Gluten and Lactose Free Vanilla Cake
A deliciously moist and fluffy vanilla cake that's both gluten and lactose free—perfect for any celebration or a guilt-free treat!
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.
Notes
Use a spoon to measure coconut flour. Don’t overmix. Store leftovers in the fridge up to 3 days or freeze slices for up to 1 month.