Classic Yellow Cake

Name: Classic Yellow Cake
Ingredients: 3 cups Basic Gluten-Free Flour Mix (page 19); 3/4 teaspoon xanthan gum; 1 1/2 teaspoons double-acting baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 1 1/2 cups plain or vanilla vegan yogurt; 1 tablespoon freshly squeezed lemon juice; 3/4 cup dairy-free, soy-free vegetable shortening, at room temperature; 1 1/2 cups granulated sugar; 4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk; 1 tablespoon pure vanilla extract; 1 recipe Chocolate Buttercream Frosting (page 91) or other frosting of choice

12 ingredients

23 steps

Ingredients

3 cups Basic Gluten-Free Flour Mix (page 19)
3/4 teaspoon xanthan gum
1 1/2 teaspoons double-acting baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups plain or vanilla vegan yogurt
1 tablespoon freshly squeezed lemon juice
3/4 cup dairy-free, soy-free vegetable shortening, at room temperature
1 1/2 cups granulated sugar
4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk
1 tablespoon pure vanilla extract
1 recipe Chocolate Buttercream Frosting (page 91) or other frosting of choice

Directions

1

Preheat the oven to 350F.
2

Grease two 8-inch round cake pans, line with cutout parchment paper, grease again, and dust with a little flour mix.
3

Whisk together the flour mix, xanthan gum, baking powder, baking soda, and salt.
4

Set aside.
5

Combine the vegan yogurt and lemon juice.
6

Set aside.
7

In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed for about 1 minute, then add the sugar, egg replacer, and vanilla.
8

Beat on medium speed until light and fluffy, about 2 minutes.
9

Add the flour mixture in three batches, alternating with the yogurt, beginning and ending with the flour mixture.
10

Beat until smooth, about 30 seconds, scraping down the sides of the bowl as necessary.
11

Divide the batter evenly between the pans, smoothing down the surface with a frosting spatula.
12

Bake in the center of the oven for about 33 minutes, or until golden and a skewer inserted into the center of a cake comes out clean.
13

Rotate the pans halfway through the baking time.
14

Transfer the pans to a cooling rack.
15

Let cool in the pans for 30 minutes.
16

Cover the cake pan with a large plate, flip, peel off the parchment paper, and flip the cake back onto the rack, right side up, to cool completely.
17

Repeat with the other cake.
18

Once the cakes have cooled completely, you may use a serrated knife to trim the tops to make them level, if necessary.
19

Frost.
20

Once the frosting has set, store covered.
21

For a deeper yellow hue, add 1 teaspoon yellow food coloring before you add the flour mixture.
22

Try Seelect Natural Yellow Food Coloring, which is made with turmeric.
23

See Resources, page 177.