Vanilla Latte Cake – Vegan & Gluten Free

Vanilla Latte Cake

Vegan & Gluten-Free

 

Since I had a list of my vegan customers asking me to please whip up another dessert for them, I decided to mix things up a bit while I was at it. So, instead of baking the normal fruit-filled summer treats, or even the classics like chocolate or carrot cake, I decided to make something based around the beverage of choice for so many of us…COFFEE! This delicious treat combines the flavors of vanilla, coffee, and “cream”. I hope you enjoy this Vanilla Latte Cake!

 

You’ll need:

1 cup Nutiva Coconut Oil, melted

2 cups organic brown sugar

1 tbsp vanilla extract

2 tbsp natural vanilla syrup

1 cup pumpkin puree

3 cups Bob’s Red Mill Gluten-Free All-Purpose Flour

1 1/2 tsp xanthan gum

2  tsp baking powder

2  tsp baking soda

1 tsp salt

2 tsp cinnamon

1/2 tsp nutmeg

1 cup vegan vanilla cream

1 tbsp vinegar

2 tsp instant espresso

 

Preheat the oven to 350°F. Prepare two 9” round pans by greasing and flouring.

 

Before you begin mixing together the main cake ingredients, place the vanilla cream and vinegar together in a large measuring cup, then whisk vigorously. Next, dissolve a Starbucks via packet or two teaspoons of instant espresso into to the cream/vinegar mixture. Set aside until needed.

Vanilla latte cake vegan almond milk creamer

In a medium bowl, combine the oil, sugar, extract, and syrup. Cream well before adding in the pumpkin puree and stirring all the ingredients together.

 

In a separate bowl, mix together flour, xanthan gum, baking soda, baking powder, salt, and spices.

Then, slowly add the dry ingredients into the creamed mixture, alternating with a the cream. Repeat the process until you have used all the ingredients.

 

Pour the batter evenly into the prepared pans and bake for about 25–30 minutes, or until a toothpick comes out clean.

Once the cakes have finished baking, allow them to cool completely before assembling.

 

Vanilla Latte Glaze

 

2 cups powdered sugar

2 tsp vanilla extract

1 tbsp natural vanilla syrup

2 tsp instant espresso

3 tbsp coconut milk

 

In a small mixing bowl, combine all of the ingredients. Mix until there are no clumps and the frosting is completely smooth. If your frosting is too thick to spoon over your cake, just add a splash more coconut milk.

 

Garnish the cake with coffee beans and a sprinkle of cinnamon, if desired. Then just cut, serve, and enjoy this java-infused Vanilla Latte Cake!

vanilla latte cake vegan gluten-free baking coffee bean


Vanilla Latte Cake – Vegan & Gluten Free

Vanilla Latte Cake – Vegan & Gluten Free

Ingredients

    Vanilla Latte Cake:
  • 1 cup Nutiva Coconut Oil, melted
  • 2 cups organic brown sugar
  • 1 tbsp vanilla extract
  • 2 tbsp natural vanilla syrup
  • 1 cup pumpkin puree
  • 3 cups Bob’s Red Mill Gluten-Free All-Purpose Flour
  • 1 1/2 tsp xanthan gum
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp salt
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup vegan vanilla cream
  • 1 tbsp vinegar
  • 2 tsp instant espresso
    Vanilla Latte Glaze:
  • 2 cups powdered sugar
  • 2 tsp vanilla extract
  • 1 tbsp natural vanilla syrup
  • 2 tsp instant espresso
  • 3 tbsp coconut milk

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Prepare two 9” round pans by greasing and flouring.
  2. Before you begin mixing together the main cake ingredients, place the vanilla cream and vinegar together in a large measuring cup, then whisk vigorously.
  3. Dissolve a Starbucks via packet or two teaspoons of instant espresso into to the cream/vinegar mixture. Set aside until needed.
  4. In a medium bowl, combine the oil, sugar, extract, and syrup.
  5. Cream well before adding in the pumpkin puree and stirring all the ingredients together.
  6. In a separate bowl, mix together flour, xanthan gum, baking soda, baking powder, salt, and spices.
  7. Slowly add the dry ingredients into the creamed mixture, alternating with the cream.
  8. Repeat the process until all ingredients are used.
  9. Pour the batter evenly into the prepared pans and bake for about 25–30 minutes, or until a toothpick comes out clean.
  10. Once the cakes have finished baking, allow them to cool completely before assembling.
    For the Glaze:
  1. In a small mixing bowl, combine all of the ingredients.
  2. Mix until there are no clumps and the frosting is completely smooth. Tip: If the fosting is too thick, just add a splash more coconut milk.
  3. Garnish the cake with coffee beans and a sprinkle of cinnamon, if desired.
  4. Then just cut, serve, and enjoy this java-infused Vanilla Latte Cake!
http://delectablydifferentkitchen.com/2016/06/vanilla-latte-cake-vegan-gluten-free/

Leave a Reply

Your email address will not be published. Required fields are marked *