2 cups white rice flour
⅔ cup potato flour
⅓ cup tapioca flour
1-½ cup sugar
2-½ teaspoons cinnamon
2 teaspoons baking soda
1 teaspoon salt
1 cup vegetable oil
2 cups vanilla almond milk (or vanilla soy milk)
1 ½ tablespoon gluten free vanilla extract
2 tablespoons apple cider vinegar
*for the Frosting, see recipe directions.
Heat oven to 350°F
Spray 8-inch or 9-inch round cake pans well with nonstick spray.
Mix almond (or soy) milk and vinegar, let sit a few minutes until curdled.
Sift together flour, sugar, baking soda, cinnamon and salt.
Add vegetable oil, milk mixture, and vanilla extract; whisk until batter is smooth.
Bake about 30 minutes, until cake begins to pull away from sides and toothpick inserted in the center comes out clean. Let sit for a few, invert, and cool on rack.
Once the cake is fully cooled, cream together non-dairy butter or palm shortening, vanilla, cinnamon and powdered sugar to taste and desired consistency, and frost! Dip a spatula in very hot water for a good smooth effect.
Note: Vegan frosting is harder to work with than regular buttercream, so be careful...it takes practice to look good! Garnish with Turbinado sugar, cinnamon and or cinnamon sticks!
Recipe Entry from Eat Well Event Recipe Contest 2011
Submitted by: Maiah Albi