Missing out on special occasions is hard, but when it’s your own birthday, cake is required!

“A party without cake is just a meeting“-Julia Child

There must be cake at every birthday, one safe cake for everyone to share!

How do we make that happen?

We’ll need some Grain Free Flour, Chickpea flour, Coconut oil, Sugar, Xanthan gum, Vanilla Flavoring, Cream of Tartar, Baking Soda, and some Salt.

If you don’t have the ingredients on hand; one trip to the grocery store and you’re good to go. If you can’t find the flours in the baking aisle, check the gluten free section.

Other than that, blend up the grain free flour and bake away!

Are there any tricks to baking a grain free / allergen free cake?

Beat the batter until it is thick and doughy!!!

Birthday Cake (Gluten Free, Allergen Free, Vegan)

A moist delicious allergen free cake everyone can enjoy together! (No gluten, no grain, no dairy, no eggs, no nuts, no peanuts, no soy.)

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Prep Time 15 mins

Cook Time 25 mins

Course Dessert

Servings 10 slices

Equipment

• 3-9 inch cake pans
• Electric mixer or stand mixer

Ingredients

  

Wet Ingredients

• 2 Cups Coconut Milk
• 1 ½ Cups Sugar
• 1 ½ Cups Chickpea Flour
• 1 ½ Cups Warm Water
• 6 Tablespoons Coconut Oil (softened)
• 2 Tablespoons Vanilla Flavoring

Dry Ingredients

• 2 ¼ Cups Grain Free Flour
• 1 Tablespoon Cream of Tartar
• 1 ½ teaspoon Baking Soda
• 2 ¼ teaspoon Xanthan Gum

Instructions

 

• Preheat oven to 350℉.  Blend Grain Free Flour, grease cake pans with non-stick cooking spray. In a mixing bowl, assemble dry ingredients. 
• With an electric mixer, beat coconut oil, sugar, warm water, and vanilla until light and fluffy.
• Mix in chickpea flour.  When chickpea flour is thoroughly mixed, add coconut milk while the mixer is operating.  Blend one minute to “fluff.”
• Blend in Grain-free flour, on low speed. When batter is thoroughly mixed and free of lumps ,sprinkle Xanthan gum over the top. Mix on low speed until Xanthan Gum is incorporated.
• Increase speed to medium, and mix 2-3 minutes until batter is thick and doughy.
• Sprinkle baking soda and cream of tartar over the top of the top of batter, mix on lowest speed, for 30 seconds to 1 minute.
• Pour batter into greased cake pans.  Bake for 20-25 minutes.  Cake is done when the cake tester is inserted and removed clean. 
• Cool cake completely before removing from pan. 
• Frost and enjoy.  

Notes

• Beat the batter until it’s thick and doughy!!! 
• Add the cream of tartar and baking soda after the batter reaches the “doughy texture”. 
• Coconut oil is delicate… soften it by putting it in a container and sitting the container in warm water, the oil is soft enough when you can slice through it with a spoon.  This will give a light fluffy cake that is moist but not heavy.  

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To Make Sure Your Cake Holds Its Rise

BEAT THE BATTER UNTIL ITS THICK AND DOUGHY

Why? Traditional rules of baking say to stop when the batter is “moistened”. But with this cake, WE ARE BREAKING THE RECIPE! That means we’ll beat the batter until it is thick and doughy! The longer we beat the batter with the electric mixer, the more we develop the xanthan gum, and the more the cake will hold its rise after it cools.

If you have a cake that falls (ends up with a lovely ‘frosting well’ in the middle that’s the reason for it) fill that space with frosting and tell everyone you put extra frosting in the middle because it’s a special occasion.

Are You Ready To Break the Recipe?

Let’s Bake a Cake Everyone Can Enjoy Together. Because Everyone Deserves Birthday Cake!