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Never Fail Gluten-Free Vegan Vanilla Cake

This three-layered six-inch cake is sure to wow the most hard-to-impress guests!


By Sara Kidd


Prep time: 15 mins | Cook time: 27 mins

1 ½ cup white rice flour
3/4 cup almond meal (almond flour is even better)
1/2 cup potato starch
3/4 cup white sugar
3 tsp baking powder
1 tsp baking soda
1 tsp salt

1 ½ cup soy milk
1 ½ tbsp white vinegar
1/2 cup vegetable oil
1 tbsp pure vanilla or 1 tsp vanilla bean paste
Egg Replacer
3 tbsp ground flaxseed meal
7 ½ tbsp hot water

Preheat the oven to 160C/320F.

Grease and line three six-inch cake tins with vegetable oil and baking paper, and then dust the cake tin with a tiny amount of gluten-free flour to coat.

Make your flaxseed ‘egg’ by mixing flaxseed and water together and set aside to thicken.

In a large mixing bowl sieve flours, starch, baking powder, baking soda, salt and sugar together and give it a quick whisk to combine ingredients.

In a large jug, mix vinegar with soy milk until it becomes thick. Then add oil and vanilla and mix together. Add thickened flax ‘egg’ and stir.

Pour liquid into flour bowl and gently fold ingredients together with a whisk until just combined.

Pour batter into each cake tin making sure they both have the same amount of batter and tap on the bench to release air bubbles.

Place tins into the middle of your oven and bake for 25 minutes or until a skewer poked into the middle comes out almost clean.

Allow to sit in the cake tin for 10 minutes before turning onto a cooling rack.

Run a knife around the outside of the cake before flipping it onto your cooling rack.

Let it completely cool down and ice with your favourite vegan buttercream.

Dedicated to GF

The Totally Gluten Free Bakery (TGF Bakery) is dedicated to making delicious and solely gluten-free food daily at their Colombo Street premises, which can be bought over the counter or be delivered anywhere in the city. In fact, TGF Bakery has become so trusted a name within the Coeliac and GF community that they pretty much deliver to cities nationwide.



Despite a couple of moves and the disruption of the earthquakes, TGF Bakery, which began back in 2006, has maintained strong and longstanding loyalty from its customers because they appreciate the wraparound service from owners Wendy and Lori. It’s something they both take very seriously.

“From the outset, our business was all about serving those with Coeliac disease and GF requirements. We’ve met so many amazing people and continue to do so. We love the face-to-face interaction with customers, getting to know them and understanding their needs is very important to us,” Lori says.

With their move to Sydenham, TGF Bakery now enjoys a prime location nestled amidst a smart shopping precinct with very convenient parking for customers to pop in for whatever they need, including GF flours and other baking ingredients, or just relax with friends over a coffee.

In many ways, TGF is more than a bakery – it’s a hub… the hub of its community.

Find Totally Gluten Free Bakery at 290b Colombo Street, phone 03 341 1172. Open Monday to Friday 8am-5pm and Saturdays 8am-4pm (closed public holidays).


Totally Gluten Free

Baking for the one in five: Totally Gluten Free

Wendy Smith, a traditional baker, says the only thing going for Coeliac Disease and associated gut disorders is that it unites people from across the cultural and class divide.


Totally Gluten Free


“I remember when Totally Gluten Free was located at our original Worcester Street premises, seeing this elderly Merivale lady chatting away to this biker looking guy with full face tattoos; they were comparing notes on the various breads – talk about surreal!”

The Totally Gluten Free Bakery, now located at 290b Colombo Street, is a bright, airy space with funky retro décor and lovely staff who’ve been with Wendy for years. Everything is made onsite.
It was in 2006 that due to rising demand, Wendy approached the Coeliac Society and pitched her idea for a bakery producing solely gluten free products. The Coeliac Society came on board and Wendy opened Totally Gluten Free that same year.

Wendy estimates one in five Cantabrians are now gluten intolerant, “because it’s present in so much more of our food nowadays – soy and pasta sauces, dressings, sausages… even ice cream”.
Totally Gluten Free makes breads, buns, biscuits, muffins, pies, savouries and sausage rolls, plus vegan loaves and biscuits.

Customers can relax and enjoy a coffee while watching the bakers work their magic in the kitchen. “Our customers are awesome! People have cried because they’re so relieved to have finally found a bakery committed to their needs. I love baking; I love people; I love my job!”


Phone 03 341 1172, visit or find @GlutenFreeNZ on Facebook.