“hello, yellow” gluten-free, dairy-free cake

my goal in baking is to make things that are delicious.  not delicious for being gluten-free/dairy-free/fill-in-the-blank-allergen-free.  just delicious.

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i have been tweaking this recipe for awhile, trying to perfect it, and i finally feel like it is delicious enough to share.  i have made this cake with a variety of fillings, frostings, and the like, substituting flavors and spices in on a whim.   last week i made it with cardamom in the batter, a blood orange marmalade filling, and a 72% dark chocolate ganache on top (and a sprinkle of sea salt, to boot).  ’twas the fleekest of fleek.  for a fall party i made it with a mix of spices and a salted brown sugar buttercream, and it was the hit of the night.

"hello, yellow" gluten-free, dairy-free cake / via thiseffervescentlife

this week i made it with a lemon + blueberry compote filling and a date + cashew cream frosting, the recipes for which are listed below.  it is so decadent, i almost forgot that it contained no dairy, gluten, or refined sugar.  however you choose to fill and frost it, you won’t be disappointed if you use this recipe as the base for your cake.

"hello, yellow" gluten-free, dairy-free cake / via thiseffervescentlife"hello, yellow" gluten-free, dairy-free cake / via thiseffervescentlifeProcessed with VSCOcam with a9 presetProcessed with VSCOcam with a9 preset


Yellow Gluten- and Dairy-free Cake (adapted from Eat The Love)

makes one double layer 8″ cake

  • 320g raw sugar/turbinado

  • 3 eggs
  • 275g all purpose gluten free flour (look for a cup-for-cup blend that includes some sort of gum)
  • .5tsp kosher salt
  • 2.5tsp baking powder
  • (here is where you could insert your dried spices or herbs, to taste)
  • 1.5tsp white vinegar
  • 3/4 cup dairy-alternative milk (i used almond)
  • 3/4 cup vegetable oil
  • 1tsp vanilla extract
  1. preheat oven to 350Fahrenheit.  grease two 8″ cake pans and line with parchment paper
  2. mix vinegar and alternative milk together to create a faux buttermilk.  once curdled, add oil and vanilla extract and stir to combine
  3. sift flour, salt, and baking powder together
  4. in a large bowl, beat eggs and sugar together until smooth
  5. starting and ending with the dry mixture, alternate adding dry and wet ingredients to the egg and sugar mixture, whisking thoroughly to create an even batter
  6. disperse batter evenly between two pans and bake for 25 minutes.  turn pans to encourage even baking, and bake for another 5-10 minutes until a cake tester/toothpick comes out clean when inserted into the center of the cake
  7. cool, fill, and frost


Lemon + Blueberry Compote

  • 2 cups of blueberries
  • juice of 1 lemon
  • 1 cup of raw sugar/turbinado
  • 1.5 cups of water
  1. after rinsing berries, combine all ingredients in a sauce pot and bring to a boil, then turn heat to medium-low
  2. reduce mixture until thick (approximately thirty minutes for me), then remove from heat and chill for twenty minutes if using immediately.  if you plan to save it, follow proper canning procedure (which you can learn from a quick search on the Google)


Date + Cashew Cream Frosting

if you feel extra naughty, try using your favorite liqueur in lieu of the reserved date water

  • 200g (roughly) pitted dates, soaked
  • 1 cup of raw cashews, soaked
  • .5tsp salt
  • juice of half a lemon
  • .5tsp vanilla extract
  • 1 heaping Tbsp unmelted coconut oil
  1. once cashews are soft, drain and rinse under cold water.  drain dates and reserve their water in a separate container
  2. combine all ingredients in a high speed blender along with 1Tbsp reserved date water and blend until smooth and thick.  Add more date water if necessary, but keep mixture thick to achieve frosting-like texture
  3. keep refrigerated in air-tight container and use within one week



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