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Sugar Mama's Gluten-free Vegan Vanilla Cake sugarmamabakeshop

Written by sugarmamabakeshop    
 
3.9 (13)
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Sugar Mama's Gluten-Free Vanilla Cake

Let me just say, I'm a vanilla girl. Don't get me wrong, chocolate is great! But when I had to give up gluten & dairy I really just missed good old vanilla cupcakes. I tried a lot of recipes but they were too dry or too grainy or too plain or too... well, gross. So I got to work! It took me awhile to perfect but I'm SO proud of this Gluten-free Vegan Vanilla Cake recipe and I really think you'll love it. So far I've gotten great feedback from my "taste testers" (most of whom aren't gluten-free OR vegan). Enjoy!

Find more Gluten-free recipes on Veganbaking.net

Sugar Mama's Gluten-free Vegan Vanilla Cake Recipe

¾ cup sorghum flour (or organic brown rice flour) 
¾ cup tapioca flour 
½ cup organic coconut flour 
1 cup organic cane sugar (I really love Wholesome Sweeteners. It's fair trade!) 
½ teaspoon sea salt 
1 teaspoon baking powder 
1 teaspoon baking soda 
1 teaspoon xanthan gum 
 
½ cup plain coconut milk (or soy, almond, whatever you're into)
1 cup warm water 
3 Tablespoon grapeseed oil (or coconut, organic canola, again it's your call) 
1 Tablespoon GOOD vanilla (no artificial ok? splurge. I'm serious.) 
1 teaspoon lemon juice 
¼ cup unsweetened applesauce 

1)
Preheat your oven to 375F (191C). Measure the non-dairy milk into a liquid measuring cup & add lemon juice (set aside for now).
 
2)
Whisk together all dry ingredients.
 
3)
Add all liquid ingredients to the dry ingredients and mix with electric mixer until smooth.
 
4)
Fill the cupcake wrappers or greased cake pans.
 
5)
Bake the cupcakes for 15-20 minutes or cake for 30ish minutes. When the cake is ready it will be light brown on top and spring back when you press it lightly. Sugarmama's Gluten-free Vegan Vanilla Cake makes 12 to 14 cupcakes, two 7inch round cakes or one 9 inch cake. 
 
Check out more of my gluten free & vegan goodies at www.sugarmamabakeshop.com


Get a price on the Muffin Pan I Recommend at Amazon.



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Average user rating from: 13 user(s)

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3.9  (13)
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I can't tell you how many times I've made this cake in the last few years (following the ingredients and instructions exactly), and it comes out amazing every time. And it got me started thinking a little creatively, too--could I make a coffee cake with this recipe by topping it with a brown sugar/cinnamon mix before baking? Yup! Hmmm, a little tweaking with the flavorings and maybe it could be a lemon cake? Right again! How about coconut? Yes--awesome. And today's variation is pineapple upside down cake, which I'm sure will be lovely as well. My comments: do NOT mess with the flours or liquid amounts, but DO play around with the extract and liquid flavorings, and you can have tons of fun with this recipe. I thank you from the bottom of my vegan heart for sharing this recipe, and my celiac husband thanks you, too!
Rating 
 
5.0
allkees Reviewed by allkees August 02, 2014
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This is now my base recipe for all kinds of cakes!

I can't tell you how many times I've made this cake in the last few years (following the ingredients and instructions exactly), and it comes out amazing every time. And it got me started thinking a little creatively, too--could I make a coffee cake with this recipe by topping it with a brown sugar/cinnamon mix before baking? Yup! Hmmm, a little tweaking with the flavorings and maybe it could be a lemon cake? Right again! How about coconut? Yes--awesome. And today's variation is pineapple upside down cake, which I'm sure will be lovely as well. My comments: do NOT mess with the flours or liquid amounts, but DO play around with the extract and liquid flavorings, and you can have tons of fun with this recipe. I thank you from the bottom of my vegan heart for sharing this recipe, and my celiac husband thanks you, too!

