This is a fairly easy cake to make if you have a hand mixer. Using the coconut sugar makes it look a little funky since coconut sugar is brown, it certainly can’t be called a “yellow” cake which is what one would think a vanilla cake should be. However, I tried it out on four different people and they all said it was vvvveeerrrryyyy tasty! Its versatile as well — the batter can be used as a bundt cake, layer cake, sheet cake, cupcakes, or as the base for a coffee cake. In fact, that’s what tasters said it tasted more like, coffeecake, than a yellow cake. Unfortunately, I’m allergic to coconut so I couldn’t taste it myself although it smelled REALLY good. I’ll be trying this again with different sweeteners to see how it works so stay tuned. It would also be very delicious with the strawberry cream cheese frosting already posted on my blog.
Preheat your oven to 350 degrees. Grease and flour whatever baking pan used (I only had the jumbo cupcake pans and those were really too big for these cupcakes so if you want to make cupcakes, I would suggest using smaller tins).
With an electric mixer in a large bowl, combine:
- 2 cups coconut sugar (or date sugar)
- 1/2 cup avocado oil
- 1/2 cup olive oil
Mix until blended (the coconut sugar will stay granular at this point. Add:
- 1 1/2 cups all purpose Gluten-free flour blend (I used Bob’s Red Mill)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons vinegar
- 1/2 cup non-dairy milk
Mix until blended and then add:
- 1 1/2 cups all purpose Gluten-free flour
- 3 teaspoons vanilla extract
- 3/4 cup club soda
Again, mix until well blended. I had to use a scraper to keep the batter from climbing the mixer blades. Pour into prepared pan(s). It will make three 8″ or 9″ cake layers, a 10×14″ sheet cake, 10-12 jumbo cupcakes, or a bundt cake. Baking times will differ depending on what pan you choose to use. My jumbo cupcakes took 30 minutes; a bundt cake will probably take 50-60 minutes. Layers I would think would take around 20 minutes. I used the toothpick into the center of the cake to be sure it was done and I could see it was pulling away from the sides of the baking pan. Cool in pan for a few minutes before removing to a cooling rack. This is a very moist cake so I suggest that you don’t put these cupcakes into a plastic bag (I made that mistake and they all stuck together the next day when I went to frost them).
Chocolate Swiss Butter Cream Frosting
Combine in a small pan:
- 1 1/2 cups date sugar
- 1/4 cup agave nectar
- 1 1/2 cups water
- 1/8 teaspoon salt (or a couple of dashes)
Using a candy thermometer, heat mixture to soft ball stage (220 degrees). Stir frequently. Date sugar doesn’t dissolve like regular white cane sugar so expect it to take quite awhile to get to 220 degrees (like a half hour; I actually gave up after about 20 minutes when it finally reached 200 degrees and my frosting turned out a little softer than it should). While the sugar syrup is cooking, beat:
- 1/4 cup aquafaba
- 1/4 teaspoon cream of tartar
Beat at medium speed until stiff peaks form and then continue beating for another 3-5 minutes at high speed. Slowly add the sugar mixture and beat on high for another 3-5 minutes. Add:
- 2 ounces melted baking chocolate OR 2 tablespoons carob powder dissolved in 1 tablespoon olive oil
When well combined, slowly add in small pieces:
- 1/4 to 1/2 cup vegan margarine (the amount depends on how buttery and fluffy you want the frosting; I use Earth Balance Soy Free)
Continue beating until the margarine is well combined (you can tell from the picture that I didn’t quite achieve this task and that was mainly because I forgot it in the original beating so adding it later using a whisk and you can see how well that worked!).
cookingwithoutallergens 