Vegan, Gluten-Free
I’m going to slam you with baking buzzwords now … this vegan, gluten free Christmas Spice Cake is the fluffiest, spongiest, most moist, most delicious and flavourful cake I’ve ever had. As a person allergic to both eggs and gluten, cakes and muffins are the hardest baked treats to replicate as they rely the heaviest on the leavening powers of these ingredients.
But I’ve done it.
After TWO years of baking and searching for a fluffy, light cake made without gluten and eggs, I’ve finally found it.
So learn from my years of research and failed attempts and go forth and bake this cake this holiday season – it is super easy, super delicious, and impossible to tell it’s gluten free. Honestly.
Two key things:
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This recipe uses gluten-free, vegan egg replacer. This is an ingredient I’ve just recently discovered and I am really enjoying the results versus ground flax egg replacer. This is a really easy ingredient to work with and is found at most health food stores, the organic section of your grocery store, or even on Amazon. Bob’s Red Mill is popular.
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Not all gluten free flour blends are created equally. For cakes and muffins I recommend gluten free flour blends, like Robin Hood All Purpose Gluten-Free Flour, that have a base of RICE flour rather than corn flour. I find the GF flours with corn flour do not yield fluffy results. Also, your Gluten Free flour blend must have Xanthan gum, if not, add in a teaspoon to this recipe.
Recipe: Vegan, Gluten Free Christmas Spice Cake*
(with Cinnamon Vanilla Glaze)
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2 “eggs” vegan egg replacer of choice
Dry ingredients:
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2 1/2 cups Gluten Free All Purpose Flour (I used Robin Hood All Purpose flour Blend)
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1 3/4 cup white sugar
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1 tsp ground cinnamon
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1/2 tsp ground ginger
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1/4 tsp allspice
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scant 1/4 tsp nutmeg
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1 tsp salt
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1 tsp baking soda
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1 tsp baking powder
Wet ingredients:
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1 1/2 cups almond milk
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1 cup pure pumpkin puree
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1/2 cup flavourless oil
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2 tbsp white vinegar
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1 tsp vanilla extract
1. Preheat oven to 350F.
2. Spray one bundt pan.
3. Prepare 2 “eggs” of vegan egg replacer.
4. Sift and whisk dry ingredients together in medium sized mixing bowl.
5. Whisk together all wet ingredients in medium sized mixing bowl or stand mixer.
6. Slightly fold in the dry ingredients into the wet.
7. Pour in prepared egg replacer (make sure this is well mixed).
8. Whisk everything together well, until not lumpy – or use your stand mixer or electric hand mixer.
9. Pour into prepared bundt cake pan.
10. Bake bundt at 350F for ~45 minutes (*note: you could prepare the batter into two 8” round cake pans for a layered cake if you prefer. But bake for less time, likely about 22-25 minutes.)
Recipe: Cinnamon Vanilla Glaze (optional)
1. Whisk together the following:
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1 1/2 cups icing sugar
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1 tsp ground cinnamon
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1 tsp vanilla extract
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1 tbsp almond milk
2. Pour atop the cooled bundt cake just before serving.
*adapted from https://itdoesnttastelikechicken.com/vegan-pumpkin-spice-cake/
