Vegan, gluten-free vanilla cake

Moist with a sweet crust and perfect for every occasion!

This is a nice, moist cake. It is quite sweet, but the flaxseed and hazelnut milk add a bit of extra flavor to balance the sweetness. I like it best with a less sweet chocolate buttercream, but when I'm in the mood for something extra indulgent, I like it with homemade raspberry jam and marzipan as the filling and vanilla buttercream on the outside. It goes great with a cup of tea!

Nice, fluffy butter. The trick to a less dense cake!

Cool and ready to frost!

Ingredients:

2 tbsp ground flaxseed

6 tbsp warm water

250 ml (1 cup) dairy-free milk (I use hazelnut for this recipe)

1 tbsp white vinegar or lemon juice

260 g (2 cups) gluten-free 1:1 baking flour

2 tsp baking powder

150 g (3/4 cup) vegan butter

300 g (1 1/2 cups) caster sugar

2 tsp vanilla

1 tbsp vegetable oil or mild olive oil

Frosting or glaze of choice

Method:

1. Preheat oven to 180ºC/350ºF. Line two 8 inch cake tins with parchment paper

2. Combine flaxseed and warm water, stir and set aside

3. Combine milk and vinegar/lemon juice, stir and set aside

4. Stir together flour and baking powder in a small bowl

5. Beat butter in a large bowl with an electric mixer, or in a stand mixer, until it lightens in color and becomes fluffy. Add sugar and continue to beat on high speed until well combined

6. Add flaxseed mixture, vanilla, and oil to butter and sugar, and combine on low speed. Add half of flour and mix on low, then add half of milk mixture. Add remaining flour and milk and mix on low just until combine

5. Pour evenly between the two pans and bake in center of oven around 35-40 minutes until a cake tester comes out clean

6. Allow to cool for 10 minutes in pan, and then transfer to cooling rack or flat surface to continue cooling

7. Glaze while warm or frost once completely cooled

Makes an 8-inch 2 layer cake