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Vegan and Gluten Free Fluffy Vanilla Cake

Vegan and Gluten Free Fluffy Vanilla Cake Recipe with Vegan Buttercream

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Ingredients:

2 Cups GF Oat Flour
1/2 Cup Sprouted Potato Starch (if you don’t have a sprouted one you can use the regular kind)
3 Tbsp Tapioca Starch
2 Tsp Baking Powder
1 Tsp Baking Soda
1/2 Tsp Pink Salt
1 1/4 Cup Coconut Sugar
1 Tbsp True Vanilla Extract
1/3 Cup Melted Coconut Oil
1 1/2 Cup Vanilla Soy Mylk (or any plant mylk)
1 1/2 Tbsp Lemon Juice
2 Flax Eggs

Directions:

1. Preheat oven to 350 D F & grease a 9 inch cake pan.
2. Prepare flax eggs and vegan butter mylk (soy mylk & lemon juice... whisk & set aside to curdle)
3. In one bowl whisk together all wet ingredients.
4. In another bowl combine dry ingredients.
5. Slowly add dry to wet ingredients. Whisk until combined.
6. Pour cake batter into cake pan
7. Bake for 30 to 35 mins
8. Remove from oven
9. Set aside and let cool completely
10. Remove from pan when cool
11. Ice!

Thick & Creamy Vanilla Coconut Icing:

3 1/2 Cup Organic Icing Sugar or Swerve Sugar Free Icing
1 Tbsp True Vanilla
1/3 Cup Coconut Flakes (optional)
1/4 Cup Very Soft Coconut Oil or Vegan Butter
3 Tbsp Vanilla Soy Mylk (or any other mylk)
1 Tsp Natural Coconut Flavour Oil (optional)

Directions:

In a large bowl using a hand mixer whip together icing sugar, vanilla, coconut oil, and soy mylk until fluffy. Once fluffy, fold in coconut flakes and coconut flavour oil. Spread on cake.