Comments on: Gluten Free and Vegan Vanilla Cake Recipe

By: Kim

Kim — Wed, 03 Jul 2019 22:16:25 +0000

So I read a lot of terrible reviews and was deterred. Like one of the above comments said, they tried it anyway and I am so glad I did. The flavor is spot on. Light and fluffy. The only “adjustments” I made. I hate saying that too because I didn’t alter the recipe, I made it exactly as it was laid out. I had to make the sorghum flour. I was going to sub for oat flour, but decided if I had to grind flour I might as well grind the sorghum versus the oat.

I grinded it twice, I grinded all the flours and sugars together primarily because organic (which is vegan sugar) isn’t as fine as regular cane sugar. I hate grit. There’s nothing worse than gritty gluten free cake. So I grinded it all together with the flours blended. And because I might be a little overboard I blended all of the ingredients together until it was smooth. Let it rest and bake accordingly. I obviously tried a small cupcake first to make sure the flavor and rise was right because you don’t want to bake a whole cake and then realize you have to make adjustments and waste all ingredients. End result: perfect.

From one GF-V Baker to another. Thank you. God knows how many attempts there were to make this recipe come to fruition.

By: Carmi

Carmi — Mon, 15 Oct 2018 12:48:35 +0000

Most disgusting waist of time and ingredients

By: Louise

Louise — Mon, 05 Oct 2015 00:30:35 +0000

My mixture is very very liquid so can’t see it being “smooth and fluffy” – any suggestions before I try baking it?

By: Kristine

Kristine — Mon, 07 Sep 2015 14:04:37 +0000

Not sure what I did wrong, the flavore was good but the cupcakes didn’t rise much at all and retained the weird cookie dough scoop drop shapes from filling the pan. They were like tough dense doughnut holes. Any suggestions?

By: M I

M I — Sun, 30 Aug 2015 18:09:18 +0000

Thanks for such a cool recipe! Made this in cupcake form, subbed water for the milk portion, and they turned out wonderfully.

Has anyone used this recipe for a 14-inch cake, specifically as the base of a tiered cake ? If so, was it sturdy enough to incorporate additional cake layers, and hold additional tiers?

By: Laurel

Laurel — Sun, 03 May 2015 14:55:17 +0000

In reply to amy neunaber. Just out of curiosity if it just needs an acid would citric acid, a vitamin C capsule or cream of tartar work as well?

By: Tammy Robinson

Tammy Robinson — Thu, 16 Apr 2015 08:22:20 +0000

WHAT DID YOU ICE THE CAKE WITH??

By: amy neunaber

amy neunaber — Mon, 06 Apr 2015 18:07:19 +0000

In reply to Renata. Yes, lime juice will work. The recipe just needs an acid to help with leavening, so do sub in another acid, and lime juice is acidic enough for a sub

By: Renata

Renata — Mon, 30 Mar 2015 15:15:10 +0000

I’d like to make this cake for my Birthday coming up in a couple week but am allergic to vinegar and lemon juice would I be able to substitute this out for lime juice and it work the same way?

By: Renata

Renata — Mon, 30 Mar 2015 14:51:38 +0000

Can this recipe be made with lime juice instead of vinegar? I have an allergy to vinegar