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So this cake is Awesome dont get my wrong
but how do i make Dairy and egg free Icing for the cake
can u make one or link me a recipe for that you like
Rating 
 
4.0
Gia_e Reviewed by Gia_e June 30, 2014
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I got a Question

So this cake is Awesome dont get my wrong
but how do i make Dairy and egg free Icing for the cake
can u make one or link me a recipe for that you like

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This turned out great. I followed all the instructions exactly and it turned out perfectly. I am not gluten-free but my son is. the only reason I gave it 4 stars, is because it still states slightly gluten free to me, but it's very close to gluten-full baking. My son totally loved it!!!!
Rating 
 
4.0
Reviewed by Canada cook April 12, 2014

very good

This turned out great. I followed all the instructions exactly and it turned out perfectly. I am not gluten-free but my son is. the only reason I gave it 4 stars, is because it still states slightly gluten free to me, but it's very close to gluten-full baking. My son totally loved it!!!!

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Definitely will make it for Easter, great recipe, but how to make the red frosting?
Mochi Reviewed by Mochi April 04, 2014
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Definitely will make it for Easter, great recipe, but how to make the red frosting?

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I doubled the recipe and did two 9 inch pans. It's been in the oven at 375 for 40 minutes and not done yet. So definitely more than 30 minutes in this case. Haven't tasted the finished product yet obviously so not rating at the moment.
Reviewed by Dorton March 21, 2014

Cake Time

I doubled the recipe and did two 9 inch pans. It's been in the oven at 375 for 40 minutes and not done yet. So definitely more than 30 minutes in this case. Haven't tasted the finished product yet obviously so not rating at the moment.

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This cake surprised me! I was nervous baking my first GF Vegan cake (somehow for my non-gf or vegan family...) and was afraid it would turn out with the gritty texture so many gf baked goods have. However this cake is amazingly moist and fluffy! Even the most hardcore meat and gluten supporter of the group gave it a rave review! This recipe will be my new go-to! Thank you so much!!
Rating 
 
5.0
Reviewed by Phoebe February 13, 2014

Amazing!

This cake surprised me! I was nervous baking my first GF Vegan cake (somehow for my non-gf or vegan family...) and was afraid it would turn out with the gritty texture so many gf baked goods have. However this cake is amazingly moist and fluffy! Even the most hardcore meat and gluten supporter of the group gave it a rave review! This recipe will be my new go-to! Thank you so much!!

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Hi there!! Was so glad to find a recipe for a gluten-free vegan cake as my mummy has recently discovered that she can't have gluten, dairy or eggs :( and I really wanted her to have a yummy birthday cake despite this! So I managed (with difficulty) to source all the ingredients and cake came out ok (although had to add more liquid as batter was too doughy for my little arm to whisk - no electric whisker!). It's tasty, moist but not a very cake-like texture, slightly more bready or like a fruit loaf texture. BUT can't complain as she was just delighted to have a birthday cake as she didn't think she would have one :D

However, I do not think the texture was the fault of the recipe as I think I may have used the wrong conversion for ingredients listed in 'cups' but correct for measurements listed in 'tsp' and 'tbsp', therefore creating the wrong balance!! I used a great conversion website but assumed these were US Cups, as opposed to Metric Cups....was this wrong?? Any chance you could list the recipe in grams/ounces and mls for me pretty-please? :D
Rating 
 
3.0
caitlin_kiss Reviewed by caitlin_kiss November 25, 2013
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Cups? =S

Hi there!! Was so glad to find a recipe for a gluten-free vegan cake as my mummy has recently discovered that she can't have gluten, dairy or eggs :( and I really wanted her to have a yummy birthday cake despite this! So I managed (with difficulty) to source all the ingredients and cake came out ok (although had to add more liquid as batter was too doughy for my little arm to whisk - no electric whisker!). It's tasty, moist but not a very cake-like texture, slightly more bready or like a fruit loaf texture. BUT can't complain as she was just delighted to have a birthday cake as she didn't think she would have one :D

However, I do not think the texture was the fault of the recipe as I think I may have used the wrong conversion for ingredients listed in 'cups' but correct for measurements listed in 'tsp' and 'tbsp', therefore creating the wrong balance!! I used a great conversion website but assumed these were US Cups, as opposed to Metric Cups....was this wrong?? Any chance you could list the recipe in grams/ounces and mls for me pretty-please? :D

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Hello,
Thanks so much for the recipe, but how can I make it a little sweeter and fluffier?
Thanks
Reviewed by JAckie September 25, 2013

How can I make cake come out Fluffy???

