Via Coco de Coeur @ Tumblr
This moist, moreish cake is my tweak of Sugar Mama’s Gluten-Free Vanilla Cake, an awesome recipe that I would recommend to everyone exploring the world of gluten-free vegan baking.
It is also proof that, with the right combinations of ingredients, gluten-free baking doesn’t sacrifice flavour or texture at all. This is one delicious dessert/snack/feast.
I change things up just a little bit from the original, with a pop of lemon zest and lashing of creamy, tangy frosting.
Gluten-Free Lemon Vanilla Cake with Creamy Lemon Frosting
3/4 cup brown rice flour
3/4 cup tapioca flour
1/2 cup coconut flour
1 cup raw sugar
1/2 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1 tsp xanthan gum
1/2 cup plain coconut milk
1 cup warm water
3 tbsp rice bran oil
2 tsp vanilla extract
3 tsp lemon juice
zest of one lemon
1/4 cup unsweetened applesauce
What to do:
Preheat oven to 190 C.
Measure coconut milk and lemon juice into a small bowl and set aside.
Sift dry ingredients, except for sugar and lemon zest, into a large bowl. Add sugar and zest and mix in with a strong fork.
Add remaining liquid ingredients to the milk and lemon mixture.
Add wet ingredients to dry in several batches and mix well. Cake batter will be very thick.
Spoon into a greased cake pan (or 12 cupcake liners). Bake for 25-30 minutes (cupcakes 15-20), until top is golden brown and knife inserted comes out clean.
Remove from oven and sit for 5 minutes before transferring onto a wire rack to cool. Spread frosting evenly on top.
Store any remains in an airtight container.
For the frosting:
3 tbsp Olivani (non-dairy spread)
1/2 tsp vanilla extract
1 tbsp lemon juice
1 tbsp almost-boiling water
enough icing sugar to make a creamy, thick consistency (around a couple of cups)
In a small, deep bowl, add Olivani, vanilla, lemon juice and water. Add icing sugar a half cup at a time, mixing constantly with a strong fork, until desired consistency is reached.
Makes enough frosting for one cake.