Makes 8-10 slices
1 cup white rice flour
3/4 cup corn starch
3/4 cup gf oat flour
1 1/4 teaspoon xantham gum
1/2 teaspoon himalayan salt
1/2 teaspoon baking soda
1 tablespoon lemon zest
1 1/2 cups golden coconut sugar
4 tablespoons flax seed meal
10 tablespoons hot water
(mix flax meal with water & allow to rest for 10 mins before using)
1/2 cup + 2 tablespoons melted & cooled coconut oil
1/4 cup coconut milk
2/4 cups unsweetened vanilla oat milk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 teaspoon lemon extract
2 teaspoons corn starch
1 package plain vegan cream "cheese"
1 tablespoon vegan butter
4 tablespoons maple syrup
1/2 tablespoon lemon juice
1/4 cup golden coconut sugar, powdered
2 teaspoons lemon zest
Preheat oven to 350 degrees F. Lightly grease a 9" springform pan ( like this one ) with coconut oil or vegan butter...dust the surface with white rice flour. Set aside.
In a large bowl, combine all dry ingredients till well incorporated. Set aside.
In a separate, medium bowl, combine prepared flax egg, and all other wet ingredients...mixing well. The liquid mixture may separate a bit, but don't worry about this.
Add the wet mixture to the dry mixture and combine with a spatula until well incorporated. Once both mixtures are evenly combined, add the cake batter to your prepared/greased cake pan and bake for 45-50 minutes.
Once the cake is finished baking, allow it to cool for at least 30 minutes (& try to resit eating it straight out of the oven!). While the cake is cooling, prepare your maple frosting.
Add all frosting* ingredients to a high-powered food mixer and whip at high-speed for 1 minute or until smooth and creamy. Adjust flavors as needed. Place in the fridge till you're ready to spread the frosting on the cake.
Frost the top of your cooled cake and cover with fruits of your choice! Strawberries, kiwis, and blueberries were particularly delicious! Slice and serve.
* frosting consistency is a little bit on the looser side, but not as loose as a glaze - you may adjust thickness by adding more cream "cheese"
* for best results, cover and store in the fridge for up to 3 days.