This is a lovely gluten free, vegan cake for a special occasion. The decorations are crystallised pansies’ which are super pretty and really add a flourish to the cake. I’ve dyed each cake a different ‘spring’ colour – purple and yellow were my choices but you could do any combination – pink/yellow, pink/mint green, that takes your fancy. I got the flowers from meadowsweet – just click the link to order.
Free From: Gluten, Dairy, Egg, Soya
Preheat oven to 180ºC, 350ºF
Grease two round cake pans so you’re ready to go
3 cups Dove’s Farm Gluten Free Flour – Self Raising
2 tsp baking powder
1 ½ tsp Xanthan Gum
1 tsp baking soda
1 tsp apple cider vinegar
12 tablespoons Dairy Free Margarine (I used Flora) melted - I just bang it in the microwave
2 cups caster sugar
1 tsp vanilla
3 tsp Rose Water
2 cups dairy free milk (I used Koko)
Crystallised Pansies’ to decorate
Glaze icing – just mix sifting icing sugar with a bit of dairy free milk and a teaspoon of vanilla
Buttercream icing for in between the cake layers.
Melt the margarine in the microwave.
Mix together the flour, sugar, baking soda, baking powder and Xanthan Gum.
Add in the flavourings – vanilla and Rose water
Add in the margarine and milk and mix to combine.
Decide on your colour mix, divide the batter into two bowls and colour as you choose. The colours do lighten during cooking. I used about ¾ tsp of gel colouring.
Pour into the prepared cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
Cool for 5 minutes in the tins, then invert the cakes and cool on a wire rack.
To assemble make the buttercream, cover one layer with buttercream and top with the other cake.
Make the glace icing and cover the cake – it should be a bit runny compared to the buttercream if you want the dripping over the side look.
Decorate with your flowers in whatever pattern you like.
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