Hey there, welcome to our recipe blog. Below you can get a guide on how to make very delicious Gluten Free + Vegan Vanilla Cake with Summer Berries dishes. The production process is extremely easy, you just require to comply with the methods that we have created on this web page. The following are the phases of exactly how to prepare Gluten Free + Vegan Vanilla Cake with Summer Berries. Please follow the guidelines well.
This gluten free vegan vanilla cake recipe is the recipe to have on hand if you have any kind of food allergy, or if you follow a vegan lifestyle.
- 2 cups (240 g) gluten free flour
- 1 tsp xanthan gum
- 2/3 cup (150 g) granulated sugar (Note 1)
- Pinch of salt
- 2 tsp baking powder
- 2 tsp baking soda
- Zest of 1 lemon (optional, but recommended)
- 3 1/2 tbsp (50 mL) vegetable oil
- 2/3 cup (150 mL) non-dairy milk (for instance coconut milk, rice milk or almond milk if not sensitive to nuts)
- 2 tsp lemon juice
- 1 tsp vanilla paste (or 2 tsp vanilla extract)
- 2 cups (400 g) coconut cream (Note 2)
- 1 cup (125 g) powdered sugar
- 1 tsp vanilla paste (or 2 tsp vanilla extract)
- ~2 cups berries of choice (I used a mix of blueberries, raspberries and blackberries)
- 2 round 6 inch (15 cm) cake tins
- Pre-heat the oven to 355 ºF (180 ºC) and grease two round 6 inch (15 cm) cake tins with vegetable oil. You can also line the bottom of each tin with some baking/greaseproof paper.
- Sift all dry ingredients together.
- Mix all wet ingredients together and add them to the dry ingredients. Mix well until you get a smooth batter with no flour clumps.
- Divide the cake batter evenly between the two greased cake tins and bake in the pre-heated oven at 355 ºF (180 ºC) for about 35 minutes, or until golden brown on top, springy to the touch and an inserted toothpick comes out clean.
- Remove the cakes out of the tins as soon as possible and allow to cool on a cooling rack.
- In a stand mixer with the whisk attachment, or using a hand mixer with the double beater attachments, whisk the coconut cream, powdered sugar and vanilla paste together until fluffy.
- Place one of the sponge cakes on a cake stand or plate, and spread 1/2 of the coconut cream frosting on top.
- Scatter a handful of berries on top of the frosting in an even layer.
- Place the other sponge cake on top of the berries, and spread the rest of the frosting on top of it.
- Top with a heap of berries, and enjoy!
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