Flower Cake
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!
Ingredients
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)
Instructions
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.
Nutrition
Calories: 599kcalCarbohydrates: 76gProtein: 2gFat: 32gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 16gTrans Fat: 1gSodium: 195mgPotassium: 38mgFiber: 1gSugar: 57gVitamin A: 1079IUCalcium: 4mgIron: 1mg
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !