Torta vegana senza glutine (6 ingredienti, 10 minuti di preparazione)

Questo Torta vegana senza glutine 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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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 and Muffin vegani senza glutine.

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.

Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!

Torta vegana senza glutine

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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Tempo di preparazione: 10 verbale min

Tempo di cuocere: 30 verbale min

Tempo totale: 40 verbale min

Corso: Dessert

cucina: americano

Dosi: 8 slice (6″cake)

Calorie: 181.1 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

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Ingredienti

US consuetudinario - Metrico

• ▢ 1 bicchiere Farina senza glutine multiuso - (note 1) with Xanthan Gum in the blend
• ▢ 1 bicchiere Latte di mandorla - (nota 2)
• ▢ 1 bicchiere Farina di mandorle - (nota 3)
• ▢ ½ bicchiere Zucchero di canna non raffinato - (nota 4)
• ▢ 3 cucchiaini Lievito in polvere - (nota 5)
• ▢ 3 cucchiaini Estratto di vaniglia

Opzionale

• ▢ 2 cucchiaini Aceto di sidro di mele - (nota 6)

Istruzioni

• 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.

Note

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

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

Note 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.

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

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

Note 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.

Modalità forno: Io utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

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Alimentazione

Servendo: 1slice (no frosting) | Calorie: 181.1kcal | Carboidrati: 26.8g | Proteine: 4.5g | Grasso: 7.5g | Grassi saturi: 0.5g | Grassi polinsaturi: 0.1g | Grasso monoinsaturo: 0.1g | Sodio: 159.3mg | Potassio: 2.9mg | Fibra: 3g | Zucchero: 13.6g | Calcio: 127.9mg | Ferro: 1.2mg | Magnesio: 0.6mg | fosforo: 33mg | zinco: 0.003mg

Ingredienti e sostituzioni

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

• Farina senza glutine multiuso – A good gluten-free flour blend with gomma 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.
• Farina di mandorle – 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 nut-free alternative, puoi provare a usare semi di girasole or sesame seed flour, but avoid oat flour, as it would result in a dense, dry cake.
• Zucchero – This recipe calls for a 1/2 cup of sugar, which sweetens the cake just enough. You can use any granulated sweetener, such as zucchero di cocco or even a low-glycemic option like monaco frutto blends. If you prefer a sweeter cake, you can increase the sugar to 3 / 4 cup.
• Lievito in polvere – Baking powder is essential for making the cake rise and giving it a fluffy texture. Ensure that it’s gluten-free certified 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.
• Estratto di vaniglia – Vanilla extract enhances the flavor of the cake and adds a subtle sweetness. You can also experiment with other extracts like estratto di mandorla for a slightly different flavor profile.
• Latte di mandorla – Almond milk is necessary to bring the batter together, adding moisture and helping create a smooth, pourable consistency. You can substitute with any latte vegetale, come soia or latte d'avena, if preferred.
• Aceto di sidro di mele – 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 succo di limone or succo di lime 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.

Decorazione

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

• Glassa vegana alla vaniglia – The vegan version of the classic frosting recipe, made with only 4 ingredients. This is my pick when I want a classic frosting looks.
• Glassa proteica in polvere – It’s an oil-free, sugar-free option with over 3g of extra protein per slice.
• Glassa di anacardi – This is super simple, very healthy alternative made with cashews.
• Glassa al cioccolato vegana – A chocolate version of a simple vegan frosting.
• Glassa vegana alla crema di cocco con soli 3 ingredienti – The easiest frosting recipe I’ve ever made, with just 3 ingredients.

I consigli di Carine per la pasticceria

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. Smooth Batter – 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. Tempo di cottura – Bake the cake at 350 ° F (180 ° C) per 25-35 minuti. 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. Raffreddare la torta – 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. Layer Cake Option – 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.

Suggerimenti per la conservazione

• Temperatura ambiente: Store the cake at room temperature for up to 2 giorni in un contenitore ermetico.
• KALSTEIN: You can refrigerate the cake in an airtight container for up to 4-5 giorni. Let it come to room temperature before serving for the best texture.
• congelamento: For longer storage, you can freeze the unfrosted cake for up to 3 mesi. 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

Pane di zucca vegano e senza glutine

Biscotti vegani all'avena senza glutine

Brownies vegani senza glutine

Pane alla banana vegano e senza glutine