Wednesday, July 3, 2019
PERFECT (VEGAN adapted) YELLOW CAKE with VANILLA BUTTERCREAM FROSTING ~ with Funfetti adaptations for a more festive cake
NOTE: If you want a gluten-free cake, see the lemon cake recipe below (it can be made vanilla instead of lemon, if you prefer). However, if gluten is well-tolerated, this is the recipe I use for basic yellow/vanilla cake:
4 cups sifted cake flour
2 cups sugar
5 tsp baking powder
2 sticks butter (or non-dairy margarine like Earth Balance Soy Free Buttery Sticks), room temperature
1 tsp salt ONLY if using real butter (Earth Balance margarine is already quite salty)
1 ⅓ cups milk or non-dairy milk, with 1 tsp apple cider vinegar stirred in, room temperature
1 Tbsp vanilla extract
3 eggs plus one egg yolk, room temperature, cracked into a large pourable measuring cup (or substitute: whisk together 3T aquafaba, 3T pumpkin, 4T warm water, 3 tsp Ener-G or Namaste Egg Replacer (generally 1 tsp per WHOLE egg) AND 1 tsp. Apple cider vinegar)
Preheat oven 350 degrees, spray two 9” round pans, line bottoms with parchment paper and spray again. Set aside.
Mix dry ingredients in mixer, cut in butter, beat until crumbly, stir in milk and vanilla, beat on high and scrape down bowl until smooth. Add eggs one at a time (or substitute) until blended. Beat on high for 30 seconds. Divide into pans and bake for 23 to 30 minutes, until toothpick inserted into center comes out clean. Cool in pans for 5 minutes, then turn out onto wire racks to cool fully. Level cakes if necessary prior to frosting.
2 sticks butter or Earth Balance Soy Free Buttery Sticks
½ cup Spectrum organic vegetable shortening
A pinch of salt ONLY if using real butter
4 to 5 cups powdered sugar
2 tsp. Vanilla extract
For FUNFETTI cake, ADD one egg yolk and a tablespoon of pumpkin puree or applesacue to the batter (for egg-free, add two tablespoons of pumpkin puree or applesauce). AFTER batter is mixed, remove bowl from mixer. Add ¾ CUP RAINBOW JIMMIES (large sprinkles, not small) and very gently stir the batter with a rubber spatula just enough to evenly distribute the jimmies throughout the batter. The sprinkles' colors will start to bleed eventually, so you want to do this step last and very gently. Immediatley pour into pans and bake according to directions above. Garnish frosted cake with more jimmies/srinkles.
Posted by Nicole at 12:31 PM
Here's my go-to recipe for gluten-free flour. Note that a lot of my recipes call for SIFTING the flour before you use it. Do you really have to sift the flour? YES. Sorry. I hate sifting too. One way I've simplified it is to store my blend in a very large/wide glass bowl with a plastic airtight lid. Before I use the flour, I scoop roughly the amount I need into a fine mesh strainer and shake it side-to-side to sift it right back into the storage bowl. Then I spoon that sifted flour into my measuring cup. Remember to spoon it loosely into your measuring cup and then level it off with the side of your spoon before putting it into your mixing bowl. Too much flour or unsifted flour will leave you with a cake that's either too dry, too heavy or both.
Gluten-free flour blend (I use Authentic Foods brand for all ingredients):
5 cups superfine brown rice flour
1/2 cup superfine white rice flour
1/2 cup superfine sweet white rice flour
2 cups potato starch (NOT potato FLOUR)
1 cup tapioca starch
WHISK INGREDIENTS TOGETHER WELL, store in an airtight container in the refrigerator. Before each use, run the whisk through your blend a few times to recombine the ingredients.
Posted by Nicole at 12:24 PM