1) In a bowl, whisk together coconut flour, almond flour, arrowroot starch, baking soda, salt, and sugar 2) In second bowl, whisk together the wet ingredients.
3) Set aside the wet ingredients for 10 minutes to make 'buttermilk'. 4) Gently fold the wet ingredients into the dry ingredients until just combined.
5) Transfer the batter into the prepared pan, spreading it evenly. 6) Bake for 25-30 minutes, rotate 180 degrees, cover with foil, and bake additional 20-25 minutes.
7) The top of the cake will become very browned, but it's not burnt. This is due to the coconut flour in the cake. Let cool completely.
INGREDIENTS: - canned coconut milk - maple syrup or powdered sugar - vanilla extract - For Chocolate Frosting add cocoa powder
Perfect for laying, this Vegan Vanilla Cake is made without eggs, grains, or dairy for a gluten-free cake that can be turned into any flavor you like best!
Place your cake in an airtight container for up to 2 days or freeze for up to 3 months! If freezing, frost after thawing.
HOW TO STORE
FULL RECIPE AT: