Description
This delicious vegan gluten-free cake is light and fluffy, perfect for any occasion!
Ingredients
Scale
- 6 tablespoons (90 ml) aquafaba (the liquid found in chickpea cans – use unsalted chickpeas)
- 1/2 teaspoon cream of tartar
- 1 1/2 cup (300 g) white granulated sugar, divided
- 2 1/4 cups (315 g) gluten free all purpose flour
- 2 tablespoons cornstarch
- 3/4 teaspoon xanthan gum
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegan butter, softened
- 2/3 cup (190 g) plain dairy free yogurt
- 1/2 cup (120 ml) dairy free milk
- 2 teaspoons vanilla extract
Instructions
- Preheat oven the 325°F/170°C. Grease and line the bottoms of two 8 inch round cakes. Set aside.
- Aquafaba prep: In a large bowl or stand mixer bowl combine the aquafaba, cream of tartar and 1/4 cup (50 g) sugar. Use a handheld electric mixer or stand mixer fitted with a whisk attachment to beat on high until this aquafaba transformed into a white, voluminous, whipped up mixture. This can take anywhere from 3-10 minutes depending on the speed and strength of your mixer. Sometimes take a bit longer depending on the quality of the aquafaba. Set aside for now.
- Wet Ingredient Prep: In a medium or small bowl mix together the yogurt, milk and vanilla extract until combined. Set aside.
- Dry Ingredient Prep: In one more large mixing bowl whisk together the gluten free flour, starch, xanthan gum, baking soda, baking powder, salt and remaining sugar (1 1/4 cup | 250 g).
- Add the softened butter to the flour mixture. Beat the butter into the dry ingredients using a hand mixer or a stand mixer on a medium speed until fully combined. You should end up with a soft, sandy looking flour mixture.
- Pour the milk mixture into the flour mixture and mix on a low speed to combine. You should have a very thick batter at this point.
- In three stages, add the whipped aquafaba to the rest of the batter – mix together after each addition. Use a wooden spoon or rubber spatula to add the aquafaba. Mix the first addition of aquafaba vigorously, then be gentle when folding in the second and third addition. Make sure to scrape the sides and bottom of the bowl to fully mix everything together. The cake batter should be thick and smooth.
- Evenly divide the cake batter between the two greased cake pans. If you have a kitchen scale, each cake tin will hold about 550 grams each. Smooth out the batter evenly over the top. Gently lift up the tins and drop them on a counter/table surface to get rid of air bubbles.
- Place in the middle of the oven and bake for 40-42 minutes. To check for doneness, insert a knife or toothpick into the centre of the cake. If it comes out clean, it’s done.
- Let the cakes cool in their pans for about 5 minutes, then flip over onto a cooling rack. Let cool completely before frosting or filling.
- Once cooled you can frost and decorate with your preferred frosting as you see fit and enjoy!
Notes
- Ensure that the aquafaba is whipped properly for the best texture.
- This cake can be frosted with any vegan frosting of your choice.
- Experiment with different flavors by adding cocoa powder or spices.
- Prep Time: 20 minutes
- Cook Time: 42 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg