Vanilla Birthday Cake Recipe { Gluten-Free }

Vanilla Birthday Cake { Gluten-Free}

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

INGREDIENTS

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

METHOD

1. Prepare the skillet: Spray a 9×13-inch heating dish with nonstick cooking shower and put aside.

2. Prepare the flax “egg”: Combine the flax feast with 10 tablespoons of water in a little bowl. Mix. Let represent 7 to 10 minutes to thicken. This will be utilized as an egg replacer in this formula. (Peruse increasingly about how to make flax eggs.)

3. Mix dry fixings: In a little blending bowl, whisk together the flour, salt, preparing powder, and heating soft drink and put aside.

4. Mix drain and vinegar: In a different little blending bowl, mix together the drain and vinegar and put aside for 5 to 10 minutes. You’ll see the drain may begin to look somewhat soured, which is what we’re going for.

5. Beat together the sugar, oil, and vanilla: In the bowl of a stand blender fitted with the oar connection (or utilizing electric hand mixers), beat the oil, sugar, and vanilla concentrate until consolidated, around 1 minute. The blend will be granular and look like wet sand.

6. Gradually include the flax egg blend, beating great until joined. Rub down the sides of the bowl as required.

7. Beat in the dry fixings: At low speed, gradually include the dry fixings in four increments, substituting with the drain blend, until the flour and drain are completely joined.

8. The hitter ought to be sufficiently thin that it slips off the oar or mixers; if it’s excessively thick or stout, include extra nondairy drain 1 tablespoon at any given moment, until the player is pourable.

Rest hitter:

9. Place the bowl, revealed, in the fridge for 15 minutes to help adequately hydrate the starches and gums in the player.

10. Preheat the stove to 350°F while the player is resting.

11. Spread hitter into skillet: Transfer the player to the container and utilize a silicone spatula or wooden spoon to spread it uniformly.

12. Bake for 35 to 40 minutes, or until a toothpick confesses all and sides of the cake are pulling far from the skillet a tad.

Cool:

13. Allow the cake to cool totally in the container before icing, something like an hour and a half.

14. Make the Vegan Chocolate Fudge Frosting: Prepare the icing as coordinated in the formula.

Frost the cake:

15. Spread the icing over the totally cooled cake. Brighten with sprinkles, whenever wanted, and serve.

The cake is best appreciated the day it’s made. In the event that you have scraps, cover, and store at room temperature for as long as 2 days.

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