For a friend’s birthday, I took on the challenge of making a gluten free, dairy free cake. I was a bit worried about how it would come out, but I was pleasantly surprised!
The basis was this recipe from King Arthur flour. I actually subbed in the Trader Joe’s gluten free flour and used coconut sugar instead of regular sugar. Otherwise, I followed the recipe as written.
While this doesn’t hold a candle to a standard cake recipe, I kind of enjoyed it. The crumb was moist and pleasant, with a nutty flavor, probably from the millet flour in the Trader Joe’s gluten free flour and the coconut sugar. It was a bit “sandy” on the tongue, but not too bad. And the vegan frosting was really delicious.