Gluten-Free Dairy-Free Vanilla Cake with Chocolate Frosting

Name: Gluten-Free Dairy-Free Vanilla Cake with Chocolate Frosting
Prep time: 25 min
Cook time: 35 min
Yield: 16
Cuisine: American,
Ingredients: 1 cup cornstarch; 1 cup sorghum flour; 1/2 cup tapioca flour; 1 1/4 tsps xanthan gum; 3/4 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1 1/2 cups granulated sugar; 1 cup vegetable oil; 1 cup Thai Kitchen® Coconut Milk; 1 tbsp McCormick® Pure Vanilla Extract; 4 eggs; 1 cup dairy-free gluten-free spread such as soy margarine or vegan buttery sticks or spread, softened; 1 tsp McCormick® Pure Vanilla Extract; 1 box (16 oz) gluten-free confectioners’ sugar; 1/4 cup unsweetened cocoa powder; 1/4 cup Thai Kitchen® Coconut Milk

This classic layer cake is perfect for guests who avoid gluten and dairy in their diet. Try also as cupcakes for bake sales and kids parties.

25m

PREP TIME

35m

COOK TIME

533

CALORIES

17

INGREDIENTS

Servings: 16

Ingredients

Vanilla Cake
1 cup cornstarch
1 cup sorghum flour
1/2 cup tapioca flour
1 1/4 teaspoons xanthan gum
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1 cup vegetable oil
1 cup Thai Kitchen® Coconut Milk
1 tablespoon McCormick® All Natural Pure Vanilla Extract
4 eggs
Chocolate Frosting
1 cup dairy-free gluten-free spread, such as soy margarine or vegan buttery sticks or spread, softened
1 teaspoon McCormick® All Natural Pure Vanilla Extract
1 box (16 ounces) gluten-free confectioners’ sugar
1/4 cup unsweetened cocoa powder
1/4 cup Thai Kitchen® Coconut Milk

KEY PRODUCTS

INSTRUCTIONS

1 Preheat oven to 350°F. For the Cake, grease 2 (9-inch) round cake pans with oil. Set aside. Mix cornstarch, sorghum flour, tapioca flour, xanthan gum, baking powder, baking soda and salt in medium bowl. Set aside.
2 Beat granulated sugar, oil, coconut milk and vanilla in large bowl with electric mixer on medium speed until well blended. Beat in eggs, 1 at a time. Gradually add flour mixture beating on low speed after each addition until smooth. Do not overbeat. Pour batter into prepared pans.
3 Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
4 For the Frosting, beat spread and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Mix confectioners' sugar and cocoa powder. Gradually add to spread, beating until well blended after each addition and scraping sides and bottom of bowl frequently. Add coconut milk; beat until light and fluffy. Fill and frost cooled cake with Frosting.