Tried make gluten-free and vegan... results were "interesting." LOL But not inedible and definitely NOT the recipe's fault! Was snowed in and made carrot cake before I realized I didn't have confectioner's sugar. Google brought me here!
I had low expectations for the GF/V versions so I halved the recipe. I substituted the wheat flour for tapioca starch, having subbed that successfully in other recipes. I made the paste and walked my dog while it cooled, then came back to finish this insane experiment. Used pure/solid coconut oil instead of butter, which works beautifully in vegan buttercream. I think the lack of protein in the oil made it more runny than it should've been. Similarly, the tapioca did not give it quite as much structure as I think wheat flour would have. I creamed the coconut oil and plain white sugar for ages, and the sugar wasn't breaking down; I got impatient and decided to go ahead and see what kind of disaster would result from trying to finish. To my surprise, when I added the tapioca goo, the sugar started to break down. The end result was shockingly edible. DEFINITELY NOT my ideal cake icing, but not bad for a "snowmergency." The icing is kind of thin, oily, and slightly runny, but better than I expected, LOL. It'll likely firm up if I refrigerate the cake though, which I'll probably try out. What a fun experiment. I probably won't make this recipe again due to dietary constraints, but I wonder how it would've been with some protein powder...?
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Tried make gluten-free and vegan... results were "interesting." LOL But not inedible and...