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Gluten-Free Vanilla Birthday Cake
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
160 minutes
Indulge guilt-free in this irresistible gluten-free, dairy-free, and egg-free cake. Soft, tender, and perfect with luscious chocolate frosting. Don't forget the fun sprinkles!
Ingredients:
  • 4 tablespoons flax meal
  • 10 tablespoons water
  • 3 cups (444g) Bob’s Red Mill Gluten-Free 1:1 Flour Blend
  • 1 teaspoon kosher salt 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/4 cup non-dairy milk, such as soy milk or oat milk, plus more if needed to thin batter
  • 2 tablespoons apple cider vinegar
  • 3/4 cup vegetable oil
  • 1 3/4 cups (375g) granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 batch Vegan Chocolate Frosting
  • Sprinkles to top, optional
Instructions:
  • Get your pan ready: Coat a 9x13-inch baking pan with nonstick cooking spray and keep it to the side for later.
  • Create a flax "egg" by mixing flax meal with 10 tablespoons of water in a small bowl. Stir well and allow to thicken for 7 to 10 minutes. This will serve as a vegan egg substitute for this recipe.
  • Combine the flour, salt, baking powder, and baking soda in a small bowl and whisk together until well mixed. Set aside.
  • Combine milk and vinegar in a small mixing bowl and let sit for 5 to 10 minutes until slightly curdled.
  • In a stand mixer or with electric beaters, mix the oil, sugar, and vanilla extract until combined, about 1 minute. The mixture should resemble wet sand. Gradually add the flax egg, beating well and scraping down the sides of the bowl.
  • Gradually mix in the dry ingredients: Start by adding the dry ingredients in four parts at low speed, alternating with the milk mixture until everything is well combined. The batter should be smooth and thin enough to slide off the paddle easily. If it's too thick, add nondairy milk one tablespoon at a time until it reaches a pourable consistency.
  • Chill batter: Refrigerate the uncovered bowl for 15 minutes to fully hydrate the starches and gums in the batter.
  • Preheat the oven to 350°F while the batter rests.
  • Spread batter in pan: Pour batter into pan and spread it evenly using a silicone spatula or wooden spoon.
  • Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean and the edges slightly pull away from the pan.
  • Let the cake cool in the pan until completely at room temperature, approximately 90 minutes, before frosting.
  • Prepare the delicious Vegan Chocolate Fudge Frosting following the recipe instructions.
  • Finish the cake: Gently layer the frosting over the fully cooled cake and add sprinkles for a touch of whimsy. Serve this delectable treat on the same day for the ultimate freshness. Store any extra slices covered at room temperature for a maximum of 2 days.

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