Vegan Vanilla Cake
Ingredients
The Cake
-
½
cup
coconut flour
-
1 ¾
cups
blanched fine almond flour
-
3
tablespoons
arrowroot starch or potato starch
-
1 ½
teaspoons
baking soda
-
¼
teaspoon
salt
-
¾
cup
raw sugar or monk fruit sugar substitute
-
¼
cup
naturally refined liquid coconut oil
-
1
cup
almond milk or non-dairy milk
-
2
teaspoons
distilled white vinegar or apple cider vinegar
-
¼
cup
maple syrup
-
1
teaspoon
vanilla extract
The Frosting
-
2
cans
coconut cream
-
¼
cup
sweetener of choice
-
1
teaspoon
vanilla extract
-
4
tablespoons
Dutch cocoa powder (optional)
-
1-2
tablespoons
arrowroot starch or cornstarch (optional)
Instructions
- Preheat the oven to 350°F and prepare an 8 or 9 inch springform cake pan.
- In a large bowl, whisk together the dry ingredients: coconut flour, almond flour, arrowroot starch, baking soda, salt, and sugar.
- In a separate bowl, whisk the wet ingredients: almond milk, coconut oil, maple syrup, and vinegar, and let sit for 10 minutes.
- Combine the wet and dry ingredients, mixing gently until just combined.
- Transfer the batter to the prepared pan and spread evenly.
- Bake for 25-30 minutes until golden brown, then cover with foil and bake for an additional 20-25 minutes.
- Cool the cake at room temperature for 20 minutes, then refrigerate for 10-20 minutes.
- For the frosting, whip the chilled coconut cream with sweetener and vanilla until fluffy, adding cocoa if desired.
- Frost the cooled cake and serve.
Nutrition Facts (estimated)
Servings
8-9 slices
Calories
280
Total fat
10.1g
Total carbohydrates
30.1g
Total protein
3.7g
Sodium
299.4mg
Cholesterol
0mg
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