Vanilla-vanilla layer cake from Pure Delicious: More Than 150 Delectable Allergen-Free Recipes Without Gluten, Dairy, Eggs, Soy, Peanuts, Tree Nuts, Shellfish, or Cane Sugar (page 298) by Heather Christo

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for cupcake variation.

  • Hannaha100 on November 26, 2020

    Made as cupcakes - quartered recipe for 6 but they were huge so may have overfilled the cases slightly. I used caster sugar for beet sugar. First attempt at 160c took forever to bake and rose but then collapsed so tried again at 175c. These rose beautifully but I didn't love the flavour - not sure if it was the baking powder, xanthan, chickpea flour or a combination of all. Probably could have done with more vanilla. Made with maple frosting from same book.

  • sosayi on November 27, 2018

    I made a half-recipe of this cake and felt that it was fine for what I needed it for: a child's birthday party that needed to accommodate many allergies. The texture of the cake was a little too dense, but nothing that 4 yo children cared about when accompanied by great frosting and loads of sprinkles.

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