This cake is delicious with your favorite frosting, and also tastes great served with all-fruit preserves and sliced fruit. Contributed by Kim Lutz, from Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes* (Sterling, ©2011).
Makes one 8- or 9-inch cake (8 pieces)
- ¾ cup oat flour
- ¾ cup gluten-free all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon xanthan gum
- 1 cup granulated sugar
- ½ cup canola oil
- ½ cup rice milk
- 2 teaspoons vanilla
- 2 tablespoons apple cider vinegar
Preheat oven to 375°F.
In a large bowl, whisk together both flours, baking soda, salt, xanthan gum, and sugar.
In a small bowl, combine canola oil, rice milk, and vanilla. Add wet ingredients to dry. Stir apple cider vinegar into batter. Pour batter into oiled cake pan.
Bake 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Explore more of VegKitchen’s Easy Vegan Cakes and Pies.
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