Candida Diet Friendly Dairy Free Yellow Cake

Total time1 hr 25 min

Prep time20 min

Cook time35 min

Candida Diet Friendly Dairy Free Yellow Cake

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 ½ tsp baking powder
½ tsp salt
1 cup dairy free butter, softened to room temperature
1 ¾ cups granulated sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
4 large eggs, room temperature
2 tsp vanilla extract
1 cup oat milk, room temperature
1 tbsp apple cider vinegar

For the frosting

1 cup dairy free butter, softened to room temperature
3 ½ cups powdered sugar, sifted
Chef's tip
Follow the package's conversion to powdered sugar. In frosting or glaze, add liquid gradually - replacements can absorb it differently.
3 tbsp oat milk
1 tsp vanilla extract
¼ tsp salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with dairy free butter or cooking spray, line the bottoms with parchment paper, and grease the parchment.
2
In a small bowl or measuring cup, stir together the oat milk and apple cider vinegar and set aside for 5 minutes until slightly curdled.

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