Name: Gluten-Free Birthday Cake
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 12 servings
Ingredients: 1 cup unsweetened plain almond milk ((DIY recipe)); 1.5 tsp apple cider vinegar; 4 tbsp flaxseed meal ((to make flax eggs)); 10 tbsp water ((to make flax eggs)); 1 tbsp baking soda; 0.5 cup avocado oil; 0.67 cup maple syrup (or agave nectar); 0.67 cup cane sugar ((I subbed half with coconut sugar)); 1.5 cups unsweetened applesauce; 1 tsp pure vanilla extract; 0.5 tsp sea salt; 1 tsp baking powder; 1 cup unsweetened cocoa powder; 1 cup almond meal ((finely ground from raw almonds)); 0.5 cup gluten-free oat flour ((finely ground from raw oats)); 1.5 cups gluten free flour (* (I've tested both with my DIY Blend and Bob's Red Mill Gluten Free 1:1 Baking Blend and found that I slightly preferred the Bob's blend in terms of the cake's texture. However, both will do!)); 2 can coconut cream ((or full-fat coconut milk* // chilled overnight in the refrigerator)); 1 tsp vanilla extract; 7 tbsp organic powdered sugar; 1 cup fresh berries ((strawberries, blueberries, blackberries))

Instructions

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1

Preheat oven to 350 degrees F (176 C) and butter three round cake pans (8 inch) (or line tins (24 muffin) with paper liners // adjust number/size of pans if altering batch size). Dust pans with [gluten free flour] and shake out excess.
2

Measure out unsweetened plain almond milk (1 cup) in a [liquid measuring cup] and add apple cider vinegar (1.5 tsp). Stir and let curdle while moving onto the next step.
3

Prepare flax eggs by mixing water (10 tbsp) with flaxseed meal (4 tbsp) in a [large mixing bowl] and let rest for 5 minutes.
4

Next, add baking soda (1 tbsp) to the [almond milk] and [vinegar] mixture and stir. Set aside.
5

Add the avocado oil (0.5 cup), cane sugar (0.67 cup), and maple syrup (0.67 cup) to the flax egg mixture and beat/whisk to combine using an [electric mixer].
6

Next, add unsweetened applesauce (1.5 cups), pure vanilla extract (1 tsp), and sea salt (0.5 tsp) and beat/whisk to combine. Then add [almond milk] mixture and whisk again.
7

Lastly, add baking powder (1 tsp), unsweetened cocoa powder (1 cup), almond meal (1 cup), gluten-free oat flour (0.5 cup), and gluten free flour (1.5 cups) and beat/whisk to combine, making sure no large clumps remain.
8

If the batter appears too thick, add a touch more [almond milk], but it should be perfect. It should resemble a semi-thick batter that’s pourable.
9

Divide batter evenly between the three prepared [cake pans] (or [muffin tins]). Bake cakes for 30-40 minutes (cupcakes for about 28-35 minutes) or until a toothpick inserted into the center comes out completely clean and the edges appears dry. (Time will vary if you subbed ingredients, as well as depending on the size of your pans.)
10

Let cake rest in the pans for minutes (15), then carefully run a [butter knife] along the edges and invert onto [cooling racks]. Let cool completely.
11

In the meantime, prepare your [coconut whipped cream]. Follow these instructions to make a double batch, sweetened to taste (I found [6-8 tbsp organic powdered sugar] to be the right amount). Set in the [refrigerator] to chill/firm up while cake cools completely.
12

NOTE: Assemble just before serving so the [whipped cream] doesn’t over-moisten the cake.
13

To assemble, lay down one cake bottom side up on a [serving plate] or [cake stand]. Spread on a semi-thick layer of [coconut whipped cream] and top with second cake, also bottom side up. Frost with another layer of [coconut whipped cream].
14

Carefully top with remaining cake (also bottom side up) and frost the top generously with remaining [coconut whipped cream]. (You may not use it all, which you can reserve for serving). Top with fresh berries (1 cup) and serve immediately (or cover and chill in the [refrigerator] until serving).
15

Leftovers will keep covered with a [cake stand] or plastic wrap in the [refrigerator] for 2-3 days, though best when fresh. (The unfrosted cake will keep covered at room temperature for several days.)