Gluten Free Dairy Free Vanilla Birthday Cake

 

 My daughter's birthday was this last week, and as is tradition in this household, we took to our favorite cake book to see what cake the birthday girl would choose for her special day.  Easy Cut-up Cakes for Kids was a book I discovered at the library several years ago.  After the kids glommed onto the book as if it were a pleasure read, trying decide which  cake they were going to choose, I knew this was one book that would make it into my cookbook collection.  I have never regretted this purchase!  I have told you many-a-time, I do NOT do decorating!  I can certainly appreciate it, but my personality simply does not lend itself to tedious details and the time required for most frosting jobs.  I totally lack the patience.  100%!  What I love about all the ideas is this book is that I can frost them all with minimal effort and skill and STILL have them actually look like something! Check out a copy at your library, or purchase own on amazon for only $6!  It is totally worth it if you have young children in your life!

The cake recipe in this book came from allrecipes.com, submitted by Amy.  I kept the recipe very similar, just tweaked the flours so it was not all starch.  Not that this is health food, not by a long shot!  But this cakes comes together easily and tastes very normal!  It has a nice moist crumb, and a good vanilla flavor.  A great basic recipe with minimal ingredients.

1 1/2 cups brown rice flour (or any mixture of brown rice, oat, and millet)
3/4 cup tapioca flour
1 teaspoon salt
1 teaspoon baking soda
3 teaspoons baking powder
1 teaspoon guar gum
3 tablespoons chia meal or flax meal (optional, but adds a bit of nutrition)
4 eggs
1 1/4 cups sugar
2/3 cup allowed mayonnaise
1 cup non dairy milk of choice
2 teaspoons vanilla extract

Frosting:

1/4 cup Earth Balance Margarine or butter
1/4 cup Spectrum Shortening
2 cups corn-free powdered sugar
2 tablespoon honey (optional)
2-3 tablespoons non-dairy milk to thin to desired consistency
2 teaspoons vanilla


Preheat oven to 350 degrees.  Whisk the dry ingredients together though the chia meal, set aside.  In a mixer, beat the eggs, sugar, and mayo.  When well mixed, add in the non dairy milk and vanilla.  Pour the dry ingredients in and beat well.  Pour into prepared pans.  Bake: a bundt pan takes about 45 minutes, 9" circles take about 30.  When a knife inserted in the center comes out clean, it is done.  Cool for about 10 minutes before inverting on a cooling rack.  Cool completely before frosting (I like to freeze the cake to make it easier to frost). 

For the frosting: beat the butter and shortening, blending well.  Beat in the remaining ingredients, scraping the sides down as necessary.  Beat on high for 5-7 minutes to get extra fluffy frosting.

Assembling  the snake cake:

Bake your cake in a bundt pan, cutting in half.

Slide the two pieces in opposite directions

Push together to form a snake

Frost with desired frosting...notice...no smooth frosting...I told you I'm impatient!

Using a muffin cut in half, I created the mouth, bottom first.

This piece was a bit thick, so I cut it down.  I used toothpicks to support the mouth open a bit.

 Use a piece fruit leather to cut the tongue, and one large marshmallow cut in half for the eyes.  Here are some of the other cakes we have made from this book (long before I knew how to take better pictures of food and my nicer camera!)

This recipe was shared on Just Another Meatless Monday, Gluten Free Wednesday