Tuesday, August 27, 2013

Doughnut Cake

This cake literally tastes like a large cake doughnut. So delicous. Oh and did I mention it's both vegan and gluten-free (recipe courtesy of Manifest Vegan)? My advice is to make it now! Some friends and I ate this right after yoga and a wonderful dinner of roasted eggplant with tahini dressing. The cake (with some hot tea) was the perfect end to the night.

For the cake:

3/4 cup sorghum flour
3/4 cup potato starch
1/2 tapioca flour
1/2 cup brown rice flour
1 1/2 tsp cornstarch
2 tsp baking powder
1 tsp salt
1 1/2 cups vegan granulated sugar
1/3 cup sunflower seed oil
2 tsp vanilla extract
1 cup almond milk
2 tbsp vinegar
2-3 tsp cinnamon

For the icing:

1 tbsp coconut oil
1 cup confectioner’s sugar
3 tbsp almond milk


Lightly grease a bundt pan and set aside.
In large bowl, mix together sorghum flour, potato starch, tapioca flour, brown rice flour, cornstarch, baking powder, cinnamon, and salt. In mixing bowl, whisk together the sunflower seed oil, vanilla and sugar.
Mix the almond milk and vinegar together and add to the wet ingredients. Add flour mixture a little bit at a time into the wet ingredients, whisking gently.
Spread batter evenly into prepared cake pan.
Bake at 325 degrees about 55 minutes, or until knife inserted in center comes out clean.
Let cake cool and make icing by combining all icing ingredients until very smooth.  Drizzle, slather and spread onto cake. Sprinkle with a touch more cinnamon.

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