Voila! Vegan Vanilla CakeCuppery for every celebration! Armed with this Gluten-Free, Sugar-Free, Soy-Free JingSlinger recipe in your “I Can’t Believe It’s Vegan” repertoire will have your friends saying, “Reci-Please!” Sling this better batter to avoid sugar crashes and glycation. Plus vanillic acid has also been shown in studies to alleviate inflammation via the NF-Kb and COX-2 pathways. Too much science? Just make the Cupcake!
Gather Up
Organic Coconut Milk
½ cup (110ml) Coconut Oil, melted
3 tsp Vanilla Stevia
2 tsp Vanilla Extract
2 tsp White Vinegar
2 tsp Lemon Juice
1 TB Water
½ tsp Sea Salt
⅛ tsp Almond Extract
1¼ cup (155g) Pamela’s Artisan Blend
All-Purpose Flour
1¼ cup (250g) Xylitol Powder
½ tsp Baking Soda
1 tsp Baking Powder
⅛ tsp Vanilla Bean Powder
3 TB Honeyville Blanched
Ultra Fine Almond Flour
1¼ cup (310ml) Pacific Unsweetened
Jing It Up (options)
1 tsp Maca
1 tsp MCT Oil
Sling It Up
Preheat oven to 375°F/191°C. Lightly coconut oil the pan(s) and dust with the gluten-free flour. In cake pans, add a piece of parchment paper cut to fit the bottom of the pan.
In one large bowl, combine all of the dry ingredients, except for the almond flour. In your blender, add the almond flour, along with your wet ingredients: Pacific unsweetened coconut milk, vanilla extract, vanilla stevia, coconut oil, white vinegar and lemon juice and blend on a medium setting. Blend for 30 seconds. Immediately pour the wet ingredients from the blender into the dry ingredients and mix with a large spoon or spatula until all the lumps are gone. Add the remaining one tablespoon of water to smooth and finish the batter. Quickly pour the batter into the prepared pan(s) and place in the oven. It is important to work fast, so you don’t lose the rise from the (al)chemical reaction that makes the cake light and springy.
Bake at 375°F/191°C in the center rack of the oven until a toothpick comes out clean. It is IMPORTANT not to open the oven during the first half of the baking time, however checking with a wooden toothpick at the center of the pastry will tell you when it is done. Everyone’s oven is different and convection ovens always bake faster. Your physical climate and elevation also affects the level of rise and length of cook time. Here are baking guidelines for this batter:
10-15 minutes for Madeleines and Whoopie Pies
15-20 minutes for Cupcakes and Doughnuts
30-40 minutes for 4-6 inch (10-15cm) Cakes
40-60 minutes for 8-10 inch (20-25cm) Cakes
Allow it to cool in the fridge before icing, coating or glazing.
Top with out Coconut Whipped Cream!