I am heavily into gluten free baking these days and so am always on the lookout for new gluten free recipes. Usually, the kind of recipes I try out tend to require more than one type of flour but believe me, it’s worth having all the varieties at hand. When I first tried out gluten free baking, I used the gluten free flour blend and I was not happy with the way the cake turned out. So I kept searching for other alternatives and found quite a few websites on gluten free baking and a few of them use multiple flours. Something made me try it out and it worked out far better than expected.
It can be a hassle keeping all the various varieties of flour at hand and I have kept them all in the fridge. I always joke with my friends that my fridge has more flours than actual food… 😂! I was keen to try this particular recipe, as the main flour used is almond flour and of course you always need tapioca flour and potato starch to act as the binder. This cake is vegan free and dairy free as well.
I threw in the colourful sprinkles at the last minute on the cake, as I wasn’t happy with my frosting. Honestly, I am not sure what went wrong but as I kept trying to smoothen the frosting, I just went with the flow and decided to ‘cover up’ the messy frosting. Perhaps I should name this as Colourful Vegan Gluten Free Vanilla Cake 😉
- Dairy free milk – 384 ml (I used coconut milk, ayam brand)
- Apple cider vinegar – 1 1/2 tsp (or lemon juice)
- Unsweetened Applesauce – 82 g
- Vanilla extrace – 1 tsp
- Almond flour – 364 g
- Potato starch – 150 g
- Cornstarch – 37 g
- Light brown sugar – 230 g
- Baking powder – 1 1/2 tsp
- Baking soda – 1 1/2 tsp
- Salt – 1/4 tsp
- Preheat oven to 350 degrees F (176 C) and lightly grease two standard 8-inch round cake pans, one 9×13-inch, or three 6-inch round pans* (with vegan butter or coconut oil) and dust with gluten-free flour. Shake out excess and set aside.
- In a liquid measuring cup, measure out dairy-free milk and add vinegar. Let set a few minutes. Then add applesauce and vanilla. Whisk/stir to combine.
- Add dry ingredients to a large mixing bowl and whisk to combine. Then add wet ingredients to the dry ingredients and mix until well incorporated and no large lumps remain. The batter should be thick but pourable. Add more almond flour if too wet or dairy-free milk if too thick.
- Divide batter evenly between prepared cake pans and bake on a center rack for 35-40 minutes or until a toothpick inserted into the center comes out clean and the edges and surface appear golden brown.
- Let cool 15 minutes in the cake pans. To remove from pans, run a dull knife around the edge of the pans to loosen the cakes. Then place a plate or cooling rack on top and quickly invert. Let cool completely (preferably overnight or at least 6 hours on a wire rack) before frosting.
- Frosting: Using a hand mixer or a stand mixer fitted with paddle attachment, cream the butter for 1-2 minutes.
- Add the icing sugar and beat until smooth.
- Assembly: Place one cake on top of a cake board and spread slightly more than 1/4 of the frosting on top of the cake.
- Place the second cake on top of the frosting and frost the top and sides of the 2 cakes with the remaining frosting.