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My 50th birthday is around the corner and yes I am making my own birthday cake. You know what they say – if you want something done right you just have to do it yourself! I for one am absolutely okay with doing it myself and this birthday is a total testament to that! This year, my birthday looks a little different. Turning 50 is no small feat, and while life has thrown its challenges my way, I’m choosing to celebrate with gratitude, love, and of course, cake!
As you know, I’ve been sober for over a decade and I’ll be celebrating 13 continued years of sobriety at the beginning of January! That is quite a chunk of time; I remember when I first got sober a lady I met in “the rooms” told me that time flies. She at the time was over 6 years sober and I thought WOW. I couldn’t imagine being 6 days let alone 6 years and now look at me. Chuffed to say the least, especially given what I’ve recently gone through. Nothing feels as good as sober; which brings me to this cake. Some of you might be thinking “pink champagne cake?? Here is where you need to trust me because this cake is an absolute dream come true.
This gluten free vanilla cake is also pink, fluffy, vegan and you’d never know (aside from the pink part!) I made it several times both with and without gluten and my goodness – this gluten free version’s texture is spot on! I love adding applesauce to add moisture (instead of banana; some of you reallllly don’t like bananas!) and it was just perfect. I went vegan on this one to align with many versions of myself but also because Nozeco prides itself on being a vegan company and I love supporting businesses that embrace a plant-based ethos. Nozeco is absolutely my first choice when I want to celebrate and hey, you only get to be 50 once!!! This gluten-free birthday cake recipe is a celebration in itself. Whether you’re marking a milestone birthday like me or simply indulging in a special treat, this cake is sure to impress. Happy baking and celebrating!
Preheat your oven to 350°F and grease two 8-inch springform pans. Mix the flaxseed and warm water to create flax eggs. Set aside. Combine the dry ingredients; gluten-free flour, almond flour, sugar, baking powder, and salt into a stand mixer. In a separate bowl, whisk together the wet ingredients: Nozeco rosé, soy milk, olive oil, applesauce, vanilla, and food colouring. Slowly pour the wet mixture into the dry ingredients, including the flax eggs, and mix until smooth.
Divide the batter evenly between the prepared pans. Place the pans on a cookie sheet and bake for 35-37 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool for 10 minutes before transferring them to a wire rack to cool completely.
Beat the softened vegan butter until smooth. Gradually add powdered sugar, soy milk, vanilla, and food colouring, and mix until light and fluffy.
Spread frosting on the first cake layer. Add a layer of jam if desired, then place the second cake layer on top. Frost the entire cake and decorate as you wish.
This cake is totally customizable from colour to ingredients and the best part is that you can make it how you want it! I love pink and it felt like the best celebratory colour for me this year but you can absolutely use any colour you’d like. I went with all vegan ingredients and gluten free but I’ve made this cake both way and honestly it’s a winner. If you’ve never made a cake with champagne this is going to be so much fun for you because it truly does add a level of sophistication and celebration!
I recommend a high-quality gluten-free flour blend with xanthan gum for structure. My go to flour is typically Bobs Redmill
Add fresh berries, sprinkles, or edible flowers for a festive touch.
Overmixing or opening the oven door too early can cause sinking. Follow the instructions carefully for best results.
Yes, but choose a sweet variety for a balanced flavor.
Absolutely! Use 2 cups of all-purpose flour and 1 cup of almond flour instead.
Yes! Substitute regular eggs and butter for the vegan alternatives.
Leave a rating and review below and try these cakes next:
Food Photographer and Recipe Developer based in Toronto, Canada.
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*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
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4 Responses
Hello! What type of jam did you use in the middle? Strawberry, raspberry? – thank you
Hey Kelly, Thanks so much for rating this recipe! I used strawberry jam but any raspberry would also be great!
Thank you! Is this cake best made and served on same day? Or if you make it a day ahead, fridge okay? Thank you.
This recipe will be disappearing for awhile. I’ll be back!