vegan gluten free birthday cake

A moist, delicious gluten-free, vegan cake that everyone can enjoy. 

Vegan & Gluten-Free Birthday Cake Recipe

First and foremost, I believe in cake for all. My best friend is gluten- and dairy-free, which means most baked goods are off-limits for her. For her birthday this year, I wanted to make an incredible dessert that she and everyone else could enjoy.

For so many vegan and gluten-free recipes, I love the Minimalist Baker and trust her with all my heart. I paired her incredible vanilla cake with the same icing we use for Baked by Melissa’s vegan cupcakes to create an unforgettable gluten-free, vegan cake for any celebration that everyone will love.

Ingredients for Vegan & Gluten-Free Birthday Cake

For the cake:

This recipe was adapted from the Minimalist Baker 

  • 1 1/2 teaspoons apple cider vinegar
  • 1 1/2 cups Oatly full-fat oatmilk
  • 1/3 cup applesauce
  • 1 teaspoon vanilla paste
  • 1/2 cup oat flour
  • 2¾ cups almond flour
  • 1 cup potato starch
  • 1/3 cup corn starch 
  • 1 1/3 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt 

For the icing:

  • 1 cup earth balance, in sticks, softened
  • 1 teaspoon vanilla
  • 4 1/4 cups powdered sugar
  • 1/2 cup cocoa
  • 1/2 teaspoon salt
  • 1/4 cup Oatly full-fat oatmilk

How to Make Vegan & Gluten-Free Birthday Cake

  1. Preheat the oven to 350°F and grease two 8” cake pans. (I love how easy If You Care pans are.)

  2. Whisk the oat milk and apple cider vinegar together in a large bowl and let sit for 5 minutes. This mimics the buttermilk from traditional cake recipes. 

  3. In another bowl, combine the almond flour, oat flour, potato starch, corn starch, sugar, baking soda, baking powder, and salt. 

  4. Add the applesauce and vanilla paste to the oat milk and whisk to combine. Pour the liquid mixture into the dry ingredients and mix together until smooth.

  5. Divide the batter into the two cake pans and bake for 30 to 40 minutes, until the cake springs back when you press it. Remove the cakes from the oven and let cool completely on a wire rack.  

  6. While the cake cools, make the icing. Add the softened earth balance to the bowl of a stand mixer fitted with a paddle attachment and beat on medium until smooth. 

  7. Mix in the vanilla and salt. Add the powdered sugar one cup at a time, beating on medium until well combined. Mix in the cocoa powder until smooth. It may look a little grainy at this point, that’s ok!

  8. Add the oat milk to the mixer and beat well to combine. The icing should become smooth and shiny. 

  9. When the cake has cooled completely, spread the icing over one layer, then stack the second layer on top and cover the cake with the icing. Decorate with your favorite sprinkles. 

What You’ll Need

We selected these products because we love them, and hope you do too. Baked by Melissa has an affiliate relationship, so we may get a commission if you purchase something through our links. Items are sold by the retailer, not Baked by Melissa.