Vegan Vanilla Cake

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

Dry Ingredients:

• 2 cups Bob’s Red Mill Gluten-Free Almond Meal Flower or other brand
• 1 cup Bob’s Red Mill Gluten-Free Brown Rice Flour or other brand, plus extra to dust the pan
• 1 cup Bob’s Red Mill Gluten-Free ‘Sweet’ White Sorghum Flour or other brand
• 1 cup Bob’s Red Mill Gluten-Free Garbanzo Bean Flour or other brand
• 1 cup Bob’s Red Mill Tapioca Flour or other brand
• 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 Bragg Organic Apple Cider Vinegar, or other brand
• 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 of cake, add 1 tablespoon of cinnamon to the dry ingredients, and instead of using chocolate frosting look to our recipe for Vanilla Cream, and use it in a squeeze bottle to decorate the top. If desired, Garnish with almond slivers. If you like raspberries, place a dollop of Raspberry Jam next to the cake on the serving plate. 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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