gluten-free vanilla cake! but actually a lavender london fog cake. just omit the tea + lavender for a vanilla cake . My first ever video was a gluten-free cake recipe and since then I have made hundreds of cakes. Same basic recipe, a few changes and tricks to make it close to foolproof. This cake recipe Is gluten-free, Dairy-free and soy-free If you use oat milk and soyfree butter
Cake Recipe
Ingredients
5 eggs
Pinch cream of tartar or citric acid
1 cup sugar
1/2 cup neutral oil (sunflower, canola)
1/2 cup dairy-free milk (soy, oat)
1 tsp vanilla
1 tsp ground earl grey tea leaves OR leaves from one ear grey tea bag
1 drop lavender oil (culinary grade/food safe)
11/2 cup gf all-purpose flour (I use bob's red mill 1-to-1)
1 tsp kosher salt
1 tsp baking powder
1/4 tsp xanathan gum
1. Preheat oven to 350. Prep 2 8" cake pans (or 3 6" cake pans) with nonstick spray or lining paste. Separate eggs. Egg whites into a mixer bowl, egg yolks into a large bowl. Beat egg whites until foamy.Add cream of tartar or citric acid and 1/2 cup sugar slowly. Increase speed whip until medium peaks are formed. Set aside.
2. Add remaining half cup sugar to egg yolks. Beat with whisk until pale and forming luscious ribbons. Whisk in oil, milk, tea leaves, lavender and vanilla. Add flour, baking powder, salt and xanathan gum. Whisk until smooth. Fold in egg white.
3. Pour into prepared pans and bake 20-30 minutes. Checking that the top is firm and golden and the edges are pulling lightly from the sides of the pan.
4. Remove from oven and run an offset spatula around the cake. Allow to cool in pan 10 minutes. Remove from cake pan and allow to cool completely on a wire rack. Is immediately or wrap in plastic cling wrap and freeze for up to a month.
Buttercream Recipe
Ingredients
150g egg whites
300g sugar
450 g vegan butter or shortening room temp (i use 300 g vegan butter and 150g shortening)
fat pinch of salt
little pinch of citric acid
vanilla extract to taste
1 drop lavender oil (or less!)
1. Heat sugar and egg whites in a double boiler until sugar is fully dissolved. Check by rubbing the egg white mixture between your fingers. It should be smooth with no grains of sugar.
2. Beat egg white mixture with a stand mixer with the whisk attachment or handheld mixer for 5-8 minutes until stiff-peaks form and the mixture has cooled. Add salt, citric, and vanilla while it is mixing. Stop mixer.
3. Add butter (and shortening if using) all at once to the meringue. Mix on medium until combined. Then low for 5-15 minutes. You can switch out the whisk for the paddle attachment at this point to knock out the air bubbles.
Full recipes can also be found on my website
cake recipe violetbakehouse.ca/blogs/reci...
frosting recipe violetbakehouse.ca/blogs/reci...
This cake would be amazing with my preserved lemon curd • VEGAN LEMON CURD WITH ...
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Cinematography and Video work by the amazing AJ Korkidakis