DAIRY-FREE CLASSIC YELLOW CAKE
Steps:
- Gather the ingredients. Preheat the oven to 325 F.
- Grease and flour (with dairy-free margarine) two 8-inch round cake pans or line with greased parchment rounds. Set aside.
- In a medium mixing bowl, sift together the flour, baking powder , and salt. Set aside.
- In a large mixing bowl, use an electric hand mixer or stand mixer to beat together the soy margarine and sugar until fluffy, about 4 minutes.
- Add the vanilla, beating until well combined.
- Add the eggs, one at a time, beating well between additions.
- Add 1/3 of the flour mixture to the margarine mixture and beat. Add 1/3 cup of the almond milk and beat. Continue adding the remaining ingredients in two more alternating additions, beating well before adding the next. Mix until just combined.
- Pour the batter into the prepared pans, smoothing the tops with an offset spatula. Bake for 50 minutes or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool for 10 minutes in the pans before transferring the cakes to a wire rack to cool completely. Once cool, frost with dairy-free frosting of your choice and serve, either as two single-layer cakes or one layer cake.
Nutrition Facts : Calories 347 kcal, Carbohydrate 43 g, Cholesterol 62 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 304 mg, Sugar 19 g, Fat 17 g, ServingSize 1 8" layer cake (serves 10), UnsaturatedFat 0 g
VANILLA EGGLESS AND DAIRY FREE VEGAN CAKE
This is a simple yellow cake that is easy to make and very tasty. It can also be cut into slices and served with fruit.
Provided by MeowMeow00
Categories Dessert
Time 40m
Yield 1 8-inch cake, 6-9 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350°F
- Prepare cake pan: Line 8-inch round or square cake pan with parchment paper and grease bottom and sides of the pan. Then flour the pan.
- Whisk together flour, sugar, baking soda, and salt.
- Add vegetable oil, soy milk, and vanilla extract; whisk until no lumps appear and batter is smooth.
- Add vinegar, stir about seven times, and quickly pour into pan.
- Bake around 30 minutes, until cake begins to pull away from sides and/or toothpick inserted in the center pulls out clean.
- Let sit for ten to fifteen minutes, invert, and cool on rack.
Nutrition Facts : Calories 431.9, Fat 19.2, SaturatedFat 2.5, Sodium 425.4, Carbohydrate 60, Fiber 1.1, Sugar 35.2, Protein 4.5
GLUTEN FREE YELLOW CAKE
This is such a great yellow cake! I found this recipe on Allrecipes.com and thought I would share on here. Everyone that has tried this cake has said that they don't know the difference between the gluten free kind and the regular kind! Hope it will help those with those dessert cravings who can't have gluten/wheat!
Provided by Lingering_Dream
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees
- Grease and rice flour two 9-inch round cake pans.
- Mix the white rice flour, tapioca flour, salt, baking soda, baking powder and xantham gum together and set aside.
- Mix the eggs, sugar and mayonnaise until fluffy.
- Add the flour mixture, milk and vanilla and mix well.
- Spread the batter into the prepared pans.
- Bake at 350 degrees for 25 minutes.
- Cakes are done when they spring back when lightly touched.
- Let cool completely and then frost with your favorite kind of frosting!
Nutrition Facts : Calories 121.7, Fat 3.5, SaturatedFat 0.8, Cholesterol 34.1, Sodium 258.1, Carbohydrate 20.6, Fiber 0.2, Sugar 10.9, Protein 2
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