I normally don’t share many dessert recipes, but that is because I don’t often make dessert. My husband and I don’t really like most sweet foods, and while the kids would probably eat dessert whenever we serve it, we try not to have sweets very often and to focus on quality proteins, vegetables, and fruits instead.
This recipe was born because I was trying to create a vanilla cake recipe that I loved and could use for making a friend’s baby shower cake.
The kids were, of course, willing taste testers, but I knew the cake was a winner when my husband liked it too. He isn’t a dessert guy at all, and the only dessert he will normally even eat is chocolate chip cookies, so the fact that he raved about this cake was a big deal.
Vanilla Gluten-Free Cake Recipe
This recipe is grain free, gluten free, and dairy optional, with a coconut and almond flour base. It does use some natural sweeteners, but is free of refined sugar and food dyes.
Even though this would fall in the “healthy” spectrum of desserts, this is absolutely not an everyday recipe! Another favorite occasional recipe around here is my Mocha Swiss Meringue Buttercream Frosting.
As good as this cake was, a better option would still be a protein packed meal with some fresh fruit for dessert, but if you feel like splurging, this is a good alternative to most other cakes!

Vanilla Gluten-Free Cake Recipe
Ingredients
- 1 ⅓ cups coconut flour
- 1 ½ cups almond flour
- 1 ¼ tsp baking powder
- dash of salt
- ¾ cup coconut oil or butter melted
- 1 cup coconut sugar
- 1 ½ cups homemade almond milk or coconut milk at room temperature
- 2 TBSP vanilla extract
- 9 eggs at room temperature
Instructions
- Preheat the oven to 350°F.
- Lightly grease and cake pans using a small amount of coconut oil.
- Mix together coconut flour, almond flour, baking powder, and salt and set aside.
- Beat the melted coconut oil/butter, coconut sugar, almond/coconut milk, vanilla, and eggs for about 2 minutes or until well mixed and fluffy.
- Slowly add the dry ingredients to the wet ingredients as they continue to mix. Mix until well incorporated.
- Spread into two round 8-inch pans (if not making a layer cake, you can also make as cupcakes or a 9x13 cake. It makes about 24 cupcakes).
- Bake for 30-35 minutes or until firm to the touch in the middle (if making a 9x13 cake or cupcakes adjust time up or down accordingly).
- Remove from heat and let cool completely before frosting.
- Frost with buttercream (if desired- see recipe below) and cover with fondant (completely optional).
Notes
Nutrition
Buttercream Frosting Recipe
Again, this cake doesn’t need frosting, but if you want to add frosting, this recipe turned out great:
Ingredients:
- 1 cup butter
- 4 cups powdered sugar or coconut sugar blended in a high powered blender to powder it
- 1 TBSP vanilla extract
- 2 TBSP heavy cream
Instructions:
- Beat the butter for 2-3 minutes or until fluffy.
- Add the sugar and other ingredients and beat for an additional 1 minute or until completely smooth.
- Use icing right away.
Fondant Frosting Recipe
We used this purely for decoration since the texture was great but it was too sweet for me! You could add natural food coloring to this to make any color you want for decoration.
Ingredients:
- 2 (7 ounce) bags of organic marshmallows
- 2 TBSP water
- 2 lbs powdered sugar
- coconut oil for hands and counter top
Instructions:
- Place the marshmallows and water in a microwave-safe bowl or double boiler and heat until melted.
- Add most of the powdered sugar to the melted marshmallow mixture and mix with a spoon or the kneading hook on a mixer for 1-2 minutes or until well incorporated and thick.
- Add some of the rest of the sugar and mix again.
- Grease hands with coconut oil and knead the icing until smooth and elastic.
- Refrigerate for a few hours (optional) or roll out using a rolling pin. Carefully drape over cake, or use knife or cookie cutters to cut desired shapes.
Pulling it All Together
Personally, I preferred the cake by itself with some fresh berries on top, but if you are making for a special event and want it to look more fancy, this is what I did for the picture:
- Let cakes cool completely. Place one on a flat baking sheet and ice with a thin layer of buttercream on top.
- Add the second layer of cake and ice the top and sides.
- Roll the fondant into a thin (1/8-1/4 inch) layer and placed carefully on top of the cake. I wanted more of a draped look, so I let the layers fall as they naturally did.
- Cut a “bow” out of the remaining fondant for decoration, but you could use any shape for this.
Ever made a (somewhat) healthier version of a treat?
I never can figure out how long to adjust recipes for for cupcakes. What would you do?
Wow! I used Silk Almond dark chocolate milk bucause I was out coconut milk and the kids down 2 cupcakes each. Is was easy and delicious! – Thanks for sharing this recipe ?
Hi Katie,
Thank you for sharing this recipe. My son can’t have coconut flour. What would be a nice alternative flour to use instead of coconut? And would I need to make any other adjustments to the ingredients if coconut flour is not used?
This post has some suggestions: https://wellnessmama.com/147959/almond-flour-alternatives/
I am looking for a yellow cake type cake (making a birthday cake). Is this something similar? Is it yellow cake like??
I’m looking for a butter free icing (milk & egg allergy) for a wheat free cake. Any suggestions before I try a coconut oil based one?
I would love to try this, but I can’t eat eggs.
Can I use something else?
Here’s a few different options: https://wellnessmama.com/37022/egg-substitute-for-baking/
Just tried this recipe. Thanks so much Katie! Very good cake. I love the flavor! I made mine as cupcakes.
The batter was thick as the coconut flour absorbed so much of the liquid. I’m new to baking with coconut flour so I baked a test cupcake first (20min. for 1 cupcake, 25 min for the whole pan). It turned out just fine so I didn’t add more liquid to the batter. Also the test cupcake didn’t rise as much as a “traditional” American cake so i made sure to fill the rest of the cupcakes quite full. It made 17 cupcakes.
The texture was grainier than traditional American cakes, but lighter/fluffier than the Norwegian almond flour cakes I’m used to. I can see that some people may be put off by the texture if they are not expecting it. Personally it doesn’t bother me at all. I enjoy it 🙂
Also, I made mine in cupcake liners. The cake stuck to the liner quite a bit. It didn’t pull of cleanly. Maybe baking in a greased pan is better?
I would definitely make this cake again! Absolutely Delicious!
My husband has a coconut allergy (eating Paleo for almost 3 years has been difficult) can you suggest an alternative to the flour? I use avocado oil instead of coconut oil and it’s usually ok but coconut flour has been more challenging.