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Home/ Gluten Free/ Healthy Food/Gluten Free + Vegan Vanilla Cake with Summer Berries

Gluten Free + Vegan Vanilla Cake with Summer Berries

Editor

Friday, September 21, 2018

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:

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.
Sift all dry ingredients together.
Mix all wet ingredients together and add them to the dry ingredients. Mix well until you get a smooth batter with no flour clumps.
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