1-Bowl Vegan Gluten-Free Vanilla Cake
Ingredients
Wet Ingredients
-
1 ⅔
cup
dairy-free milk
-
1 ½
tsp
apple cider vinegar
-
⅓
cup
unsweetened applesauce
-
1
tsp
pure vanilla extract
Dry Ingredients
-
3 ¼
cups
almond flour
-
1
cup
potato starch
-
⅓
cup
cornstarch
-
1 ⅓
cups
organic cane sugar
-
1 ½
tsp
baking powder
-
1 ½
tsp
baking soda
-
½
tsp
salt
Vegan Buttercream Frosting (optional)
-
2
sticks
vegan butter
-
½
tsp
pure vanilla extract
-
3 ½-4
cups
organic powdered sugar
Instructions
- Preheat the oven to 350°F (176°C) and prepare the cake pans.
- In a liquid measuring cup, mix dairy-free milk with vinegar and let it sit.
- Combine the wet ingredients in the measuring cup and whisk together.
- In a large mixing bowl, whisk together all the dry ingredients.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Divide the batter evenly between the prepared pans and bake for 35-40 minutes.
- Let the cakes cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
- Frost with the optional vegan buttercream or serve with coconut whipped cream.
Nutrition Facts (estimated)
Servings
10 slices
Calories
326
Total fat
12.1g
Total carbohydrates
50.1g
Total protein
5.4g
Sodium
345mg
Cholesterol
0mg
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