Gluten Free Dairy Free Cake

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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.

Gluten Free Dairy Free Cake

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:

  1. Betty Crocker Gluten Free Devil’s Food Cake Mix
  2. Libby’s 100% Pure Pumpkin 15 oz

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:

  1. Confectioner’s Sugar
  2. Cashew Milk
  3. Earth Balance Butter
  4. 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.

Gluten Free Dairy Free Cake

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.

 

This post may contain AFFILIATE LINKS. Clicking through these links help to support the costs involved in running this blog and sometimes can help with other expenses. You can find my full disclosure under the DISCLOSURE TAB. Thanks!

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