Gluten-Free Dairy-Free Vanilla Cake with Chocolate Icing | Thai Kitchen

Ingredients

• 1 cup (250 ml) cornstarch
• 1 cup (250 ml) sorghum flour
• 1/2 cup (125 ml) tapioca flour
• 1 1/4 tsp (6 ml) xanthan gum
• 3/4 tsp (4 ml) baking powder
• 1/2 tsp sea salt grinder (club house)
• 1/4 tsp (1 ml) baking soda
• 1 1/2 cup (375 ml) granulated sugar
• 1 cup (250 ml) vegetable oil
• 1 cup (250 ml) Coconut Milk (thai kitch)
• 1 tbsp (15 ml) pure vanilla extract (club house)
• 4 eggs
• 1 cup (250 ml) dairy-free gluten-free spread, such as soy margarine or vegan buttery sticks or spread softened
• 1 tsp (5 ml) pure vanilla extract (club house)
• 500 g gluten-free icing sugar (about 4 cups/1 L)
• 1/4 cup (60 ml) unsweetened cocoa powder
• 1/4 cup (60 ml) Coconut Milk (thai kitch)