Which one is gluten free and which one isn’t?
Click here for delicious “regular cake” and cream cheese frosting recipe from Cooking Classy.
Click here for the equally tasty gluten, dairy, oil, soy, and egg free version from The Vegan 8 with my modifications.
The latest in adventures of gluten-free baking involved experimenting with various vanilla cupcake recipes. After much tweaking and several trials (see this post), the cupcakes tasted good, but the consistency was strange. I figured this was the result of trying to make a thick cake without eggs or gluten. I tried using my chocolate cake recipe, but modified slightly to make a vanilla cake.
Several things I discovered:
- Gluten, dairy, and egg- free baking lends itself more to thinner goods… cookies and thin cakes.
- Chocolate covers up the “gluten-free” taste of the chocolate cake, which means I had several tries just to get the taste “vanilla cake” tasting.
Notes for this cake in particular (read before making):
- Do not over mix. Unless you want a cake with the consistency of rubber. Seriously. And don’t use a mixer. Wooden spoon works the best.
- Clear vanilla extract might help make the cake less yellow… just make sure it is gluten-free.
- Lemon juice helps give the cake a crisp flavor and mask the coconut oil.
- Use pure cane sugar. The taste is remarkable. Refined sugar works, but pure cane sugar is the best.
- All dry ingredients need to be sifted to have a lighter texture. My sifter has been contaminated with wheat flour, so I used a metal mesh strainer similar to this one.
After a couple trials, this is the deliciously addictive result! (especially paired with this coconut-vanilla icing!)
Coconut Vanilla Cake
Preheat oven to 350 F. Grease a round cake pan with coconut oil. (Or put liners in a 12-cupcake pan.)
In a small bowl, measure out:
- 1 3/4 c. general purpose gluten free flour (I used Bob’s Red Mill Baking Flour)
- 1/4 c. brown rice flour
- 1 c. pure cane sugar
- 1 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp. salt
Sift these ingredients into the mixing bowl. Pour in:
- 1/3 c. melted coconut oil (not hot)
- 2 Tablespoons French Vanilla flavored coconut milk creamer (note: this is the only ingredient I used that is manufactured in the same factory as tree nuts, otherwise this recipe is nut-free)
- 1 tsp lemon juice
- 1 tsp apple cider vinegar
- 1 tsp gluten-free vanilla extract
- 1 c. cold water
Stir these ingredients until just blended. Seriously, if you want to leave a few lumps, that will be OK.
Pour into pan and bake 30-38 minutes. (Note: This cake takes longer to bake than the chocolate version and is more moist. I started checking the cake at 30 minutes. I waited until the top was browning and my finger did not leave any indentation when testing it. See the picture below. It is mostly done, but 5-7 more minutes would make it even better (notice the finger indentation).
Let the cake sit in the pan at least 1 hour. Remove from pan and ice with this delicious coconut-vanilla icing. Or eat it plain. It’s really that yummy. I keep this cake in the refrigerator. It is delicious served room temperature or cold!
After coming up with a delicious gluten-free vanilla cake (see post here), I needed an equally delicious dairy and egg free icing to go on it. This is it. And I don’t even like the taste of coconut all that much. I sure do with this icing though. Maybe it’s all the sugar. Seriously, it’s sweet. And so, so good.
- 1/4 c. coconut oil
- 3 Tbs. french vanilla coconut milk creamer
- 2 Tbs. coconut milk
- 1 tsp gluten-free vanilla (Clear extract could help keep the color of the icing lighter. I did use regular and I really didn’t notice.)
- 1 Tbs. lemon juice
- Mix the coconut oil until there are absolutely, positively no clumps of oil left. Don’t melt it at all. Just cream it while you ponder the meaning of the words strength and patience. ;) Just kidding. Sort of.
- Add in the vanilla and coconut milk. Sift in 1 cup powdered sugar. Using a hand-mixer, mix until well-blended. Add in creamer and sift in anther cup powdered sugar. Mix until blended. Add in lemon juice and remaining 1/2 cup powdered sugar (again, sifted). Mix until all is completely blended. The consistency should be smooth, but not runny. (I forgot to take a picture). If too runny or sticky, add in coconut milk or sifted powdered sugar until you get the desired consistency.
- This makes enough icing for two 8×8 or a double layer cake.
- The first cake I iced when it had cooled and before the frosting went in the refrigerator. It was good, but ran a little, then firmed back up.
- The second cake was iced a couple days later, after the icing had been refrigerated. I let it warm up to room temperature before icing. It was a tad bit more difficult to ice with, but it kept it’s shaped and was worth the extra effort. If you want to pipe the icing (which I can’t vouch for), I would recommend refrigerating it over night first.
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