Hey there, Samad here!
If you’ve been hunting for a cake that’s gluten and lactose free but still moist, fluffy, and totally delicious, this is the one to bookmark. Perfect for birthdays, potlucks, or just a sweet weeknight treat that won’t upset your tummy.
Table of Contents
Why You’ll Love This Recipe
I created this recipe after hosting a family get-together where two of my cousins were gluten AND lactose intolerant. I didn’t want them to miss out on dessert and let me tell you, this cake disappeared fast. Even the kids went in for seconds!
Here’s why this cake is a winner:
- Made with almond flour + a touch of coconut flour = dreamy texture
- Dairy-free milk and oil keep it moist without butter or cream
- Naturally sweetened and full of vanilla flavor
Ingredients You’ll Need
This is a pantry-friendly recipe, and you can easily find everything at most U.S. grocery stores like Trader Joe’s, Whole Foods, or even Walmart.
Dry Ingredients:
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder (make sure it’s gluten-free)
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 3 large eggs
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened almond milk (or oat milk)
- 1/3 cup melted coconut oil (or avocado oil)
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Optional Topping:
- Powdered sugar (lactose-free)
- Fresh berries
- Coconut whipped cream
How to Make It (Step-by-Step)
Step 1: Preheat and Prep
Set your oven to 350°F and line an 8-inch round cake pan with parchment paper. Lightly grease the sides with coconut oil.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together almond flour, coconut flour, baking powder, baking soda, and salt. Break up any lumps.
Step 3: Combine Wet Ingredients
In another bowl, beat the eggs with maple syrup, almond milk, melted oil, vanilla, and apple cider vinegar.
Step 4: Blend it All
Pour the wet ingredients into the dry and stir until smooth. The batter should be thick but pourable. If it feels dry, add 1–2 tbsp more almond milk.
Step 5: Bake
Pour the batter into the pan and smooth the top. Bake for 30–35 minutes, or until a toothpick comes out clean and the top springs back.
Step 6: Cool and Decorate
Let it cool in the pan for 10 minutes, then move it to a rack. Once cooled, dust with powdered sugar or top with whipped coconut cream and berries.
Common Problems + Fixes
Cake is too crumbly?
You might have added too much coconut flour. Measure it with a spoon, not by scooping it’s super absorbent!
Cake sinks in the middle?
Be sure your baking soda is fresh and don’t skip the vinegar it helps the cake rise and stay fluffy.
Not sweet enough?
Maple syrup keeps it refined sugar-free, but you can add 2–3 tbsp coconut sugar if you prefer it sweeter.
Tips for the Best Gluten and Lactose Free Cake
- Room temp eggs help the batter mix better no clumps!
- Don’t overmix almond flour can get dense if overworked.
- Want chocolate? Add 1/4 cup cocoa powder and reduce almond flour by the same amount.
- This cake freezes well wrap individual slices in plastic and freeze for up to 1 month.
🇺🇸 Why American Families Love This Cake
It’s allergy-friendly, fast to make, and doesn’t require a million specialty ingredients. Great for school lunches, potlucks, and especially when you’re not sure who’s avoiding what at a family BBQ.
Optional Variations to Try
1. Chocolate Chip Version
Fold in 1/3 cup dairy-free chocolate chips (like Enjoy Life or Hu brands). I’ve done this for birthdays and trust me, it turns this simple cake into a full-blown dessert hit.
2. Lemon Blueberry Cake
Add 1 tbsp lemon zest and 3/4 cup fresh blueberries to the batter. It brings such a bright, citrusy flavor perfect for spring gatherings or brunch.
3. Cinnamon Swirl Style
Swirl in a mixture of 2 tbsp coconut sugar and 1 tsp cinnamon for a little spice and warmth. My go-to for cozy weekends at home.
4. Layer Cake Celebration
Want to go fancy? Double the recipe and bake in two pans. Fill and frost with coconut whipped cream or a dairy-free vanilla buttercream.
Dairy-Free Frosting Ideas
Because cake + frosting = happiness.
1. Whipped Coconut Cream
Refrigerate a can of full-fat coconut milk overnight. Scoop out the solid cream and whip with a bit of vanilla and maple syrup. So fluffy, so good!
2. Vegan Chocolate Ganache
Heat 1/2 cup dairy-free milk and pour over 1/2 cup chopped dairy-free dark chocolate. Let sit, then stir into silky heaven.
3. Classic “Buttercream”
Use vegan butter (like Earth Balance) with powdered sugar and a splash of almond milk. Beat until light and fluffy. Keep it in the fridge to hold shape.
Make-Ahead & Storage Tips
This cake is ideal for meal prep or parties when you need a reliable dessert that won’t fall apart after Day 1.
- Make-Ahead: Bake the night before, wrap tightly, and store at room temp.
- Fridge Life: Keeps up to 3 days in an airtight container. The texture holds beautifully.
- Freeze Slices: Perfect for grab-and-go treats. Just thaw at room temp for 1–2 hours.
Serving Suggestions
- With fresh fruit and coffee for an afternoon snack
- As a birthday cake with candles and all the toppings
- Topped with a scoop of dairy-free ice cream for dessert
Honestly, I’ve served this cake more times than I can count, and someone always asks for the recipe.
More Recipes to Try
If you loved this, you might also like:
- A nostalgic carrot bundt cake with a rich texture and optional dairy-free frosting.
- Need something to serve for brunch? These allergy-friendly breakfast recipes are both nutritious and comforting.
FAQs
Q: Can I make this cake vegan too?
A: Yes, swap the eggs for flax eggs or a commercial egg replacer. Just note the texture will be a bit denser.
Q: What’s the best dairy-free milk for baking?
A: I love almond milk or oat milk. Just make sure it’s unsweetened and unflavored.
Q: Can I use just one flour instead of two?
A: Almond flour alone works, but combining with coconut flour gives better structure.
Q: Is this cake low carb?
A: It’s lower-carb than traditional cake, but not keto. You could reduce maple syrup if needed.
Conclusion from Samad
I hope this cake brings warmth to your kitchen and smiles to your dinner table. Whether you’re baking for yourself, a family member with allergies, or just looking for a healthier dessert that doesn’t compromise on flavor this recipe’s got your back.
Remember the best meals are the ones you share.
Gluten and Lactose Free Vanilla Cake
Equipment
- 8-inch cake pan
- Oven
Ingredients
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 large eggs
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened almond milk
- 1/3 cup melted coconut oil
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- Powdered sugar, berries, coconut whipped cream optional
Instructions
- Preheat oven to 350°F. Line and grease an 8-inch cake pan.
- In a large bowl, whisk all dry ingredients.
- In a separate bowl, mix eggs, syrup, almond milk, oil, vanilla, and vinegar.
- Combine wet and dry, stirring until smooth.
- Pour into pan and bake for 30–35 minutes.
- Cool before topping and serving.
