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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!

Vanilla Cake – Gluten Free, Vegan, Refined Sugar Free

  • Author: Morgan | Just What We Eat
  • 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:

  • 1 
  • 3 tbsp 
  • 1 tsp 

Other Ingredients:

  • 1 cup strawberries
  • 1/2 cup blueberries
  • 1/2 cup raspberries (black or red work great)


To Make the Gluten Free Vanilla Cake:

  1. Grease two 6″ round cake pans.*
  2. Pour batter into two 6″ cake pans

To Make the Coconut Whipped Cream:

  2. Place your mixing bowl in the freezer for 10 minutes.

To Assemble the Berries and Cream Vanilla Cake:

  1. 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.
  2. Place a layer of cake on a cake stand or large plate.  Top with 1/2 of the coconut whipped cream.
  3. Place half of the sliced strawberries, raspberries, and blueberries evenly on the whipped cream layer.
  4. 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.