#Mexican vanilla cake free

The mayo in the recipe will help to keep the cake super moist, even using GF flour.

#Mexican vanilla cake free

Yes you can! I’ve heard amazing things about Dove’s gluten free flour as well as the Better Batter cup for cup (it no longer has milk!) I also love Bob’s all purpose gluten free baking flour (the red bag, not the blue one!).

Cocoa powder (1/4 cup sifted in with the dry ingredients).

Chocolate chips (about 3/4 cup – toss them in a tablespoon of flour before folding them into the batter at the just before baking).

Cinnamon (I would do maybe 1/2 teaspoon).

Orange zest (about 1/2 an orange should be good).

You can add in a variety of other delicious ingredients if you’d like: And if you can’t do nuts at all, sunflower seeds make a great substitute. Do you want plain vanilla, or with nuts? If you can’t do pecans but still want a nutty crunch, hazelnuts are lovely. OPTIONAL PECANS: Choose your own adventure here. I use Hellmann’s vegan mayo, but use what you like! The mayo is replacing our buttermilk/sourcream as well as the oil and salt in the recipe. DO NOT ROLL YOUR EYES!! The mayo adds: creaminess, zinginess, acid to react with the baking soda, oil for moistness, air for fluffiness, and salt. It has the spicy cinnamony notes and the amped up vanilla tones that we want.

Yes, it’s made with some artificial vanilla but it’s done masterfully. I use the Molina brand because it tastes and smells fantastic and doesn’t bake out. Vanilla: Like I mentioned above, Mexican vanilla. Milk: I use oat milk – extra creamy! Planet Oat is my brand, but use whatever milk you like! As long as it’s unsweetened it should work fine (especially if it’s vanilla!). It convinces folks there are eggs in the cake. The flavor gives the illusion of eggy custard. Nutmeg: Not much, just a little fresh grated nutmeg. So I reached for my protein powder and it worked like a dream. Rather than replacing it with flour, I wanted to punch up the vanilla and add a little binding at the same time. Vanilla protein powder: In the original mayo cake recipe, there’s cocoa powder added. So despite the fact that I like to only use soda, I compromised on that here. Cutting it with baking powder helps so much. I was left with a metallic taste and a chemical-ly, almost astringent feeling on my tongue. 😉 You can use any granulated sugar you’d like, though.īaking powder AND baking soda: I figured out that one of the reasons I didn’t like my vanilla cake attempts before was that the baking soda taste was coming through too strong. It’s also Mexican! If you’ve ever had a Mexican Coke, you know how good Mexican sugar is. It’s unrefined so no bone char and is 100% vegan. What ingredients do I need to make this cake?Īs usual, the ingredients for my recipe are super simple:įlour: I use all purpose, but you could use cake flour for a lighter version if you’d like. So mantecada vanilla cake ended up being the answer to my craving and the end of my tireless search. JUST LIKE THESE LITTLE CUPCAKES I LOVED SO MUCH IN MEXICO!! I also had an “aha” moment in my 8-years-long quest for a vegan vanilla cake that I actually like (I’m super picky) when I published my Little Vegan Mayo Cookbook that the chocolate mayo cake could be turned vanilla pretty easily.

They hold so much nostalgia for me, yes, but the flavor is out of this world.

And they’re the most delicious vanilla cake I’ve ever had. (I’ve heard legends of chocolate and chocolate chip versions, but I’ve never seen them with my own eyes.) Why are you talking about mantecadas on a post for vegan vanilla cake? The commercial ones from Bimbo are plain comparatively, though – coming in either basic vanilla or with chopped pecans on top. They’re also normally made with buttermilk or sour cream to give it a nice zing. They are super soft and moist, and soak up coffee like a dream when dipped into it!ĭepending on the region, the bakery, and the family where you get them handmade, they might have cinnamon, almond, or orange zest added. The vanilla flavor is very prominent thanks to the Mexican vanilla which is more bold and a little spicy compared to what we normally use in the States. They’re considered a muffin, but to me they’re much more like a vanilla cupcake. Mantecadas are one of the 1,200 types of pan dulce, or sweet bread, in Mexico. There was nothing better than enjoying them before bed with friends and a hot cup of fresh coffee. Easy to make in one bowl with simple ingredients.ĭuring my time in Mexico, we would always be sure to get a bag of Bimbo brand mantecadas con nuez whenever we went to a local shop. Vegan vanilla cake that’s moist and fluffy and actually tastes like vanilla cake.