Hello,
Thanks so much for the recipe, but how can I make it a little sweeter and fluffier?
Thanks

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This may be too late for the original poster but Hain Baking Powder is corn free, I believe. I have used it in the past for a corn free, gluten free, dairy free, egg free cake. I made the same cake with Frontier brand baking powder (contains corn) and I could not tell a noticeable difference.

As for the cake recipe itself, I had some struggles with it. This mixture was so thick, it was impossible to pour into cake pans. I had to add much more liquid for some reason. It tasted really good the day of but by the next day, it wasn't as tasty. I think it is a solid recipe though and will be working with it more!
Rating 
 
3.0
ResourceQueen4U Reviewed by ResourceQueen4U September 20, 2013
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RE: Baking Powder Substitute

This may be too late for the original poster but Hain Baking Powder is corn free, I believe. I have used it in the past for a corn free, gluten free, dairy free, egg free cake. I made the same cake with Frontier brand baking powder (contains corn) and I could not tell a noticeable difference.

As for the cake recipe itself, I had some struggles with it. This mixture was so thick, it was impossible to pour into cake pans. I had to add much more liquid for some reason. It tasted really good the day of but by the next day, it wasn't as tasty. I think it is a solid recipe though and will be working with it more!

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Do you have any idea if this could be made without baking powder? Or if there is something you could substitute for it? I am making a birthday cake this weekend for a severely allergic little boy (no gluten, dairy, eggs, nuts, soy or corn) and I can't use baking powder due to the cornstarch. Right now I'm just glad I found an organic powder sugar that used tapioca starch instead of cornstarch, but I still need to either find an acceptable baking powder substitute, or find a recipe that doesn't need it.
MamaChrissy Reviewed by MamaChrissy September 10, 2013
Last updated: September 10, 2013
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Baking Powder Substitute?

Do you have any idea if this could be made without baking powder? Or if there is something you could substitute for it? I am making a birthday cake this weekend for a severely allergic little boy (no gluten, dairy, eggs, nuts, soy or corn) and I can't use baking powder due to the cornstarch. Right now I'm just glad I found an organic powder sugar that used tapioca starch instead of cornstarch, but I still need to either find an acceptable baking powder substitute, or find a recipe that doesn't need it.

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I'm glad I've stumbled on to this post. I need to make a gluten free/vegan cake for my daughter's birthday party since some of the guest attending fall into those categories, and I want everyone to be able to enjoy cake! I'm an experienced baker, but I'm not used to baking gluten free. I recently purchased a bag of Bob's Red Mill Gluten Free Flour mix....can I sub it for the other flours listed? Have you had any experience with this product? I can get the other flours listed, but figured I'd use what I have if you think it'll swap out okay. Thanks!! :)
Reviewed by Courtney September 06, 2013

I'm glad I've stumbled on to this post. I need to make a gluten free/vegan cake for my daughter's birthday party since some of the guest attending fall into those categories, and I want everyone to be able to enjoy cake! I'm an experienced baker, but I'm not used to baking gluten free. I recently purchased a bag of Bob's Red Mill Gluten Free Flour mix....can I sub it for the other flours listed? Have you had any experience with this product? I can get the other flours listed, but figured I'd use what I have if you think it'll swap out okay. Thanks!! :)

Owner's reply

Courtney,

I've never had any luck subsituting a flour mix in this recipe. Mainly because the coconut flour is so absorbant and really impacts the texture. I think your batter would be far to "soupy" without it.

Happy Baking!

