When it comes to cake, you and I are contentious about which flavor wins: chocolate or vanilla. It’s an ongoing battle that will never end because we are so dead set in our ways that we cannot–and will not–change our minds. You could easily live without chocolate, but my life lived without it would be no life at all.
It’s not that I hate vanilla; it’s just that I like to think of it as a canvas upon which to play with color, composition, texture and form, but for you vanilla is a finished work of art, complete just as it is. For better or worse, we choose to live peaceably in this environment. Plus, there are other flavors of cake that help smooth things over (like white cake with chocolate frosting, or chocolate cake with vanilla frosting. It’s all about compromise.)
Through the years we’ve come to respect each other’s preference, of course, partially out of marital duty and partially because, well, we sort of understand each other a little bit more than we used to. We started listening to each other without trying to win the other onto our own team. Now we even appreciate–and even enjoy–the differing perspectives we bring to the dessert table. You will happily eat a slice of chocolate cake (or down a chocolate cupcake in one gulp so the Goobies don’t see you going back for seconds), and I accepted the idea that you actually enjoy the one cake in the whole world that sounds completely boring to me: white cake with white buttercream frosting.
We try to lure the kids onto our own teams, but they generally have one foot in each camp because the truth is, they just plain like cake. Flavor matters little to them, as long as it tastes good. Given time, they’ll form their own opinions I think, but for now, cake wins.
When I started tinkering around with baking gluten and dairy free treats , I tried to tackle chocolate cake first (clearly) because this girl can only live so long without the stuff. I knew it was only a matter of time before I would need to be fair to vanilla, though, if only for the sake of our marriage. Admittedly, I actually liked the result of my efforts (and am restraining myself from nibbling on a slice as I write this).
I imagine some might say I liked this cake because my taste buds have forgotten what really good cake actually tastes like (given the fact that they are accustomed gluten free and dairy free treats taste like), but kids don’t lie about stuff as important as this–not ours, not any. Kids always tell the truth about cake.
I served slices of Vanilla Confetti Cake to a gaggle of kids at a baby shower yesterday: kids with food allergies that span the gamut of the top 8, along with a few kids (like Addie) without any food allergies to speak of. The consensus? “More cake! More cake! More cake!” — and that right there, my friend, is sort of the whole point of tinkering around with these recipes in the first place: to make a cake that tastes good, one that kids think is yummy, a cake that everyone can all agree on–whether we fall in the chocolate camp or the vanilla camp, gluten intolerant or allergic to dairy, nut allergies or no allergies at all. With this cake, everyone wins.
Vanilla Confetti Cake
If dessert is art, this cake is a blank canvas in the best possible way. The confetti is only an option; leave the sprinkles out if you want a plain vanilla cake, or swap them out for mini chocolate chips (yum!) for a cake compromise. Smear Mema’s Buttercream on top for a classic decorated cake (as above) or serve with sliced strawberries and a dollop some coconut whipped cream for a springtime treat. Either way, you’ll end up with a masterpiece. This recipe makes two 8″ rounds or 24 cupcakes.
- 3/4 cup (1 1/2 sticks) Earth Balance Soy-Free Vegan Buttery Spread, softened OR 3/4 cup softened refined coconut oil (not melted)
- 2 large eggs (or for an egg free version, substitute 1 very ripe medium banana, well mashed*)
- 2 1/4 cups sugar
- 1 1/2 cups unsweetened regular rice milk
- 1 1/2 Tablespoons white vinegar
- 2 teaspoons pure vanilla extract
- 3 1/2 cups gluten free all-purpose flour blend
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt**
- 3 Tablespoons gluten free sprinkles, optional
*If using banana instead of egg, reduce sugar to 1 1/2 cups
**If using coconut oil, increase salt to 2 teaspoons salt.
Start by preheating your oven to 325°F. Then, spray two 8″ round cake pans with nonstick spray (or smear with coconut oil), then sprinkle a little gluten free flour in the pan and shake until the flour completely covers the oil. Set aside.
Next, sift together the gluten free flour, baking soda and salt together, and set that aside too.
In a large bowl of a Kitchen Aid (or similar electric mixer), cream the softened Earth Balance until it’s nice and smooth. Turn the mixer off, dump in the sugar and beat the two together until they get nice and fluffy. Turn the mixer off again, add the eggs and turn the mixer back on, making sure to whip well. Turn the mixer off.
Pour 1 1/2 Tablespoons white vinegar into a 2-cup liquid measuring cup and add the rice milk into the same measuring cup until you reach the 1 1/2 cup mark. Pour the vinegar/rice milk mixture to the batter, turn on the mixer again and mix well. The batter will look a little clumpy–do not fret. Turn off the mixer and scoop in the dry ingredients about a cup at a time–dump, then mix; dump, then mix; dump, then mix; then turn the mixer on high and beat until the batter is smooth and luscious, about 1-2 minutes.
Pour the batter into the prepared pans and bake for 30-35 minutes or so, until a toothpick inserted into the middle of the comes out clean (mine were perfect at 35 minutes, but oven temperatures vary. Cool the cakes in the pan for about 5 minutes, then turn them out onto a wire rack and cool completely before frosting.