Of all the gluten-free baking I did in the last year, gluten-free cake was one of the hardest to master. I got close to perfecting an egg-free version over the summer, but as I’ve reintroduced eggs back into my diet this version is SO much better.
As with all my baking, this cake is also free of refined sugar and dairy. 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.
This recipe makes 1 8″ cake, and is easily doubled for a layer cake.
- 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 together softened vegan butter and coconut sugar. Once pale and fluffy, add eggs, beating after each addition. Preheat oven to 350°F.
Stir in remaining ingredients until a smooth batter comes together. Prepare an 8″ baking round by greasing with vegan butter or non-stick cooking spray, followed by a dusting with 1 tablespoon of brown rice flour.
Bake for 20-25 minutes until a toothpick comes out clean from the center of the cake.
Let cool before frosting, store in refrigerator up to 5 days.