<h1 class="pgc-h-arrow-right" data-track="1" > vegetarian vanilla cake</h1>
What began as a vegan gluten-free cake for perfection evolved into creating the most perfect vanilla cake that made our taste buds feel like a tiger. These vegan vanilla cakes are something we have to try: 1 bowl, 10 ingredients, naturally sweet and gluten-free. Let us show you how to get it done!
<h1 class="pgc-h-arrow-right" data-track="7" > gluten-free vegan vanilla cake</h1>
These cupcakes start with a mixture of ingredients. Almond milk instead of milk, applesauce instead of eggs, and avocado oil lock in moisture.
Maple syrup adds sweetness, and we also add a lot of vanilla extract to make a vanilla flavor.
Next, add dry ingredients to the same bowl to minimize clutter!
Mixing gluten-free flour is key to creating the perfect cake texture. Almond flour smells like a cake and has a crumb texture. Potato starch makes them light and fluffy. Corn starch increases the structure.
For fermentation, we add baking powder and to add flavor, we add sea salt.
After baking and cooling, it's time to eat! They are delicious frosts, like breaking through the traditional cream frosting.
Hope you enjoy these cupcakes!
They're perfect for birthdays, anniversaries, holidays or any time of the day!
<h1 class="pgc-h-arrow-right" data-track="22" > easy vegetarian vanilla cake (gluten free).</h1>
Vegan completely fluffy vanilla cake, gluten free and naturally sweet. Only 10 ingredients are needed to make it!
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Serving Size: 1 cupcake
Course: Dim Sum
Type of cuisine: Gluten-free, vegetarian
<h1 class="pgc-h-arrow-right" data-track="35" > raw material</h1>
<h1 class="pgc-h-arrow-right" data-track="37" > cupcake</h1>
1/4 cup unsweetened milk (or almond milk)
1/2 cup unsweetened applesauce
1/4 cup avocado oil
1/2 cup maple syrup
1 tbsp vanilla extract
2 cups almond flour
3/4 cup potato starch
1/3 cup cornstarch
2 teaspoons baking powder
1 teaspoon sea salt
<h1 class="pgc-h-arrow-right" data-track="48" > optional</h1>
Classic creamy frosting
Vegetarian chocolate ganash icing
Date sweetened chocolate icing
Coconut cream
<h1 class="pgc-h-arrow-right" data-track="53" > production instructions</h1>
Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius) and liner the cake lining on a standard size muffin jar. Cake lining is preferable to adding oil to the pan because cake lining prevents too much browning on both sides for a more beautiful effect. But in a pinch, add a little grease.
In a large blending bowl, add dairy-free milk, applesauce, avocado oil, maple syrup and vanilla extract, then stir to mix.
Add almond flour, potato starch, corn starch, baking powder and sea salt, then stir again until well mixed without clumping. The texture should be thick and look similar to the batter of corn bread (see picture). If too thick, dilute with a small amount of milk-free milk. If it is too thin, add a little more almond flour.
Distribute the batter evenly in the cupcake lining, filling the entire 3/4 well. Written recipes make 12 cupcakes.
Bake on the center rack for 25-30 minutes, or until the toothpick inserted into the center is clean, golden on the edges, the top looks dry, and will bounce up a little when touched or pressed. It's best to bake these cupcakes slightly rather than bake them to avoid a sticky feel.
Cool in a pan for 10 minutes, then transfer to a cooling rack to allow it to cool completely.
Once cooled, the top matte material can be selected. These slightly sweeter cupcakes pair well with sweeter icing, such as our classic butter cream icing, vegan chocolate cream icing or date-sweetened chocolate icing. If you want to choose a lighter food, try sweetened coconut cream and fresh berries.
Best enjoyed within the first 24-48 hours after baking. Store the remaining food at room temperature for 1-2 days or up to 3 days in an airtight container in the refrigerator. Freeze unfrosted cupcakes for up to 1 month.
<h1 class="pgc-h-arrow-right" data-track="63" > notes</h1>
We did not test other starches, but instead of potato starch, a mixture of coconut flour and arrowroot starch can be used. Or maybe oat flour.
Instead of corn starch, kudzu powder may be effective.
Nutritional information is a rough estimate of the frost-free period.
<h1 class="pgc-h-arrow-right" data-track="65" > nutrition (1 in 12 servings).</h1>
Serving Size: 1 cupcake
Calories: 243
Carbohydrates: 27.1 g
Protein 3.9 g
Fat: 14 g
Saturated fat: 1.2 g
Polyunsaturated fats: 2.9 g
Monounsaturated fat: 9.2 g
Trans fat: 0 g
Cholesterol: 0 mg
Sodium: 284 mg
Potassium: 183 mg
Fiber: 2.2 g
Sugar 9.9 g
Vitamin A: 3.8 IU
Vitamin C: 0.1 mg
Calcium: 116 mg
Iron: 0.8 mg