We made this gluten, dairy and egg free vanilla cake for our son’s birthday this year. Our youngest is sensitive to cocoa, all the cakes I usually make are chocolate cakes (because who doesn’t love chocolate cake!) I iced ours with a ‘lower sugar’ butter cream icing by substituting half of the icing sugar with tapioca, no one even noticed! (Except me, I am sensitive to sugar and it still gave me a headache – I prefer this lower sugar option here).
I found natural food colouring and sprinkles from Naturally Bespoke Cakes, I was really happy with them and it beats turning my kitchen into a science lab trying to concoct my own natural food colouring experiments as I’ve done in previous years.
If you are after a chocolate cake you can find some chocolate cake options here.
You Need
3 c almond meal
1 c tapioca flour
3/4 c coconut sugar (or any granulated sugar you prefer)
1/4 c ground flaxseed
2 Tbsp vanilla extract
1 cup almond milk
3 tsp baking powder
1/2 cup oil
What to do
Preheat oven to 180 c bake. Line the bottom of a springform cake tin with baking paper. Grease both the baking paper and the sides of the tin. (I use olive oil spray) My cake tin is about 19cm diameter.
Put all the ingredients into a bowl and mix! Until well combined. That easy!
Pour into your greased cake tin and put in the middle of the oven for 30 – 35 minutes, or until cooked in the centre. Let rest for 5 minutes in the tin. Gently release the sides and turn out onto a baking rack to cool.
This will make a double layered cake if you separate into two lots and cook as two cakes. Each cake will take 20 – 25 minutes, or until cooked in the centre.
Freezes well and can take out and ice while frozen then let it thaw for an hour or two before serving. I also put the leftovers back in the freezer, and they were delicious from frozen, or thawed throughout the following week.
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