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Healthy Gluten-Free Vanilla Bean Cake with Vanilla Bean Frosting

Servings: 2 6" cake layers


Vanilla Bean Cake:

  • 246g (1 cup) Unsweetened Applesauce
  • ¾ cup + 2 tbs Unsweetened Vanilla Almond Milk
  • ¾ cup Egg Whites
  • 96g (½ cup) Homemade Vanilla Sugar
  • 1 tbs Grapeseed Oil
  • 1 tbs Vanilla Extract
  • 2 tsp Liquid Stevia Extract
  • 1 tsp Almond Flavor
  • 130g (¾ cup + 1 tbs) Brown Rice Flour
  • 120g (1 cup) Oat Flour
  • 30g (3 tbs) Organic Corn Starch
  • 1 tsp Double-Acting Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • 1 tbs White Vinegar

Vanilla Bean Frosting:


For the Cake:

  • Preheat the oven to 350 degrees Fahrenheit and spray two 6"x3" cake pans with cooking spray.
  • In a stand mixer bowl with whisk attachment, add the applesauce, almond milk, egg whites, vanilla sugar, oil, vanilla extract, stevia extract and almond flavor. Mix on low speed.
  • In a small bowl, whisk together the brown rice flour, oat flour, corn starch, baking powder, baking soda and salt.
  • Add the vinegar to the stand mixer bowl, still on low speed.
  • Slowly add the dry ingredients and well it is all incorporated, beat on medium/high speed for ~20 seconds.
  • Pour the batter evenly between the two pans. Bake for ~53 minutes, or until the edges are golden brown and surface is firm when tapped.

For the Frosting:

  • In a microwave-safe bowl, add ¼ cup of yogurt and the coconut oil and microwave at 10-second intervals, stirring between each one, until the oil is softened/melted, but NOT hot.
  • Scoop mixture into a stand mixer bowl with whisk attachment, and add the vanilla paste and butter extract.
  • Add the erythritol and beat on high speed for a few minutes, or until fluffy and light (if you need more yogurt, add it 1 tablespoon at a time).  Frost the cake.  Slice and serve!
Course: Dessert
Cuisine: Cake & Cupcakes