What flours are used to make this cake gluten-free?

This cake uses a blend of millet flour and buckwheat flour to achieve a delicious gluten-free texture.

Why does this recipe use aquafaba in the cake?

Aquafaba, the liquid from canned chickpeas, is used as a vegan egg substitute to help bind the cake and contribute to its texture.

What gives the buttercream frosting its unique coconut almond flavor?

The buttercream frosting gets its rich flavor from coconut butter, dried flaked coconut, and almond butter, blended with vegan butter and powdered sugar.

Why is it important to let the cake cool completely before frosting?

Allowing the cake to cool completely prevents the coconut almond buttercream frosting from melting and sliding off, ensuring a smooth application.

Can I make this spiced cake into a layered cake?

Yes, the recipe suggests slicing the cooled cake in half if you desire to create layers before applying the buttercream frosting.

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Spiced Cake With Coconut Almond Buttercream Frosting
[Vegan, Gluten-Free]

ML By: Maria Loghin

Author Bio

Tasty, elaborate, elegant, and surprising vegan food. I’m Maria, a vegan foodie who loves to... Read More

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A slice of vegan and gluten-free spiced cake topped with creamy coconut almond buttercream frosting and chopped pecans, served on a plate.

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Spiced Cake With Coconut Almond Buttercream Frosting [Vegan, Gluten-Free]

Dairy Free

This cinnamon and nutmeg spiced cake is sure to impress all your guests! It's topped with a dense buttercream frosting that might just be the best frosting you'll ever have. This cake is great for the wintertime, but it'll also be a hit in an season!

Ingredients You Need for Spiced Cake With Coconut Almond Buttercream Frosting [Vegan, Gluten-Free]

For the Cake:

1 cup millet flour
1 cup buckwheat flour
1 teaspoon baking soda
3/4 cup raw cane sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
3/4 cup coconut butter
Zest from one lemon
A pinch of salt
1 tablespoon apple cider vinegar
6 tablespoons aquafaba (liquid from canned chickpeas)
3/4 cup, plus 2 tablespoons almond milk

For the Buttercream Frosting:

3/4 cup, plus 1 1/2 tablespoons vegan butter
2 1/2 cups powdered sugar
Scant 1/4 cup coconut butter
2/3 cup dried flaked coconut
Scant 1/4 cup coconut milk
1 tablespoon almond butter
Pecans or other nuts, for topping

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How to Prepare Spiced Cake With Coconut Almond Buttercream Frosting [Vegan, Gluten-Free]

Preheat the oven to 356°F.
Mix all the dry cake ingredients in a food processor.
In a separate bowl, mix all the wet ingredients and add to the dry ingredients. Mix well.
Pour the cake batter in a round cake tin, and bake in the oven for 45-50 minutes.
Take out of the oven and let it cool.
In a food processor, mix all the buttercream ingredients together until creamy.
Put the frosting on the cake once it has cooled completely, and top off with pecan nuts. If desired, slice the cake in half, for layers.