Double Layer Birthday Cake Allergen Free Recipes

CHOCOLATE VEGAN BIRTHDAY CAKE (SOY-FREE, NUT-FREE, GLUTEN-FREE OPTION)

Steps:

• Preheat oven to 350°. Grease two, 8-inch round cake pans (OR one large 9 x 13); set aside. PRO TIP: line the bottom of your cake rounds with parchment or wax paper for easy removal.
• In a stand mixer (or large mixing bowl), combine dry ingredients: flour, sugar, cocoa powder, baking soda, and pink salt. While the mixer is running (or with electric hand beaters), slowly stir in oil, vinegar, and vanilla extract. Beat for 30 seconds.
• Next, slowly stir in water while mixing. Batter should thin out a bit, however it should have a medium thickness (not too thin and not too thick). Mix for 60 seconds on high to get plenty of air working through the batter; this will help make the cake fluffy and light.
• Divide batter between cake pans and pop in the oven. Cake should cook for 30 minutes, but I usually like to check mine at about 25 minutes to be on the safe side. To check cake, insert a toothpick into the center, checking that it comes out clean. If your toothpick has batter on it, pop it back int the oven for 3-5 minutes more. Cool COMPLETELY before frosting (approximately 2 hours).

DOUBLE LAYER BIRTHDAY CAKE - ALLERGEN FREE

Steps:

• Preheat oven to 350 degrees. Grease and flour two cake pans.
• In a small bowl, mix together 3 T. water, 3 T.oil, and 2 teaspoons of baking powder.
• In a large bowl, combine all ingredients, adding water/oil mixture. Using an electric mixer, beat until well mixed, approximately 4 minutes.
• Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean.
• Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled.
• Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 teaspoons baking powder; mixed together is the substitution for 2 eggs.