Have the happiest birthday with soft and moist vanilla bean flecked cake with vanilla bean buttercream frosting!
Sweet baby Caitlyn turns 2 years old this month! In fact this weekend was my actual due date with her, and of course all 3 of my kids taught me the philosophy of a “due month” to the max and this little one arrived 2 weeks later 😉 Caitlyn is my sweet rainbow baby, surprising us with joy in a season of life that I could barely pick myself up to go on. Her name, Caitlyn Faith means pure, trusting faith, and every day that I was pregnant with her, her name gave me confidence things would be ok.
Caitlyn is a third baby to the core, super laid back, goes with the flow in our big kid schedules, and always has a smile on her face. I kind of feel like I blinked and she turned two, and I find myself staring at her sweet baby curls savoring every moment of her ending babyhood.
We celebrated Caitlyn’s birthday this weekend since her actual birthday falls just before school starts. I found some beautiful vanilla beans at a local shop and decided they were perfect for cake! There’s really nothing like using real vanilla bean in your baking. Those little flecks of vanilla bean pack an amazing vanilla flavor profile!
I kept things super simple since I am not even close to a baker – and even further away from a cake decorator! I think the elegant simplicity of vanilla beans worked well with my keep it simple theme. This cake really would be perfect for an occasion and any age big or small.
So here’s to the “terrific two’s!” I’m in for a *busy* year so I might just go celebrate making it this far with an extra slice of cake tonight 😉
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Gluten Free Vanilla Bean Cake
VANILLA BEAN CAKE ::
- 3/4 cup whole milk or coconut milk
- 4 pastured eggs
- 1 1/2 cups organic pure cane sugar
- 1 cup softened butter
- 2 TB apple cider vinegar I know this is a strange ingredient - but it helps with the rise - don't leave it out! I promise it won't make it taste bad!
- 1 vanilla bean scraped
- 1/2 tsp vanilla extract If you do not use the vanilla bean, use 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cups brown rice flour
- 2/3 cup potato starch
- 1/3 cup tapioca starch
- 1/2 tsp sea salt
- 1 TB aluminum free baking powder
- 1 tsp xanthan gum
- Butter two 8 inch cake pan rounds, and fit parchment paper to the bottom of each pan sticking to the butter.
- Blend the wet ingredients (milk, eggs, sugar, butter, vinegar, vanilla bean, vanilla extract, and almond extract) in a large mixing bowl for a couple minutes until well combined.
- Add the rest of the ingredients (the dry ingredients) right into the bowl, and blend to combine until creamy.
- Divide the batter between the 2 cake pans evenly and bake in a 350 degree oven for 40 minutes. Let the cakes cool about 20 minutes before taking them out to cool the rest of the way on a cooling rack.
- Once the cakes are cooled completely, you can frost them. Just blend the vanilla bean frosting ingredients together in a medium mixing bowl until well combined and frost your cake how you want.
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