It all started when…
This blasted new baby girl arrived and decided... hey... your cooking just is not complicated enough mom... I can't do eggs ---
Yeah -- you heard me EGGS! Like really?? We aren't removing enough from the food now??
So this cake is Gluten, Dairy, Soy, and EGG free. it's also safe for peanut allergy if you don't react to almond as well. the recipe does contain almond milk.
- 3/4 cup apple sauce
- 4 tsp apple cider vinegar
- 1 1/2 cup vanilla almond milk
- 2 cups King Arthur Gluten Free flour
- 2 cups sugar
- 2/3 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp xanthan gum
- 1/4 tsp salt
So first mix the apple sauce and vinegar and almond milk together. Blend them up really well and let it get frothy.
Next you want to mix all the dry parts up in a second bowl. get them sifted together really well. Add those and mix it up. like really mix it. This is not a runny batter its like a thick pudding.
DO NOT TRY THE BATTER!
Like seriously its good once the oven is nice enough to evaporate that vinegar but dude don't go licking the spoon it taste like ass. It will not smell nice either. Not at this stage. LOL But.. have faith!
Now BUTTTER the bottom of the cake pans. Two 9 inch work just about right. But 8 inch should yield proper results. BUTTER not spray. I use Earth Balance soy free non dairy butter. Then split the batter between the two pans and smooth it out. its kind of thick so it wont run to the edge you should spread it.
You want to heat that oven to 350 and bake these beautiful allergy free layers 18-22 minutes. Until a pick in the center comes out clean.
Now once it comes out of the over you need to flip one onto the serving platter and then stick both cake layers in the freezer. They need to chill before you frost. I use the same frosting recipe I have listed here for my cupcakes. So frost away! This cake really is nice and moist and tasty for removing so many allergens!