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Gluten Free Dairy Free Vanilla Birthday Cake
A lovely moist gluten free dairy free birthday cake for your next celebration!
Course
Dessert
Cuisine
American
Keyword
gluten free dairy free cake, gluten free vanilla cake
Prep Time
15
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
Servings
16
Calories
345
kcal
Author
Tessa the Domestic Diva
Ingredients
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
Instructions
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.
Nutrition
Calories:
345
kcal
|
Carbohydrates:
36
g
|
Protein:
3
g
|
Fat:
23
g
|
Saturated Fat:
7
g
|
Trans Fat:
1
g
|
Cholesterol:
50
mg
|
Sodium:
341
mg
|
Potassium:
174
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
343
IU
|
Vitamin C:
1
mg
|
Calcium:
46
mg
|
Iron:
1
mg