This recipe is gluten free and dairy free. It makes one 12 inch round cake, and 20 servings. You will have enough cake batter left over to make 4 cupcakes too, which you can freeze for a later date.
Set the cake batter to the side.
Preheat your oven to 350 degrees.
We used a 12 inch oven safe risotto pan to make the cake, but an oven safe skillet will work too. Feel free to use your favorite gluten free flour or butter, taste may vary slightly depending on the brands you choose. We used King Arthur Measure for Measure flour and I Can't Believe It's Not Butter vegan spread.