Classic Cashew Vanilla Birthday Cake
Gluten-Free Vegan Love
Gluten-Free Vegan Love
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Ingredients

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  • 6 reviews Classic Cashew Vanilla Birthday Cake Print Prep time 30 mins Cook/Chill Time
  • 45 mins Ready In 1 hour 15 mins Author: Audrey @ Unconventional Baker Makes: 8x8 cake or 6" double layer cake Ingredients Liquid Cake Ingredients: ¼ cup almond milk (or another plant milk) 1 tbsp apple cider vinegar 1 cup maple syrup (or agave, coconut nectar, etc.) 2 tsp pure vanilla extract ½ tsp pure almond extract (or orange blossom water) Dry Cake Ingredients: ¾ cup brown rice flour ½ cup tapioca starch 6 tbsp sweet sticky rice flour/glutinous rice flour ½ tsp guar gum ½ tsp baking powder ¼ tsp baking soda dash of salt "Butter" Mixture Ingredients: ½ cup cashew butter ½ cup boiling water Frosting Ingredients: 12 oz / 240 gr extra firm silken tofu (I used Mori-Nu) ½ cup coconut butter, softened 1 cup agave or maple syrup ¼ cup lemon juice 2 tsp pure vanilla extract 1 tsp almond extract (or orange blossom water) ½ tsp salt 2 cups shredded unsweetened coconut Optional Toppings: Fresh blueberries, dried edible blue cornflower petals Instructions Pre-heat the oven to 350F. Oil an 8x8 square cake pan or two 6" round pans. Set aside. In a small bowl combine the plant milk with vinegar and set aside, allowing it to curdle a little while working on next step. Combine all dry ingredients in a large mixing bow. Add in all liquid cake ingredients, including the almond vinegar mixture, and mix everything thoroughly to combine. In a separate bowl combine the cashew butter with the boiled water and stir to thin out and dissolve the cashew butter. Add this to the cake batter and mix everything to combine. Pour the batter into prepared cake pan(s). Bake in a preheated oven for approximately 45 mins (until the top is nicely golden and a skewer inserted in the center of the cake comes out completely dry). Remove from oven and cool on a cooling rack completely before proceeding to frost. While the cake is baking, prepare the frosting by combining all the ingredients except for shredded coconut in a power blender until completely smooth. Add in shredded coconut and mix once more (use the vitamix tamper to help you along, or pause to scrape sides and keep blending until the coconut is incorporated). Transfer into a glass container and refrigerate until cake is ready to be frosted (or for at least 1-2 hours to let it firm up). Once ready, frost cake, decorate with blueberries and flower petals and serve! 3.5.3208
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