A basic two layer Vanilla Cake with sprinkles!
Instructions: Keep your cake refrigerated. Remove cake from refrigerator one (1) hour before serving and let sit at room temperature (it will be the most tender and moist if served at room temperature). Keep unused portions protected from air in a re-usable container or by returning your cake to its box and wrapping the box in a plastic bag.
INGREDIENTS:
Vanilla Cake: Bunner’s all purpose flour blend (chickpea flour, sorghum flour, fava bean flour, potato starch, tapioca starch), baking powder, xanthan gum, salt, butter (dairy free butter (canola oil, water, palm oil, salt, vegetable monoglycerides, sunflower lecithin, citric acid, natural flavours, annatto, turmeric, vitamin A, vitamin D2), sugar, applesauce, vanilla, coconut cream (coconut extract, water, sodium carboxymethyl cellulose, xanthan gum, polysorbate), apple cider vinegar, sunflower lecithin. Vanilla Frosting: Powdered sugar, shortening (canola oil, palm oil, mono and diglycerides), coconut cream (as above), salt, vanilla. Toppings: Sprinkles (icing sugar, fractionated palm kernel oil, cornstarch, glucose, soya lecithin, F D & C artificial colour, gum arabic, carnauba wax).
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