Can I use different flours for this gluten free dairy free vanilla cake?
I kept this recipe super basic by using only two flours: brown rice and tapioca.
I am confident the recipe will function with different flours. You can refer to my gluten free flours and baking tips page for utilizing what you have in your pantry.
With that said, here are my top recommendations and tips:
- rice flour would make good sub for the brown rice.
- Sorghum would be a good flour to use in place of the brown rice.
- you may increase the tapioca flour for lighter texture. So 1 cup tapioca and 1 1/4 cup brown rice or other medium weight flour (see my gf flour tips page linked above).
- For a grain free version, I would use my favorite all purpose paleo mix: equal parts almond, cassava, and tapioca flours.
- If you have an favorite gluten free all purpose flour, go ahead and use that here…and if it already has gum, omit the additional called for in my recipe. We like Bob’s Red Mil 1 to 1, and Pamela’s.
Can I make this gluten free vanilla cake egg free?
If you need an gluten free EGG free vanilla cake recipe, look no further than my Gluten Free Vegan Vanilla Cupcakes recipe!
You will need to double the recipe to make any sort of layer cake.
More gluten free birthday cake recipe options:
- This Gluten Free Vegan Chocolate Cake uses dates for most of the sweetening!
- My gluten free lemon poppyseed muffins would make an amazing lemon cake, just skip the poppyseeds!
- Gluten Free Vegan Vanilla Cupcakes are ultra moist and easy to make.
- Or maybe this banana chocolate chip cake?
Gluten Free Dairy Free Vanilla Cake Recipe:
If you try this tasty birthday cake, be sure to leave a comment below!
Gluten Free Dairy Free Vanilla Birthday Cake
A lovely moist gluten free dairy free birthday cake for your next celebration!
- 1 1/2 cups brown rice flour or any mixture of brown rice, oat, and millet
- 3/4 cup tapioca flour
- 1 teaspoon sea salt
- 1 teaspoon baking soda
- 3 teaspoons baking powder
- 1 teaspoon guar gum
- 4 large eggs
- 1 1/4 cups organic sugar
- 2/3 cup allowed mayo I make my own
- 1 cup coconut milk or any non dairy milk
- 2 teaspoons vanilla extract
Vegan Buttercream Frosting
- 1/2 cup vegan butter or butter if tolerated
- 1/2 cup Spectrum Shortening rainforest safe, or additional butter if tolerated
- 4 cups powdered sugar
- 4-6 tablespoons non-dairy milk to thin to desired consistency only
- 2 teaspoons vanilla
Preheat oven to 350 degrees. Grease two 9" cake pans.
Whisk the dry ingredients together though the guar gum, set aside.
In a mixer, beat the eggs, sugar, and mayo.
When well mixed, add in the non dairy milk and vanilla.
Pour the dry ingredients in and beat well, for multiple minutes until pale yellow and fluffy.
Pour into prepared pans.
Bake: a Bundt pan takes about 45 minutes, 9" circles take about 30. When a knife inserted in the center comes out clean, it is done.
Cool for about 10 minutes before inverting on a cooling rack to finish cooling all the way.
Cool completely before frosting (I like to freeze the cake to make it easier to frost).
FOR THE FROSTING:
Beat the butter and shortening, blending well.
Beat in the remaining ingredients, scraping the sides down as necessary.
Beat on high for 5-7 minutes to get extra fluffy frosting.
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