Gluten-Free Birthday Cake (Vegan)
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Minimalist Baker · by Minimalist Baker★ 4.9 (118)

Gluten-Free Birthday Cake (Vegan)

NUTRITION · PER SERVING75M COOK
CAL 29%·PRO 17%
CARBS 61G41% OF CAL
7G FIBER32G SUGAR21G OTHER
FAT 39G60% OF CAL
22G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A three-layer chocolate cake made gluten-free and vegan, topped with coconut whipped cream and fresh berries. Moist and elegant despite dietary restrictions.

dessertamericanbaked gooddairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 cup unsweetened plain almond milk (DIY recipe)
  • 1 1/2 tsp apple cider vinegar
  • 4 Tbsp flaxseed meal ((to make flax eggs))
  • 10 Tbsp water ((to make flax eggs))
  • 1 Tbsp baking soda
  • 1/2 cup avocado oil
  • 2/3 cup maple syrup or agave nectar
  • 2/3 cup cane sugar ((I subbed half with coconut sugar))
  • 1 1/2 cups unsweetened applesauce
  • 1 tsp pure vanilla extract
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 1 cup unsweetened cocoa powder
  • 1 cup almond meal ((finely ground from raw almonds))
  • 1/2 cup gluten-free oat flour ((finely ground from raw oats))
  • 1 1/2 cups gluten-free flour blend*
  • 2 14-ounce cans coconut cream ((or full-fat coconut milk* // chilled overnight in the refrigerator))
  • 1 tsp vanilla extract
  • 6-8 Tbsp organic powdered sugar
  • 1 cup fresh berries ((strawberries, blueberries, blackberries))
PREP
40M
SODIUM
339MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.