#gluten free vanilla cake

[theheavenlycakecompany]

Buy Gluten Free Vegan Vanilla Cakes Online

Indulge The Heavenly Cake Company's delectable range of gluten free vanilla cake. Made with wholesome ingredients and crafted to perfection, our healthy cakes offer a delicious treat without compromising on taste or nutrition. From moist carrot cakes to decadent chocolate creations, each bite is a heavenly experience that nourishes the body and delights the senses.

[fullcravings]

Easy V/GF Tiramisu Cake

[morethansalad]

No-Bake White Chocolate Blueberry Cake Bites (Vegan & Gluten-Free)

[fattributes]

Birthday Cake Butter Mochi

[certifiedceliac]

Gluten Free Christmas Tree Snack Cakes (via The Celiac Kitchen)

[angelkin-food-cake]

Ube/ Purple Yam Mochi Cake

1 box of Mochiko flour

2½ cups sugar

1 tsp. baking powder

1 can coconut milk

1¾ cup milk

1 tsp. vanilla

2 cups ube puree OR 1 can of sweetened, prepared red beans

Boil the ube until cooked through (a knife easily goes in and out), cool, then  puree in a blender until smooth

Preheat the oven to 350 F. Mix the first 6 ingredients together until well combined. Lastly, fold in the ube puree until thoroughly combined. Pour into a large rectangular pan, cover with foil, and bake for 1 hour (usually takes a little bit longer).

[cheerfullycatholic]

Everyone liked my cake 😊 my 2021 cake was a brain and I think I wanna keep the body part trend going for at least one more year. Might do a foot next time. Or a stomach

[and-so-i-reign]

you like baking? sick as hell. favourite thing to bake?

Yes! It’s ah, become a bit of a habit since the pandemic. I kind of. Well.

my favorite thing to bake is a chocolate cake with Nutella frosting and candied orange peel on top and in the middle! It takes so long but it’s really really good. I even candy the orange peel myself!

The icing has a bit of a hard time sticking to the sides because the peel in the middle makes it a thick gap. And you have to keep it cool in the fridge!

[livingbeyondallergies]

Gluten free confetti cupcakes

[trickquestion93]

Very happy with how this one turned out 😁😁

[somewhatdelicious]

World's Best Cake

Obviously, it might not be the world's best cake, but for some reason what it's called, and it's pretty good, so who knows?

Cake:

Cream together:

150 g butter 125g sugar

Add and and mix:

150gr gluten free flour 1 tsp baking powder 5 egg yolks 5 tbsp full milk

Maringue:

Whip until firm:

5 egg whites

Add gradually and keep whipping;

180g sugar

Spread out the cake in a large, rectangular, oiled pan Gently spread out the meringue on top of the cake batter

Sprinkle on top: 100g chopped almonds, or nuts by choice

Bake at 175C for 30 minutes

Filling

Gently fold together:

5 dl vanilla custard (storebought or homemade) 2 dl whipped cream vanilla to taste

Assembly:

Let the cake reach room temperature Cut cake in two parts, add the filling to the bottom part and add the top part. Let sit in fridge for about 1-2 hours, then serve.

I went with two round pans instead of the traditional rectangle :)

[theheavenlycakecompany]

Buy Gluten Free Vegan Vanilla Cakes Online

Indulge The Heavenly Cake Company's delectable range of gluten free vanilla cake. Made with wholesome ingredients and crafted to perfection, our healthy cakes offer a delicious treat without compromising on taste or nutrition. From moist carrot cakes to decadent chocolate creations, each bite is a heavenly experience that nourishes the body and delights the senses.

