Perfect Gluten Free/ Vegan White Cake with Champagne Glaze & Lavender Frosting (Gluten/Nut Free)
This is FAR FAR better than regular boxed cake. Fluffy, moist delicious and perfect!! The champagne glaze is INCREDIBLE as is the lavender buttercream. But feel free to just keep things simple- you can leave out the glaze and leave the buttercream plain. Whatever floats your boat.
Make sure to use the exact flours called for. No substitutions. Also, if you are using coconut cream, make sure to use only the cream, no water! It will ruin the cake. Gently heat the coconut cream before adding it to the batter so it is well-incorporated. These small details are the secret to making this cake perfection.
Now, let's talk xanthan. If you want the most tender cake possible, stick with the 1/8 tsp. If you are making a layered cake that needs to slice thinly and hold up the layers, use 1/4 tsp and the cake will be more sturdy, but still incredibly delicious. Up to you!
· 1/2 cup superfine white rice flour (80g)
· 1/4 cup sweet rice flour aka 'glutinous rice flour' (33g)
· 1/3 cup potato starch (59g)
· 3 tbsp tapioca starch (24g)
· 1/4 tsp sea salt
· 1/2 cup organic cane sugar or xylitol
· 1/3 cup spectrum vegetable shortening (64g)
· 1 cup heavy cream or full-fat coconut milk from a can, water mixed (124g)
· 2 tsp vanilla extract
· 1/4 cup applesauce (64g)
· 1/8 tsp xanthan or guar gum
· 2 1/2 tsp double acting baking powder (if doubling the recipe, use 1 tbsp total)
· 1 tbsp vinegar or lemon juice
· One 750 ml bottle sweet champagne or other sparkling white wine (3 1/4 cup)
· 3/4 cup organic cane sugar
· 2 tsp tapioca starch
· 2 cups finely diced peaches
Lavender Buttercream Frosting
· 1 1/2 sticks room temperature butter or non dairy butter
· 2 1/4 cups powdered sugar
· 1/4 cup spectrum vegetable shortening
· 1 tsp vanilla extract
· 1/2 tbsp water
· 1/4 tsp lavender essence (optional)
1. Preheat oven to 350. Oil and flour with starch one 9x9 cake pan (for a single batch) or two 7" springform pans (for a double batch).
2. In a stand mixer, mix the dry ingredients, then add the wet ingredients until a smooth batter forms.
3. Pour batter into your baking dish and bake for 28-30 min for 1 batch. 36-40 minutes for a double batch.
4. Add all the ingredients (except the peaches) to a medium saucepan and boil for about an hour until it cooks down and becomes a bit thick. It won't ever become super thick. Add the peaches and cook for 5 or 10 more minutes. Don't let the peaches get mushy.
Lavender Buttercream Frosting
5. While the glaze is boiling, make the frosting by adding all the ingredients to a stand mixer until combined. Add to a piping bag.
Arrange the cake
6. When the cake is completely cool, carefully trim the cake evenly making just two pieces (1 batch) or 2 or 4 disks (double batch) to create the tiers.
7. Place the first disk down. Using a piping bag of frosting, create a wall or boarder of frosting around the perimeter of the disk. It will act as a wall. Spoon a little bit of glaze and peaches within the wall of frosting. Pipe a layer of frosting on top of this to seal it in. Repeat with each layer. Use only frosting on the top layer.
8. Do a crumb coat of frosting around the sides of the cake. Refrigerate 30 min to 1 hour. Then do the final layer of frosting.
9. Store in the fridge or at room temperature.