If you are wondering how to make Flower Cake made of vegan vanilla cake layers paired with dairy-free buttercream frosting, you are in the right place! This recipe will take you through the whole process and show how easy it is to make a perfect summer cake!
Cake Batter 1 1/2 cup flour 1/2 tsp bakign soda 1/2 tsp bakign powder 1 tsp xanthan gum 1/2 cup cane sugar salt (pinch) 3/4 cup plant milk 1/2 cup canola oil 2 tbsp apple cider vinegar 1 tsp vanilla extarch Buttercream 2 stick vegan butter 3 cups powdered sugar 3 tbsp coconut milk (canned)
Cake Sift and whisk together the flour, sugar, xanthan gum baking soda, baking powder and salt. In a separate bowl place the plant milk, vanilla and vinegar whisking to blend completely. Pour the wet mixture into the dry and mix until batter is smooth. Pour the mixture into a mold and bake 365F 25-30 minutes until the top of the cake is ready and set. When cool, transfer to refrigerator to chill before frosting. Buttercream Add softened butter to a mixing bowl and whipped with a hand mixer for about 1 minute. Add gradually sifted powdered sugar. If the cream is too thick add coconut milk. Once ready, use immediately to frost the cake.
Calories: 599 kcal Carbohydrates: 76 g Protein: 2 g Fat: 32 g Saturated Fat: 6 g Polyunsaturated Fat: 9 g Monounsaturated Fat: 16 g Trans Fat: 1 g Sodium: 195 mg Potassium: 38 mg Fiber: 1 g Sugar: 57 g Vitamin A: 1079 IU Calcium: 4 mg Iron: 1 mg