Ashley

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So my grandfather died last week and I really, really, really wanted to make a cake that I could take to the get-together after the funeral because 1) cake is damn comforting and 2) I am SICK of NEVER being able to eat dessert at these type of family gatherings. I wanted a big, fat piece of delicious vanilla cake slathered with thick, creamy frosting, and I wanted my whole omnivore family to rant and rave over it and never even suspect that it was vegan AND gluten-free.

So I made this recipe but with a few tweaks for what I hand in the house: I used potato instead of tapioca starch, I milled coconut flakes in the blender to make "flour," and I used ground flax instead of xanthan gum. That first cake tasted great, but the top half came out horribly mushy and undercooked despite the edges being about to burn.

I needed a few things for the icing (more on that in a sec) so I decided to get "actual" coconut flour and some tapioca starch. Store-bought coconut flour is a MUCH more powdery consistency than anything I could make at home and it was incredibly more absorbent. The first batch of batter was quite thin and soupy, the second time it was thick like REAL cake batter! The ONLY thing I didn't do to the letter the second time was the xanthan- I read somewhere once that flax can usually be used in place of xanthan and this cake turned absolutely perfect. I doubled the recipe and made a layer cake with strawberry filling and coconut icing.

Guys. Follow the recipe. Just do what the nice lady says. Go out and hunt down some coconut flour or order it from Bob's Red Mill. Use tapioca starch, not potato or corn. I used brown rice flour but if she says you can use sorghum then I'm sure you could!

I used almost 1.5 batches of this frosting to adequately cover the cake: http://www.chow.com/recipes/10856-vegan-fluffy-buttercream-frosting

HOLY SMOKES THIS ICING IS GOOD! I used Earth Balance shortening sticks and coconut oil. Omnomnom. This cake isn't winning any nutritional awards but this cake recipe with this icing recipe satisfied my insatiable, longtime craving for store bought birthday cakes. It was amazing!!!!!

Thank you, Sugar Mama, this recipe is the BOMB DIGGITY! The BEST gluten-free vegan cake recipe ON THE WHOLE INTERNET
Rating 
 
5.0
Reviewed by Cait August 17, 2013

AH-MAY-ZING.

So my grandfather died last week and I really, really, really wanted to make a cake that I could take to the get-together after the funeral because 1) cake is damn comforting and 2) I am SICK of NEVER being able to eat dessert at these type of family gatherings. I wanted a big, fat piece of delicious vanilla cake slathered with thick, creamy frosting, and I wanted my whole omnivore family to rant and rave over it and never even suspect that it was vegan AND gluten-free.

So I made this recipe but with a few tweaks for what I hand in the house: I used potato instead of tapioca starch, I milled coconut flakes in the blender to make "flour," and I used ground flax instead of xanthan gum. That first cake tasted great, but the top half came out horribly mushy and undercooked despite the edges being about to burn.

I needed a few things for the icing (more on that in a sec) so I decided to get "actual" coconut flour and some tapioca starch. Store-bought coconut flour is a MUCH more powdery consistency than anything I could make at home and it was incredibly more absorbent. The first batch of batter was quite thin and soupy, the second time it was thick like REAL cake batter! The ONLY thing I didn't do to the letter the second time was the xanthan- I read somewhere once that flax can usually be used in place of xanthan and this cake turned absolutely perfect. I doubled the recipe and made a layer cake with strawberry filling and coconut icing.

Guys. Follow the recipe. Just do what the nice lady says. Go out and hunt down some coconut flour or order it from Bob's Red Mill. Use tapioca starch, not potato or corn. I used brown rice flour but if she says you can use sorghum then I'm sure you could!

I used almost 1.5 batches of this frosting to adequately cover the cake: http://www.chow.com/recipes/10856-vegan-fluffy-buttercream-frosting

HOLY SMOKES THIS ICING IS GOOD! I used Earth Balance shortening sticks and coconut oil. Omnomnom. This cake isn't winning any nutritional awards but this cake recipe with this icing recipe satisfied my insatiable, longtime craving for store bought birthday cakes. It was amazing!!!!!

