Madagascar Vanilla Bean Cake

Makes four 6-inch cake layers

• 1 tablespoon golden flaxseed meal
• 3 tablespoons warm water
• Dry Ingredients
• 2 cups | 300 grams Lael Cakes Gluten-Free Flour (page 11)
• 1 cup | 210 grams evaporated cane juice
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon arrowroot
• ½ teaspoon fine sea salt
• Wet Ingredients
• 1¼ cups | 294 ml vanilla soy milk
• ¾ cup | 180 ml safflower oil (or olive oil)
• 1 tablespoon vanilla bean paste (or ½ tablespoon organic vanilla extract or seeds of 1 vanilla bean)
• ¼ teaspoon white rice vinegar

1. Preheat the oven to 350°F.
2. Grease four 6-inch round cake pans (or other pans, see Note on page 73) by spreading non-hydrogenated palm oil with a pastry brush or spraying with coconut cooking spray (available at your local health food store). Trace and cut out four 6-inch circles of parchment paper and place on the bottom of each greased pan.
3. In a small bowl, combine the flaxseed meal and warm water. Set aside.
4. In the bowl of a standing mixer with a paddle attachment, combine the dry ingredients. Mix on low speed until incorporated.
5. In a separate bowl, combine the wet ingredients. Add the flaxseed meal mixture.
6. With the mixer on medium speed, slowly add the wet ingredients to the dry ingredients. Scrape down the sides of the bowl and mix on medium-high until all the ingredients are incorporated and the batter is smooth, 2 to 3 minutes.
7. Divide the batter among the cake pans and smooth the tops with a flat spatula or spoon.
8. Bake for about 20 minutes, until a toothpick inserted into one of the cakes comes out clean. If there is still batter on the toothpick, continue to bake for another 5 to 10 minutes. (Baking times will vary depending on your oven and the thickness and size of the cake layers.)
9. Let the cakes cool completely in the pans. Cover the pans tightly with plastic wrap and refrigerate overnight. This will ensure the cakes set up properly and be much easier to work with.