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Start the celebration with this vegan and gluten-free birthday cake. Baking without eggs, dairy, and gluten can be a challenge at the best of times. But never more so than when you’re trying to make something for a special occasion. Luckily, with substitutes like free from flour and vegan egg replacer, it couldn’t be easier.
You can of course decorate your birthday cake any way you wish!
Why not add some fresh fruit to the cake, like we’ve done with fresh raspberries on top of dairy free icing? Whatever you do, don’t forget the candles; it is a birthday cake after all…
Ingredients
- 225 grams dairy-free spread
1 tsp egg replacer (mixed with 2 tbsp water)
- 300 grams caster sugar
485 grams Doves Gluten Free Plain Flour
- 0.25 tsp xanthan gum
- 1 tsp baking powder
450 ml plant-based milk alternative
- 2 tsp vanilla paste
- 6 tbsp seedless raspberry jam
- 250 grams dairy free spread
- 500 grams icing sugar
25 ml plant milk
- 0.5 tsp vanilla paste
- 10 tbsp sprinkles
8 raspberries
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The method of making a vegan and gluten-free cake isn’t that dissimilar from baking a classic birthday cake. Once you’ve swapped out the necessary ingredients you simply follow the same method you would if you were baking any old cake.
Xantham gum is added alongside the flour to mimic the missing gluten. There’s also some added plant milk in this recipe to make sure the batter isn’t too thick but it’s still super simple.
The cake itself is moist, soft and bouncy, a bit like a madeira cake. Vibrant raspberry jam and icing get sandwiched between each layer before a layer of icing coats the outside.
If you want to make changes to this recipe then you could try a different type of jam between the layers, maybe strawberry or blueberry?
You could also use a vegan chocolate spread! Citrus juice and zest can also be added to the sponge for some extra zing! The possibilities are endless.
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