Vegan Vanilla Cake

A tasty vanilla cake that’s vegan, gluten-free, and naturally sweetened. Make it an enjoy!

Dry Ingredients:

• 2 cups gluten-free almond meal flour
• 1 cup gluten-free brown rice flour, plus extra to dust the pan
• 1 cup gluten-free ‘sweet’ white sorghum flour
• 1 cup gluten-free garbanzo bean flour
• 1 cup gluten-free tapioca flour
• 2 teaspoons aluminum-free baking powder
• 2 teaspoons baking soda
• 1 teaspoon Himalayan salt

Wet Ingredients:

• 1 3/4 cup almond milk
• 1/2 cup 100% pure maple syrup
• 1/2 cup unsweetened applesauce
• 2 tablespoons grape seed oil, plus extra to grease the pans
• 2 tablespoon pure vanilla extract
• 1 tablespoon apple cider vinegar
• 1 tablespoon fresh lemon juice

Directions:

1. Make our vegan and gluten-free recipe for Dark Chocolate Frosting. Keep refrigerated until ready for use.
2. In a large size bowl, whisk together all the dry ingredients to combine and aerate.
3. In a medium size bowl mix together all the wet ingredients. Pour the wet ingredients into the dry and mix with an electric mixer for 2 minutes or until well combined.
4. Grease and flour 2 (8 1/2-inch round) cake pans. Pour the batter into the two pans, divided equally, then gently tap the pans on a counter or tabletop to even out and remove any air bubbles.
5. Bake in a preheated 375º F oven for 25 minutes or until an inserted toothpick comes out clean. Let completely cool. Remove from pan.
6. Frost the top of one layer with Vegan Chocolate Frosting, then place the second cake on top and frost the top of that layer, then frost the sides.

Variations:

1. If you prefer white frosting, try doubling our recipe for White Vegan Frosting.
2. To turn this cake into a coffee cake, cut the recipe in half to make only one layer, add 1 tablespoon of cinnamon to the dry ingredients, and instead of using chocolate frosting look to our recipe for Vanilla Cream, use it in a squeeze bottle to decorate the top, and garnish with almond slivers. If desired, place a dollop of Raspberry Jam on each serving. And since coffee cake is meant to be served with coffee, serve with a cup of Cold Brew Coffee.

Yield:
Makes 2 (8 1/2-inch round) cake layers.

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