Healthier Vanilla Cake With Cream Cheese Frosting and Miso Caramel (Gluten-Free!)

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if you’re looking for a cake that feels like a treat but is made with wholesome ingredients, this healthier vanilla cake is it.

baked in a cozy 8×8 pan, it’s moist, tender, and lightly sweet with the perfect balance of richness and lightness.

the tangy cream cheese frosting pairs beautifully with the subtle nuttiness of the cake, and the miso caramel drizzle takes it over the top with its sweet-salty-umami magic.

taste + textures

the cake itself is soft and moist, thanks to almond flour and oat flour, yet sturdy enough to hold a generous layer of frosting.

oat flour brings a wholesome, slightly nutty flavor, while almond flour adds richness and keeps things tender.

the cream cheese frosting is tangy, silky, and not too sweet, complementing the cake instead of overpowering it.

then comes the star topping: a golden miso caramel that’s sweet, buttery, and salty with just a hint of savory depth. together, every bite is indulgent but balanced.

incredible ingredients

• oat flour: naturally gluten-free and full of fiber, oat flour adds structure and nutrition while keeping the cake hearty.
• almond flour: brings in healthy fats, moisture, and a rich flavor that makes the cake feel decadent.
• maple syrup or honey: a natural sweetener that adds depth without being cloying.
• eggs: essential for structure and lift, ensuring the cake bakes up fluffy instead of dense.
• cream cheese + butter: the base of the buttercream, giving it a luscious texture and tang.
• white miso paste: the unexpected ingredient that transforms simple caramel into something truly addictive — sweet, salty, and complex.

vegan version

want to make it vegan? it’s totally possible! here’s how:

• swap the eggs for flax eggs (2 tbsp ground flax + 6 tbsp water, let gel).
• use vegan butter in both the cake and frosting.
• replace cream cheese with a dairy-free brand (there are great cashew-based options).
• opt for coconut cream in the caramel instead of heavy cream.

the texture will be denser without eggs, but still delicious.

substitutions

• flours: you can replace the almond flour with hazelnut flour or cashew flour for a twist. if you don’t have oat flour, blend rolled oats in a blender until fine.
• sweeteners: swap maple syrup with honey or agave.
• frosting: if you don’t want cream cheese, a simple whipped coconut cream sweetened with powdered sugar is a lighter option.
• miso: no miso? just make a classic caramel — but trust me, the miso makes it special.

storage

this cake keeps beautifully.

store covered in the fridge for up to 4 days — the frosting and caramel actually help keep it moist.

let it sit out for about 15 minutes before serving so the buttercream softens.

you can also freeze individual slices (frosted and drizzled) wrapped well in parchment and stored in a freezer-safe bag.

if you love Healthier Vanilla Cake With Cream Cheese Frosting and Miso Caramel (Gluten-Free!), then try these other recipes from upbeetandkaleingitblog!

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