Vegan and gluten free, this cake is chalky white in colour, especially if you use clear vanilla and coconut essence/extracts and coconut oil. Handy if you want to delicately colour it – light pink, aqua, yellow, any difficult colours would play nicely with this mix. Remember to bake in a light coloured pan if you really want a white cake.
The cake is quite sweet alone, you could reduce the sugar to half a cup as the coconut lends a sweetness complimented by the vanilla. Switch the sugar for 2 tbsp of honey if you prefer, but you may sacrifice the “whiteness”.
My current sneaky trick: a batch of this batter divided into cupcakes which are then frozen without icing. You can pop a frozen cake in the microwave for 30 seconds and it’s amazing just like that with a cup of tea. Yum.
- 1 cup almond milk (or soy)
- 1 teaspoon apple cider vinegar
- ¾ cup sugar
- 1/3 cup coconut oil (or canola)
- 1 teaspoon vanilla extract/essence
- ½ teaspoon coconut extract/essence
- 1 cup rice flour
- 1 tsp guar gum
- 1/3 cup desiccated coconut
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Preheat oven to 170°C, line and grease an 8" round cake tin.
In a mixing bowl, combine milk and apple cider vinegar and allow to curdle.
Sift the dry ingredients together.
Add the sugar, oil, and extracts to the milk and apple cider vinegar, combine. Mix the dry ingredients into the wet, adding a third of the dry ingredients at a time.
When all of the ingredients are combined, the batter will have some lumps and will be quite wet.
Pour into the prepared cake tin and bake for about 45-50 min or until a skewer inserted into the center emerges clean. Rest the cake in its tin for 10 min on a cooling rack before turning the cake out to cool completely.
Yes the illustration is odd. That is what my frozen white cupcakes look like.