Have Your Cake and Vegan Too (6 page)

 

DIRECTIONS

 

Preheat the oven to 350°F. Lightly grease and flour 2 (8-inch) round pans or 1 (9 x 13-inch) pan. Line with parchment paper, if using.

 

In a medium bowl, combine the flour, sugar, cocoa, baking soda, baking powder, and salt. In a large bowl, preferably with an electric mixer, combine the milk and vinegar and let sit for a minute to activate the vinegar. Add the oil and vanilla and beat until combined. Incorporate half the dry ingredients into the wet ingredients, blending until just mixed, then repeat with the other half. Add the boiling water and mix to combine. The batter will look very thin. Divide the batter between the prepared pans and spread evenly.

 

Bake for 28 to 32 minutes for 2 round cakes, 38 to 42 minutes for a sheet cake, until a toothpick inserted into the center comes out clean. Let cool in the pans on cooling racks for 15 minutes. Run a butter knife around the edge of the pan and invert onto another cooling rack. Let cool completely before decorating. Store covered at room temperature.

 

SERVINGS:
12

Gluten-free doesn't have to mean cake-free! This versatile vanilla cake is just what you need when you can't have gluten but must have cake.

 

INGREDIENTS

1
1/2
cups
brown rice flour
^½
cup
tapioca starch
1/4
cup
potato starch
1
1/4
cups
organic granulated sugar
1 teaspoon
baking powder
^½
teaspoon
baking soda
1 teaspoon
xanthan gum
1/4
teaspoon
salt
^1/4
cup
unsweetened applesauce
1/4
cup
canola or other mild vegetable oil
1
^1/4
cups
nondairy milk
1/4
teaspoon
mild vinegar
1 tablespoon
vanilla extract

 

DIRECTIONS

 

Preheat the oven to 350°F. This recipe makes 2 thin layers or one thick layer cake, so grease and flour 1 or 2 (8-inch) round pans. Line with parchment paper, if using.

 

In a small bowl, combine the brown rice flour, tapioca starch, potato starch, sugar, baking powder, baking soda, xanthan gum, and salt. Whisk to combine. In a large bowl, combine the applesauce and oil. Add the milk and vinegar and beat until combined, then let sit for a few minutes to activate the vinegar. Add the vanilla and beat until combined. Incorporate half the dry ingredients into the wet ingredients, blending until just combined, then repeat with the other half. Divide the batter between the prepared pans and spread evenly.

 

Bake for 22 to 25 minutes for a double-layer cake, 35 to 40 minutes for a single layer, until a toothpick inserted into the center comes out clean. Let the cake(s) cool completely in the pan on a cooling rack. Run a butter knife around the edge of the pan and invert onto another cooling rack. Let cool completely before decorating. Store covered at room temperature.

 

SERVINGS:
12

This recipe makes one 9 x 13-inch sheet cake or 2 (8-inch) round cakes, perfect for a birthday cake. Even a discerning palate will be enamored with this moist, chocolaty cake.

 

INGREDIENTS

1 cup
sorghum flour
1 cup
brown rice flour
^½
cup
tapioca flour
1/4
cup
potato starch
1
^½
cups
organic granulated sugar
2/3
cup
baking cocoa, sifted
1 teaspoon
xanthan gum
2 teaspoons
baking powder
1 teaspoon
baking soda
1/4
teaspoon
salt
2
^½
cups
nondairy milk
1/2
teaspoon
mild vinegar
1/3
cup
canola or other mild vegetable oil
2 teaspoons
vanilla extract
1/2
cup
chocolate chips (optional)