Sunday, March 29, 2015

Gluten Free Vanilla Cake // Sweet Things by EH

Two weekends ago I had the wonderful opportunity to attend the Made to Create PNW photography conference. By the wonderful powers of Instagram, I entered my name into their giveaway for one seat to the weekend of speakers and workshops. Lo and behold, my name was picked! After years of lost raffles and uncaught free swag, I feel like my luck was built up for this moment. And look! I met a friend. 

Meet Emily Holden, the master mind behind Sweet Things by EH. Not only was she a perfect model for our lifestyle + portraiture workshop, she also provided the sweets for the weekend!

As you may guess, I made it a point to get to know Emily and this was by far my favorite session. She has created a side business that is anxiously growing. And I have no reason to doubt why! Her bright personality translates into her baking. This cake is one NOT to miss. It is by far the best I have tried in a very long time. Plus, I wouldn't pride myself on my cake making abilities so I am always impressed when others can do what Emily does. It is truly an art form. 

I got to watch her step by step make this vanilla cake. From dry to wet to frosting, Emily has an ease in the kitchen that I can only wish to emulate. And then, we got to eat it. What a bonus. 

And with the great kindness from Emily, I'm sharing with you one of her recipes. Gluten Free is not something that I naturally gravitate toward in the kitchen. I have no reason to. But Emily has developed a way to be flexible in her business, all while keeping the taste that is so uniquely hers. She is a genius. 

  • 1 cup vegetable oil
  • 2 tsp vanilla extract
  • 1 ½ cup milk
  • 2 cups sugar
  • 1 vanilla bean
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 tbsp baking powder
  • 3 cup gluten free flour blend
  • Whisk together the Oil, Vanilla, Milk and Sugar.  
  • Split the vanilla bean in half by running a sharp paring knife, spread out the bean with the inside facing up and then scrape the beans out to the tip of your knife.  
  • Mix the beans into the wet mixture until they are spread out.  Pour in salt, soda, powder and mix until combined.  
  • Pour in the gluten free flour blend one cup at a time, mixing so there are no clumps.
  • Cut a piece of wax or parchment paper in a circle to fit in the bottom of your pan.  Place the circle on the bottom and then spray the pan with nonstick spray.
  • Bake for 350 degrees in two 8 inch round pans. 


  • 1 cup butter softened
  • 1 tsp vanilla
  • 3 cups powdered sugar (make sure your powdered sugar does not contain wheat!)
  • Milk until desired consistency.
  • Beat butter and vanilla until combined.  
  • Slowly add in the powdered sugar.  This will be pretty thick so add milk until a fluffy consistency is achieved.
  • If it is too runny just add more powdered sugar. 

And viola! You have a beautiful cake, fit for anyone .. even if they have a food allergy! Thanks to Emily for sharing this beautiful creation today. You can learn more about her and her business here. Please check her out!

Eat well! Be well! And subscribe below to always be in the know.

P.S. Did you know I am a budding professional photographer?
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