Gluten Free Vegan Vanilla Confetti Cake

This post is a two-parter because I decided to give this recipe a test run before showtime and I’m glad I did because it needed a round two for sure.

11/07/21 — I typically make a new recipe once and just hope for the best. I did that all last year for #50NewGFRecipesIn2020 and so far again for #30NewGFRecipesIn2021, but I decided to pre-test a recipe for a Friendsgiving event I have next Monday.

Since one of my friends is vegan and I’m obviously gluten free, I decided to try a new cake recipe that would be safe for both of us to enjoy. I found a few recipes that could work and settled on the vegan gluten free vanilla cake recipe from @nora_cooks_vegan_ as the one.

Now, since the recipe uses almond flour as a bulk of the base and I’ve had mixed results with the past few almond flour recipes I’ve attempted, I thought it best to give this one a go today and if it worked well, I’d make it again next Sunday.

I used all ingredients as written and added some vegan GF sprinkles I bought for another recipe earlier in the year to try and make it confetti filled! The verdict is in and it is super tasty, BUT I need to adjust my baking process next week. I will parchment line the pans and bake them for a minute or two less since I had 9” rounds instead of 8” rounds. Otherwise, I’m calling this test both a good idea to do and a semi-success!

So next week I will attempt this recipe again, while also trying Nora’s creamy vegan “buttercream” recipe and use my past cake decorating classes to hopefully make something that looks fun and festive! Stay tuned for that follow-up after Monday of next week!
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11/15/21 — It is officially follow up time to last week’s whoops of a recipe. Round two of the @nora_cooks_vegan_ gluten free vanilla cake was much more successful.

It still had a bit of sinkage in the center, but parchment lining the pan, adjusting the bake time a bit, resting in the pan for 10 minutes pre-flip and cooling them flat side down seemed to do the trick at avoiding the breakage of last week’s attempt.

I once again made it a confetti cake with no edits to the cake recipe. This time I also made Nora’s vegan “buttercream” icing recipe. I did need more almond milk to get to the right texture. I’d say maybe 4-5 tbsp instead of 2-3.

Since today was a workday, I majorly had to rush the decoration job since I only had about 30 minutes to make the frosting and frost the cake. If I had more time, I would likely mix up different colors, use different tips, do a few different flower designs, etc., but it suffices for Friendsgiving tonight. This recipe also would 100% benefit from a chill, crumb coat, chill, decorate process in the future.

It might not win any beauty contests, but it is pretty tasty and very moist in my opinion so I’m calling this a vegan, gluten free confetti-filled winner.