Holiday Gingerbread Cake Recipe Additions: gluten-free, dairy-free, egg-free

Three and a half years ago, I had to say good-bye to eggs, milk, and wheat. As time went on, I discovered and adapted recipes for pancakes, cookies, and even mini-donuts (a girl’s gotta have her carbs ‘n’ sugar comfort food, after all). But how was I to make a cake? Without eggs?

Thankfully, I came across this wonderful-smelling, delicious recipe from The Vegan 8. I followed her advice about the substitutions and made a few of my own:

  • I used arrowroot for starch and did not reduce amount for gf baking.
  • With the oat flour, I also used about 1/4 cup general purpose gf flour
  • I used rounded measurements for the spice mix because I liked the stronger flavor
  • Use oil and gf flour on the pan instead of parchment paper
  • Make a double batch for double layer cake and use seedless blackberry jam for the filling (so good)
  • Ice with Simple Mills Organic gluten and dairy free vanilla frosting
  • Instead of frosting, sprinkle with powdered sugar.
  • This cake refrigerates and freezes well

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About Katiehttps://thoughtsong.wordpress.comI like to dabble in writing out thoughts on scripture and life events.  Music, to me, is a dear friend, the structure that organizes my thoughts, and the feelings of my heart. Most of my time, however, is spent Teaching and Homemaking (especially trying to create hygge and live as a gluten-free baker). Take all these things away and I still have my true identity: I'm a sinner saved by grace and who dearly loves the Savior who first loved her. And that's really all that matters.

One thought on “Holiday Gingerbread Cake Recipe Additions: gluten-free, dairy-free, egg-free

  1. Pingback: Baking Day: Spice Cakes | thoughts and songs

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