[morethansalad]

Double Chocolate Easter Banana Bread Cake (Vegan & Gluten-Free)

[certifiedceliac]

Homemade Vegan Ice Cream Cake (via The Banana Diaries)

[angelkin-food-cake]

Lemon, Almond & Raspberry Layer Cake

Cake:

300g butter (1⅓ cup) , softened

300g (1½ cup) caster sugar

2 tsp. vanilla extract

6 eggs

300g (2¾) ground almonds

75g (⅔ cup) flour (or buckwheat flour to make gluten free), sifted

1½ tsp. baking powder

zest and juice of 2 lemons

1⅓ cups fresh or frozen raspberries

Icing:

225g (1 cup) butter , softened

375g (3⅓ cup) icing sugar, sifted

2 tsp. vanilla extract

150g ( ⅔ cup) cream cheese

zest of 1 lemon (optional)

Pink Chocolate Ganache:

⅓ cup heavy cream

120g (4.2 oz.) white chocolate, chopped finely

a few drops pink gel food coloring (it needs to be gel as water-based coloring messes with the thickness and consistency of the ganache).

Cake:

Preheat oven to 170°C (338F). Line 3 x 15cm (6 in.) round cake tins with baking paper.

In the bowl of a stand beater or with an electric mixer, cream the butter and caster sugar until pale and fluffy. Add the eggs one at a time, beating well between each addition.

Fold in the ground almonds, sifted flour and baking powder.

Fold in the lemon zest and juice.

Divide the batter equally between the three tins, and dot the top of each with raspberries.

Bake for 25-35 minutes or until a skewer inserted comes out just clean.

Remove and leave to cool in the tins for 15 minutes, then remove to a cake rack to cool completely.

Cream Cheese Buttercream:

Beat the butter with an electric or stand mixer until very pale, about 5 minutes.

Add the icing sugar and beat again until combined and very pale, another 5 minutes.

Add the vanilla extract.

With the mixture on a medium speed, gradually add the cream cheese, teaspoon by teaspoon, until just combined.

Add the lemon zest and mix to just combine (optional)

Ganache:

Put the finely chopped white chocolate in a bowl.

Heat the cream in a small saucepan until it just reaches boiling point.

Pour the cream over the chocolate and leave for 3-4 minutes. Stir with a fork to combine to make a silky ganache (if the chocolate hasn’t quite melted, carefully microwave for 5-10 seconds and stir again).

Add the pink gel food coloring, a little bit at a time, until the ganache reaches the color you want.

To Assemble:

Place one cake layer on the plate, cake board or cake stand you plan to serve it on.

Top with a spoonful of cream cheese buttercream and use an offset spatula to spread evenly over the cake at about 1/2 cm - 1 cm thick.

Gently place a second cake on top. Repeat with the icing, then another cake layer, then icing again. If it is warm in your kitchen, at this point you may want to place the cake in the fridge for 20 minutes to make it easier to ice the sides.

Gently spread icing around the sides of the cake. I use an offset spatula as I find this makes it easier to get a smooth layer. It may take a little bit of patience to get it even and smooth.

To drip the pink chocolate ganache down the cake, use a small teaspoon and do a trial drip to check the consistency of the ganache. Gently spoon ganache onto the edge of the cake and nudge over the side - the ganache should run down the side of the cake slowly, and stop before the bottom. If it is too thick, quickly microwave for 10 seconds and stir again. Continue adding drips around the side of the cake. Carefully fill in the top of the cake with the remaining pink ganache, smoothing the surface.

If it is summer/warm, refrigerate for another 30 minutes to set the cake together.

Decorate with edible flowers and serve.

[cookiedotdreams]

VANILLA AND COFFEE CAKE, vegan, gluten free

INGREDIENTS For the cake: 200 ml unsweetened almond milk  60 g coconut oil  8 tablespoons maple syrup (or any other sweetener) 1 teaspoon vanilla extract 150 g ground almonds  150 g gluten-free flour blend (or plain flour if not gluten-free) 2  teaspoons baking powder  ¼ teaspoon bicarbonate of soda 1 tablespoon apple cider vinegar (gluten-free if necessary) For the vegan vanilla…