Ingredients
Scale
Equipment:
- Kitchen aid with whisk attachment
- Food scale
- Food thermometer
Ingredients:
- 1 1/4 cups (280g) non dairy milk, of choice
- 1/2 cup (101g) melted vegan butter, or homemade
- 2/3 cup (173g) unsweetened applesauce, OR potato water *See notes
- 1 cup (203g) boiling water
- 1 TB apple cider vinegar
- 1 TB vanilla extract
- 3 cups (421g) all-purpose gluten free flour, we like to use Namaste, Bobs Red Mill, OR Walmarts brand
- 1 3/4 cups sugar
- 2 tsp baking powder, OR if corn free use this one
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 batch of homemade chocolate buttercream frosting, OR vanilla buttercream frosting
Instructions
- Preheat oven to 350.
- In a kitchen aid or using a hand mixer mix all wet ingredients, then gradually add in dry ingredients till mixture is not clumpy.
- Pour mixture into two lightly oiled 9inch cake dishes or 12 cupcake tins
- Bake for 45-50 mins (30-32 mins for cupcakes), or till toothpick comes out clean in the center and your food thermometer reads 210 degrees in the center of your cake.
- Let cakes cool for one hour & then frost them as desired. I like stacking both cakes on top of each other for best outcome.
Notes
*I personally like to use potato water for this recipe, but many of my followers love the sweet aftertaste of applesauce. (You can also use sweet potatoes if nightshades or apples are an issue). The potato water makes the cakes taller, fluffier, and even more moist. To achieve this potato water, I mash up one large sized boiled potato with 1 cup water until you get a mushy runny paste (kinda like applesauce). I then use 2/3 cup of this mixture in the recipe. See picture below for the right consistency:
- Prep Time: 10 Min
- Cook Time: 30 Min