Ingredients
Scale
Dry ingredients:
- 2 1/2 c. my Light Gluten free Flour Blend (or use store bought)
- 3/4 tsp. xanthan gum (or omit if using a blend that already includes it)
- 1 c. granulated sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/4 tsp. sea salt
Wet ingredients:
- 1 3/4 c. nondairy milk
- 1/2 c. oil
- 2 tsp. vanilla extract
- 1 Tbsp. apple cider vinegar
For the Frosting:
- 1/2 c. non-hydrogenated shortening
- 1/2 c. nondairy butter, room temp
- 3 c. powdered sugar
- 1/2 c. cocoa powder
- 2 tsp. vanilla extract
- 1–2 Tbsp. nondairy milk
Instructions
- Preheat your oven to 350 degrees. Grease 2 8″ round cake pans.
- Whisk together the dry ingredients. Add the wet ingredients just until a nice batter evolves. Depending on the flour blend, your batter may vary. Mine was a little on the thicker side. Evenly divide into both cake pans. .
- Bake 20-25 minutes or until the tops of the cakes bounce back when gently touched and the edges are lightly browned. Depending on your oven you might need to bake longer. Keep an eye after the first 20 minutes.
- Allow to completely cool on a wire rack.
- For the frosting, with an electric mixer, whip up the shortening and buttah together until fluffy. Add the powdered sugar 1 cup at a time. It will be clumpy.
- Add the vanilla and milk until nice and fluffy. If too runny add a tablespoon of powdered sugar until firm and fluffy. Add a tsp of milk at a time if too stiff.
- Make sure the cake is completely cool before you frost it. Start with the bottom cake layer by spreading it with a thinner layer of frosting first. Place the other cake layer on top cake and finish frosting. FROSTING TIPS: If you have troubles with spreading the frosting without taking the top layer of the cake off, simply place the cakes into the freezer for 15 minutes. Place a big chunk of the frosting in the middle of the cake and work your way out. Also, try dipping the back of a spatula with warm water before spreading each time. This will keep it from sticking to the frosting and break up the cake.
Nutrition
- Serving Size: 1 slice
- Calories: 535
- Sugar: 47g
- Sodium: 150mg
- Fat: 25g
- Carbohydrates: 71g
- Fiber: 2g
- Protein: 4.7g
