I made a birthday cake this weekend!I tried a new gluten free recipe and adapted it to be dairy free. No one could tell it was wheat/dairy free (I didn’t tell them until later)!
2 ¼ cup all purpose gluten-free flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon xanthan gum
1 1/4 cups white sugar
2/3 cup mayonnaise
cup soy milk
2 teaspoons gluten-free vanilla extract
1.Preheat oven to 350 degrees F (175 degrees C). Grease and rice flour two 8 or 9 inch round cake pans.
2. Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
3. Mix the eggs, sugar, and mayonnaise until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
4. Bake at 350 degrees F (175 degrees C) for 25 minutes. Cakes are done when they spring back when lightly touched or when a toothpick inserted near the center comes out clean. Let cool completely then frost, if desired.
For the icing I used a mixture of Earth Balance Coconut Spread, Powdered sugar, vanilla paste (extract works too), and soy milk for consistency. Mix them in a stand mixer to taste. Keep in mind that the coconut spread has a lower melting point than butter. Enjoy!