Jumat, 21 September 2018

Gluten Free + Vegan Vanilla Cake with Summer Berries

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This gluten free vegan vanilla cake recipe is THE recipe to have on hand if you have any kind of food allergy, or if you follow a vegan lifestyle.

Ingredients:

DRY:

  • 2 cups (240 g) gluten free flour
  • 1 tsp xanthan gum
  • 2/3 cup (150 g) granulated sugar (Note 1)
  • pinch of salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • zest of 1 lemon (optional, but recommended)

WET:

  • 3 1/2 tbsp (50 mL) vegetable oil
  • 2/3 cup (150 mL) non-dairy milk (for instance coconut milk, rice milk or almond milk if not sensitive to nuts)
  • 2 tsp lemon juice
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)

For coconut cream frosting:

  • 2 cups (400 g) coconut cream (Note 2)
  • 1 cup (125 g) powdered sugar
  • 1 tsp vanilla paste (or 2 tsp vanilla extract)

You will also need:

  • ~2 cups berries of choice (I used a mix of blueberries, raspberries and blackberries)
  • 2 round 6 inch (15 cm) cake tins

Instructions:


  1. Pre-heat the oven to 355 ºF (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.
  2. Sift all dry ingredients together.
  3. Mix all wet ingredients together and add them to the dry ingredients. Mix well until you get a smooth batter with no flour clumps.
  4. Get full recipe==>>theloopywhisk.com