It's been nearly a year since I had to give up gluten. In this year I've learned that #girlswithoutgluten aren't actually missing out. I've made the most of it through countless experiments with baked goods that fool even the biggest of skeptics, including this gluten-free cake.
While I don't suggest giving up gluten if you don't medically have to, please know that everything from apple galettes, zucchini bread, pancakes, cornbread muffins, cookies, and gluten-free cake can be made as good if not better without gluten.
Something I hadn't perfected until my birthday this year was a gluten-free cake. Gluten-free baked goods present a lot of challenges especially when working without refined sugar. The key to this cake's success is the flour blend and the eggs.
- Prep Time:10 mins
- Cook Time:25 mins
- Total Time:35 mins
- 1/2 cup gluten-free oat flour
- 1/4 cup almond flour
- 1/2 cup + 1 tablespoon brown rice flour
- 2 tablespoons corn starch
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons unsweetened almond milk
- 1/4 cup vegan butter
- 3/4 cup coconut sugar
- 2 teaspoons baking powder
- 1 pinch salt
Beat softened vegan butter and coconut sugar until pale and fluffy. Preheat oven to 350°F.
Add eggs, beating after each addition. Then stir in remaining ingredients except for 1 tablespoon of brown rice flour until a smooth batter comes together.
Prepare an 8" baking round by spraying with non-stick spray and dusting with 1 tablespoon of brown rice flour. Pour batter into prepared baking round.
Bake for 20-25 minutes, or until a toothpick comes out clean from the center.
Let the cake cool before frosting. Store in the refrigerator up to 5 days for best taste.