Vanilla Cake Recipe- gluten-free, top 8 allergen free

Today is the day that many of you have been waiting for!  We have been asked repeatedly for many many months when we would be coming out with a vanilla cake mix or recipe.  Thank you all for your patience in waiting for this recipe.  The great news is that it comes from one of our already existing mixes.  That means that you can have this cake ASAP!  

Vanilla cake is such a staple for parties, it was just a matter of time before we could get it to you.  Our chocolate cake mix is loved by so many people.  We often get rave reviews about it in emails, reviews on our website, and in person.  It needed it’s vanilla counterpart that is just as good, so here it is!  This vanilla cake is so easy to make and it’s tender and moist just like cake should be.  Don’t wait, go grab yourself our Rustic Scoop™ Pancake and Waffle Mix to make this cake.

Vanilla Cake

Ingredients

1 Rustic Scoop™ Pancake and Waffle Mix

1 ½ Cups Granulated sugar of choice, we love coconut sugar

¾ Cups Shortening*

1 ¼ Cups Milk of choice

¾ Cups Egg whites, 9 Tablespoons Aquafaba (garbanzo bean water), OR powdered egg replacer for 3 eggs

2 teaspoons White Vinegar

1 Tablespoon Vanilla extract

Directions

Preheat your oven to 350° F.  Grease your cupcake pans with papers for 18 cupcakes, round pans, or 9x13” pan.  Avocado oil/spray does not work for non-stick.

In a mixing bowl, place the Rustic Scoop™ Pancake and Waffle Mix along with your granulated sugar of choice.  Mix on medium speed until well combined.  Next, add the shortening and blend on medium until well combined and the shortening is in small pea sized chunks.  Now add the rest of the liquid ingredients and mix on medium until well combined.  

Place an even amount of batter into your greased pan/s.  For cupcakes, you will put about ⅓ cup in each greased cupcake paper.  If you are making two 8’ rounds, fill each pan evenly.  Weigh each pan to be sure the batter is even between both pans.  Adjust until they are even.  If you are making a 9x13” cake, spread the batter evenly in the pan.

Bake cupcakes for 18-22 minutes or until a toothpick comes out clean.

Bake 2 8” rounds for 25 minutes or until a toothpick comes out clean.

Bake a 9x13” pan for 25-30 minutes or until a toothpick comes out clean.

* If you need a replacement for shortening you can use 2/3 Cup light tasting oil of any kind.

If you would like our well loved vanilla (and other flavors) frosting, you can get it here.  Frosting or no frosting, enjoy either way!