Pastel vegano sin gluten (6 ingredientes, 10 minutos de preparación)

Esta Pastel vegano sin gluten is a simple cake recipe with the same soft and fluffy crumb as classic cakes. It’s made in just about 40 minutes with 6 ingredientes básicos.

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Gluten is not my guts’ best friend. While I can eat some food with gluten, I’ve found that I get a much better balance when I avoid it as much as possible. I’ve already made super-simple Gluten-Free Pumpkin Bread y Magdalenas veganas sin gluten.

But when I want to celebrate, I like to make a cake. I’ve found that many gluten-free cake recipes are quite dry and dense, so I made it my mission to make a moist, soft, and fluffy vegan gluten-free cake. The result is amazing.

Aunque la receta completa está justo debajo, no te pierdas todos mis consejos más abajo, que incluyen sustituciones de ingredientes, mis trucos de cocina y fotos paso a paso.

Pastel vegano sin gluten

This Vegan Gluten-Free Cake is a simple cake recipe with the same soft and fluffy crumb as classic cakes. It's made in just about 40 minutes with 6 basic ingredients.

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Tiempo de preparación: 10 minutos minutos

Tiempo de cocción: 30 minutos minutos

Tiempo Total: 40 minutos minutos

Curso: Postres

Tipo de cocina: American

Porciones: 8 slice (6″cake)

Calorías: 181.1 kcal

Escrito por Carine Claudepierre

Modo de cocciónEvita que tu pantalla se oscurezca

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Ingredientes

Habitual de Estados Unidos – Métrico

• ▢ 1 taza de Harina multiusos sin gluten - (note 1) with Xanthan Gum in the blend
• ▢ 1 taza de Leche de almendras - (nota 2)
• ▢ 1 taza de Harina de almendra - (nota 3)
• ▢ ½ taza de Azúcar de caña sin refinar - (nota 4)
• ▢ 3 cucharaditas de Levadura en polvo - (nota 5)
• ▢ 3 cucharaditas de Extracto de vainilla

Opcional

• ▢ 2 cucharaditas de Vinagre de sidra de manzana - (nota 6)

Instrucciones para la impresión en alta definición

• Preheat the oven to 350 °F (180 °C). Line a 6-inch round cake pan with parchment paper. Spray the pan with cooking oil. Set aside.
• In a large mixing bowl, whisk all-purpose gluten-free flour, baking powder, almond flour, and sugar until all the dry ingredients are well combined.
• Stir in almond milk, apple cider vinegar, and vanilla extract.
• Whisk well until the batter is smooth. It should be thin and liquid, and no lumps of flour can be seen.
• Fill the cake pan and bake it on the center rack for 25-35 minutes at 350 °F (180 °C) until a toothpick inserted in the cake comes out clean.
• Let the cake cool down at room temperature in the pan for 5 minutes then on a cooling rack for an hour before frosting.
• You can use this recipe to make layer cakes, double up the recipe and bake in two 6-inch pans then assemble the layer cake using my dairy-free frosting.

Notas

notas 1: I use a ready-made blend of Starch (maize, tapioca, potato), rice flour, and added xanthan Gum.

notas 2: Any plant-based milk works, like soy milk, coconut milk, or cashew milk.

notas 3: For a nut-free version, try sesame seed flour or sunflower seed flour. I don’t recommend oat flour as the cake would be dry and dense.

notas 4: Any granulated sweetener works, including unrefined cane sugar like coconut sugar. For a sweeter cake, increase the sugar to 3/4 cup.

notas 5: Make sure you buy gluten-free certified baking powder.

notas 6: Lemon or lime juice works as well. The acidic ingredient makes the vegan, gluten-free cake fluffier. The recipe works without it, but the texture is a bit more packed and dense.

Modo horno: Yo uso el modo de convección forzada. Si tienes que usar el modo convencional, te recomiendo aumentar la temperatura en 15 °C (25 °F). El tiempo de horneado debería ser el mismo, pero podría tardar unos minutos más.

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Nutrición

Servicio: 1rebanada (sin glaseado) | Calorías: 181.1kcal | Carbohidratos: 26.8g | Proteína: 4.5g | Grasa: 7.5g | Grasa saturada: 0.5g | Grasa poli-insaturada: 0.1g | Grasa monosaturada: 0.1g | Sodio: 159.3mg | Potasio: 2.9mg | Fibra: 3g | Azúcar: 13.6g | Calcio: 127.9mg | Hierro: 1.2mg | Magnesio: 0.6mg | Fósforo 33mg | Zinc: 0.003mg

Ingredientes y sustituciones

This cake can be made with just 6 base ingredients (7 with the optional vinegar). Here’s how to pick them.

