Cake:
136g (1 cup) Sweet White Sorghum Flour
120g (3/4 cup) Brown Rice Flour
40g (1/4 cup) Organic Corn Starch
1 tbs Baking Powder
1/4 tsp Salt
248g (1 cup) Unsweetened Applesauce
3/4 cup + 2 tbs Unsweetened Vanilla Soy Milk
229g (1 cup) Egg Whites, fresh
96g (1/2 cup) Homemade Vanilla Sugar (or dry sweetener of choice)
1 tbs Coconut Extract (adjust amount if using a different brand than the one linked)
2 tsp Stevia Extract
2 tsp Vanilla Paste (I used homemade!!)
1 tbs White Vinegar
Frosting:
1 cup Unsweetened Vanilla Soy Milk
1 tbs + 1/2 tsp Natural Butter Flavor
1 tbs + 1/4 tsp Coconut Extract (adjust amount if using a different brand than the one linked)
1/2 tsp Vanilla Paste
72g (11 tbs) Soy Protein Powder
1+2/3 cups (150g) Powdered Erythritol (or powdered sweetener of choice)
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In a small bowl, whisk together the sorghum flour, brown rice flour, corn starch, baking powder and salt. In a stand mixer bowl with whisk attachment, add the applesauce, soy milk, egg whites, vanilla sugar, coconut extract, stevia extract and vanilla paste. Mix on medium speed for ~1 minute. Add the vinegar to the mixing stand mixer, then slowly add the dry ingredients. Scrape down the sides of the bowl then whisk the batter on medium speed for ~20 seconds. Pour the batter into the prepared pans and bake for 30 minutes, or until the surface of the cakes spring back when tapped. Let the cakes cool in the pans for ~15 minutes, then flip onto wire cooling racks to let cool completely. When the cakes are cooled, slice them both in half (you can keep the cake two layers if you like) For the Frosting: In a medium-sized bowl, whisk together the soy milk, butter extract, coconut extract and vanilla paste. Whisk in the soy protein powder, then whisk in the erythritol. Frost the cakes! |
