Daring Bakers: Perfect Gluten-Free, Dairy-Free, Egg-Free Party Cake Recipe with Vegan Buttercream Recipe
Last month as I was exploring some of my favorite gluten-free blogs, I stumbled across a recipe for meringue pie that had been entered in a “Daring Baker” baking event. Now, I happen to have a weakness for meringue pie, and not two weeks earlier, DH and I had made a recipe for that very thing- imagine my dismay at having missed participating in such a fun event! I immediately resolved to join Daring Bakers post haste. Daring Bakers is an interesting group that makes one (super secret, hush hush) recipe together every month and then posts about that recipe on an agreed upon day. The whole point is for everyone to follow the same recipe, but express themselves a little teeny bit in that recipe. Luckily for us gluten-free people, or for those with allergies, they do allow tweaking for reasons of health (or, also, I believe for philosophy- Vegetarians or vegans can make the recipe vegetarian or vegan). Now you all know that I am a gluten-free chef, but lately I’ve been suspecting a wee bit ‘o dairy intolerance in the mix, and eggs and I don’t always get along, so I tried to follow the recipe as best as I could, but I did convert it to be gluten-free, dairy-free, and egg free. I also like to make sure my readers with multiple intolerances can enjoy my recipes, so I did it for you guys, too. Our assigned recipe this month was a Perfect Party Cake, inspired by a recipe from Baking: From My Home to Yours, and the event was hosted by Morven. This is my very first entry, and I just wanted to say Thank you for allowing me to participate and I look forward to many other challenges in the future! And what a great way to get this savory-obsessed girl to make something sweet and baked, at least once a month!
Vegan Gluten-Free Lemon-Orange Buttercream Cake Recipe
For the Cake
2 1/4 cups Favorite GF flour blend (I used Bette Hagman’s gourmet blend- white rice, potato starch, tapioca starch)
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 tsp. egg replacer
1 tsp. xanthan gum
1 1/4 cups carbonated lemon soda (dairy-free alternative to buttermilk, carbonation lightens GF cakes)
3 ener-g foods egg replacer eggs (6 tbsp water, 4 ˝ tsp egg replacer, whisked together)
1 cup sugar (reduced due to sugar in lemon soda)
2 teaspoons grated lemon zest
1 stick (8 tablespoons or 4 ounces) earth balance vegan spread, or other GF DF butter substitute (coconut oil?) at room temperature
1/2 teaspoon pure lemon extract
1/2 tsp pure vanilla extract
For the “Buttercream”
Center a rack in the oven and preheat the oven to 350 degrees F. Butter two 9 x 2 inch round (or square) cake pans and line the bottom of each pan with a round of buttered parchment or wax paper. Put the pans on a baking sheet.
To Make the Cake
*Daring Baker Instructions to follow* Divide the batter between the two pans and smooth the tops with a rubber spatula.
To Make the Vegan Buttercream Recipe
To Assemble the Cake
*Daring Baker Instructions*
The cake was a bit heavy and dry, so the recipe could use some modification. I recommend a really good, preferrably high protein GF Flour blend. Bette Hagman’s 4 flour blend might be a winner for this. If you use a blend with xanthan gum, omit the additional xanthan gum in the recipe.
To make this cake non-vegan, 3 egg whites, whisked, would be a good substitute for the egg replacer. Additionally, you can try adding 1/4 cup applesauce to the recipe for added moisture (a simple addition, you needn’t subtract any other ingredients), or using soy or rice milk with 1 tbsp or so lemon juice added instead of the soda. If dairy isn’t a problem, you could use regular milk or buttermilk instead of the soda. I recommend adding 1 tsp. vinegar to the recipe for additional moisture, or at least retention of moisture. You might add a little extra sugar, although I found it plenty sweet as is.