10Tablespoonsvegetable oilabout ½ cup plus 2 Tablespoons
2teaspoonsvanilla extract
2teaspoonsapple cider vinegar
2cupswater
For frosting
8ouncesdairy free cream cheesesoftened
¼cupdairy free butter softened
1teaspoonvanilla extract
¼teaspoonground cinnamon
¼teaspoonnutmeg
⅛teaspoonground cloves
468gramspowdered sugarabout 4 cups
Instructions
For cake
In the bowl of a stand mixer, add the gluten free flour mix, white sugar, brown sugar, baking soda, salt, xanthan gum, cinnamon, nutmeg, cloves and allspice. Mix until combined.
Add the oil, vanilla extract, apple cider vinegar and water. Mix on low speed for 30 seconds, stop machine and scrape down the batter. Turn mixer on to medium and mix for 3 minutes until fully combined.
Set batter side to rest for 30 minutes.
Preheat oven to 350 F.
Prepare baking pans by spraying 8" round cake pans with cooking spray. Toss a pinch or two of flour mix in each pan and toss to coat each pan.
Divide batter into pans and bake for 30 minutes or until toothpick comes out clean.
For frosting
In a large bowl, mix cream cheese and butter on medium speed for 30 seconds to combine.
Add spices and 1 cup of powdered sugar and mix for 30 more seconds. Scrape bowl down.
Continue adding powdered sugar, one cup at a time and mix thoroughly.
Chill frosting for 30 minutes. Then frost cake.
Video
Notes
Use room temperature ingredients.
Let batter rest for 30 minutes before baking.
Cake may be made in a 9" x 13" sheet cake - bake for 35 minutes and test for doneness.
For best results, chill frosting for 30 minutes before using.