The most incredible Vegan Gluten Free Cake Recipe is soft and super easy to make! It’s naturally sweetened with maple syrup and topped with fresh berries and pineapples, giving you a healthy sweet treat!
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Baking really is a science, especially when you get into vegan and gluten-free cooking. I made this vegan gluten free cake recipe twice, and both times it came out perfect.
But again, as mentioned, vegan and gluten free baking can be tricky, so it’s crucial you know what you are doing. (And by all means, please don’t bake this for any desert competition without first knowing how to do so….long story lol).
USE THE RIGHT TYPE OF GLUTEN FREE FLOUR
For this recipe, I am using almond flour. Almond flour is what I used to bake my Fudge Brownie Cake, and it is my go-to gluten free flour to use! Gluten free flours are NOT created equal, and I had to learn this the hard way!
Different brands have different mixtures. And while most of them bake well when eggs are involved, for vegan baking not so much.
I do believe it is the potato starch in some all-purpose gluten free flour that allows it to work for vegan baking. In my Vegan Gluten Free Dairy Free Bread recipe, I made my own gluten free flour mix adding potato starch, and it turned out perfectly.
However, baking bread and baking a cake is a different type of science. So I HIGHLY RECOMMEND you do not substitute the almond flour for this recipe unless you are an experienced vegan and gluten free baker.
WHAT IS A FLAXSEED EGG?
The other element you will need to make this vegan gluten free cake recipe successfully is a flaxseed egg.
Flaxseed egg (or Flax Egg) are ground flaxseeds mixed with water that sits for a few minutes until it “gels” up to an eggy like consistency. It’s imperative to use for two things:
- It acts as a binder. Just like eggs, this flaxseed egg holds your ingredients together
- It keeps your cake moist. Again this neat little mixture mimics eggs as it has fat and added water content adding moisture and richness to your dessert.
HOW TO MAKE THIS VEGAN GLUTEN FREE CAKE RECIPE
1. Mix The Ingredients
Okay, this is my favorite part, as you don’t need any fancy mixers or cake equipment. The method is super simple.
- Grab a large bowl, mix the almond flour, salt, baking powder, and baking soda.
- Next, add the coconut oil, maple syrup, lemon juice, and flax eggs.
- Mix but make sure you DO NOT over mix.
- Add the pineapple and blackberries to your mixed cake batter. Gently fold your fruit into your batter. Again making sure not to overmix. but mixed enough to where the fruit is fully incorporated with the cake batter.
- Place the cake mixture into the cake pan.
- Make sure your cake batter is smooth and flat inside your cake pan.
- Bake for about 45-55 minutes, or until lightly browned on the outside and baked all way through.
Once your gluten free cake is done, allow to cool and top with additional fresh berries!
Almond flour is both wheat and gluten free naturally, so it’s easier to digest. It’s low in carbs but high in good healthy fats and fiber, making it a more suitable choice for your blood sugar levels refined flours.
Blackberries are often an underrated berry, but these berries have amazing benefits. They are high in antioxidants, which help fight inflammation.
The most significant advantage of pineapples is an enzyme called bromelain. This enzyme helps speed up healing and acts as a natural anti-inflammatory medication.
***NOTE: This blog is not intended to replace the advice of a qualified healthcare practitioner. All information contained in this blog is the opinion of Monique and is not to be interpreted as medical advice.
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Blackberry Pineapple Cake | Vegan and Gluten Free
An easy cake recipe that is delicious and healthy!
- 4 cups almond flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup coconut oil
- ½ cup maple syrup
- juice of 2 lemons
- 2 flax eggs 2 tablespoons ground flax seeds mixed with 5 tablespoons water
- 1 cup pineapple chunks fresh or frozen (thawed)
- 1 pint blackberries
- 1 cup assorted fruit for garnishment optional
- Preheat oven to 350F. Use a little coconut oil to grease your 8 inch cake pan. Make sure your flax egg is already mixed and ready.
- In a large bowl, mix the almond flour, salt, baking powder and baking soda. Add the coconut oil, maple syrup, lemon juice, and flax eggs. Mix. Add the pineapple and blackberries. Mix throroughly.
- The mixture might seem too thick and you will feel the urge to add more liquid, but don’t do this. Use the pictures in this blog post to reference how thick it looks when it’s in the cake pan.
- Place the cake mixture into the cake pan.
- Bake for about 45-55 minutes, or until lightly browned on the outside and baked all way through. Check the cake every 15 minutes or so and cover the cake with tinfoil if it looks like it’s getting burned.
- Remove from oven and let cool for at least 30 minutes.
- Garnish the cake with an assortment of fresh fruit if you’d like. Enjoy.
Do NOT use gluten free flour in place of almond flour. I tried this and the recipe did not work well. It was a hard disgusting brick! Use almond flour!!