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Country Vanilla Cake

desserts vanilla cake recipes Jun 19, 2018

This recipe is really simple to whip together, even if you're not an avid baker.  I know lives today are super busy and most people don't have the time to spend baking and cooking, so I like to make my recipes as simple as possible.  This really is a very easy cake to throw together, you'l need a blender, a bowl and of course all the ingredients (hee hee). Before we get to the recipe I want to discuss the various flours I provide as an option for this recipe.

I have three options for the flour, light spelt, a gluten free flour blend (I like Bob's Red Mill) and an unbleached organic wheat flour.  In my kitchen we use spelt most consistently as we like the taste, nutritional profile and we buy it locally. We don't have any gluten sensitivity in our family and don't eat a lot of breads and pastas, so we're fine incorporating this grain into our diet.  If you don't have a gluten sensitivity or don't feel any digestive discomfort when eating gluten, then incorporating a grain like spelt is perfectly fine. However, you just don't want to over do it. One of the reasons gluten sensitivity is so prevalent is because people over-consume it.  Think about a typical breakfast - lunch - dinner or even a snack item in a traditional North American diet. You'll find wheat or gluten in EVERY meal. Well we simply don't have sufficient enzymes to break down that much gluten, so people become sensitive and inflamed when they consume gluten containing foods, simply because they can't digest it properly.  Spelt is great flour to work with, but a bit more dense compared with wheat.  I use wheat in my kitchen sparingly (even organic wheat) and prefer to use spelt.  But I do have it in my pantry. Again I purchase a locally grown and milled product and use it on special occasion (like birthday cakes).  When we were tested for food sensitivities years back, we were all sensitive to wheat. Surprise surprise, that's because back then we all consumed a fair amount of it.  It was organic, but nonetheless it was a lot of wheat in our diet.  The third option is gluten free. Again this will be a bit more dense, similar to spelt, but it's still a great texture. Oh I should mention, that some of us could be genetically inclined to be gluten sensitive.  I offer this DNA testing at our clinic and it's quite telling. Prior to this test, I wasn't aware that our DNA could actually point to our inability to digest gluten - I always thought it was a gut (microbiome) issue! My DNA indicated that I don't have to avoid gluten, that's why I'm perfectly fine consuming spelt products here and there.

The recipe is simple, place all the wet ingredients in a blender and blend for a minute until smooth. Combine the flour and baking powder in a large bowl and whisk until well combined.  I bake this recipe in a a bundt pan or a 9 inch round pan and both bake really well. I grease the pans and set aside until the oven is warm. Only mix the wet and dry ingredients when the oven is warm. Make a well in the center of the dry ingredients and pour the wet mixture in. Fold or mix until fully incorporated by hand. Try not to over-mix, but ensure no flour is visible. If you over-mix it WILL impact the texture of the cake. Never blend the mixture and always mix by hand until it's just incorporated, the last thing you want is a gummy cake. Pour the mixture into the grease pan and place in the oven. Bake for 40-45 minutes or until a toothpick comes out clean. It may take longer than 40-45 minutes depending on your oven, however be certain to not over-bake and check if it's done at the 40 min mark otherwise the cake will turn out too dry.

Oh this also pairs really well with the strawberry jam recipe. So good together!

Hope you give this a try and enjoy it as much as we do!

Vanilla cake
 
Author: Lara
Prep time:
Cook time:
Total time:
Serve this sweet and luxurious vanilla cake. This vanilla cake recipe is simply the best!
Ingredients
  • 3 cups of light spelt flour - gluten free flour blend - or unbleached organic wheat
  • 1 tablespoon baking powder
  • 1 cup of unsweetened apple sauce or pureed pear
  • 1 1/2 cups of coconut sugar or organic turbinado sugar
  • 3/4 cup of warm water
  • 3/4 cup of cashew milk (home made preferred)
  • 1/2 cup avocado oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla
Instructions
  1. Preheat oven to 350 on bake setting. Grease a 10 inch pan or a medium sized bundt pan and set aside.
  2. Place flour into large bowl and add to it the baking powder. Whisk for a couple of minutes to ensure well incorporated.
  3. Place apple sauce, sugar, water, milk, oil, vinegar and vanilla into a blender and blend for a minute until completely smooth.
  4. Make a well in the center of the dry ingredients and pour the wet mixture in. Fold or whisk until fully incorporated by hand. Try not to over-mix, but ensure no flour is visible..
  5. Pour the mixture into the pan and place in the oven. Bake for 40-45 minutes or until a toothpick comes out clean. It may take longer than 40-45 minutes depending on your oven, however be certain to not over-bake, otherwise the cake will turn out too dry.
Country Vanilla Cake
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Country Vanilla Cake

Author: Lara
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Serve this sweet and luxurious vanilla cake. This vanilla cake recipe is simply the best!

Ingredients

  • 3 cups of light spelt flour - gluten free flour blend - or unbleached organic wheat
  • 1 tablespoon baking powder
  • 1 cup of unsweetened apple sauce or pureed pear
  • 1 1/2 cups of coconut sugar or organic turbinado sugar
  • 3/4 cup of warm water
  • 3/4 cup of cashew milk (home made preferred)
  • 1/2 cup avocado oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla

Instructions

  1. Preheat oven to 350 on bake setting. Grease a 10 inch pan or a medium sized bundt pan and set aside.
  2. Place flour into large bowl and add to it the baking powder. Whisk for a couple of minutes to ensure well incorporated.
  3. Place apple sauce, sugar, water, milk, oil, vinegar and vanilla into a blender and blend for a minute until completely smooth.
  4. Make a well in the center of the dry ingredients and pour the wet mixture in. Fold or whisk until fully incorporated by hand. Try not to over-mix, but ensure no flour is visible..
  5. Pour the mixture into the pan and place in the oven. Bake for 40-45 minutes or until a toothpick comes out clean. It may take longer than 40-45 minutes depending on your oven, however be certain to not over-bake, otherwise the cake will turn out too dry.
Created using The Recipes Generator

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