Vegan Vanilla Cake Trial [ VEGAN and GLUTEN Free ]😍👩‍🍳

so i’m learning more and more about celiacs 
and what i’m learning is that people of celiacs   often have also dairy and egg allergies so i 
want to introduce a few more vegan cake recipes   that are so tasty that vegan and non-vegans 
gluten and non-gluten eaters can enjoy together but i haven’t really tried to make any 
kind of vegan cream cakes or sponge cakes   so that will be a new adventure for myself so 
i figured i’m going to start with the simplest   recipe which should be a vanilla cake i looked 
up a few recipes and now the only thing i have to   figure out is how i’m going to make this recipe 
gluten-free and vegan and if you like to learn   more about gluten-free baked deliciousness make 
sure to subscribe to my channel and i have a book   out it is on kindle unlimited and so it’s free 
if you have that subscription and it’s called   gluten-free sugar gasol so i’m gonna get going 
with my gluten-free vegan vanilla cake experiment   and the first thing i have to figure out is my 
flower combination so i’m gonna default back to   my three flower combinations which i know have 
worked in the past and then i’m gonna make two   new variations of it and the three recipes i’m 
gonna try out is first my vanilla sponge cake   then i’m gonna try out my pound cake flour 
combination and i’m gonna try out also my vanilla   cake recipe flour combination and i said i’m 
going to try them two more custom variations out   and let’s see how that’s going to turn out for me 
here’s my vanilla sponge cake flour combination i   already have it pre-mixed so i’m just going 
to weigh 45 grams and i’m gonna label it   so that’s going to be version one and my version 
two will be my vanilla cake flour combination   and yes i’m measuring very small amounts so i 
don’t end up with 10 different vanilla cakes   and have to figure out how to eat 
all of them so that’s my version two   and that’s my vanilla cake number three is 
gonna be my pound cake flour combination   and now i’m gonna start with 
my custom flour combinations   the difference between my custom flour 
combinations four and five is that the number   four uses sweet rice flour and the number five 
uses potato starch i’m going to add now 34 grams   of sugar to each of my flour combination bowls i’m 
gonna add a pinch of salt and a quarter teaspoon   of baking soda which is called an island bread 
soda that was confusing when i just moved here   and a quarter teaspoon of baking powder and i’m 
gonna add 16 grams of oil to each of the bowls now   that’s a tricky measurement to make so i’m 
gonna measure first how much one tablespoon   of oil weighs and then i can use tablespoon as my 
measurement instead of weighing 16 grams of oil   so one and a half tablespoon of oil should 
be approximately 16 grams of oil and that’s   much easier to measure i like to use sunflower 
oil or rub seed oil because it doesn’t have   any additional flavors and for the vanilla 
flavor i’m going to add now half a teaspoon   of vanilla extract now i have to add vegan milk 
to each of the bowls as well and i’m gonna measure   about a quarter cup for each of them i’m gonna 
use today coconut milk but you can also use almond   milk or soy milk the very nice thing about some of 
the very basic cake recipes is that you don’t need   any additional equipment all you need is a spatula 
and the whisk so i’m going to quick combine the   ingredients and i’m just going to use a whisk 
fuller the batter of a vanilla cake is normally   pretty liquid while i’m mixing into different 
rolls i’m actually feeling how the different   flour combinations create sort of a different 
texture it’s kind of neat the only thing what i   have to add now to a different flour combination 
is a quarter teaspoon of apple cider vinegar   and a combination of baking powder baking soda 
and apple cider vinegar or you can also use   white vinegar helps the cake to rise and i want 
to show you a really nifty little experiment   i’m gonna add to this bowl a little bit of 
baking soda and now i’m gonna add some apple   cider vinegar and check this out can you see how 
it foams up that’s pretty i love this experiment   so i’m gonna add now to each of the bowls 
a quarter teaspoon of apple cider vinegar   i’m certainly going to give it a quick stir again 
i’m going to pour now my flour combinations into   small little cupcake forms i’m going to bake it 
and then i can compare my different variations   of my vanilla cake and see how they turned out i’m 
going to put all my trials in the oven for about   30 minutes and see if they’re ready if not i’m 
gonna just increase the time a little bit so here   my gluten-free vegan vanilla cake experiments 
and i may have baked them a little bit too long   my first variation seems to have a little bit of 
a muffin top so that might not be quite what i’m   looking for but i’m seeing that number three my 
pound cake recipe and my number 4 custom flour   recipes seem to look pretty good i’m going to take 
them now out of the muffin form and let them cool   down and then i’m going to open up the cakes and 
check which variation looks good inside as well   so here’s the moment of truth i’m gonna check out 
which of the vegan vanilla gluten-free cupcakes   create this really nice tasty cake which 
i would be proud of serving to my friends   some of the vanilla cupcakes didn’t really make 
it i mean they’re too much of a muffin top so   i’m not going to even cut them open and check how 
they look like however there are two possibilities   one is the vanilla cake where i used my pound 
cake recipe and the other one is a custom flour   combination and let’s compare the number one which 
is the pound cake there’s a nice cutting into it   it is pretty soft and it just fell apart on 
me okay so that’s maybe not ideal and let’s   try the custom version now the custom version is 
actually holding up so that’s kind of nice so i   think i’m gonna try this one more time and this 
time i’m gonna use a little bit less coconut milk   and i’m going to replace the oil with vegan butter 
substitute and see if there are any differences   and for this experiment i’m just going to try 
out my gluten-free pound cake flour combination so let’s check it out and see how my second 
trial round went well here i can lift off the   top so that might not be good for a cake okay so 
this is the one with vegan butter uh it’s denser   so that makes sense but see how crumbly 
this is i mean you don’t really want to   have a crumbly cake so that is not quite as 
successful here’s the version where i used oil   and i’m noticing the same thing it’s a very 
crumbly cake and yeah i don’t really want to   have a crumbly cake or at least not crumbly that 
when i put my fork in it the cake falls apart and   that’s probably because it’s a gluten-free 
flour conveyor and here we go into composting   i wonder how many more trials i need before i 
get this one right so for my trial number three   i’m gonna use now flaxseed egg and facilium 
hust and compare those two and see if that   helps of making my cake not just crumble crumble 
along or something like that so i’m hoping the   fissilium house and the flaxseed eggs are gonna 
act here as glue i’m gonna make now a flaxseed egg   i’m gonna prepare the facilium husk and i’m going 
to add the facilium husk to one of the bowls and here are my finished third trial cupcakes 
let’s have my fingers crossed that my trial number   three worked out these are the cupcakes with the 
flax seeds and that are the cupcakes where i used   facilium husk i’m nervous okay i’m getting 
cutting in into the one with the flax seeds   oh look at that it’s holding up and it’s not 
falling apart huh let’s see how it tastes and   it’s nice and moist i’m excited so this one 
is the cupcake where i used sicilian pasta   if i compare the cupcakes with the facilium house 
it’s a little bit chewier than the one where i use   the flaxseed eggs but both of them are workable 
one with priscillium house definitely creates a   little bit of a gummier sort of cupcake and the 
winner will be the recipe using a flaxseed egg   and yes i finally figured it out and i don’t have 
to do more trials what a relief i hope you enjoyed   today’s show and if you did please make sure to 
subscribe to my channel and check the bell to   get notifications about any upcoming videos and 
if you have any comments feedback ideas which i   can try out please make sure to add them below 
in the comment box and i see you next week bye

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