Easy Gluten-Free Vegan Cake

April 1, 2021

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I love cooking but have a serious love/hate relationship with baking. I’ve always thought of cooking as an art and baking a science. Maybe since I was homeschooled and never took science, that explains my struggle. Although I doubt that’s how that works. Anyways, anytime I come across a way to make things easier in life I’m all for it. So when I discovered the Gluten Free Cake Mix options from King Arthur I was pretty damn happy. These gluten-free vegan cakes are now my go-to for most celebrations and the random days I just want to eat cake.

Easy Gluten-Free Vegan Cake

Gluten-Free Vegan Cake Ingredients

Quick side note. The original ingredients listed on the box are for a gluten-free cake. I swap out the dairy ingredients for vegan versions.

Ingredients

1 box Gluten Free Yellow Cake Mix
1/2 cup butter* softened
2 TBL vegetable oil
Egg replacer for 4 eggs
2/3 cup soy milk

DIrections

Preheat the oven to 350* F. Grease the bottom of two 9 inch round baking pans, one 9×13 inch sheet pan or a 24 cup muffin pan with cupcake papers.
Next use an electric mixer to beat the butter and the oil together in a large bowl. Then slowly blend in half the cake mix. Using the lowest speed add in the “eggs” one at a time until they’re all blended.
Continue to use the lowest speed and add in half the milk at a time, alternating with the other half of the dry cake mix until all ingredients are added. Mix until just smooth.
Bake layers for 30-45 minutes. The sheet pan for 28-32 minutes and cupcakes for 20-25 minutes.
Remove the cake from the oven and let cool for 10 minutes, then turn it out onto a cake rack and let the cake cool completely before frosting.

Frosting And Toppings

Whatever variation of your favorite frosting will work with this cake. But for this post, I’m sharing with you my preferred cake toppings.

What You Need

2 cans of unsweetened coconut cream
3 tab maple syrup
2 tea vanilla extract

What You Do

Scoop the coconut cream into a bowl, trying to avoid as much of any liquid as possible. It’s best if the can is already cold. I always keep a can of coconut cream in the fridge so it’s always ready to use.

Add the maple syrup and vanilla. Then with an electric mixer on high, whip the cream until all the clumps are gone and then it’s nice and light.

Put the whipped cream back into the fridge to keep cold until it’s ready to be used.