Thank you, Sugar Mama, this recipe is the BOMB DIGGITY! The BEST gluten-free vegan cake recipe ON THE WHOLE INTERNET

Owner's reply

Aw, Cait! This is the sweetest review I've ever gotten :) I'm so glad you loved the cake! This is definitely my go-to recipe for cakes that everyone will love. Thanks for the lovely feedback! Happy baking :)

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Hello! I am going to make this cake but I want to add 12 ounces of thawed strawberries chopped up into the batter. Am I going to need to make adjustments to the recipe? If so, what kind of adjustments? Also, I would like to reduce the sugar slightly (to 3/4 or 2/3 of a cup) would the strawberries add the moisture needed that the sugar gives so it will allow me to reduce the sugar without compromising the moisture of the cake? I know gluten free baking is tricky and it can be very dry when you reduce the sugar. Please help!!! Oh and just to let you know I plan on making a vegan strawberry cream cheese frosting that is low sugar and delicious to cover this cake in! It's for a birthday party!
GlobalHeart Reviewed by GlobalHeart August 16, 2013
Top 500 Reviewer  -   View all my reviews (1)

I need help as soon as possible...making this cake

Hello! I am going to make this cake but I want to add 12 ounces of thawed strawberries chopped up into the batter. Am I going to need to make adjustments to the recipe? If so, what kind of adjustments? Also, I would like to reduce the sugar slightly (to 3/4 or 2/3 of a cup) would the strawberries add the moisture needed that the sugar gives so it will allow me to reduce the sugar without compromising the moisture of the cake? I know gluten free baking is tricky and it can be very dry when you reduce the sugar. Please help!!! Oh and just to let you know I plan on making a vegan strawberry cream cheese frosting that is low sugar and delicious to cover this cake in! It's for a birthday party!

Owner's reply

I've made this a strawberry cake before by subbing the applesauce for pureed strawberries and adding crushed freeze-dried strawberries... With the chopped strawberries and reduced sugar I imagine it would work out but you might end up with a more muffin-like product? I would love to hear how it turns out for you :)

Ashley
www.bowandarrowart.com

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Curious about the icing recipe. I'm working on a birthday cake for my mother who is gluten free and sugar free. I figure for the cake I can use stevia instead, but was unsure about what to do for icing.
Melissak Reviewed by Melissak July 23, 2013
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Curious about the icing recipe. I'm working on a birthday cake for my mother who is gluten free and sugar free. I figure for the cake I can use stevia instead, but was unsure about what to do for icing.

Owner's reply

Sugar free is tough for icing... Can she do agave? I've seen recipes with agave+coconut oil but I don't have much experience? The icing I use is delicious but full of sugar :(

Ashley
www.bowandarrowart.com

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I'm so happy I stumbled on to this recipe! I'm gluten free, and I'm going to be attending an event hosted by a couple of vegans. This recipe fit the bill for dessert! I made two versions of the cake - as written, and with agave syrup instead of sugar. The agave version is denser and darker (almost molasses-y), but still very tasty. I used 1/2 c. of agave syrup and reduced the water to 2/3 c. I love that the cake isn't grainy, and doesn't taste "gluten-free". I'm going to experiment with a couple difference starches and see what the results are like. I might try potato starch in place of some of the tapioca.
Rating 
 
4.0
Reviewed by Laura July 20, 2013

Great texture

I'm so happy I stumbled on to this recipe! I'm gluten free, and I'm going to be attending an event hosted by a couple of vegans. This recipe fit the bill for dessert! I made two versions of the cake - as written, and with agave syrup instead of sugar. The agave version is denser and darker (almost molasses-y), but still very tasty. I used 1/2 c. of agave syrup and reduced the water to 2/3 c. I love that the cake isn't grainy, and doesn't taste "gluten-free". I'm going to experiment with a couple difference starches and see what the results are like. I might try potato starch in place of some of the tapioca.

Owner's reply

Thank you so much for your feedback! I make this cake often with agave instead and we love it too! Definitely a different cake but still delicious :) Glad you liked it!

