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.
Gluten-Free Cake
Ingredients
Instructions
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 8u0022 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.
Frosting is optional, but never an unwelcome addition on occasions like birthdays. This cake was frosted with a cashew frosting, but a dairy-free cream cheese frosting would also be delightful.