Gluten Free Vegan Birthday Cake

Gluten Free Cake

This cake is the perfect moist-ness and is topped with a frosting based off of one of our favorite vegan frosting recipes: The Chicago Diner! However, we made this gluten free by using rice flour.

Ingredients:
1/3 cup vegan margarine
1/3 coconut oil
2/3 sugar or sugar substitute (I used a product called Swerve for the above cake)
Vegan egg substitute to equal three eggs (we like Vegg, but you can also make flax eggs)
5 tsp vanilla
2 cups rice flour
1 tsp white vinegar
1 cup plant based milk

Process:
Cream margarine and coconut oil in a mixer or by hand. Add sugar, egg substitute and vanilla and mix thoroughly. Mix all the dry ingredients well in a bowl. Add to the wet ingredients slowly and mix well. Add the plant based milk and continue to mix until fully mixed in. Heat oven to 350 degrees and bake for 55 minutes or until a toothpick comes out with no batter sticking to it.

Gluten Free Vegan Icing 

Ingredients:
​1 cup plant based milk
1/2 cup rice flour
1.5 cups vegetable shortening
1 2/3 sugar or sugar substitute (I used Swerve confection sugar)
2 cups vegan margarine
2 tbsp vanilla extract

Heat the plant based milk in a pot. Add the rice flour and mix until thickened. This happens within 3 - 4 minutes so keep mixing so it doesn't burn. Make sure the mixture is smooth and remove from heat to cool. Mix the shortening and sugar until light and fluffy and then add the margarine and continue to mix until combined with the shortening mix. Add the cooled rice flour mix and mix for about 5 minutes until light and fluffy.