Gluten free and Eggless Christmas themed cake


This is actually a beautiful cake, rendered horrible by my hopeless frosting skills and sense of proportion. I colored way too much of my frosting green, so couldn’t patch up that ugly spot in the middle with more white frosting. But cake tastes really good. If you put enough salt, you get this wonderfully nuanced balance between sweet and salty which is glorious. I made a single layer cake, but feel free to make as many layers as you like. Wishing you all a merry christmas and a happy new year!

Cake and frosting recipe adapted from:

For the cake:
1-1/2 cups gluten free flour
1/2 tablespoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
7/8 cup granulated sugar
2 large eggs eggless equivalent
1 teaspoon vanilla extract
3/4 cup milk

For the frosting:
2 cups confectioners sugar
1/2 teaspoon vanilla extract
1/2 cup unsalted butter, softened
2 tablespoons milk
Green and red food colorings

For the cake:
Preheat the oven to 180 C.
Grease and flour or line a 9″ round cake pan with parchment paper.
Sift the flour, baking powder and salt into a medium bowl.
In a large bowl, beat the butter with an electric mixer until soft.
Add in the sugar and beat until fluffy.
Add the vanilla extract and egg replacer, mixing well.
Alternate adding the flour, in 3 installments and the milk, in 2 installments, starting and ending with the flour, mixing in between each installment.
Pour the batter into your cake pan and bake for 30 minutes, or until golden brown.

For the frosting:
Beat the butter until soft, with an electric mixer.
Add in the vanilla extract and mix well.
Slowly sift in the confectioners sugar with the mixer running.
Add in the milk and beat.

For assembly:
Frost the top the cooled cake with a thick layer of frosting.
Set aside a small section (about 1/2 cup) of the frosting, and frost the rest of it green.
Pipe the green frosting at the circumference of the cake, forming a wreath pattern.
Color the frosting you set aside red, and pipe tiny ornaments on the wreath, and pipe on your message at the centre of the cake.
Store in the refrigerator.