Over-the-top GF Vegan Birthday Cake

A cloud hung over my mom's birthday this year. Her two daughters had gone vegan and one was gluten-free as well.

Am I even going to have a birthday cake this year? She cried over the phone.

Yes, don't worry, I tried to sound reassuring, but where in the world was I going to get a vegan, gluten-free birthday cake recipe that would actually taste good?!

Why, the internets of course. Where everything is true and the world is at your fingertips.

I found some great mimic recipes for momofuku's cakes and treats and tweaked them further into this awesome, totally over-the-top birthday cake. Would you believe it was gone in two days? 'Cause actually it was a day and a half.

Vanilla Cake

1 cup unsweetened almond milk
1 teaspoon rice vinegar
1 1/4 cups Bob's gluten-free flour mix
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup sugar
1 1/2 teaspoons pure vanilla extract

Put liquid ingredients plus sugar in a bowl and mix well.
In a separate bowl, combine dry ingredients. 
Add liquid to dry and mix well.
Pour into two cake pans oiled, floured, and covered in parchment paper.
Bake at 350 degrees F for 30 minutes or until the top is golden and a toothpick comes out clean.
Let cool completely before frosting. 

Cookie Crumbles

3/4 cup Bob's gluten-free flour mix
1/4 teaspoon xanthan gum
1/2  teaspoon baking powder
1/2 cup plus 1 1/2 tablespoons brown sugar
1/2 teaspoon kosher salt
2 tablespoons rainbow sprinkles
1/4 cup coconut oil1 tablespoon vanilla extract

Preheat the oven to 300 degrees.  Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, xanthan gum, and baking powder. Add in the sugars, salt, and sprinkles and whisk to combine.  Stir the oil and vanilla extract into the flour mixture (use your hands if you find it easier), working until completely moistened and crumbs begin to form.
Transfer the crumbs the prepared baking sheet.  Bake for 20 minutes, pausing halfway through to break them up a bit.  The crumbs will become hard when cool, so avoid leaving very large chunks.  Cool completely on the baking sheet.  Crumbs can be stored in an airtight container at room temperature for a week, or up to a month in the refrigerator.


The caramel was not the best part. I used almond milk, sugar and vegan butter. The consistency was good at first, but then went gritty. It was too sweet not didn't have enough of that golden caramel taste. I will keep trying for a better vegan caramel! 

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