Ashley
www.bowandarrowart.com

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I want to make this for my daughter's birthday (her request) and when I went to buy ingredients I wasn't able to find tapioca flour...are there any substitutions? Thanks for the help...excited to try it out!
dottiered Reviewed by dottiered July 14, 2013
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Question about tapioca flour

I want to make this for my daughter's birthday (her request) and when I went to buy ingredients I wasn't able to find tapioca flour...are there any substitutions? Thanks for the help...excited to try it out!

Owner's reply

It is sometimes called tapioca starch instead? You could also try arrowroot or potato starch? Either one *should* give you the same texture :) Happy baking!!

Ashley
www.bowandarrowart.com

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My husband is 100% gluten-free and we're also long time vegans. Add to that his multitude of food allergies/sensitivities and the inability to have ANY salt in anything, and making a birthday cake for him is, well, challenging.

This recipe started with most things that he could have. I did substitute a few things: vinegar for lemon juice; flour-- 1/3 sorghum, 1/3 almond meal and 1/3 sweet rice; guar gum instead of xanthan to avoid corn and I used coconut oil-- oh, and I used canned coconut milk instead of the other type that has all the other ingredients that he can't have-- like salt.

It was really good and even the non-gluten-free people gulped it down and asked for more.

For a frosting, I powdered natural sugar, added some coconut oil and a splash of coconut milk (the canned stuff). It was really good! If I'd had some maple syrup, I'd have substituted it.

He had a great birthday yesterday and thanks largely to this recipe. Thanks!
Rating 
 
5.0
Diane C Reviewed by Diane C June 07, 2013
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Excellent!

My husband is 100% gluten-free and we're also long time vegans. Add to that his multitude of food allergies/sensitivities and the inability to have ANY salt in anything, and making a birthday cake for him is, well, challenging.

This recipe started with most things that he could have. I did substitute a few things: vinegar for lemon juice; flour-- 1/3 sorghum, 1/3 almond meal and 1/3 sweet rice; guar gum instead of xanthan to avoid corn and I used coconut oil-- oh, and I used canned coconut milk instead of the other type that has all the other ingredients that he can't have-- like salt.

It was really good and even the non-gluten-free people gulped it down and asked for more.

For a frosting, I powdered natural sugar, added some coconut oil and a splash of coconut milk (the canned stuff). It was really good! If I'd had some maple syrup, I'd have substituted it.

He had a great birthday yesterday and thanks largely to this recipe. Thanks!

Owner's reply

Diane,

I'm so so glad you enjoyed the cake & happy birthday to you!! I love almond flour. I may try to add some into mine next time I bake this too :)

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I made this cake today and followed the recipe exactly (except for white rice flour instead of brown). It cooked beautifully but fell very flat as it cooled. The texture is gummy. Any ideas? I noticed the recipe has no eggs?
Rating 
 
1.0
Reviewed by Tabatha May 16, 2013

Flat and gummy?

I made this cake today and followed the recipe exactly (except for white rice flour instead of brown). It cooked beautifully but fell very flat as it cooled. The texture is gummy. Any ideas? I noticed the recipe has no eggs?

Owner's reply

Hi Tabatha,

It's the white rice flour! It seems like it would be a good substitute but it bakes very differently than brown rice flour. You can substitute sorghum flour but it definitely won't work with white rice :) It will do fine without the eggs!

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Oh, I can't wait to make this cake. I'm missing the coconut flour. But I'll just have to go out and buy some.
I was wondering if you could convert this into a chocolate cake? I've only recently gone gluten free, and until then had my very favourite vegan chocolate cake that I used as a base for anything - cupcakes, layered cakes, you name it. So I'm still learning about the different flours in gluten free baking, but Im thinking 1/2 cup of cocoa powder shouldn't affect the consistency too much, right?
Reviewed by Alex March 16, 2013

Oh, I can't wait to make this cake. I'm missing the coconut flour. But I'll just have to go out and buy some.
I was wondering if you could convert this into a chocolate cake? I've only recently gone gluten free, and until then had my very favourite vegan chocolate cake that I used as a base for anything - cupcakes, layered cakes, you name it. So I'm still learning about the different flours in gluten free baking, but Im thinking 1/2 cup of cocoa powder shouldn't affect the consistency too much, right?

