vegan and gluten-free!
THE PICKY EATER
- Safe-to-eat cake batter with no eggs! - Gluten-free, dairy-free and vegan! - Fluffy cake with perfect crumb texture
Preheat the oven to 350 degrees F. Line in an 8-inch round cake tin with parchment paper. Make vegan butter milk.
In a large bowl, combine the oat and gluten-free flours, arrowroot, sugar, baking powder, baking soda and salt.
Pour the soy milk mixture, oil and vanilla into the dry ingredients and stir
Pour the cake batter into the prepared pan. Bake for 35 to 45 minutes or until a toothpick comes out clean.
Using a stand mixer, whip the vegan butter on high speed until fluffy. Add half of the cocoa sugar to the butter and combine. Add remaining ingredients.
Use an offset spatula to spread an even layer of frosting on the bottom layer of the cake. Top with the second layer of cake then frost the entire cake. and decorate.