Vegan Gluten-Free Vanilla Wedding Cake

THE VEGAN 8
18Ingredients
25Hours
310Calories

Ingredients

US|METRIC
  • 3 cups white rice flour
  • 1 1/2 cups cornstarch
  • 2 1/4 cups pure cane sugar (fine, I used Florida Crystals brand which is a very pale color, but white will work)
  • 3/4 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons fine sea salt
  • 3 3/4 cups full fat coconut milk (room temp!, Thai kitchen is the absolute best texture of milk)
  • 1 1/2 cups coconut butter (liquid, slightly warmed, I use the MaraNatha brand from Sprouts, I’m sure other locations sell it too)
  • 2 tablespoons vanilla extract
  • 12 ounces vegan butter (Earth Balance, sticks, 1 1/2 cups, 336g)
  • 1 1/2 cups Spectrum Organic Shortening
  • 7 1/2 cups powdered sugar (I used Sprouts Vegan)
  • 1 tablespoon vanilla powder (white, this keeps the icing nice and white and is alcohol-free, but you could sub with extract if you like, but use half)
  • 3 tablespoons coconut milk
  • buttercream
  • icing
  • Cake
  • oil
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    NutritionView More

    310Calories
    Sodium8% DV180mg
    Fat14% DV9g
    Protein4% DV2g
    Carbs18% DV55g
    Fiber4% DV1g
    Calories310Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol
    Sodium180mg8%
    Potassium110mg3%
    Protein2g4%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate55g18%
    Dietary Fiber1g4%
    Sugars38g76%
    Vitamin A
    Vitamin C2%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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