Vegan Gluten Free Vanilla Cake Recipe
Ingredients
Dry Ingredients
- 1 cup white rice flour
- 3/4 cup corn starch
- 3/4 cup sweet white sorghum flour
- 1 1/4 tsp xantham gum
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cup sugar
Wet Ingredients
- 1/2 cup grapeseed oil (or oil of choice)
- 2 tbsp grapeseed oil (or oil of choice)
- 3/4 cup coconut milk (or nut milk of choice)
- 2 tsp vanilla
Flax Eggs
- 4 tbsp flax
- 10 tbsp hot water
For Pans
- vegan butter
- rice flour
Vegan Buttercream Frosting
- 2 cups vegan buttercream frosting
Instructions
- Heat the oven to 350 degrees Fahrenheit.
- In a small bowl, add the flax and hot water, mix and let it sit for 10 minutes.
- In a big bowl, add all the dry ingredients. Whisk well so it all gets spread evenly.
- In a medium bowl, add all the wet ingredients and the flax eggs from the small bowl. Whisk.
- Using a spatula, add the wet ingredients to the bowl with the dry ingredients. Then mix it well using just the spatula.
- Butter two 9 inch round pans, and dust them with rice flour.
- Divide the mixture evenly between the two pans and bake them for around 25 min. After they cool for 10 minutes, flip them carefully onto a cooling rack. Once completely cooled, frost one side of a cake, then add the other cake on top. Frost the top and cover with berries.
Notes
GF flour blend adapted from the talented Gluten Free Makeovers.