Vanilla Cake

Vanilla Cake 2

Do you want a quick, moist, DeLiCiOus cake recipe? This one fits the bill. I make this cake for special occasions like birthdays, family get-togethers, hosting a dinner – it is a full-proof recipe that is always well received. The beauty of this cake is that it is a blank canvas. I have placed pineapple rings on the bottom of my pan before adding the batter to produce a pineapple upside down cake. I have poured half the batter in the pan, layered peaches and blueberries, poured the other half of the batter over the fruit and had a fruit-filled cake. I have added chocolate chips to the batter and served a chocolate chip cake drizzled with chocolate icing. In the photo shown here, I served this vanilla cake with macerated raspberries and a scoop of coconut vanilla ice cream (it was divine, really…). So you see, this cake has as many possibilities as your culinary imagination. Get creative and share your mouth-watering outcome!

Vanilla Cake 3


Vanilla Cake 4

1 cup non dairy milk of choice
1 tablespoon apple cider vinegar
2 cups gluten-free flour*
1 cup coconut palm sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup applesauce**
1/4 cup water
1 tablespoon lemon juice
1 tablespoon vanilla extract

*add in 1 teaspoon xanthan gum to recipe, if your flour blend does not contain it. **any fruit puree would work here, but the taste will be altered just a bit.

Preheat oven to 350 degrees. Line a 9-inch round cake pan with parchment paper. Stir milk and vinegar in a large measuring cup. Whisk flour, sugar, baking soda, baking powder, and salt together in a large bowl. Stir in applesauce, water, lemon juice, and vanilla extract into milk mixture. Stir milk mixture into flour mixture until batter is lump-free. Pour batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes.

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