Gluten Free Dairy Free Cake | Chocolate & Vanilla
Sink your fork into this festive and fabulous Gluten Free Dairy Free Cake with chocolate and vanilla dressed to impress with a sweet cloud of chocolate and vanilla buttercream. Stacked to the sky with layers of tender and moist cake, this is a confection that’s an instant celebration.
Servings: 8
Calories: 849kcal
Ingredients
Vanilla cake - Wet ingredients
- ¾ cup Greek yogurt dairy-free
- ¼ cup vegetable oil or olive oil
- ½ cup plant butter softened
- 1 cup oat milk or coconut milk room temperature
- 1 tablespoon vanilla extract singingdog
- 6 eggs room temperature
Vanilla cake - Dry ingredients
- 2 ¾ cup gluten free flour
- 3 tablespoon corn starch
- 2 ¼ cup sugar
- 4 teaspoon baking powder
- ½ teaspoon salt
Chocolate cake - Wet ingredients
- ⅔ cup sugar
- 1 teaspoon apple cider vinegar
- 1 tablespoon vanilla extract singingdog
- ¼ cup brown sugar
- 2 eggs
- ⅓ cup vegetable oil
- ⅔ cup water boiling
Chocolate cake - Dry ingredients
- ¾ teaspoon baking powder
- ½ cup cocoa powder
- ¾ cup 1:1 Gluten free flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Instructions
Preparation
- Preheat your oven to 350 ℉.
- Lightly grease three 8” cake pans and line their bottoms with parchment paper. You can bake all three cakes at the same time if desired.
Vanilla cake
- Add all of your ingredients to a bowl and mix to thoroughly combine.
- Add the dairy free butter and half of the sugar to the bowl of your mixer and mix on high for a minute and a half. It will become light and fluffy.
- Add in the remaining sugar and oil and mix for about a minute until fluffy.
- Add your eggs one by one, mixing after every two.
- Next, add your vanilla and mix until just combined.
- Carefully add half of your dry ingredients and mix, followed by the milk and yogurt.
- Once that has been incorporated add your remaining dry ingredients and mix until completely combined. The batter will be wet and pudding-like.
- Divide the vanilla cake batter between two prepared cake pans.
Chocolate cake
- Add all of your dry ingredients to a bowl and whisk to combine them.
- Pour your oil into the dry ingredients followed by the eggs and mix on medium speed until completely incorporated.
- Add the sugar, brown sugar, apple cider vinegar, vanilla, and boiling water and mix on medium high for 3-4 minutes until completely combined. Pour the batter into the third cake pan and spread it out evenly.
- Allow your three cakes to bake for 30-35 minutes, or until a toothpick comes out clean.
- Let your cakes cool for an hour before frosting.
- Follow the directions on the package for the frosting and prepare them accordingly.
Assemble
- To assemble your cake, flip over a vanilla cake, making the flat bottom the top.
- Evenly spread some of the vanilla frosting over the top of it.
- Top the cake with the chocolate cake, making the bottom the top.
- Frost with more vanilla frosting.
- Stack the final vanilla cake on top.
- Spread the chocolate frosting over the top and down the sides, smoothing it out.
- You can garnish with shaved chocolate if desired.
Video
Notes
Top tips:
- For the Singing Dog Vanilla frosting, I use dairy-free butter and almond milk to make it dairy free. You can adjust the amount of almond milk to achieve your desired consistency. Typically, I use 3-4 tablespoons of almond milk.
- Make sure that all of your ingredients like the eggs, yogurt, and milk are at room temperature. This helps keep the cake tender and allows all of the ingredients to mix together smoothly without over-mixing.
- Don’t over-mix the batter! This will give you that tender crumb you crave. Over-mixing can result in a heavy and dense cake.
- Let the cake cool completely before adding your frosting. Not only do you not want to melt your frosting, but gluten-free cakes are more fragile in texture than wheat-based caked. No one wants their frosting sliding off.
- The cakes themselves can be made ahead of time. Allow them to cool completely and then tightly wrap them in plastic wrap. Make sure the cakes are completely covered and the plastic wrap is hugging the cakes so no air can get them.
- Place the all-wrapped-up cake in an airtight container or cake carrier and keep it refrigerated until ready to frost.
- Once your cake is frosted you will want to keep it stored in an airtight container or cake keeper in the refrigerator. When ready to serve, allow it to sit out for an hour before cutting.
Nutrition
Serving: 1g | Calories: 849kcal | Carbohydrates: 128g | Protein: 15g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 718mg | Potassium: 204mg | Fiber: 8g | Sugar: 85g | Vitamin A: 654IU | Calcium: 281mg | Iron: 4mg
