Ingredients
- 3 1/4 cups almond flour
- 1 cup potato starch
- 1/3 cup cornstarch
- 1 1/3 cup of sugar
- 1 2/3 cup of coconut or almond milk
- 1 1/2 tsp apple cider vinegar or lemon juice
- 1/3 cup unsweetened applesauce
- 1 tsp pure vanilla extract
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt (optional)
Vegan Buttercream Frosting
- 2 sticks vegan butter, softened
- 1/2 tsp pure vanilla extract
- 3 1/2-4 cups powdered sugar
Instructions:
- Preheat the oven to 350 degrees and lightly grease two standard 8″ round baking pans, one 9×13″ or three 6″ round tins* with vegan oil or coconut oil, then sprinkle with gluten-free flour.
- Measure the milk in the liquid measuring cup and add vinegar. Let stand for a few minutes. Then add applesauce and vanilla stir to mix. Put the dry ingredients into a large bowl and stir. The batter should be thick but pourable.
- If the almond flour is too moist, add more almond flour, if it is too thick, add non-dairy milk. Spread the batter evenly on the prepared baking pan and bake on the middle rack for 35 or 40 minutes or until the toothpicks are clean in the center and the edges and tops are golden browns.
- Cool in the baking pan for 15 minutes. Use a blunt knife to make a circle around the edge of the baking pan, then place a plate or metal rack on it to let it cool quickly. To cool completely let it on the metal rack for at least 6 hours or overnight).
- For the frosting put the soft butter in a large bowl and stir for 1 minute, then add the vanilla and stir again. Gradually add 1 cup of sifted icing sugar and stir until a thick, spread glaze is formed. About 3 1/2 cups are the correct amount for a complete cake recipe. If it is too thick, the frosting will be difficult to spread, then add 1/2 teaspoon of almond milk at a time.
- And If it is too runny, the frosting will slip off the cake, add powder Sugar to the desired texture.