First off, I am LOVING this plant based butter to use for frosting. It whips so much easier – spreads easy, less air bubbles, nice white color, and pipes beautifully. Oh, the taste, you ask? Really, I like it much better than the buttery taste of the other buttercreams. But it’s new to me, so give me a few more bakes with it.
This recipe (https://minimalistbaker.com/1-bowl-vegan-gluten-free-vanilla-cake/ was fairly easy to make. Almond flour, I used coconut milk, applesauce, potato starch were the ‘oddities’ if you will. I used three 6″ pans. I put a Bonne Maman triple berry (gf) jam in between the layers, and then used the Vegan buttercream (using Country Crock plant butter) in the frosting. Comments on taste: I thought it was pretty good. It’s not a normal cake texture, that’s true. Not sure what adjective to use for the texture. It’s a very moist (applesaucy) consistency, no fluffiness as in cake, hate to use the word ‘pasty’ as that’s got a negative connotation to me, but it does fit the consistency. Dense and wet would also describe the texture. Note to self: not all almond flours are created equally. Bought several different brands and consistency was different. Wegmans, for example, sells an ‘almond meal flour’ which in my understanding meal and flour are different. This may account for the more almond paste type texture. Yoders (local Mennonite store) has an almond flour that is very light and an almond meal that is much denser. For this cake I used a combo of the Yoders almond flour and Fischer brand almond flour unblanched.
