I hope you all enjoyed a fabulous weekend! Last Thursday it was my beautiful sister Georgia’s 27th birthday and to celebrate, we all went to dinner at a fantastic Japanese restaurant on Friday evening. She’d organized a private dining room and the food was amazing (these fresh tuna and salmon mini taco’s with sake shots were personal a favorite!). Of course, no birthday is complete without a cake and I love making people special birthday cakes! Within my circle of friends and family, I’m known for celebrating occasions with giant cupcakes (using this amazing cake pan!) and today, thought I’d share Georgia’s birthday cake recipe with you.
She is really health conscious and requested a gluten free, dairy free, vegan cake… at first I was apprehensive and said to my mom, how on earth am I going to make a chocolate cake out of air?! However, I love a challenge, so took to Google and discovered this brilliant cake recipe, combining it with a vegan icing recipe my sister told me. As someone who isn’t gluten-free, dairy-free or vegan, I have to say it tasted delicious – you would never have known…
375g rice flour (or oat flour)
300g unrefined caster sugar
1 tsp salt
2 tsp baking powder
60g cocoa powder
3 tsp vanilla extract
200g butter substitute, melted (eg. soy butter)
2 tsp white vinegar
470ml cold water
Preheat the oven to 356F / 180C and grease the cake tin. If you want to make a Giant Cupcake, use this cake tin. It isn’t cheap, but it’s seriously the best and you’ll be impressing people all over town when you turn up places with giant cupcakes!
Add all ingredients into a bowl and mix via hand or on slow speed with beaters until just combined.
Pour into the prepared cake tin and bake for approximately 50 minutes. You can test to see if it is properly cooked by inserting a skewer (or knife) into the centre (if it comes out clean with no batter residue, then the cake is cooked and ready).
Remove from oven and allow to cool for 15 minutes in the tin. Following this, carefully remove the cake and place on a wire rack to fully cool. Once the cake is completely cooled, I trim the bottom and top layers with a knife to ensure where they join together, it is completely flat and even.
100g Vegan Margarine
300g Icing Sugar
> You can create various flavors, including Peanut Butter (just add 200g peanut butter), or chocolate (just add 3/4 cup cocoa powder and 1/4 cup almond milk).
Combine the vegan margarine and icing sugar (if applicable, also add peanut butter / cocoa powder). Gradually add a little boiling water while stirring briskly, however be careful not to add too much water as the icing needs to remain reasonably stiff.
Ice the cake as desired. For giant cupcakes, I add some in between the top and bottom layers to hold them together. For a professional bakery-style look, I take a zip-lock bag, cut a corner off and place the icing inside. I carefully and evenly squeeze the bag so the icing comes through the hole and onto the cake. I often place the cake on a cutting board that allows me to swivel the cake in a circle as I’m icing, which helps the icing go on evenly. You can cut the corner of the bag smaller or larger, depending how thick you would like the icing piped.
Decorate with finishing touches as desired and voila! You have a gorgeous, giant cupcake! For my sisters, I crumbled some left over cake (from when I trimmed the top and bottom), then sprinkled it on top of the icing. I also cut fresh flowers and placed these around the base. The flowers actually doubled as a great decoration on individual plates when the cake was served to guests.
Tell me… what is your favorite cake flavor? I’m a chocolate or red velvet girl!
I’d also love to know, are you gluten-free, dairy-free or vegan?
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If you’d love some new season fashion (is that even a question?!), enter below to win a $100 Gift Card!