Diy and ideas
This gluten free vegan vanilla cake recipe is THE recipe to have on hand if you have any kind of food allergy, or if you follow a vegan lifestyle.
Ingredients:
DRY:
- 2 cups (240 g) gluten free flour
- 1 tsp xanthan gum
- 2/3 cup (150 g) granulated sugar (Note 1)
- pinch of salt
- 2 tsp baking powder
- 2 tsp baking soda
- zest of 1 lemon (optional, but recommended)
WET:
- 3 1/2 tbsp (50 mL) vegetable oil
- 2/3 cup (150 mL) non-dairy milk (for instance coconut milk, rice milk or almond milk if not sensitive to nuts)
- 2 tsp lemon juice
- 1 tsp vanilla paste (or 2 tsp vanilla extract)
For coconut cream frosting:
- 2 cups (400 g) coconut cream (Note 2)
- 1 cup (125 g) powdered sugar
- 1 tsp vanilla paste (or 2 tsp vanilla extract)
You will also need:
- 2 cups berries of choice (I used a mix of blueberries, raspberries and blackberries)
- 2 round 6 inch (15 cm) cake tins
Instructions:
- Pre-heat the panggangan to 355 ºF (180 ºC) and grease two round 6 inch (15 cm) cake tins with vegetable oil. You can also line the bottom of each tin with some baking/greaseproof paper.
- Sift all dry ingredients together.
- Mix all wet ingredients together and add them to the dry ingredients. Mix well until you get a smooth batter with no flour clumps.
- Get full recipe==>>theloopywhisk.com
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Source
diyandideas2019.blogspot.com
Bridgette Brock
Wednesday, February 20, 2019