Many of you have shown an interest in my gluten free dairy free muffins. My kids make these about every other week for breakfast. I had a reader ask about making a cake version.
For the sake of the readers, I went back into the kitchen to bake myself a cake. Although it was hard to convince my family that the cake was for the sake of research!
Gluten Free Dairy Free Cake
Just two ingredients:
I used an 8 inch round cake pan. I did grease the pan. You do need to spread the cake mix evenly on top…how it looks now will be how it bakes. The mix does not settle or rise. It make me happy that the cake holds it form and does not crumble. Overbaking can make it a bit dry.
Optional add ins: nuts, chocolate chips, raisins. I did add a bag of pecans to this cake.
Gluten Free Dairy Free Glaze
Just four ingredients:
- Confectioner’s Sugar
- Cashew Milk
- Earth Balance Butter
- Vanilla Extract
You can add more sugar if you want more of an icing effect for the cake.
1/2 cups of confectioner’s sugar, 2 tablespoons of Cashew Milk, 1/4 cup of Earth Balance Butter (soften) and 1 teaspoon of vanilla extract. Blend together in a bowl.
Drizzle the icing on the cake.
This icing is what I use on my cakes. It is just enough sweetness for me.
I do think the optional add ins help the cake have more taste. My mom loves to add in walnuts and raisins. My kids love chocolate chips. I think pecans make it best.
My best advice is experiment with the recipe and find what you like best.