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Daring Bakers: Perfect Gluten-Free, Dairy-Free, Egg-Free Party Cake Recipe with Vegan Buttercream Recipe
Posted By yum On March 30, 2008 @ 5:18 pm In Blog Event, Dairy Free, Daring Baker, Egg Free, Vegan | 13 Comments
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 ½ 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.
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