Gluten-Free Birthday Cake
Ingredients
The cake
-
1
cup
unsweetened plain almond milk
-
1½
tsp
apple cider vinegar
-
4
Tbsp
flaxseed meal
-
10
Tbsp
water
-
1
Tbsp
baking soda
-
½
cup
avocado oil
-
⅔
cup
maple syrup or agave nectar
-
⅔
cup
cane sugar
-
1½
cups
unsweetened applesauce
-
1
tsp
pure vanilla extract
-
½
tsp
sea salt
-
1
tsp
baking powder
-
1
cup
unsweetened cocoa powder
-
1
cup
almond meal
-
½
cup
gluten-free oat flour
-
1½
cups
gluten-free flour blend
Coconut whipped cream and berries
-
2
14-ounce cans
coconut cream
-
1
tsp
vanilla extract
-
6-8
Tbsp
organic powdered sugar
-
1
cup
fresh berries
Instructions
- Preheat the oven to 350°F (176°C) and prepare three 8-inch round cake pans.
- Combine almond milk and vinegar in a measuring cup and let it curdle.
- Mix flaxseed meal and water in a bowl to create flax eggs and let it rest.
- Add baking soda to the almond milk mixture and set aside.
- In a large bowl, combine oil, cane sugar, and maple syrup, then mix in the flax eggs.
- Stir in applesauce, vanilla, and salt, then add the almond milk mixture.
- Incorporate baking powder, cocoa powder, almond meal, oat flour, and gluten-free flour blend, mixing until smooth.
- Divide the batter among the prepared pans and bake for 30-40 minutes.
- Let the cakes cool in the pans for 15 minutes before transferring to racks to cool completely.
- Prepare the coconut whipped cream by mixing chilled coconut cream, vanilla, and powdered sugar until fluffy.
- Assemble the cake by layering the cakes with whipped cream and topping with fresh berries.
Nutrition Facts (estimated)
Servings
12 slices
Calories
518
Total fat
31g
Total carbohydrates
58.8g
Total protein
7g
Sodium
484mg
Cholesterol
0mg
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