Ingredients: 1 cup aquafaba liquid from a can of chickpeas. 1 cup granulated sugar. 1 teaspoon vanilla extract. 1/2 teaspoon cream of tartar. 1 1/2 cups gluten-free all-purpose flour. 1 1/2 teaspoons baking powder. 1/4 teaspoon salt. 1/2 cup almond milk. 1/4 cup vegetable oil. 1/2 cup vegan butter, softened. 1 1/2 cups powdered sugar. 1 teaspoon lemon juice. Fresh berries for topping optional.
Instructions: Set the oven to 350F 175C and heat it up. Butter and flour two round cake pans that are 9 inches in diameter. Mix aquafaba and cream of tartar together in a large bowl until soft peaks form. Slowly add the granulated sugar while beating the mixture all the time until stiff peaks form. Put vanilla extract in the mix. Sift gluten-free all-purpose flour, baking powder, and salt together in a different bowl. Plant-based milk and oil should be mixed in a different bowl. Mix the dry ingredients into the aquafaba mixture slowly, adding the almond milk mixture in between each addition, until everything is well combined. Place an equal amount of batter in each of the cake pans that have been prepared, and smooth the tops. In a hot oven, bake for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean. Take it out of the oven and put it on wire racks to cool whole. Get the frosting ready while the cakes cool. Beat vegan butter in a bowl until it's smooth. Slowly add powdered sugar and beat until the mixture is light and fluffy. Add the lemon juice. After the cakes are cool, take one layer out of the pan and put it on a plate to serve. Cover the first layer with frosting, then put the second layer on top of it. Use the rest of the frosting to frost the top and sides of the cake. If you want, you can decorate with fresh berries. Put the cake in the fridge for at least 30 minutes before you serve it.
