Recipe: Vanilla Cake (GF+EF)!

by holli on May 5, 2014


A tasty cake for spring and summer!

My husband describes my style of cooking and baking like a “mad scientist”! It’s partly true. I take after my Mom, because I understand the fundamentals of flavor and baking chemistry, but like to whip things together in the moment. It’s cake time around here, so from now until August, I’ll be whipping up cupcakes and creating new cake recipes…

Last year, for my daughter’s birthday, I had an epic Cake Recipe FAIL. You see, I had taken a successful chocolate cupcake recipe and tried to turn it into a two-layer-cake. Well, it literally crumbled on the cooling rack. So, I whipped up cupcakes just in the nick of time for a party. I made cupcakes for every party thereafter, because I didn’t have enough time to research solutions or try them out.

This year, I remembered that failure quite well, so I added a few things to suit my birthday girl’s request for a Vanilla Cake with blueberry filling and strawberries on top. I read up on baking over at Gluten Free Girl and added one ingredient as well as a longer baking time and cooling time before releasing the cake from the pan. So, without further ado, I give you Vanilla Cake with berries!

This cake was so pretty, I had to share it with this Instagram shot:)

This cake was so pretty, I had to share it with this Instagram shot:)

Recipe: Vanilla Cake with berries (Gluten and Egg Free)

Makes 2 – 9 Inch Round Cakes for a layered cake. Bake at 400 degrees for 30-45 minutes until the center of the cake is golden around the edges, or it passes the “poke” test.


– 3 Cups Flour Blend (I used my own blend of White Rice, Brown Rice, Amaranth, Arrowroot Powder)

– 1 Teaspoon Psyllium Husks

– 1 1/2 Teaspoon Baking Powder

– 1/2 Teaspoon Baking Soda

– 1 1/2 Cup Sugar

– 1/2 Cup Butter

– 1/2 Cup Coconut Oil

– 1/2 Cupe Applesauce

– 1 Cup Rice Milk

– 1 1/2 Teaspoon Vanilla Extract

– 2 Tablespoons White Vinegar

In a mixing bowl, blend the Flour, Psyllum, Baking Powder, Baking Soda, half cup of Sugar. In a separate mixing bowl, cream the Butter, Coconut Oil, one cup of the sugar and Vanilla together. Next, add the creamed Butter and Sugar to the dry ingredients and blend until coarse. Then, add the remaining wet ingredients: Applesauce, Vinegar, Ricemilk. The batter will be kinda lumpy and grainy, which is fine if all of the flour is mixed well into the batter. You don’t want bubbles of flour mixture.

Pour the batter into two greased 9-inch baking pans. Bake for 30-45 minutes until the edges are golden or it passes a poke test in the center of the cake (using a tooth pick if it comes out clean, it’s ready).

Let cool in pans for 10 minutes, then release onto a cooling rack and let cool another 5 minutes. Cool until it’s not warm to the touch, then frost and decorate as you wish!

The cake was delicious the next day as a birthday breakfast treat!

The cake was delicious the next day as a birthday breakfast treat!

{Frosting: I used a classic butter frosting from my vintage Betty Crocker Cook Book: Butter, Powdered Sugar and Vanilla Extract}

Bonus: Quick Blueberry filling

1 Cup Frozen Bluberries

1/4 Cup Powdered Sugar

In a sauce pan, heat up frozen blueberries until a pool of juices melts onto the bottom of the pan. Then, stir in the powdered sugar, and turn the heat down to a low simmer. Stir occasionally so that it doesn’t burn or stick to the bottom of the pan. The sauce is done within 15-20 minutes once it resembles a jam like consistency and doesn’t slide off a spoon quickly.

Set aside in the refrigerator to cool before filling the cake – and enjoy!


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{ 2 comments… read them below or add one }

Madelyn May 6, 2014 at 8:29 pm

What are the psyllium husks for??? Never heard of them… are they to replace the eggs?? I regularly use EggReplacer from Energee


holli May 8, 2014 at 12:35 pm

Hi Madelyn,

Thanks for asking!

They are what used to help folks get “regular” in over the counter solutions for constipation. They are from the Plantago ovata plant and basically expand while adding fiber. For gluten free baking, it helps act as a binder. So, it’s more like they replace the gluten. I found out about it from Gluten Free Girl.

This is the first time I’ve used it in a cake, and I’m really happy with the results. I found them in a bulk section of the herbs and spices area at our local co-op.

Yes, the Energee egg replacer works great. I have found myself using more simple ingredients like Vinegar instead, depending on what I’m baking.

Hope that helps!


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