This gluten-free vegan cake is fluffy, moist and light. I flavored it with lemon, but you can change the flavor easily. This cake contains no eggs, no dairy and no gluten. Yummy! Plus do you like my lilacs?
Simple Lemon Blender Cake (vegan, gluten-free)
As you can see, especially if you follow me on Instagram, I love lilacs.
I planted three bushes in my yard years ago and now I wait patiently all year long for the few weeks they are in bloom. They are in bloom now! I posted a video of them on IG, go see my lilac video here! See if you can spot the butterfly, haha!
So of course, Easter weekend, we dived into this lemon blender cake because it stages so well with pretty purple lilacs.
But enough about flowers. Let’s talk about another kind of flower, or shall I say, flour?
Gluten-free Baking Depends on Your Choice of Flour
Gluten-free baking is risky business. I have some experience with it – I am by no means an expert and have plenty of fails – rock-hard cakes, cakes with no flavor.
However, thankfully, this recipe in particular has been a repeated success, so I want to share it with you!
With gluten-free baking, a lot depends on your oven temperature, pan size, and more. But it heavily depends on your flour.
I stress that I have had most success with a gluten-free 1-to-1 flour by Bob’s Red Mill. There are of course other brands on the market, but this is the flour I used to make this cake.
One distinguishing characteristic of this flour is that it already has xanthan gum, an ingredient you need especially in gluten-free baking to bind your batter together. If you try this recipe, and yet don’t use the flour I used, take care to check your gluten-free flour ingredients and see how they compare to the flour I used. If your flour does not include xanthan gum, you’ll have to add it.
Here is a helpful article about the gluten-free flour I use and a useful xanthan gum chart if you need to add it.
I love this cake in particular because I am able to zip the wet portion up in a blender and just pour that into my large mixing bowl with the dry ingredients. Then into the cake pans, and bake! Easy-peasy.
And since successful vanilla gluten-free cake recipes aren’t easy to find, I encourage you to swap out the lemon extract and lemon rind, with flavors you want to try – perhaps just add vanilla extract to make it plain vanilla, or rosewater to add a rose flavor, or even culinary lavender? I’m not sure of these measurements but it’s worth testing.
Of course, you can always just change up the frosting or top it with fruit and serve with yogurt. The options for this light, airy cake are so endless. I hope you love it! Please comment if you try it, and share on Pinterest if you please!
Simple Lemon Blender Cake (vegan, gluten-free)
- 1 1/3 cups plant milk
- 1 tsp lemon juice
- 1 tsp lemon extract
- 3 1/2 tbsp olive oil
- 2 cups coconut cream from chilled full fat coconut milk cans (I used about 4 cans of 365 Whole Foods brand full-fat coconut milk, retrieving about 1/2 cup of solid cream per can. Other brands will yield different amounts)
- 3/4 cup vegan powdered sugar
- 1 tsp vanilla extract
The prior night, refrigerate your cans of coconut milk so the fat is separated by morning.
Day of baking, pre-heat the oven to 350 F.
Grease with three (4-inch) pans or 2 (6-inch) pans. I also dust each with flour and you can line bottom with round parchment paper.
- Wisk dry ingredients in large bowl.
- Pop into your blender the wet ingredients, and process quickly until smooth.
- Pour the blender mixture into the large bowl, and hand-mix or stir until you have a smooth batter.
- Divide the batter between the three (or two) round prepared pans.
- Bake for about 30 minutes, or until golden brown on top, springy to the touch and an inserted cake tester comes out clean.
- Let cakes cool two minutes, then remove and put on a rack to cool until room-temperature.
- Chill a large glass mixing bowl for 30 minutes. I typically pop it into the freezer while the cake is cooling.
- When you are ready to make the frosting, pour the sugar into a large mixing bowl. Open the cans and scoop just the hard portion into a 2-cup measuring cup.
- I use a hand-mixer to whip it up, but you can also use a stand-mixer. If it is not stiff enough, you can add a tsp of psyllium husk to thicken the mixture.
- Frost the cakes, pipe florets or dot with flowers. Enjoy!
The texture of the frosting will depend on your choice of brand coconut milk and other factors. Admittedly making coconut whipped cream frosting is also a dicey business so feel free to use your own favorite frosting or top with yogurt and fruit. Comment if you have success or a recommendation on this recipe.
Dee Dine is the recipe developer and writer behind Green Smoothie Gourmet. She shares her super healthy wholesome recipes on her blog and her Instagram that she feeds her family and friends. She gravitates toward recipes that are fast to create, plant-based, nutritious, easy, and use familiar ingredients. And chocolate is always a good idea! More about Dee.