Owner's reply

Alex, you may need to add a little extra liquid to compensate for the extra cocoa powder but other than that I think it should work just fine! I also have a go-to chocolate cake that I haven't posted yet... if you email me I could get the recipe to you :) bowandarrowart(at)gmail(dot)com.

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I tried this cake last weekend and it was amazing! I can't tolerate a lot of oil so this recipe is perfect in my books because I could eat a nice big piece and not feel sick after. It reminded me of the gluten and dairy filled cake my mom use to make on our birthdays when I was a kid :)
Rating 
 
5.0
Reviewed by Erin S March 10, 2013

Amazing Cake!

I tried this cake last weekend and it was amazing! I can't tolerate a lot of oil so this recipe is perfect in my books because I could eat a nice big piece and not feel sick after. It reminded me of the gluten and dairy filled cake my mom use to make on our birthdays when I was a kid :)

Owner's reply

I'm so glad you like it Erin!! I love sharing this one with friends/family who don't have food allergies because they all love it anyway :)

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This looks great! Im thinking of making it for a potluck coming up... However I am wondering if I could use quinoa or millet flour in place of the sorghum? I'm also wondering if you have ever done a chocolate icing? Im trying to decide what to do for an icing... would a fruit sauce go nice with it? I can't choose! haha
Reviewed by Jenni February 23, 2013

This looks great! Im thinking of making it for a potluck coming up... However I am wondering if I could use quinoa or millet flour in place of the sorghum? I'm also wondering if you have ever done a chocolate icing? Im trying to decide what to do for an icing... would a fruit sauce go nice with it? I can't choose! haha

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I was wondering if there is anything I can use to replace the coconut flour? It is quite expensive and I rarely, if ever, use recipes that already call for it. Thank you! :)
Reviewed by Jessica February 15, 2013

Coconut flour?

I was wondering if there is anything I can use to replace the coconut flour? It is quite expensive and I rarely, if ever, use recipes that already call for it. Thank you! :)

Owner's reply

Unfortunately the coconut flour is pretty key in this particular recipe. You could certainly play around with it but I've found that it has been an important part. Maybe a garbanzo flour would be worth trying? I would love to hear if you find a good replacement :)

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Hello! I'm researching birthday cake recipes and wondered if the coconut flour could be substituted with arrowroot? My kiddos can't do coconut. Thanks! Looks like a fantastic recipe!
Reviewed by ww February 10, 2013

Sub. Coconut Flour?

Hello! I'm researching birthday cake recipes and wondered if the coconut flour could be substituted with arrowroot? My kiddos can't do coconut. Thanks! Looks like a fantastic recipe!

Owner's reply

I wouldn't think arrowroot would be a good sub... coconut flour is much denser and soaks up a lot of liquid. You could try a bean flour? I don't love the flavor but I've tried desserts made with grabanzo flour that turned out yummy. Epecially since it'sa small amount. Honestly, I haven't tried it with this recipe though! I would love to hear if it works for you :)

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Hi
I tried this recipe with a commercial gluten free flour mix and I'm afraid it was a dismal failure! The taste was nice but the texture was very dense - no sign of a crumb at all. Do you think there is something in the combination of flours that you use that causes a better texture?
Rating 
 
3.0
Reviewed by Sas February 10, 2013

Oh dear!

Hi
I tried this recipe with a commercial gluten free flour mix and I'm afraid it was a dismal failure! The taste was nice but the texture was very dense - no sign of a crumb at all. Do you think there is something in the combination of flours that you use that causes a better texture?

Owner's reply

Oh no! I'm sorry :( Yes, it's the coconut flour that makes all the difference! The recipe has extra liquid to compensate for the coconut flour, which is probably why it ended up so dense.

