This cake is at the epicentre of Bunner’s birthday-ness. It basically spells “Happy Birthday” in rainbow frosting. Every year, Kevin and I celebrate our birthdays a mere four days apart, and every year we make a giant vanilla cake with chocolate frosting to thank our amazing customers. This people-pleaser is the only cake you’ll need on your birthday, not just because everyone will love it but because the most important person at the party will you!
- Yield: 1 (9-inch) double-layer cake
- 1½ cups brown rice flour
- 1½ cups Bob’s Red Mill garbanzo and fava flour
- 0.33 cup potato starch
- ¼ cup arrowroot starch
- 1½ tablespoons gluten-free baking powder
- 2 teaspoons sea salt
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- 1½ cups agave nectar
- 1 cup + 2 tablespoons canola oil
- ¾ cup unsweetened applesauce
- ¾ cup rice milk
- 3 tablespoons vanilla extract
- 2 batches chocolate buttercream frosting
How to Make It
- Preheat the oven to 375°F. Spray two 9-inch cake pans with canola oil.
- In a large bowl, sift both flours and starches with the baking powder, salt, baking soda, and xanthan gum. Whisk well to combine.
- In a medium bowl, whisk together the agave nectar, oil, applesauce, milk, and vanilla. Pour the wet ingredients into the dry ingredients and mix together.
- Divide the batter evenly between the prepared cake pans. Bake for 30 minutes or until a knife or toothpick inserted into the centre of a cake comes out clean.
- Let the cakes cool to room temperature, then wrap them, still in the pans, in plastic wrap and refrigerate for at least 2 hours, and up to overnight.
- When you’re ready to frost the cake, remove from the pans and place the bottom layer on a serving plate. Spread with one-third of the chocolate buttercream frosting. Place the second layer on top and cover the entire cake with the remaining frosting.