Vegan Grain-Free Vanilla Cake

1. Preheat the oven to 350°F.
2. Stir the apple cider vinegar into the almond milk and set aside.
3. In a bowl, whisk together the cassava flour, coconut flour, cane sugar, baking powder, and salt to eliminate any lumps.
4. Add maple syrup/agave, almond milk mixture, coconut oil, and vanilla. Whisk until smooth.
5. Line a quarter sheet pan (9×13″) with parchment paper and spray the edges with nonstick spray.
6. Spread batter into a thin layer on the pan and smooth the top.
7. Bake 20-22 minutes at 350°F.
8. Cool 15 minutes, then flip onto a cooling rack and place in the fridge to chill for 1-2 hours
9. Once chilled, use a round cookie cutter to cut 12 circles of cake.

Dairy-Free Cream Filling

1. Use a hand mixer to beat the softened butter until fluffy and light.
2. Add vanilla, almond milk, and 1 cup of powdered sugar. Continue beating.
3. Add remaining powdered sugar slowly and continue to beat until light and fluffy.
4. Transfer to a piping bag with a large round tip.

Assembly

1. Pipe a thick layer of frosting onto half of the cake rounds, top with another piece of cake, smush lightly, and chill.
2. Melt white chocolate with 2 tablespoons coconut oil. Stir until smooth and drizzle-able (if its too thick add a little more coconut oil). Spoon on top of each cake stack and down the sides to coat.
3. Whisk Chocolate SunButter with one tablespoon coconut oil. Whisk until smooth and drizzle-able.
4. Drizzle chocolate stripes on top of each cake, chill 10 minutes until chocolate hardens.