desserts

Gluten-Free Dairy-Free Vanilla Cake with Chocolate Icing

Name: Gluten-Free Dairy-Free Vanilla Cake with Chocolate Icing | Thai Kitchen
Prep time: 25 min
Cook time: 35 min
Yield: 16
Cuisine: Canadian,
Ingredients: Vanilla Cake; 1 cup (250 ml) cornstarch; 1 cup (250 ml) sorghum flour; 1/2 cup (125 ml) tapioca flour; 1 1/4 tsp (6 ml) xanthan gum; 3/4 tsp (4 ml) baking powder; 1/2 tsp sea salt grinder (club house); 1/4 tsp (1 ml) baking soda; 1 1/2 cup (375 ml) granulated sugar; 1 cup (250 ml) vegetable oil; 1 cup (250 ml) Coconut Milk (thai kitch); 1 tbsp (15 ml) pure vanilla extract (club house); 4 eggs; Chocolate Icing; 1 cup (250 ml) dairy-free gluten-free spread, such as soy margarine or vegan buttery sticks or spread softened; 1 tsp (5 ml) pure vanilla extract (club house); 500 g gluten-free icing sugar (about 4 cups/1 L); 1/4 cup (60 ml) unsweetened cocoa powder; 1/4 cup (60 ml) Coconut Milk (thai kitch)

Make this classic cake for all your celebrations. It's gluten-free so everyone can enjoy a slice! (Great baked up as cupcakes, too.)

25 min

PREP TIME

35 min

COOK TIME

530

CALORIES

17

INGREDIENTS

Ingredients
Preparation
Related Recipes
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INGREDIENTS

Vanilla Cake
1 cup (250 mililiter) cornstarch
1 cup (250 mililiter) sorghum flour
1/2 cup (125 mililiter) tapioca flour
1 1/4 teaspoon (6 mililiter) xanthan gum
3/4 teaspoon (4 mililiter) baking powder
1/2 teaspoon Sea Salt Grinder
1/4 teaspoon (1 mililiter) baking soda
1 1/2 cup (375 mililiter) granulated sugar
1 cup (250 mililiter) vegetable oil
1 cup (250 mililiter) Coconut Milk
1 tablespoon (15 mililiter) Pure Vanilla Extract
4 eggs
Chocolate Icing
1 cup (250 mililiter) dairy-free gluten-free spread, such as soy margarine or vegan buttery sticks or spread , softened
1 teaspoon (5 mililiter) Pure Vanilla Extract
500 grams gluten-free icing sugar (about 4 cups/1 L)
1/4 cup (60 mililiter) unsweetened cocoa powder
1/4 cup (60 mililiter) Coconut Milk

What you'll need

Preparation

1 For the Cake: Preheat oven to 350°F (180°C). Grease two 9-inch (23 cm) round cake pans. Set aside.
2 In medium bowl, whisk cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder, salt and baking soda.
3 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
4 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.
5 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.
6 To assemble, place one cake layer on plate; spread top with some of the icing. Top with second cake layer; spread with remaining icing.