Ingredients
WET INGREDIENTS
- 1 2/3 Cup Coconut Milk
- 1 1/2 Tsp Vinegar, apple cider
- 1/3 Cup Applesauce
- 1 Tsp Vanilla extract
DRY INGREDIENTS
- 3 1/4 Cups Almond Flour
- 1 Cup Potato Starch
- 1/3 Cup Cornstarch
- 1 1/3 cup Sugar
- 1 1/2 Tsp Baking Powder
- 1 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
One Bowl Vanilla Cake
Preparation time
30min
Cooking time
40min
Servings
1
Instant Pot
No
Recipe Categories
- Baking
- Cakes & Cupcakes
Main Ingredients
- Almonds
- Coconut
- Vanilla
Ingredients
WET INGREDIENTS
- 1 2/3 Cup Coconut Milk
- 1 1/2 Tsp Vinegar, apple cider
- 1/3 Cup Applesauce
- 1 Tsp Vanilla extract
DRY INGREDIENTS
- 3 1/4 Cups Almond Flour
- 1 Cup Potato Starch
- 1/3 Cup Cornstarch
- 1 1/3 cup Sugar
- 1 1/2 Tsp Baking Powder
- 1 1/2 Tsp Baking Soda
- 1/2 Tsp Salt
Directions
- Preheat oven to 350° F or 176 ° C
- Lightly grease two standard 8-inch round cake pans, with coconut and dust with gluten-free flour. Shake out excess and set aside.
- Measure out dairy-free milk and add vinegar. Let sit a few minutes. Then add applesauce and vanilla. Whisk/stir to combine.
- Add dry ingredients to a large mixing bowl and whisk to combine. Then add wet ingredients to the dry ingredients and mix until well incorporated and no large lumps remain.
- The batter should be thick but pourable. Add more almond flour if too wet or dairy-free milk if too thick.
- Divide batter evenly between prepared cake pans and bake for 35-40 minutes or until a toothpick inserted into the center comes out clean and the edges and surface appear golden brown.
- Let cool 15 minutes in the cake pans.
- To remove from pans, run a dull knife around the edge of the pans to loosen the cakes. Then place a plate or cooling rack on top and quickly invert. Let cool completely (preferably overnight or at least 6 hours on a wire rack) before frosting.
- Frost with coconut whipped cream and berries
Notes
Corn starch can be sub by arrowroot starch for grain-free
