I have so many lovely humans in my life who are unable to eat gluten AND who also follow a vegan, plant-based diet.

While this equally lovely cake recipe does not necessarily contain the “plants” such a diet purports, it does spill over with the fanciful fruitness and sweet sensations we all desire: Gluten Free Vegan Vanilla Strawberry Banana Ring Cake.

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Gluten Free Vegan Vanilla Strawberry Banana Cake Ring

Cake:
2 2/3 cup gluten free flour blend (no xanthan gum)
1 1/2 cups sugar
2 tsp. baking powder
2 tsp. baking soda
3/4 tsp. xanthan gum
1/4 tsp. sea salt

1/2 cup vegetable oil (or melted coconut oil)
2 cups non-dairy milk (soy milk or almond milk)
2 tsp. vanilla extract

Vegan Frosting:
1 cup vegan butter
3 cups powdered sugar
2 Tbs. non-dairy milk
1/4 tsp. vanilla extract

1 cup freeze dried banana slices
1 cup freeze dried strawberry slices

Pre-heat the oven to 355 and line the base of an 8″ DEEP cake round with parchment paper.
Mix all dry ingredients together.
Mix the wet ingredients together, and add them to the dry ingredients. Stir well, until you get a smooth cake batter.

Bake in the pre-heated oven at 355 for about 45 minutes or until a toothpick inserted comes out clean.

Carve out the center of the cake, leaving about a 3″ hole in the center – creating the cake “ring.”

Allow to cool completely before frosting.

To make the frosting, bring the vegan butter to room temperature. Using a stand mixer or beaters, beat until fluffy. Add the powdered sugar one cup at a time, slowly drizzling in the milk and vanilla.

Frost all the cake surfaces, including the center of the ring. Fill with the dehydrated fruit.