This is a super easy (and delicious) recipe that is guaranteed to please. The cake is yummy with or without the frosting.
But, the frosting is yummy with or without the cake, so it’s best to just combine the two. ♥
Simple White Cake
makes 12 cupcakes, double the recipe for a sheet cake
- 1 cup granulated sugar
- 1 cup sweet white sorghum flour
- 1/4 cup tapioca flour
- 1/4 cup cornstarch
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 tsp baking powder
- 3/4 cup melted Earth Balance
- 1/2 cup non-dairy milk
- 3 tbsp vinegar
Preheat oven to 350 degrees and prepare cupcake pans by adding cupcake liners or by greasing and lightly flouring. If making a sheet cake, lightly grease and flour the entire pan.
Mix together sugar, sorghum flour, tapioca flour, cornstarch, xanthan gum, baking powder and salt until well blended.
Combine non-dairy milk and melted Earth Balance and slowly stir into flour mix until a thick batter is formed. Add vinegar one tablespoon at a time, stirring in between.
Drop batter by large spoonfuls into prepared cupcake pans, or pour into prepared cake pan/s. Bake at 350 degrees for about 27-30 minutes, or until knife inserted into center comes out clean (a sheet cake may take a bit longer). Let cool and then make frosting.
- 3 1/2 cups confectioner’s sugar
- 6 tbsp Earth Balance, cold
- 3 tbsp vegan coffee creamer, or full fat non-dairy milk
- touch of food coloring (optional)
Blend all ingredients until smooth. If using an electric mixer, beat on highest speed until fluffy. Pipe onto cupcakes and top with your favorite sprinkles. Store cupcakes in airtight container in refrigerator.