Eating cake on a gluten, dairy, and egg free diet does present some challenges. Although the cake possesses a wonderful, light, airy texture, I often encounter that my cake has very little ‘rise’. This recipe is packed with a wonderful flavor, leaving anyone coming back for more.
For Basic Yellow Cake:
I prepare two 8 inch cake pans by greasing and then adding a light layer of sugar, or GF flour, to prevent sticking. Preheat oven to 350 degrees F.
In a medium size bowl, sift together 2 1/2 cups All Purpose gluten free flour, 3 tsps GF baking powder, and 1/4 tsp salt.
In a large bowl, beat together 1 1/4 cup sugar and 3/4 cup softened Vegan butter until it holds together as below:
Add in 1 tsp GF Vanilla ,3/4 cup whipped Tofu, and 1/4 cup oil to your butter mixture until well blended. In this particular recipe, I used McCormick’s French Vanilla Extract and it added an extra boost of flavor.
Alternately, add dry ingredients and 1 1/2 cup Almond Original milk (or any dairy free milk substitute), making sure mixture is well blended after each addition. When blended, I folded 1 cup of gluten and dairy free miniature chocolate chips into the batter. Evenly pour your batter into your prepared cake pans and bake for 30-35 minutes or until an inserted toothpick in center of cake comes out clean. Remove from oven and cool on baking racks.
When cake is cool to touch, I invert one layer onto cake tray and the other on a wire rack until it is cool enough to frost.
While the cake is cooling, I prepare my frosting. This particular frosting came out thin for me, so I believe next time, I will use the Sour Cream Frosting recipe for our own personal taste, but any of your favorite frosting recipes will work.
Bon Appetite!
Participating in Homestead Barn Hop, Make Ahead Meals for Busy Moms, Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Made From Scratch Tuesday, Slightly Indulgent Tuesday, Hearth and Soul Blog Hop, Gluten Free Wednesdays, Allergy-Free Wednesdays, What’s Cooking Wednesday, Wonderful Wednesday, Bake With Bizzy, Allergy Friendly Friday, Fun w/Food Friday, Sweet Indulgences Sunday, and Savory Sunday
Participating in Homestead Barn Hop, Make Ahead Meals for Busy Moms, Tempt My Tummy Tuesday, Totally Tasty Tuesdays, Made From Scratch Tuesday, Slightly Indulgent Tuesday, Hearth and Soul Blog Hop, Gluten Free Wednesdays, Allergy-Free Wednesdays, What’s Cooking Wednesday, Wonderful Wednesday, Bake With Bizzy, Allergy Friendly Friday, Fun w/Food Friday, Sweet Indulgences Sunday, and Savory Sunday
Tagged: Allergy free, Baking, cake, Celiac Disease, Chocolate Chip Cake, dairy free, dessert, egg free, Gluten free, recipe
Lovely. I just wonder when internet will have taste and smell. This is not fair.
Wouldn’t that be great??? Be able to taste and smell what we are looking at? Probably not such a good idea though…I would never be leaving my computer screen…I love reading recipes ☺
That looks sooo good! You always inspire me to try baking new things!
Thank you Jessica! If you give this a try, I hope you enjoy it ☺
Looks delicious!
Thank you! I appreciate your visit ☺
You always have such interesting recipes Mary! I would like to come over and have a taste
Nelieta, anytime you are in this area visiting, my door is always open ☺
Mmmm..this looks so good! I feel like I’m in need of a chocolate fix
Thanks for sharing this week at Allergy-Free Wednesdays. We hope to see you back again next week.
Have a great weekend!
~Michelle, AFW Hostess
Michelle, get your fix (lol) and I will see you again next week! Thanks for hosting ☺
Your cake looks amazing. I love that you added a little extra love in the form of chocolate chips. What a delightful treat! This is going on my “to try” list.
Thank you Alea. I like to sometimes through in little extras when I can. Chocolate chips are a favorite here ☺
Thanks for sharing this with us at Bake with Bizzy. Chocolate Chip Cake is everyone’s favorite. This is being featured, this week and I bet there will be some chocolate chip cakes, made, in the near future.
Awhhh, thank you so very much! I hope that everyone enjoys it as much as our family did. It didn’t take long to devour an entire cake!
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Thank you for your visit!
I stopped eiatng gluten because my daughter is coeliac and I had heard there can be a link with psoriasis (I’m not coeliac). I also stopped any creams other than moisuriser, so i would know if it was the gluten or not. My psoriasis has improved so much! Patches that have not improved for years with various creams have shrunk or disappeared completely.I started eiatng gluten again so I could be tested for coeliac, and guess what, my psoriasis flared up again quite badly. I am now gluten free again now )