Tasty Vegan Confetti Cake

5:53 PM Tiffany Hinton 0 Comments

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Our Mother's Day was truly an adventure.  We had my sister's baby shower on Saturday. Then celebrated with my parents for supper. Went flower shopping for the yard, traveled South, got glutened and then made my own Mother's Day cake with a little help. By the time we got home Sunday afternoon I was ready for a fabulous gluten free and vegan cake I could eat.

I sat down with my laptop and surfed Pinterest for an idea.  I got one! This cake was about perfect, I just had to exchange a few ingredients.

We got to mixing with our GF Jules gluten free flour. (I hate to see the mess and waste of flour, if only I could scoop it back in the box)

All ready for the oven.  Look GF Jules Flour even has a canister on our counter.  We are loving the all purpose flour blend from the Real GF Jules.  It has the perfect consistency and is soft like talc. No grit here! 

Lillie got involved once I started to mix up the icing.  I think she really only want to taste it, what do you think?


Lillie is know for her tasting and smelling skills in the kitchen. Once it passes the Lillie test we know it is Kid Approved.

Here is the finished cake frosted by Lillie and sprinkles by Franki.

    For the Cake:
  • 1 1/2 cups Silk Vanilla Almond Milk
  • 2 teaspoons apple cider vinegar
  • 1 cup plus 2 tablespoons granulated sugar
  • 1/3 cup plus 2 tablespoons grape seed oil
  • 1 tablespoon pure vanilla extract 
  • 2 cups GF Jules all-purpose flour
  • 3 tablespoons cornstarch
  • 3/4 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • For the frosting:
  • 1 1/2 sticks Earth Balance Buttery
  • 3/4 cup coconut oil
  • 3 1/2 cups powdered sugar
  • 1 tablespoon pure vanilla extract
  • pinch of salt
  • 1/4 cup Silk Vanilla Almond milk

  • Instructions
    For the Cake:
  1. Preheat the oven to 350 degrees.
  2. Grease and flour 2 - 8 inch square pans.
  3. In a large bowl, whisk together the almond milk and vinegar. Let stand for about 5 minutes.
  4. Add the sugar, oil, and vanilla extract, and whisk together until the mixture becomes frothy.
  5. Sift together the GF Jules flour, cornstarch, baking soda, baking powder, and salt.
  6. Add the dry ingredients to the wet ingredients and whisk together until the flour mixture disappears.
  7. Divide the batter evenly between the 2 pans and bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Cool the pans on wire racks for about 15 minutes. Then turn the cakes out of the pans onto the wire racks and cool completely before frosting.
  9. For the Frosting:
  10. With an electric mixer, beat the butter and coconut oil together on medium high speed (or medium if using a stand mixer) for about 2-3 minutes, until light and creamy.
  11. Add the powdered sugar and beat on low to combine.
  12. Turn the mixer up to medium high and beat for an additional 2 minutes.
  13. Add the vanilla extract and salt and beat to combine.
  14. Add the almond milk in one tablespoon at a time until the frosting reaches a spreadable consistency.

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