• Harina multiusos sin gluten – A good gluten-free flour blend with goma xantana is crucial for achieving the right texture in this cake. The xanthan gum helps mimic the elasticity and structure that gluten typically provides, giving the cake a light and airy texture without falling apart. Make sure the blend includes starches like tapioca, potato, or maize for the best results.
• Harina de almendra – Almond flour adds moisture and a soft, tender crumb to the cake. It also contributes to the nutritional value by providing healthy fats and proteins. If you’re looking for a alternativa sin frutos secos, puedes intentar usar semilla de girasol or sesame seed flour, but avoid oat flour, as it would result in a dense, dry cake.
• Sugar – This recipe calls for a 1/2 cup of sugar, which sweetens the cake just enough. You can use any granulated sweetener, such as azúcar de coco or even a low-glycemic option like fruta monje blends. If you prefer a sweeter cake, you can increase the sugar to 3 / 4 taza.
• Levadura en polvo – Baking powder is essential for making the cake rise and giving it a fluffy texture. Ensure that it’s Certificado sin gluten to avoid any potential cross-contamination with gluten. The baking powder ensure that the cake rises well and has a light texture despite the absence of eggs.
• Extracto de vainilla – Vanilla extract enhances the flavor of the cake and adds a subtle sweetness. You can also experiment with other extracts like de extracto de almendra for a slightly different flavor profile.
• Leche de almendras – Almond milk is necessary to bring the batter together, adding moisture and helping create a smooth, pourable consistency. You can substitute with any leche vegetal, como soja or leche de avena, if preferred.
• Vinagre de sidra de manzana – The acidity in apple cider vinegar reacts with the baking powder, giving the cake extra fluffiness. While the recipe can work without it, adding vinegar will make the cake lighter and airier. You can substitute jugo de limón or jugo de lima for the same effect if you don’t have vinegar on hand.

How to Make Vegan Gluten-Free Cake

Making this gluten-free cake is ridiculously easy. Here are a few pictures to help you see the texture of key steps.

Combine the dry ingredients in a bowl until they are well stirred.

Add the liquid ingredients and break down all the lumps.

Pour the mixture into a springform pan lightly greased.

Bake the vegan gluten-free cake for 25-35 minutes at 350 °F (180 °C).

Make the frosting while the cake is cooling down, and place dollops on the cake.

Spread the frosting with a spatula and serve the cake lukewarm.

Decoración

I have many frosting options for you to decorate this cake!

• Glaseado de vainilla vegano – The vegan version of the classic frosting recipe, made with only 4 ingredients. This is my pick when I want a classic frosting looks.
• Glaseado de proteína en polvo – It’s an oil-free, sugar-free option with over 3g of extra protein per slice.
• Glaseado de anacardos – This is super simple, very healthy alternative made with cashews.
• Glaseado de chocolate vegano – A chocolate version of a simple vegan frosting.
• Glaseado vegano de crema de coco con 3 ingredientes – The easiest frosting recipe I’ve ever made, with just 3 ingredients.

Consejos de repostería de Carine

While the recipe card below is enough to make a delicious cake, I’ve added here a few of my pro tips to make it 100% no-fail.

1. Combining Dry Ingredients First – Whisking the dry ingredients (gluten-free flour, almond flour, sugar, and baking powder) together helps distribute the baking powder evenly, which ensures the cake rises properly.
2. Masa suave – When you add the wet ingredients (almond milk, vanilla extract, and optional vinegar), whisk until the batter is completely smooth. There shouldn’t be any visible lumps of flour, and the batter should have a thin, pourable consistency.
3. Hora de hornear – Bake the cake at 350°F (180°C) De 25 a 35 minutos. Check it’s done by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready. Baking time can vary slightly depending on your oven, so start checking around the 25-minute mark to avoid overbaking.
4. Enfriar el pastel – Allow the cake to cool in the pan for 5 minutes before transferring it to a cooling rack. Cooling the cake fully ensures it firms up properly and makes it easier to frost or slice later.
5. Opción de pastel de capas – If you want to create a layer cake, simply double the recipe and bake the batter in two separate 6-inch cake pans. You can then layer the cakes with your choice of dairy-free frosting above for a classy cake.

Consejos de almacenamiento

• Temperatura ambiente: Store the cake at room temperature for up to 2 días en un recipiente hermético.
• Refrigeración: You can refrigerate the cake in an airtight container for up to 4-5 días. Let it come to room temperature before serving for the best texture.
• congelación: For longer storage, you can freeze the unfrosted cake for up to 3 meses. Wrap it tightly in plastic wrap, followed by aluminum foil, and thaw it overnight in the fridge before serving or frosting.

More Gluten-Free Baking Recipes

Pan de calabaza vegano y sin gluten

Galletas de avena veganas y sin gluten

Brownies veganos sin gluten

Pan de plátano vegano y sin gluten