The best Vanilla Birthday Cake that’s fluffy and moist is also made gluten-free, dairy-free, and with an eggless option to make it a vegan birthday cake.   The sweet-tasting fluffy vanilla cake will become your go-to cake for every birthday celebration.

A FLUFFY AND MOIST BIRTHDAY CAKE, SAY IT’S TRUE

Have you been looking for a birthday cake that’s gluten, dairy, and egg-free?  And that tastes good?  AND that’s actually fluffy and moist?  Can there really be a cake that’s all of those things?  YES!  I assure you, there is!  My new vanilla Birthday Cake recipe is going to become your go-to cake for every birthday celebration.  Each bite is a sweet treat that’s fluffy and moist.

What’s in this vanilla cake?

Eggs – just two eggs and this cake is fluffy (omit for egg-free version)

Flax meal – flax meal is used to create flax ‘eggs’ (use for the egg-free version)

Water – mix a little water with the flax meal to create the thicker egg-like consistency

Avocado oil – I love using avocado oil for all my baking, there’s no strong taste and there are health benefits to avocado oil

Cane sugar – making the cake sweet, a little cane sugar is needed.  For Paleo-friendly version, use coconut sugar instead of cane sugar

Cassava flour – I personally love using cassava flour. Baked goods turn out so great with this flour and it’s naturally gluten free, being made from the yucca root

Dairy-free milk – any dairy-free milk will work in this recipe

Baking soda – rising agent

Vanilla – I use a pure vanilla extract with no corn syrup added

Apple Cider Vinegar – when baking gluten-free AND egg-free I find adding a little ACV helps bring the fluffy out (use for the egg-free version)

How to make this gluten-free vanilla birthday cake

Preheat the oven to 350°F.  Spray your cake pan with cooking spray and set aside. 

For egg version:

1. In a medium bowl add the eggs, cane sugar, and avocado oil and stir until creamy.  Add the dairy-free milk and vanilla. Stir together.
2. Add the cassava flour and baking soda and stir until well mixed.  Pour the cake batter into the prepared cake pan and bake the cake for 30 minutes.  

For eggless/vegan version:

1. In a small bowl combine the flax meal and warm water.  Stir until its thick, like egg consistency. (See photos below)
2. In a medium mixing bowl, add the flax ‘eggs’, cane sugar, and avocado oil and stir until creamy.  Add the dairy-free milk, vanilla extract, and apple cider vinegar and stir it into the mixture.  Add the cassava flour and baking soda. Stir well.  
3. Pour the cake batter into the prepared cake pan and bake the cake for 30 minutes.

For Paleo version:

1. In a medium bowl add the eggs, coconut sugar, and avocado oil and stir until creamy.  Add the dairy-free milk and vanilla and stir.  Add the cassava flour and baking soda and stir until well mixed.  Pour the cake batter into the prepared cake pan and bake the cake for 30 minutes.

Making the flax ‘eggs’

Mixing the cake batter

Pouring the batter into the cake pan and baking the cake

CAN I MAKE THIS BIRTHDAY CAKE EGG-FREE/VEGAN?

YES!  I make this recipe egg-free all the time!   I made a three-layered vanilla cake for my mom’s surprise birthday party and this Vanilla Birthday Cake recipe is the one I used.  And I made all 3 layers eggless.  It turned out perfectly and everyone at the party loved it.  So whether you need an egg-free cake for allergy/intolerance reasons or you want it to be vegan, making this cake egg-free is very easy (and delicious)!  Omit the eggs and in its place make the flax ‘eggs’ by mixing together the flax meal and warm water until they’re to a thick consistency (much like an egg-consistency).  Also, add in the one teaspoon of apple cider vinegar.  

IS THIS BIRTHDAY CAKE GLUTEN FREE?

Yes!  I’ve made this cake gluten-free by using one of my personal favorite flours, Cassava flour.  Cassava is a root vegetable, notably found in Africa and it’s naturally gluten-free making this flour a fantastic option for those needing/wanting a gluten-free diet.  Cassava flour is a very finely ground flour and this recipe has been created around the texture of this particular flour.  If you would like to experiment with different flours, go right ahead, just note that Cassava flour is the only flour I’ve tested for this particular recipe.

WHAT IS THE BEST OIL TO USE FOR THIS CAKE RECIPE?

I personally like to use avocado oil in all of my baking.  It’s a healthy oil and the heat index is very high and it doesn’t change when heated up in the oven.  It’s easy to mix into all batters and doesn’t harden at cold temperatures like coconut oil.  That being said, if you have a different oil you prefer using for baking, use what you have on hand!  

CAN THIS BIRTHDAY CAKE BE PALEO FRIENDLY?

This scrumptious vanilla cake can also be made Paleo-friendly!   Simply swap out the cane sugar for coconut sugar and the cake will be Paleo-friendly.  All of the other ingredients, even the Cassava flour, are already Paleo-friendly.  The coconut sugar will change the taste of the cake a little, coconut sugar has a more distinct taste and less sweet-tasting than cane sugar.

WHAT TYPE OF CAKE PAN DO I USE?

You can use any cake pan you have/need to use for this cake. I’ve used a 9×13 cake pan and a round 9″ springform cake pan. The springform cake pan is the best to use if you’re wanting to make a layered cake.  But this cake recipe can be used in any cake pan you already have!

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