Vanilla Birthday Cake Recipe { Gluten-Free }

My extremely most loved cake for any festival is a yellow cake with chocolate icing. It’s equivalent amounts of sentimentality and solace nourishment and the mix of vanilla cake with chocolate icing fulfills the hankering for the two flavors.
I’ve anticipated this decision onto my child, Oliver, and have made it for every one of his birthday celebrations up until now. (Obviously, when he’s mature enough to ask for else, I’ll joyfully make what he needs!)

Vanilla Birthday Cake Recipe

Since he’s susceptible to eggs and loads of his companions have a bunch of different hypersensitivities, I thought it’d be amusing to build up a cake that everybody could eat, paying little mind to dietary limitation.
The outcome? A triumphant sans allergen most loved that, to be completely forthright, I can’t quit eating.

Vanilla Birthday Cake Recipe

This is anything but a transcending, light and feathery layer cake. Rather, it’s all the more a bite cake, heated in a 9×13 preparing dish. The surface is likewise somewhat sturdier, increasingly like a semi-thick morsel cake.
This makes it ideal for transporting to a classroom or birthday gathering and dividing out on happy plates for a roomful of energetic children. When it leaves the broiler, you’ll see minimal dark colored dots all through the piece; this is from the flax egg, an egg substitute I use in a great deal of my veggie lover preparing.
Flax eggs don’t grant a lot of flavors, so they won’t meddle with your delight in the cake. Also, those little spots get concealed directly with a thick layer of icing.

Vanilla Birthday Cake Recipe

Vanilla Birthday Cake { Gluten-Free}

The vanilla cake that’s perfectly tender, fluffy, and sweet! Delicious frosted or unfrosted and SO simple to make!


4 tablespoons flax meal
10 tablespoons water
3 cups (444g) Bob’s Red Mill Gluten-Free 1:1 Flour Blend
1 teaspoon kosher salt
4 teaspoons baking powder
1 teaspoon baking soda
1 1/4 cup non-dairy milk, such as soy milk or oat milk, and more if needed to thin batter
2 tablespoons apple cider vinegar
3/4 cup vegetable oil
1 3/4 cups (375g) granulated sugar
1 tablespoon pure vanilla extract
1 batch Vegan Chocolate Frosting
Sprinkles to top, optional

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