Delores Mishleau

(TDYC260002)

“Nourishing & Gluten-free”

WET INGREDIENTS
1 cup plant-based butter
1½ cup coconut sugar (see variations below)
2 tsp flavoring of your choice (see variations below)
2 Tbsp Ener-G Egg Replacer, mixed with ½ cup hot water and mixed together in a small jar
1 cup plant-based milk
1 Tbsp lemon juice
DRY INGREDIENTS
3/4 cup almond flour
1 cup sorghum flour
1 cup cornstarch
½ tsp xanthan gum
1½ Tbsp baking powder
½ tsp salt

Step 1
Preheat the oven to 375°F. Grease and flour two 9-inch round cake pans.
Step 2
Combine butter, sugar, and flavoring in a stand mixer with a beater attachment and mix for 5 minutes.
Step 3
In a separate bowl, mix the prepared egg replacer, soy milk, and lemon juice.
Step 4
In another bowl, whisk to combine the flours, gum, baking powder, and salt.
Step 5
Alternate adding the dry and wet ingredients to the stand mixer, starting and ending with the dry ingredients. Beat for 10 seconds after each addition, scraping down the sides of the bowl.
Step 6
Pour the batter into the prepared cake pans. Bake for 20–25 minutes or until a toothpick inserted in the center comes out clean.
Step 7
Cool in the pans on a wire rack for 10 minutes, then flip the pans to release the cakes.
Step 8
Cool completely before frosting.

VARIATIONS

I use this basic recipe as a base for a wide variety of cakes. Try different sugars, such as maple or palm sugar, for different colors and flavors. Choose flavorings you and your family love to create the perfect cake for your celebration!

PLANNING AHEAD

For the best taste, enjoy this cake within a few hours to one day of baking.

Recipe tags: almond flour, sorghum flour