Gluten-Free Vegan White Texas Sheet Cake {Refined Sugar-Free}
Gluten-Free Vegan Love
Gluten-Free Vegan Love
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Ingredients

  • ¼ cup coconut cream {chill can of full fat coconut milk overnight, and use just the hard white cream layer for this recipe} 1 tbsp vinegar {I used apple cider vinegar} 1 cup maple syrup {or another liquid sweetener of your choice} 2 tsp pure vanilla extract ½ tsp pure almond extract Dry Cake Ingredients: 1¼ cups gluten-free flour blend {I recommend Pamela's Artisan Flour Blend} {or make your own by combining: ½ cup brown rice flour, ½ cup tapioca starch, ¼ cup sweet rice flour, ½ tsp guar gum} ½ tsp baking powder ¼ tsp baking soda dash of salt Butter Mixture Ingredients: ½ cup non-dairy butter {I used 1 Earth Balance stick} {or Make your own} ½ cup boiling water Frosting Ingredients: 1 cup cashews {presoaked in hot water for at least 15 mins to soften, and strained} ½ cup coconut cream {chill can of full fat coconut milk overnight, and use just the hard white cream layer for this recipe} ¼ cup non-dairy butter of your choice, softened/room temperature {I used 1 EB stick} ½ cup maple syrup {or liquid sweetener of your choice} 2 tsp pure vanilla extract ½ tsp pure almond extract tiny dash of salt Instructions Preheat oven to 350F. Generously butter an 8" x 12" square baking dish {or something of a similar size}. Set aside. Mix coconut cream and vinegar in a medium-large mixing bowl. Let stand for a few minutes. Add in all remaining liquid ingredients and mix to combine. Combine all dry cake ingredients. Add to the wet ingredients and mix everything to combine with a wooden spoon. Place butter and boiled water in a small sauce pan and warm on medium-low heat until the butter is melted. Stir the mixture to combine. Pour it into the cake mixture and mix everything together with a wooden spoon into a smooth batter. Pour into the prepared cake pan and smooth out the top to even everything out. Bake in a preheated oven for 20-25 minutes until the top is golden and a skewer inserted in the center come out dry. Remove from oven and place the pan on a cooling rack for the cake to fully cool. Prepare the frosting by placing all ingredients in a blender and process until smooth. Pour over chilled cake in the pan and place the cake in the fridge for 15-20 minutes for the frosting to set. Cut into squares and serve. {Note: if you leave the frosting to sit in the mixer, it will solidify a little, so just re-blend if need-be to make it pourable}. Enjoy! Notes If you're not opposed to using sugar {like 2 - 4 cups of sugar!}, have a look at the frosting in the original recipe I adapted from -- you can easily use non-dairy ingredients to get that frosting. I made mine the way it is to cut down on the sugar and I actually really loved the flavor and texture I ended up with, but giving the more traditional alternative option here as well in case anyone prefers that. 3.2.2925

Instructions

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