Best Vegan Gluten-Free Vanilla Cake!

subheading: MAKE SURE YOU ARE USING POTATO STARCH, NOT POTATO FLOUR! Some have incorrectly used that and the cake doesn't work!:

2 cups (224g) blanched almond flour (Do not use regular almond meal (with the skins), it is not light enough and will not produce the same results, make sure to measure accurately 224 g. See NOTE below)

½ cup + 2 tablespoons (100g) potato starch (this is the exact starch that makes the cake so fluffy, other starches will NOT work the same)

½ teaspoon (3g) fine sea salt

2 teaspoons (aluminum-free double-acting baking powder (9.6 g)

½ cup + 2 (200g) tablespoons pure maple syrup

½ cup (120g) applesauce

½ teaspoon (2g) apple cider vinegar

1 tablespoon (15g) real vanilla extract

¼ cup (60g) aquafaba (the liquid at the bottom of a chickpea can)

I topped this cake with my Ultimate Vegan Chocolate Ganache/Glaze Or you can make it with the Strawberry Frosting or my Chocolate Espresso Truffle Frosting !

* Note: It is crucial to not sub these ingredients for best results. It's necessary to use blanched almond flour because it is what makes the cake so moist and light. DO NOT use Bob's Red Mill blanched almond flour for this cake. It is never finely ground enough and there is always little bits of almond still left and it doesn't produce as light, fluffy results. I love all of his other flours, but unfortunately the almond flour doesn't work well. I highly recommend King Arthur Flour or Honeyville or if you are in Texas, use the HEB brand, it's perfect. Don't say I didn't warn you if you try subbing. note: Note: It is crucial to not sub these ingredients for best results. It's necessary to use blanched almond flour because it is what makes the cake so moist and light. DO NOT use Bob's Red Mill blanched almond flour for this cake. It is never finely ground enough and there is always little bits of almond still left and it doesn't produce as light, fluffy results. I love all of his other flours, but unfortunately the almond flour doesn't work well. I highly recommend King Arthur Flour or Honeyville or if you are in Texas, use the HEB brand, it's perfect. Don't say I didn't warn you if you try subbing.

Also, with baking, I cannot recommend enough the importance of weighing your ingredients so that the cake turns out right.

Directions at thevegan8.com

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