Vanilla Cake Premix (gluten-free, dairy-free, vegan)


Vanilla Cake Premix (gluten-free, dairy-free, vegan)


Make our delicious Vegan Vanilla Cake at home with our handy premix.

Ingredients: Rice Flour, Tapioca Starch, Non-GMO Cornstarch, Potato Starch, Sugar, Salt, Bicarbonate of Soda, Cream of Tartar, Xanthan Gum

Allergens: Corn


1 bag of our Vanilla Cake Premix

50ml Vegetable Oil (we recommend using coconut oil)

300ml Non-dairy Milk (almond milk, soy milk or coconut milk work best)

3 tsp Vanilla Essence or 1 tsp Vanilla Extract

  • Pre-heat the oven to 180 ºC and grease two round 6 inch (15 cm) cake tins with vegetable oil. You can also line the bottom of each tin with some baking/greaseproof paper.
  • Mix all wet ingredients together and add them to the dry ingredients. Mix well until you get a smooth batter with no flour clumps.
  • Divide the cake batter evenly between the two greased cake tins and bake in the pre-heated oven at 180 ºC for about 35 minutes, or until golden brown on top, springy to the touch and an inserted toothpick comes out clean.
  • Remove the cakes from the tins as soon as possible and allow to cool on a cooling rack.

    (Leaving the cakes in the tins can lead to condensation, and a soggy cake bottom.)

  • Top with a dairy-free buttercream icing or fresh fruit and whipped non-dairy cream. (You can swap Flora Plant Butter 1:1 instead of dairy butter in most buttercream recipes)