White cake — pickle & pattie

Oct 3

Oct 3 White cake

1 cup all-purpose flour

1 cup buckwheat flour

⅔ cups glutinous rice flour

1 ½ cups white sugar (300g)

3 tsp baking powder

¾ tsp salt

1 ½ cups almond milk (360ml)

2./3 cup rice bran oill (150ml)

2 tsp vanilla extract

4 ½ cups Powdered Sugar (540g)

½ cup Vegan Butter (112g)

3 ½ tbs Almond Milk

2 tsp Clear Vanilla Extract

Preheat the oven to 180°c and spray two 20 cm cake pans with non-stick spray and line the bottoms with circles of wax paper. Set aside.
Sift the flour into a mixing bowl and add the white sugar, baking powder and salt and mix together.
Add the almond milk, oil and clear vanilla extract and whisk in with a hand whisk until just combined. Don’t overmix.
Divide the cake batter evenly between the two prepared cake pans and place it into the airfryer to bake for 30 minutes or until a toothpick inserted into the centre of one of the cakes comes out clean.
Allow the cakes to cool for a few minutes, transfer them to a wire cooling rack, and let them cool in fridge before frosting.
Prepare your frosting by adding the powdered sugar, vegan butter, almond milk and clear vanilla extract to the bowl of your electric mixer and start off slowly, gradually increasing speed until your frosting is thick and smooth.

Original recipe: Vegan White Cake