Candida Diet Friendly Vegan Raspberry Cake

Total time2 hr 5 min

Prep time30 min

Cook time35 min

Candida Diet Friendly Vegan Raspberry Cake

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Ingredients

12 servings

For the cake

2 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.
1 ½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup plant-based milk
1 tbsp apple cider vinegar
1 cup 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.
½ cup vegan butter, softened
2 tbsp flaxseed meal
6 tbsp water
2 tsp vanilla extract

For the raspberry buttercream

6 oz fresh or frozen raspberries
1 cup vegan butter, softened
3 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.
1 tbsp plant-based milk
¼ tsp salt

For serving

fresh raspberries, for serving (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a small bowl, stir together the flaxseed meal and 6 tbsp water until combined. Set aside for 5 minutes until the mixture thickens to a gel.

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