This recipe is the kickoff to PURE Allergy Life’s allergy friendly 4th of July celebration! We will be sharing our favorite and latest recipes throughout the week and sharing our PURE Picks for a festive weekend BBQ with family.
Contains: Wheat
Recipe adapted from Spaceships and Laser Beams Bakery Blog.
Makes 2 8-inch cake rounds.
Ingredients:
3 cups all-purpose flour or gluten free flour of your choice
2 cups granulated sugar
2 tsp. baking soda
2 tsp. white vinegar
½ cup plus 2 tbsp. Canola oil
2 cups water
3 tsp. vanilla extract
1 teaspoon lemon zest (optional)
Fresh strawberries, raspberries, blueberries, and mint (for topping)
Your favorite dairy free vanilla frosting or cream cheese frosting recipe (PURE Pantry Pick for a quick store bought option: Duncan Hines Creamy Vanilla Frosting)
Prep:
∙ Preheat the oven to 350 degrees.
∙ Line the round cake pans with parchment paper rounds.
∙ To do this, fold the parchment paper around the same centerfold. Cut the parchment slightly smaller than the radius of the pan. Unfold, and it fits perfectly!
∙ Combine the wet ingredients and sugar in a mixing bowl, whisk together.
∙ Sift the flour and baking soda over the wet mixture, whisk to combine.
∙ Add the lemon zest if you would like.
∙ Pour the batter into the parchment lined pans, evenly distributed.
∙ Bake in the oven for 30-40 minutes or until a toothpick comes out clean.
∙ Cool fully on a cooling rack before removing from pans and frosting.
∙ Layer frosting and berries between the cake layers, then top with more frosting, berries, and mint.
∙ For storage, chill the cake covered with plastic wrap to minimize moisture.