Valentines Day is right around the corner and this year I wanted to create a special dessert recipe that everyone, despite food sensitivities, can enjoy. Most of my family are gluten & dairy intolerant so the desert had to contain no gluten or dairy. After a fair amount of research, I have decided on a Valentines Vanilla Cake with a dairy-free Buttercream Frosting.
The recipe I’ve put together here does contain eggs but if you want a Vegan cake you could substitute the eggs with 1/2 cup of applesauce and a Tablespoon of Lemon juice. Likewise, if your family has no dairy allergies you could use real butter for the Buttercream Frosting.
I love using Almond flour combined with a small amount of 1-1 Gluten-Free flour for baking as it raises the protein content, lowers the glycemic index, and creates a delectable flavor too. Besides this Valentine’s Vanilla Cake, try using almond flour in cookies, muffins & scones. Try my recipe for Almond Flour Scones as a breakfast treat!
Part of the fun of making cakes is decorating them. Something as simple as a few flowers on top of a cake can turn something average into spectacular!
Valentines Vanilla Cake
Dairy-free, Gluten-Free, Soy Free, Vegetarian
Ingredients
WET INGREDIENTS
- 1 2/3 cup almond or coconut milk
- 2 large eggs
- 1 tsp pure vanilla extract
DRY INGREDIENTS
- 3 1/4 cups almond flour
- 1 1/3 cup 1-1 Gluten-Free Flour
- 1 1/3 cup organic cane sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
Dairy-Free Buttercream Frosting
- 2 sticks vegan butter, softened (I love Earth Balance soy-free buttery sticks)
- 1/2 tsp pure vanilla extract
- 3 1/2-4 cups organic powdered sugar (sifted)
Method
Cake
Preheat oven to 350 degrees F (176 C) and lightly grease two (or 4 if doubling) standard 8-inch round cake pans, (with dairy-free butter or coconut oil) and dust with gluten-free flour. Shake out excess and set aside.
In a liquid measuring cup, measure out dairy-free milk. Then add eggs and vanilla. Whisk to combine.
Add dry ingredients to a large mixing bowl and stir to combine. Add wet ingredients to the dry ingredients and mix with an electric mixer until the batter is smooth.
Divide batter evenly between prepared cake pans and bake on a center rack for 35-40 minutes or until a toothpick inserted into the center comes out clean and the edges and surface appear light golden brown.
Let cool 15-30 minutes in the cake pans. Carefully remove from pans cakes. Then place a plate or cooling rack on top and quickly invert. Let cool completely before frosting with the Dairy-Free Buttercream Frosting.
.
Buttercream Frosting
Add softened dairy-free butter to a large mixing bowl and beat for 1 minute with an electric mixer. Then add vanilla and mix once more. Gradually add sifted powdered sugar 1 cup at a time and beat until a thick, spreadable frosting is formed.
Use immediately or cover and store in the refrigerator for up to 5 days. Let come to room temperature before frosting.
Notes:
- Both the cake & frosting recipe can be doubled to make a 4 layer cake
- Ideally, let the cakes cool for at least 6-7 hours before frosting for the best results
- This cake can be wrapped and stored in the fridge for 2-3 days or up to 1 month in the freezer
Additional ideas for a complete Valentines Day Meal
Appetizer: Healthy Shrimp Dip
Main Course: Romantic dinner for Two
Wine Pairing
For an exquisite Valentines meal, it is best to pair with either a dry red blend like a Shiraz Viognier or a Dry Rose or, if you prefer a bubbly wine, choose one of the new organic Pink Champagnes.
Leave a Reply