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)
- 3-9 inch cake pans
- Electric mixer or stand mixer
- 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
- 2 ¼ Cups Grain Free Flour
- 1 Tablespoon Cream of Tartar
- 1 ½ teaspoon Baking Soda
- 2 ¼ teaspoon Xanthan Gum
- 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.”
- Gradually blend in dry ingredients, mix until batter is thick and doughy, approximately 5 minutes. (may take more time depending on mixer)
- 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.
- Beat the batter until it’s thick and doughy!!!
- 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.
Recipes Are Meant To Be Broken! How Will You Break This One? Post Your Idea In The Comments.
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.