Vegan vanilla cake with hazelnut caramel frosting
What do you need:
250 ml of almond milk (or other vegetable milk),
2 teaspoon apple vinegar,
50 ml of coconut oil (melted),
300 grams of rice flour (white rice),
3 el cornflour,
1 teaspoon baking soda,
1 teaspoon tartar baking powder
a pinch of salt.
* If you want it sweeter, use 75-100 grams greensweet Sweet Vanilla. Am still experimenting. Because of the hazelnut caramel filling I find it in balance for myself, but when you want to have it even sweeter ... ..
You determine your own grease with the hazelnut caramel filling amount.
This is how you make it:
Preheat the oven to 180 degrees and coat the bottom of the cake pan (23 cm) with baking paper and grease the edges.
Add all dry ingredients with the exception of the baking soda in a large bowl and scoop well.
All wet ingredients except apple vinegar are combined in another bowl and mixed well.
Add the wet mixture to the flour and scoop well.
In a dish, you do the baking soda together with the apple vinegar. Just stir and add to the batter. Shake well.
Pour the batter into the cake pan and put in the oven for about 30 minutes. Does your picker come out dry and clean? Then your cake is done.
Allow 10 minutes to cool before you take the cake out of its shape. Then allow to cool well.
When the cake has cooled well, you can cut it in half (horizontally) if necessary. Then spread some hazelnut caramel frosting on the bottom and put the top back on the bottom. Smear the cake with the remaining frosting. Cut the cake into at least 8 pieces. Mmmmmmm
Source / photo: Manon from Vegan Flavors (@veganflavours via instagram)