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Hi!
This cake looks delicious. I am considering trying it out for Thanksgiving but was wondering if there was any way to avoid the cane sugar?? Any other 'sweet' substitute that you can think of? Agave syrup or even maple syrup? Thank you!!
Reviewed by Bridget November 19, 2012

Hi!
This cake looks delicious. I am considering trying it out for Thanksgiving but was wondering if there was any way to avoid the cane sugar?? Any other 'sweet' substitute that you can think of? Agave syrup or even maple syrup? Thank you!!

Owner's reply

I'm sorry I'm a little late with my response :( I've used agave successfully & I'll bet maple would be delicious! Just use a little less of the sweetener (about 1/2-3/4 cup) and also decrease your water (to about 3/4 cup). Maybe you already tried that :) Hope it's delicious!

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what frosting did you use?
Reviewed by Stacey October 31, 2012

what frosting did you use?

Owner's reply

Well, I guess I should post some of my frosting recipes! I will try to do that soon. In the meantime here is a fabulous caramel one that I use a lot: http://www.bowandarrowartblog.blogspot.com/2012/08/banana-caramel-cupcakes-recipe.html

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This looks amazing! I was wondering, though: have you ever tried freezing this recipe? I'm working towards making my own gluten-free vegan wedding cake, but in order to pull it off successfully, I need to be able to freeze the layers and defrost them shortly before the wedding. Fortunately, I still have about 8 months in which to experiment!
Reviewed by Megan October 30, 2012

question

This looks amazing! I was wondering, though: have you ever tried freezing this recipe? I'm working towards making my own gluten-free vegan wedding cake, but in order to pull it off successfully, I need to be able to freeze the layers and defrost them shortly before the wedding. Fortunately, I still have about 8 months in which to experiment!

Owner's reply

Yes! It freezes great :) I've actually made a wedding cake with this recipe! I would love to see how yours turns out!

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the cupcakes tasted pretty good but i think because the lack of oil, they stuck really bad to the wrappers. i guess next time i will have to remember to also spray the wrappers. is there any other solution to making them not stick?
Rating 
 
3.0
Reviewed by new vegan baker August 11, 2012

sticks to wrappers

the cupcakes tasted pretty good but i think because the lack of oil, they stuck really bad to the wrappers. i guess next time i will have to remember to also spray the wrappers. is there any other solution to making them not stick?

Owner's reply

I've never had that problem. What kind of liners did you use? I guess it shouldn't matter... You could try adding an extra TB of oil and see if that helps?

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if i replace all the gluten-free flours and starches with cake flour, will it be alright?
Reviewed by winter July 05, 2012

if i replace all the gluten-free flours and starches with cake flour, will it be alright?

Owner's reply

To be honest, I haven't ever tried it but I imagine it wouldn't be far off. I would love to know how it works for you so I can let others know too :)

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2 of my friends and I made these recently as cupcakes. These little beauties rose up so nice and fluffy I honestly could NOT believe my eyes. We did not frost them and ended up sharing with the neighbor's kids because they are achingly sweet. When I make them again I'll cut back the sugar by 1/4. They're still the best cupcake I've had since going GF.
One caution, both my friends just reached for the Apple Cider Vinegar and called to tell me their didn't turn out like mine at all. The moral of this story being if the recipe says Lemon Juice, use it! Well done Sugar Momma.
laurelvb Reviewed by laurelvb March 06, 2012
#1 Reviewer  -   View all my reviews (16)

Mmm... Sweet

2 of my friends and I made these recently as cupcakes. These little beauties rose up so nice and fluffy I honestly could NOT believe my eyes. We did not frost them and ended up sharing with the neighbor's kids because they are achingly sweet. When I make them again I'll cut back the sugar by 1/4. They're still the best cupcake I've had since going GF.
One caution, both my friends just reached for the Apple Cider Vinegar and called to tell me their didn't turn out like mine at all. The moral of this story being if the recipe says Lemon Juice, use it! Well done Sugar Momma.

Owner's reply

I'm so so glad you enjoyed them! I'll have to play around with less sugar... I'm actually working on an agave sweetened cupcake as well. I'll be sure and share it when it's perfect!

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