Celebrate your birthday without sacrificing nutrition. This soaked gluten free vanilla cake is properly prepared and tastes divine.
Birthday season is in late winter and early spring for my family. It’s just one after another for both my immediate and extended family. So this is the time of year I start thinking about birthday cakes.
I’ve had a passion for making and decorating cakes for many years. It is always fun to create something new. I’ve done an arts and crafts cake, a bulldozer cake and many more! It would be fun some day to have a cake business for specialty cakes (gluten free, dairy free, real ingredients, etc.). So I always get excited when it’s time to decorate birthday cakes.
This year I wanted to be sure our birthday cakes would be healthy – which means properly prepared grains. So I set to work making a soaked vanilla cake.
Sometimes soaked cake can be tricky because too much sugar or too much moisture can make the cake dense or gooey. But this vanilla cake has just the right balance of everything.
It is not overly sweet. It has just the right amount of moisture. It has a lightness to it from beaten egg whites.
I am not picky when it comes to textures. If it is a food I like I’ll eat it just about any way it is served. But that is not the case with half of my family. So the real test was serving it to them.
This soaked cake got two thumbs and two toes up from my oldest. She called the cake “indescribable!” My husband even enjoyed it and was pleasantly surprised by the texture. My son was a big fan too. Though he is like me and will eat just about anything.
Now I have a great cake to serve my family as we enter birthday season. It is soaked, gluten free, dairy free and corn free. A combination that allows the whole family to enjoy a special treat.
This particular cake ended up being an early birthday dessert for myself. It certainly was a treat to have delicious cake I can eat!
So as a birthday present from me to you I’m sharing the recipe today. I hope your family enjoys it as much as mine does.
- 1/2 cup tapioca flour
- 1/2 cup amaranth flour
- 1 cup sorghum flour
- 3/4 cup warm water, milk or milk substitute
- 2 Tbsp. lemon juice, yogurt, whey or kefir
- 1 cup organic cane sugar
- 2 Tbsp. melted coconut oil or palm shortening (or butter)
- 1 tsp. vanilla
- 1/2 tsp. salt
- 3 egg whites + 1/2 tsp. cream of tartar
- 1 tsp. baking soda
- 1/2 tsp. cream of tartar
- Combine the flour, warm water and lemon juice. Cover and let sit 7-24 hours.
- Heat oven to 350*F.
- Grease two 9" cake pans or line a muffin pan with cupcake liners.
- Beat the egg whites and 1/2 tsp. cream of tartar until stiff peaks form. Set aside.
- Add the sugar, coconut oil, vanilla and salt to the soaked mixture. Beat well.
- Gently fold in the egg whites.
- Gently stir in the baking soda and cream of tartar.
- Immediately pour the batter into the prepare pan or liners.
- Bake cupcakes for 25 - 28 minutes or cakes for 30 - 33 minutes, until golden and baked through.
- Allow to cool completely.
- Frost and store in a sealed container.
- Other gluten free flours can be substituted, but the texture of the cake may be a little different.
- This can be made with whole wheat, spelt, kamut or einkorn flour if you are not gluten free.