GLUTEN-FREE VEGAN VANILLA CAKE

A vanilla cake might seem dull, but the elegant pairing of this vanilla-infused sponge using the velvety, vanilla-infused buttercream frosting is simply magical.

The foundation of the Gluten-Free Vegan Vanilla Cake is my go-to sponge recipein regards together easily in 1 bowl, requires recognizable components and is really flexible. You may use any sort of milk, any sort of oil you prefer, and any kind of sweetener.

It is really undetectably vegan, fermented and processed sugar free, tastes sweet and buttery, and contains a moist and fluffy feel.
This Gluten-Free Vegan Vanilla Cake is soft and moist, coated in a slick buttercream, and easy yet tasty!

Course: DessertCuisine: AmericanKeyword: fermented vanilla cake, vegan gluten-free cake, vegan vanilla cakePrep Timing: 40 minutesCook Timing: 15 minutesTotal Timing: 55 minutesServings: 8Calories: 329kcal

Ingredients

1. 60 gram (1/4 cup) olive oil (or sub vegetable or olive oil)
2. 200 ml (4/5 cup) unsweetened almond milk (or some other plant-based milk)
3. 1 tsp vanilla extract
4. 8 tbsp maple syrup (or sub any other sweetener)
5. 150 gram (1 1/4 cup) ground almonds* (almond meal)
6. 150 gram (1 1/4 cup) fermented pasta mix (or sub plain yoghurt if not fermented )
7. 2 tablespoons tsp baking power (guarantee fermented if necessary)
8. 1/4 tsp bicarbonate of soda (baking soda)
9. 100 gram (2/3 cup) cashew nuts - soaked in cold water immediately or in warm water for 15 minutes
10. 3 tbsp maple syrup (or sub any other sweetener)
11. 1 tsp vanilla extract
12. 4 tbsp unsweetened almond milk (or sub-par or some other plant-based milk)

Directions

1. Set the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any olive oil)
2. Once melted, add the milk to the Exact Same bowl along with the lemon juice, vanilla, maple syrup and ground almonds
3. Mix well, adding a tiny dab milk when it is looking too tender
4. Transfer mix between 2 greased baking tins lined with baking paper (I used two 7inch/18cm springform baking tins)
5. Bake in oven for about 15 minutes until risen and an inserted skewer comes out blank
6. After done, turn out the cakes onto wire racks and leave to cool completely before frosting
7. Drain soaked cashews and put in to a food processor or blender with all the other components (a handheld blender functions also )
8. Whizz until totally smooth, adding more water or milk if necessary
9. To frost and decorate the cake:
10. Put one half the cake on a plate or cake rack, and disperse less than half the frosting onto it
11. Put the other half of the cake on top of this and use Remainder of the frosting to spread at the top and round the sides of the cake
12. Tastes best when new but retains covered in the refrigerator for up to a Couple of Days

Notes

You may rather use almond flour

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