The Best Vegan Gluten free Vanilla Cake with Chocolate Frosting. Soft and delicious vanilla cakes sweetened with dates. Vegan Gluten free Recipe. Can be refined sugar free. Makes Two 6 inch cakes or One 9 by 9 or similar size pan

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes
  • Yield: 8
  • Category: Dessert
  • Cuisine: American, Gluten-free, Vegan

Ingredients

Wet:

  • 15 Soft Medjool Dates *
  • 3 tbsp sugar (unrefined, coconut or other for sweeter *)
  • 1 cup water
  • 1 tsp vanilla extract
  • 1/2 tsp apple cider vinegar
  • 2 tbsp oil

Dry:

  • 3/4 cup almond flour
  • 1/4 cup oat flour (use certified glutenfree if needed), or use other flour such as sorghum, amaranth, or more almond flour)
  • 1/3 cup white rice flour
  • 1/4 cup potato starch
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp spices such as cinnamon for additional flavor

Frosting:

  • 1/2 cup non dairy milk
  • 6 dates** (, add 2 tbsp sugar for sweeter)
  • 1/2 tsp cornstarch or potato starch
  • 2/3 cup vegan chocolate chips (I use half dark and half semi sweet)
  • a few drops of vanilla extract and a pinch of salt

Method

  1. Line two 6 inch pans with parchment or grease really well. Preheat the oven to 350 deg F 180 C
  2. Blend the ingredients under wet until well combined and smooth. The dates should break down really well. Blend for 1 min, then rest for 5 mins then blend again for a min, 2 to 3 times
  3. In a large bowl, add all the dry ingredients, whisk well.
  4. Add the wet to the dry and mix to combine. If the mixture is too flowy, add a tbsp or so more flour.
  5. Pour into pans, even it out, and bake for 25 to 28 mins. Check from the center of the pan. Cool for 5 mins, then remove from pan. Let cool completely under a light towel before frosting.

Make the frosting:

  1. Blend the dates with the milk and starch until smooth. Pour into a pan and heat over medium heat to bring to just about a boil. Take off heat. Add chocolate and let sit for 2 mins
  2. The whisk well until well combined and smooth, Chill for 15 to 30 mins until desired thick consistency.
  3. Add a dollop of the frosting on the first layer and spread. Place the second cake on top. Add another dollop and spread then spread the rest of the frosting all over. Add sprinkles, roasted hazelnuts, or chocolate shavings on top. Serve with whipped coconut cream or vanilla ice cream. Store on the counter for the day. Store refrigerated for upto 5 days.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.