Butter Birthday Cake

Butter Birthday Cake with Chocolate Frosting


3/4 cup Earth Balance vegan soy free butter

2 cups coconut sugar

2 eggs

2 tsp vanilla

3 cups gluten free flour

3 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

2 cups “milk” of choice (soy, flax, almond, etc…)

2 tbsp white vinegar

2 cups Enjoy Life chocolate chips

1 cup avocado oil

1 tsp vanilla

Baking Instructions:

  1. Preheat oven to 350 degrees.
  2. Prepare three 9 inch cake pans by lining them with parchment paper.
  3. In a mixer cream together the butter and coconut sugar until a paste forms. Only takes a minute or so.
  4. Mix in the eggs, one at a time.
  5. Add vanilla. Set aside.
  6. In a bowl mix together the flour, baking powder, baking soda, and salt. Set aside.
  7. Stir the milk and vinegar together and let sit for a couple of minutes to thicken.
  8. Add the dry ingredients to the creamed butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix well.
  9. Divide the batter evening among the three cake pans.
  10. Bake in the preheated oven for about 20 minutes until the cake is puffed and golden, pulling from the sides, and a toothpick inserted in the center comes out clean.
  11. Put the pans onto a wire rack to cool for ten minutes. Then remove the cake layers from the pans and allow them to cool completely on the wire racks.
  12. In a large microwave safe bowl put the chocolate chips with the avocado oil. Heat for a minute. Then stir until the chips have completely melted and the mixture is smooth.
  13. Add the vanilla and mix well.
  14. Pour the mixture into a mixing bowl and put into the freezer for 15 minutes.
  15. Check the chocolate. It should have begun to harden around the sides but still be sloshy in the middle. Scraped down the sides and put the mixture back into the freezer for 10 more minutes. (If your pan is very shallow and the mixture is hardening in the center already, then you don’t need to put it back into the freezer.  Just scrape down and follow the next step. My bowl is deep and requires almost 25 minutes in the freezer.)
  16. After the second time in the freezer, if needed, pull out the bowl, and scrape down the sides. The middle should no longer be sloshy but a soft hardening, not a completely solid hardening. Use the mixer to begin to whip the chocolate.
  17. Begin on low speed and slowly go to a higher speed, making sure to occasionally scrape down the sides. The chocolate mixture will become lighter in color and fluffy and creamy in texture.
  18. When the cake layers are completely cooled, frost the cake in between the layers and around the sides and top, and enjoy!