Vegan, Gluten-Free Cake
Adapted from the 1955 edition of The American Everyday Cookbook by Agnes Murphy
½ cup canola oil (olive or coconut oil would have worked as well)
1 cup sugar
½ teaspoon salt
½ teaspoon lemon extract (optional)
1 teaspoon vanilla
1 teaspoon vinegar
¼ cup applesauce
¾ cup vegan milk (any)
1 cup potato starch
½ cup garbanzo-fava bean flour (or garbanzo flour)
½ cup brown rice flour (this can be substituted with garbanzo or garbanzo-fava bean flour)
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon xanthum gum
Preheat oven to 350.
Grease and flour two 9 inch cake pans.
Mix all liquid ingredients together. Milk will curdle from vinegar. This is what you want. Set aside.
Combine all dry ingredients, potato starch through xanthum gum. Stir well, then slowly add in the liquid ingredients, stirring until smooth. Beat batter with an electric mixer for two minutes. The mixture may ride up on the beaters. Stop, scrape the batter back into the bowl and begin. Don’t worry about overbeating. Remember, you’re not using gluten so you’re not going to toughen up the cake.
Divide batter evenly into pans. You may want to use an offset spatula- or spoon- to evenly spread the batter out. Tap pans to release any air bubbles, then bake for 25 minutes. Check whether the cake is done by inserting a knife (or skewer or toothpick if you’re fancy and have those things). The cake is done when it comes out without any crumbs or batter. If not done, bake for another five minutes.
Remove cake from oven and place on a cooling rack for fifteen minutes. At that point, run a knife around the sides to loosen the edges and then tap the cake loose onto the rack. Allow to cool completely.
|Just out of the oven|
|Good sturdy cake with a good crumb|
|An example of what you can do with this cake- still all vegan, all gluten-free|
|Another example of what you can do with the cake- crumble it up, add salt, wet it with syrup and oil, form into balls...|
|Then coat with chocolate. Chill, then voila- vegan, gluten cake pops.|