Nobody needs to know that they're eating a gluten, dairy, and egg free cake. Cake should just be cake. A pleasure to consume.
Ingredients: organic cane sugar, organic arrowroot starch, organic sorghum flour, organic brown rice flour, organic cocoa powder, organic potato starch, organic millet flour, organic chickpea flour, baking soda, icing sugar, xanthan gum, salt
Always made with real whole foods, Ucopia is about bringing back food favorites. We have been able to remove a lot of stress from group gatherings by just offering to always bring the cake.
All you need:
1 cups room temperature dairy-free milk
1 tbsp apple cider vinegar (or fresh lemon juice)
1/4 cup sunflower or grapeseed oil
3/4 tsp vanilla extract
Preheat oven to 350°F. Grease 2 or 3 cake pans of 8 inches. Gluten-free needs space to rise, make it too thick and it won't cook properly.
Combine milk, butter, apple cider; let curdle for 8 minutes. Then beat in the rest of the wet ingredients. Ensure ingredients are one smooth liquid.
Slowly add dry mix until just combined.
Fill the cake pan half-way with batter. Immediately Bake for 25-30 minutes.
Let rest for 2 minutes out of the oven when done cooking. Then remove from pans and continue to cool for another 30 minutes.
Don’t cut into them too soon or else they will be gummy. Allow to fully cool before icing.
Packaged weight: 879 grams
*see our recipe section for icing ideas