Bolo vegano sem glúten (6 ingredientes, 10 minutos de preparo)

Esta Bolo vegano sem glúten 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 e Muffins veganos sem glúten.

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.

Embora a receita completa esteja logo abaixo, não perca todas as minhas dicas mais adiante, incluindo substituições de ingredientes, dicas de culinária e fotos do passo a passo!

Bolo vegano sem glúten

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 de preparação: 10 minutos minutos

Hora de cozinhar: 30 minutos minutos

Tempo total: 40 minutos minutos

Curso: Sobremesa

Cozinha: americano

Dose: 8 slice (6″cake)

Calorias: 181.1 kcal

Autor: Carine Claudepierre

Modo CozimentoEvite que sua tela fique escura

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Ingredientes

Sistema americano - métrico

• ▢ 1 xícara Farinha de trigo sem glúten para todos os fins - (note 1) with Xanthan Gum in the blend
• ▢ 1 xícara Leite de amêndoa - (nota 2)
• ▢ 1 xícara Farinha de amêndoa - (nota 3)
• ▢ ½ xícara Açúcar de cana não refinado - (nota 4)
• ▢ 3 colheres de chá Fermento em pó - (nota 5)
• ▢ 3 colheres de chá de extrato de baunilha

Opcional

• ▢ 2 colheres de chá Vinagre De Cidra De Maçã - (nota 6)

Instruções

• 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 forno: Eu uso o modo de convecção (com ventilador). Se você precisar usar o modo convencional, recomendo aumentar a temperatura em 15°C (25°F). O tempo de cozimento deve ser o mesmo, mas pode levar alguns minutos a mais.

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Nutrição

Servindo: 1fatia (sem cobertura) | Calorias: 181.1kcal | Carboidratos: 26.8g | Proteína: 4.5g | Gordura: 7.5g | Gordura saturada: 0.5g | Gordura poliinsaturada: 0.1g | Gordura monoinsaturada: 0.1g | Sódio: 159.3mg | Potássio: 2.9mg | Fibra: 3g | Açúcar: 13.6g | Cálcio: 127.9mg | Ferro: 1.2mg | Magnésio: 0.6mg | Fósforo: 33mg | Zinco: 0.003mg

Ingredientes e Substituições

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

• Farinha de trigo sem glúten para todos os fins – 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.
• Farinha de amêndoa – 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 sem nozes, você pode tentar usar semente de girassol 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 açúcar de coco or even a low-glycemic option like fruta de monge blends. If you prefer a sweeter cake, you can increase the sugar to 3 / 4 copo.
• Fermento em pó – Baking powder is essential for making the cake rise and giving it a fluffy texture. Ensure that it’s certificado sem glúten 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.
• de extrato de baunilha – Vanilla extract enhances the flavor of the cake and adds a subtle sweetness. You can also experiment with other extracts like extrato de amêndoa for a slightly different flavor profile.
• Leite de amêndoa – Almond milk is necessary to bring the batter together, adding moisture and helping create a smooth, pourable consistency. You can substitute with any leite à base de plantas, como soja or leite de aveia, if preferred.
• Vinagre De Cidra De Maçã – 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 suco de limão or limonada 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.

Decoração

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

• Cobertura de baunilha vegana – The vegan version of the classic frosting recipe, made with only 4 ingredients. This is my pick when I want a classic frosting looks.
• Cobertura de proteína em pó – It’s an oil-free, sugar-free option with over 3g of extra protein per slice.
• Cobertura de caju – This is super simple, very healthy alternative made with cashews.
• Cobertura de chocolate vegana – A chocolate version of a simple vegan frosting.
• Cobertura vegana de creme de coco com 3 ingredientes – The easiest frosting recipe I’ve ever made, with just 3 ingredients.

Dicas de confeitaria da 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. 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. Hora de assar – Bake the cake at 350 ° F (180 ° C) pela 25-35 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. Resfriando o Bolo – 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.

Dicas de armazenamento

• Temperatura do quarto: Store the cake at room temperature for up to 2 dias em um recipiente hermético.
• Recirculação de refrigeração: You can refrigerate the cake in an airtight container for up to dias 4-5. 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 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

Pão de Abóbora Vegano e Sem Glúten

Biscoitos de Aveia Veganos e Sem Glúten

Brownies veganos sem glúten

Pão de banana vegano e sem glúten