GF Black Forest Cake with Vegan frosting




FROSTING

1/3 cup earth balance stick butter 

1-3 cups of powdered sugar 

2 tsp corn starch 

8 oz cool whip non-dairy topping 

2-3 tsp vanilla 


in a standing mixer, place the butter and whip it for a few minutes. 

add the powder sugar 1/2 cup at a time. 

add the corn starch and vanilla mix till combined. 

add the cool whip and whip till the butter is incorporated. 

place in the fridge if not used immediately. 


CAKE - 350F 30 minutes in a bundt paan

2 cups Bob’s Red Mill 1:1 Gluten-Free Baking Flour
1/4  cup almond flour 
1 cup cocoa powder
2 teaspoons baking powder
1 teaspoon salt

3 large eggs
1 ¾ cup granulated sugar
½ cup vegetable oil

1 cup liquid - milk, coffee, soda water


sift the dry ingredients together. 

in a standing mixer add the eggs and sugar and whip till the mixture turns a pale yellow. 
add the oil in and incorporate. 
add the liquid and mix till combined. 
add the dry ingredients 1/3 at a time to combine. 

pour into a bundt pan (or pan of choice) that has been oiled and parchment paper-lined on the bottom. 

place in the middle rack of a preheated oven 350F for 30 minutes or until the skewer comes out clean



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