Though I usually nix the wheat and dairy because of my food allergies, I also wanted to get rid of the eggs. For the past few months, I've been trying to maintain a part-time vegan diet with eating animal products at one meal during the day. But as soon as night falls, I don't want any meat, eggs, or honey, and since I like to eat my cake with ice cream at dessert time, I had to find a substitute for eggs.
After an exhaustive search for gluten-free vegan cake recipes, I noticed distilled vinegar or unsweetened applesauce taking the place of eggs. My vanilla cake still tasted great with the vinegar (no applesauce in the fridge) and almond milk (switched out soy milk for the week).
GLUTEN-FREE, VEGAN VANILLA CAKE RECIPE
4/3 cups of brown rice flour or gluten-free flour
1/2 teaspoon of baking soda
2 teaspoons of baking powder
1 tablespoon of vanilla extract
1 tablespoon of vinegar, unsweetened applesauce, or orange juice
3/4 cup of almond milk, soy milk, or dairy-free milk
2/3 cup of raw sugar or stevia
3 tablespoons of vegetable oil
If I could take anything from this baking experience, I learned I'm in desperate need of a great gluten-free vegan cookbook since Google is not always a girl's best friend when it comes to specialty baking matters.
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