Gluten Free Vegan Vanilla Cake

• Vegan
• Gluten free

• Refrigerated

  • 1 cup Rice milk

• Canned Goods

  • 1/2 cup Applesauce, unsweetened

• Baking & Spices

  • 2 tsp Baking powder
  • 2 tsp Baking soda
  • 1 tsp Sea salt
  • 1 1/2 cups Sorghum flour
  • 1 1/2 cups Tapioca flour
  • 2 tbsp Vanilla, pure
  • 1 cup White rice flour
  • 2 cups White sugar
  • 2 tsp Xanthan gum

• Oils & Vinegars

  • 6 tbsp Canola oil
  • 2 tsp Vinegar

• Liquids

  • 2 cups Water

Found on cakejournal.com

Description

Ingredients

• 1 1/2 cups sorghum flour
• 1 1/2 cups tapioca flour
• 1 cup white rice flour
• 2 cups white sugar
• 1 teaspoon sea salt
• 2 teaspoon baking powder
• 2 teaspoon baking soda
• 2 teaspoon xanthan gum
• 1 cup rice milk (or coconut milk, soy milk, or almond milk)
• 2 cups warm water
• 6 Tablespoon canola oil (or coconut oil)
• 2 Tablespoon pure vanilla
• 2 teaspoons vinegar
• 1/2 cup unsweetened applesauce

Directions

• Preheat your oven to 375F (191C). Measure the non-dairy milk into a liquid measuring cup & add vinegar (set aside for now).
• Whisk together all dry ingredients.
• Add all liquid ingredients to the dry ingredients and mix with electric mixer until smooth and fluffy.
• Fill the greased cake pans.
• Bake the cake for 30-35 minutes. The cake is ready it will be light brown on top and spring back when you press it lightly.

Nutrition