Very Vanilla Cake with Fudgy Frosting
2016-02-24 11:57:55
Ingredients
- 3 cups Gluten-Free All-Purpose Flour Blend (recipe follows)
- 2 teaspoons baking powder
- 1½ teaspoons xanthan gum
- ½ teaspoon fine sea salt
- 1 cup milk or unsweetened coconut milk (from a carton), at room temperature
- 1 tablespoon pure vanilla extract
- 1 teaspoon vanilla bean paste, optional
- ¾ cup (1½ sticks) unsalted butter or Earth Balance Vegan Buttery Sticks, at room temperature
- 1½ cups organic cane sugar
- ¾ cup egg whites (about 6 large whites), at room temperature
- Fudgy Frosting (recipe follows)
Instructions
- Preheat the oven to 350°F. Lightly oil two 8-inch-diameter cake pans with nonstick cooking spray or coconut oil.
- To make the cake: In a medium bowl, whisk together the flour blend, baking powder, xanthan gum, and salt. In a small bowl, mix the milk with the vanilla extract and vanilla bean paste. Set both bowls aside.
- In the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 2 minutes. Scrape down the bowl. While beating on low, add the egg whites. When all the whites have been added, increase the speed to medium, and beat for 30 seconds. Scrape down the bowl.
- Add one-fourth of the flour mixture to the butter mixture, and beat on low until almost fully incorporated. Add one-third of the milk mixture, and beat on low until almost fully incorporated. Repeat with the remaining flour and milk mixtures, starting and ending with the flour. When all the ingredients have been added, scrape down the bowl, and beat on medium for 15 seconds.
- Pour the batter into the prepared cake pans. Bake in the center of the oven until the tops are light golden and a toothpick inserted into the center tests clean, 30 to 35 minutes. Cool the cakes on a wire rack for 10 minutes, and then invert onto the rack to cool completely. Meanwhile, make the Fudgy Frosting.
- To assemble a two-layer cake, spread 3/4 cup frosting between the layers and on the top of the cake, and then generously frost the sides. To create a four-layer cake, split each cake layer in half horizontally. Use 1/2 cup frosting between each layer and on top of the cake, and then generously frost the sides.
Southern Lady Magazine https://southernladymagazine.com/
Gluten-Free All-Purpose Flour Blend
2016-02-24 11:58:43
Ingredients
- 2 cups white rice flour
- 1 cup tapioca starch (also called tapioca flour)
- 1 cup potato starch (not flour)
Instructions
- In a large bowl, whisk the rice flour with the tapioca and potato starches until well combined. Store in an airtight container in your pantry or another cool, dark place up to 1 month. For longer-term storage, keep in the refrigerator up to 6 months or in the freezer up to 1 year. Before using, bring to room temperature. Just before measuring, whisk the flour blend to aerate it in case it has settled. Sifting is not necessary if you whisk.
Southern Lady Magazine https://southernladymagazine.com/
Fudgy Frosting
2016-02-24 11:59:34
Ingredients
- ¾ cup (1½ sticks) unsalted butter or Earth Balance Vegan Buttery Sticks
- ½ cup organic cane sugar
- ¾ cup canned unsweetened coconut milk (shake can before opening)
- 3 teaspoons instant espresso powder, optional
- 6 ounces unsweetened baking chocolate
- ⅔ cup dark or semisweet chocolate chips
- 1 teaspoon pure vanilla extract
- 2¼ cups confectioners’ sugar
Instructions
- In a medium saucepan over medium heat, combine the butter, sugar, coconut milk, and espresso powder, stirring until the butter melts and the sugar and espresso have dissolved. Bring to a simmer, and then remove from the heat and add the baking chocolate and chocolate chips. Let the mixture sit with the chocolate fully submerged for 2 minutes, and then whisk until smooth. If the baking chocolate hasn’t fully melted after whisking, return the saucepan to the stove top, and heat over medium heat, whisking until the chocolate is fully incorporated. Whisk in the vanilla.
- Pour the chocolate mixture into a large bowl. Sift the confectioners’ sugar over the chocolate in three batches, whisking after each addition. Place plastic wrap over the frosting, and refrigerate until thick enough to frost the cake, about 40 minutes, stirring after 20 minutes and again at the end of chilling. The frosting will be dense and firm.
- If you prefer a lighter texture and color, whip the chilled frosting in a stand mixer with the paddle attachment until lightened. Use immediately after whipping, as the frosting will firm up again if you allow it to sit.
Southern Lady Magazine https://southernladymagazine.com/
