Gluten Free Vegan Vanilla Cake with Raspberries

With Chocolate Peanut Butter Icing

This is by far the most moist cake I have ever made and its gluten free and vegan!

Prep: 15 Minutes

Cook: 30 Minutes

INGREDIENTS

Cake:

1 2/3 cups gluten free all-purpose flour

1/2 cup sugar

1 teaspoon baking soda

1 teaspoon baking powder

Pinch of salt

1/4 cup butter

1/2 cup sunflower oil (or vegetable/

coconut/canola)

1 tablespoon apple cider vinegar

2 tablespoons vanilla extract

1 cup milk

8 oz raspberries

Icing:

3 cups icing sugar

1/2 cup butter

1 tablespoon peanut butter

1/3 cup milk

2 tablespoons cocoa powder

Cake Baking Instructions:

1. Turn oven to 350 degrees F
2. Grease an 8 inch glass baking dish
3. Mix flour, sugar, baking soda, baking powder and salt together in a large bowl
4. Add the room temperature butter to the dry ingredients and mix well
5. In a separate bowl, combine all the wet ingredients and mix well
6. Add the wet ingredients to the dry ingredients, mix thoroughly or beat on high with a beater until ingredients are mixed well, the batter will be have a thin runny consistency
7. Add batter immediately to the greased pan, sprinkle half of berries in batter
8. Bake @ 350° F for 30 minutes, remove from oven when baked and let cool before adding icing

Icing Instructions:

1. Add all ingredients in a medium-large bowl and beat with an electric beater, or do by hand, mix until all ingredients are combined and a medium-thick icing is formed, if you prefer a very thick icing, start with 2 cups of icing sugar, and gradually add in the milk, you may prefer to use half the milk we use and the additional sugar may not be required.