My son loves cake, he asks for it almost every day. For the sake of variety (and the fact that I didn’t have kidney beans on hand for my chocolate cake) I decided that I would attempt a vanilla cake. After hunting for a few recipes on the internet I could not come up with something that didn’t have at least one allergen or an unacceptable amount of sugar. I decided to get out my food processor and do some experimenting. What I came up with was a sturdy cake suitable for layering or cupcakes.
The maple syrup creates a dense and creamy flavor that blends into the background. The cake itself is not overly sweet and is wonderful with coconut cream topping and berries. Add some cocoa and have a wonderful chocolate cake, a cup of orange juice instead of water would make a great orange pound cake, add lemon juice and zest for a lemon cake. I served mine up with some coconut cream topping and blueberries, and it would be fantastic with a big scoop of ice cream if you can do dairy. Yum! The possibilities are truly endless. Let me know if you come up with some creative ways to use this recipe! This post is linked to Party Wave Wednesday at HolisticSquid.com!~ Carmen
Basic “White” Cake Recipe (Gluten, Egg, Dairy & Nut Free)
Equipment needed: Food processor/blender, hand mixer or just a simple bowl and spoon
1 1/2 cups Bob’s Red Mill GF Flour
1 cup grade B maple syrup
1/4 cup coconut oil
3/4 cup water
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1 teaspoon vanilla
1 tablespoon vinegar
Preheat oven to 355 degrees
Line a 9×9 square pan with parchment paper
Sift together all dry ingredients and set aside.
Blend water, coconut oil, vanilla, vinegar and maple syrup. Add dry ingredients and mix until smooth.
Bake on 355 for 45 minutes.
Allow to cool on a wire rack, can be served hot right out of the oven!