Vegan & Gluten-Free Birthday Cake
Posted: | Categories: Recipes | Tags:cakes dessert gluten-free vegan
Vegan & Gluten-Free Birthday Cake
Melissa Ben-Ishay
Sweet Recipes
First and foremost, I believe in cake for all. My best friend is gluten- and dairy-free, which means most baked goods are off-limits for her. For her birthday this year, I wanted to make an incredible dessert that she and everyone else could enjoy.
For so many vegan and gluten-free recipes, I love the Minimalist Baker and trust her with all my heart. I paired her incredible vanilla cake with the same icing we use for Baked by Melissa’s vegan cupcakes to create an unforgettable gluten-free, vegan cake for any celebration that everyone will love.
This recipe was adapted from the Minimalist Baker
Ingredients
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- 1 1/2 teaspoons apple cider vinegar
- 1 1/2 cups Oatly full-fat oatmilk
- 1/3 cup applesauce
- 1 teaspoon vanilla paste
- 1/2 cup oat flour
- 2¾ cups almond flour
- 1 cup potato starch
- 1/3 cup corn starch
- 1 1/3 cup sugar
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
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- 1 cup earth balance, in sticks, softened
- 1 teaspoon vanilla
- 4 1/4 cups powdered sugar
- 1/2 cup cocoa
- 1/2 teaspoon salt
- 1/4 cup Oatly full-fat oatmilk
Directions
- Preheat the oven to 350°F and grease two 8” cake pans. (I love how easy If You Care pans are.)
- Whisk the oat milk and apple cider vinegar together in a large bowl and let sit for 5 minutes. This mimics the buttermilk from traditional cake recipes.
- In another bowl, combine the almond flour, oat flour, potato starch, corn starch, sugar, baking soda, baking powder, and salt.
- Add the applesauce and vanilla paste to the oat milk and whisk to combine. Pour the liquid mixture into the dry ingredients and mix together until smooth.
- Divide the batter into the two cake pans and bake for 30 to 40 minutes, until the cake springs back when you press it. Remove the cakes from the oven and let cool completely on a wire rack.
- While the cake cools, make the icing. Add the softened earth balance to the bowl of a stand mixer fitted with a paddle attachment and beat on medium until smooth.
- Mix in the vanilla and salt. Add the powdered sugar one cup at a time, beating on medium until well combined. Mix in the cocoa powder until smooth. It may look a little grainy at this point, that’s ok!
- Add the oat milk to the mixer and beat well to combine. The icing should become smooth and shiny.
- When the cake has cooled completely, spread the icing over one layer, then stack the second layer on top and cover the cake with the icing. Decorate with your favorite sprinkles.
