺
I made this recipe for my birthday last night and it was a HUGE HIT! Even though it was my birthday, I didn’t want to be too unhealthy with my cake so when I saw this recipe I knew it wanted to try it out… I am so glad I did! The flavor was amazing and so was the texture, it was spongey, moist, and light! The coconut whip cream was also amazing!!! For sure will be making again! If you want to try this recipe out, GO FOR IT! You won’t be disappointed! (Btw I added way more vanilla that suggested in recipe to give more of a vanilla flavor. I probably all in all used about 3-4 teaspoons in cake batter and it came out perfect!)
Hi Avary! I’m so so happy to hear how much you loved this cake! It’s one of my all time favorites too! Thank you so much for sharing and Happy belated Birthday!
Hello I know that you said not to use bob’s red mill baking flour, but would it be alright to use bob’s red mill 1 to 1 flour? The ingredients are sweet rice flour, whole grain brown rice flour, potato starch, whole grain sorghum flour, tapioca starch, xanthan gum.
Hi! Yes the 1 to 1 flour from Bob’s Red Mill should work great. They have a bean based flour which is the one that probably wouldn’t work well, but the 1 to 1 should be just fine. 😊
Hey! I really want to make this for my birthday, but am I able to use 2 cups of homemade oat flour instead of one cup oat flour and one cup gluten free flour? It’s just I can’t find a gluten free flour I can eat due to an anti-inflammatory diet I’m doing. Thanks!
Hi Amie, I haven’t tried this cake without the cup of gluten free all purpose flour. I wouldn’t recommend just using oat flour for this recipe. If you need to make it without the all purpose flour, your best bet would probably be to use something like almond flour instead. So 1 cup almond flour and 1 cup oat flour. I would also recommend adding 1 teaspoon of xanthan gum if you don’t use the all purpose flour. The xanthan gum will help the cake hold together instead of crumbling. Again, I have not tested this but that is what I would try if I needed to leave out the all purpose flour. I hope this helps!
Wow this was incredible. I did not have the ingredients for the whipped cream so topped it off with honey – the cake was perfectly moist and even a little bit crumbly which I love. Thank you!
Yay! I’m so happy to hear that you loved the cake! Thank you for sharing! ☺
Can I make this with gluten? Would 1 cp all purpose flour, and 1 cp whole wheat pastry flour work? Or 2 cps whole wheat pastry flour? And skip the xantham gum? I’m not a gluten-free gal. And thanks, I’ve been vegan for many years and haven’t had a vanilla cake in all that time. I’m pretty excited about giving this one a try.
Hi Evan! I’m so sorry, but I’m not sure if this recipe would work well with regular flour since I haven’t tried it that way. Before my food allergies I was a cake mix in a box kind of girl. ☺ You would definitely skip the xanthan gum if you use traditional flour because the gluten in the flour will cover that. As far as what type of regular flour I would recommend looking at a traditional cake recipe to see what they do for the flour (do they use just all purpose flour or a mix). I wish I could be more of a help with that! I would love to know how it turns out if you give it a try. ☺
I made the cake for my mom’s birthday Feb 2 and all that had a piece said it was good, including niece and nephew.
It’s very tasty. I was quite impressed myself.
Thank you for the recipe.
Hi Ang, I’m so happy to hear that everyone enjoyed the cake! Thanks so much for sharing!
So eager to try this recipe but if I make my own oat flour must I add Xanthan Gum to it?
Have seen this in grocery stores & it’s ghastly expensive, especially if you need only a teaspoon.
Hi Violette, you can make your own oat flour instead of the store-bought. The recipe also calls for a gluten-free all-purpose flour as well which should contain xanthan gum so no need to add it separately.
Cake is beautiful.! Question…is there another liquid sugar that can be used instead of maple syrup?
Hi Violette, thanks so much! You should be able to use agave or honey if you don’t need it to be vegan.
Made this cake – with minor changes- as a gift…rave reviews including from a 3 year old & 6 year old! Request was for lemon flavor. My maple syrup was so dark, I feared the color/strong flavor would not work. I used Agave Nectar, added 2T lemon zest, 1-1/2T lemon extract, no vanilla. Reduced the liquid in DF oat milk accordingly. The miracle is… I baked GF for a number of years with great success. But since allergies in the family expanded, this is the first vegan cake to actually rise for me!!!
Thank you, thank you, dear Morgan!
Yay!! I’m so happy to hear this Violette! Thank you so much for sharing your results and the modifications you made! ☺
If gluten is not a concern, can I use regular flour? I just need it to be egg and dairy free…
Hi Valerie, I have not tried this with regular flour since I am allergic, but it might work just fine. I would love to hear if you give it a try. Sorry I couldn’t be more helpful with this!
My future Mother-in-law made this dessert over the weekend and it is definitely one of my top favorites (including the ones I can’t eat anymore!). SO DELICIOUS!
I was wondering if anyone had tried using any sugar alternatives (like Xylitol, Stevia, or Erythritol) for this. I have Candida overgrowth in my gut and am not supposed to eat any sort of sugar (I’ll cheat for the berries though!).
Thank you for sharing this, it is a wonderful recipe! 🙂
Hi Val, I’m so happy to hear you loved this recipe! I have not tried it with a sugar alternative so I’m not sure if that would work since this recipe is written with a liquid sweetener. I would love to hear how it goes if you do give it a try though!
hi there – looking forward to making this! I’m very new to gluten free baking so I was wondering what the proportions would be if I used all gluten free flour (omitting the oat flour). thank you!
Hi there, I would not recommend omitting the oat flour in this recipe. Using gluten free flour for all of it without the oat flour would result in a gummy texture. If you can’t have oat flour, sorghum flour could be used as a substitute. Hope this helps!
This is my very favorite vanilla cake to make. I’ve made it for birthdays and as an occasional treat. I like that there is so little oil in the recipe; regardless, I have always swapped out the oil for applesauce when I have made this cake. Last night, I decided to make the original recipe with oil, as well as the applesauce version I was used to, just to see if I was missing anything. I made an interesting discovery: the original recipe produces quite a crumbly cake, and the applesauce replacement makes a really good, spongey texture that holds together well (no crumbling!). I think that is because there really isn’t a binder in the original recipe, so the applesauce acts as the binder and the oil altogether. I would recommend putting the applesauce replacement in your recipe notes, at the very least, because I believe it actually makes for a better cake. Thanks for the yummy recipe! **My gluten-free flour does contain xanthan gum, so that was not the issue with this cake being crumbly for me when I made the original recipe.
Hi Christine, I’m so happy to hear that you love this cake! I am very interested in trying out your recommendation for the apple sauce. I will give that a try soon and update the recipe with the results. Thank you for your advice!
Hi there! My mom was recently diagnosed with early signs of dementia and since she had cured herself of cancer with an all natural diet about 15 years ago, she is now back to the same type of diet. Her birthday is tomorrow! I am a cake artist with all things butter, processed sugar, and artificial coloring… so I was so excited to find your recipe and try something special for my mom. This. Turned. Out. Perfect!!! Thank you thank you thank you!
To add my personal touch, I used a maple syrup sweetened white bean paste colored with reduced raspberry juice to pipe beautiful roses onto it. She’s going to love it. I so appreciate you.
Hi Mariella! You have made my whole day with your kind comment! Thank you so much for sharing and I hope your mom loved her cake! ♥
Forgot to rate it!
Thank you so much!