Yes, that cake right there is gluten free, vegan and refined sugar free. There are alternatives to EVERYTHING!! In most baking, the main ingredients that aren't vegan are Butter, Milk/cream and eggs. Well none of those are very slimming or healthy so why not cut them out if we can!!
Replace butter with coconut oil.
Replace milk with Almond/rice/hemp milk.
Replace cream with coconut milk (you can even whip it).
Replace eggs with flax egg or store bought vegan egg replacer.
Replace butter with coconut oil.
Replace milk with Almond/rice/hemp milk.
Replace cream with coconut milk (you can even whip it).
Replace eggs with flax egg or store bought vegan egg replacer.
Flax egg is 1 tsp of flax meal with 3 tsp of water. Let it sit [in the fridge] for about 20 minutes. You can do so for up to an hour to make it real good. The more ground the flax is the better. You can buy full flax seed and use a food processor for the best results. Flax egg works as the binder (which regular eggs do in non vegan baking). HEALTHY! And you are still getting those Omegas ;)
For gluten-free baking you have to change up the flour. There are literally so many options. Rice flour, oat flour, almond flour, hempseed flour, teff flour, coconut flour, quinoa flour, amaranth flour, buckwheat flour, cornmeal, millet flour etc. etc. etc.
A lot of times you can make your own. I always make oat flour from regular oats in a blender. Oats is one you have to watch out for, buy one that is gluten-free because wheat flour is often used in the processing of oats.
Usually gluten free baking doesn't rise and fluff as much as regular but it can still be amazing! Sometimes it seems a bit dry so you can always add something to keep it moist like pumpkin, avocado, banana, blended dates with almond milk, chia pudding, cooked quinoa, carrot, zucchini etc! I recommend playing around! I always make up my own recipes. If the batter tastes good, usually it tastes amazing once it's all warmed together!
For gluten-free baking you have to change up the flour. There are literally so many options. Rice flour, oat flour, almond flour, hempseed flour, teff flour, coconut flour, quinoa flour, amaranth flour, buckwheat flour, cornmeal, millet flour etc. etc. etc.
A lot of times you can make your own. I always make oat flour from regular oats in a blender. Oats is one you have to watch out for, buy one that is gluten-free because wheat flour is often used in the processing of oats.
Usually gluten free baking doesn't rise and fluff as much as regular but it can still be amazing! Sometimes it seems a bit dry so you can always add something to keep it moist like pumpkin, avocado, banana, blended dates with almond milk, chia pudding, cooked quinoa, carrot, zucchini etc! I recommend playing around! I always make up my own recipes. If the batter tastes good, usually it tastes amazing once it's all warmed together!
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