Vegan Gluten-Free Vanilla White Layer Cakes
Vanilla White Layer Cake
The only gluten-free vegan layer cake you
ever really need!! It is so rewarding when your
gluten-free vegan cake comes out high and fluffy
like any traditional cake. Guests are stunned to
hear it’s gluten-free, has no white flour, no eggs!
It’s very impossible to produce a gluten-free WHITE
cake using natural ingredients. So it’s wise to camouflage
an off-white cake by making a non-white or off-white
frosting.
Such is the idea of Maple-Walnut frosting. No
one expects that frosting to be snow white, and
using that icing, a vanilla cake can be any shade
of natural. No one expects it to be white like angel
food cake even though you said it was vanilla cake.
This cake recipe worked out nicely with doubled
ingredients below baked in two 6″ silicone cake
pans.
FOR ONE 6″ or 8″ CAKE
Time: 30 mins Yield: 12 servings
INGREDIENTS *(can be doubled)
INSTRUCTIONS
*TWO CAKES INGREDIENTS
2 tsp Clear Vanilla Extract
Maple Walnut Frosting
A semi-stiff frosting that tastes a bit like toffee. It is
perfect for covering fall desserts. From apple cakes
to pumpkin cookies to cranberry-walnut cupcakes,
INGREDIENTS
For Frosting
Ingredients
1/2 a very-ripe large banana (80g to 100g)
(if you fear tasting the banana use one less
ripe + tsp. lemon juice )
1/4 cup semi-firm coconut oil or softened coconut butter
1/16th tsp salt
optional: 1 or 2 drops pure vanilla extract
1/4 tsp cinnamon (omit for a whiter frosting)
I added a tsp. of tapioca dissolved to a paste with
a few drops of hot water for a whiter firmer frosting,
You can add 2 tsps. of.Agar Agar (a vegan gelatin)
dissolved in a tbs.of hot water for firm frosting that
really holds up.
The ripe banana gives it enough sweetness, but
you can add powdered sugar or maple syrup if you
want it sweeter.
INSTRUCTIONS
To make the frosting,
Just blend all ingredients together. (It’s even better if
you microwave the banana for 10-15 seconds
before adding other ingredients.)
Be sure NOT TO use a cold or frozen banana unless
you completely thaw it first, because it will solidify
the coconut butter and make it taste grainy.
Optional: Top it with chopped walnuts or press them
on the frosted cake and a sprinkle of cinnamon.
First, spread the surfaces of the cake with a thin
coating of buttercream, as if you were spreading
butter on toast, This is called a “crumb coat,” which
immobilizes crumbs on the surface of your cake and
prevents them getting into your outer icing.
Refrigerate the cake for 20 to 30 minutes, while the
crumb coat sets. Then spread the top and sides of
your cake evenly with buttercream. Make it as smooth
and even as possible. (If you drizzle it with glossy
chocolate ganache it will emphasize every imperfection).
How To Make Powdered Sugar From
Granulated Sugar in your processor
or coffee grinder
Confectioner’s sugar, icing sugar, and 10X; they’re all the
same) granulated white sugar that’s been pulverized to
a powder, mixed with a tiny bit of tapioca or cornstarch.
Cups (Granulated) Cups (Powdered)
2 oz 1/4 c 1/2 c
4 oz 1/2 c 3/4 c
8 oz 1 c 1-1/2 c
8 Ounces of Powdered Sugar =
31.55 Tablespoons Granulated
94.66 Teaspoons Granulated
Measure confectioners’ sugar using the same
spoon & level method as flour. Measure the sugar
first, THEN sift it before adding it.
Confectioner’s sugar, icing sugar, and 10X;
they’re all the same) granulated white sugar
that’s been pulverized to a powder, mixed with
a tiny bit of tapioca or cornstarch.
Cups (Granulated) Cups (Powdered)
2 oz 1/4 c 1/2 c
4 oz 1/2 c 3/4 c
8 oz 1 c 1-1/2 c
8 Ounces of Powdered Sugar =
31.55 Tablespoons Granulated
94.66 Teaspoons Granulated
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