Gluten-Free Dairy-Free Vanilla Cake with Chocolate Icing
By: Club House Kitchens
Made With:
Make this classic cake for all your celebrations. It's gluten-free so everyone can enjoy a slice! (Great baked up as cupcakes, too.)
Make this classic cake for all your celebrations. It's gluten-free so everyone can enjoy a slice! (Great baked up as cupcakes, too.)
Key products
Instructions
Instructions
- For the Cake: Preheat oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans. Set aside.
- In medium bowl, whisk cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder, salt and baking soda.
- In large bowl with electric mixer, beat sugar, oil, coconut milk and vanilla until blended. Beat in eggs, 1 at a time, until smooth. Gradually beat in flour mixture on low speed just until blended (do not overmix). Pour batter into prepared pans, dividing evenly
- Bake until toothpick inserted in centre comes out clean, 30 to 35 minutes. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely on rack.
- For the Icing: In large bowl with electric mixer, beat spread and vanilla on medium speed until light and fluffy. Mix icing sugar and cocoa powder; gradually add to spread mixture, beating well after each addition and stopping to scrape down sides once or twice, until blended and smooth. Add coconut milk; beat until light and fluffy.
- To assemble, place one cake layer on plate; spread top with some of the icing. Top with second cake layer; spread with remaining icing.
